Steve Irby
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Posts posted by Steve Irby
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SI:
" goat feta spread "
If possible Id like to hear more about this. i assume " bomb " is good?
as compared to " bombed " ??
Here's the link. http://www.bonappetit.com/recipe/whole-roasted-cauliflower-with-whipped-goat-cheese I'm going to make the spread later today and substitute robiola for the feta and use it as a filling in ravioli. It definitely didn't bomb.
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Tonight I served some of the first batch of Chicken Confit that I started curing about two weeks ago.
The final preparation of the dish started with melting the fat over a low heat on the stovetop-
Then gently, very gently, the chicken quarters are removed from the fat and placed on a rack over a cookie sheet to heat in a searing-hot 550 oven for about 15 minutes-
A closeup of what this silky, lush, bird looks like after being suspended in pork lard for two weeks, (and it gets better)-
After heating through and crisping the skin until it crackles, the chicken confit is finished. Served with a salad of spinach and red chard dressed with mustard, hazelnut oil, apple cider vinegar, lemon juice and olive oil with a garnish of toasted pecans. I chose to go simple tonight with a salad dressed with tangy, citrus and fruit notes to counter the rich, salty profile of the confit with a bit of sweet crunch added with the pecans-
Beautiful job on the chicken. I've confit chickens leg before but I always had trouble with the skin tearing. I guess I'll try the "gently, very gently" approach again.
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Here's a couple appetizers from dinner last night. Boudin balls and roasted cauliflower. The cauliflower is cooked sous vide then browned under the broiler. It's served with a goat feta spread. The recipe is from Domenica in New Orleans. The goat feta spread is the bomb.
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Steve, that appears to be a ralatively small cauliflower. Can you share time and temp for the SV step? Have previously attempted a whole cauliflower SV and it certainly needed much longer or a higher temperature. Thank you.
The cauliflower was relatively small. I took my largest pouch (12" x 12") to the grocery store to be sure I selected one that would fit. I cooked the eggplant for about 40 minutes at a temp between 175-185. I used a stockpot over a gas burner since I felt the cauliflower wouldn't be very temp sensitive and used a plate to keep it submerged. After it was cooked it was held in the hot water until it was time to broil. I going to try this again on Thanksgiving and go for more caramelization.
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Here's a couple appetizers from dinner last night. Boudin balls and roasted cauliflower. The cauliflower is cooked sous vide then browned under the broiler. It's served with a goat feta spread. The recipe is from Domenica in New Orleans. The goat feta spread is the bomb.
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Here's a couple of dishes that I prepared for the Confit Cook-Off. Last night I made a shrimp bruschetta with satsuma preserves, preserved lemons and fennel.
And tonight confit five spice pork and confit turnips. Served with potatoes anna, oyster mushrooms and pork demi-glace. The confit turnips were served with turnip and beet greens prepped with homemade tasso.
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Yesterday I took some off cuts of pork from the freezer and prepped then two different ways. One was seasoned with five spice and one with New Mexico chili rub. Both mixes were from Worldspice in Seattle. They were vacuum bagged overnight then cooked in rendered pork fat today. The pork was a locally purchased Tamworth that I bought last fall and butchered. I cooked some small turnips along with the pork in the hot five spice oil and they tasted great.
Dinner was Confit Five Spice Pork, Potatoes Anna with Oyster Mushrooms. The confit turnips were with served with a mix of turnip and radish greens cooked with homemade tasso.
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I guess this dish is on the boundary of confit-confiture. Royal red shrimp dusted with kashmiri curry and poached in olive oil with satsuma preserves, preserved lemons, and fennel.
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So many great dishes so a shout out to all contributors. The turkey porchetta and Emeril stuffed chicken legs are on my Thanksgiving holiday menu for sure . I'm working on my skill set for the chestnut scaled sweetbreads but it may be a few years before I try that one. Actually, I had sweetbreads for the first time at MiLa in New Orleans this past weekend and couldn't believe how good they were.
Today I bought the first box of oysters this fall. So fresh shucked oysters and a quick po'boy for supper.
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What a timely challenge. I ordered four ducks from Maple Leaf a few days ago with the intent to confit the legs and thighs while serving the breast for thanksgiving. Now the quandary is to see what great dishes are put forth ( and try to duplicate) or forge ahead with my limited skill set. I assume the cook-off is for proteins cooked in oil. I have some pork off-cuts that will be perfect to experiment with.
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It's cooling off so the fresh herbs are going to fade away. I worked in some oregano, basil, mint and lemon zest to top ziti with light tomato sauce and homemade sausage. The feta sausage is based on a recipe from Len Poli and a second sausage that is very lean (fresh ham) that is seasoned with homemade hot sauce. The Poli site has been a great resource for many different types of sausage over the past years (http://lpoli.50webs.com/Sausage%20recipes.htm)
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A quick supper tonight after a little trip to the back of the freezer and frig. White bean and barley soup with fried pork belly
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Beautiful dishes. Being from the the deep south it's difficult to appreciate the nuances between breakfast, lunch and dinner in eastern cooking . In the south breakfast has a sweet component and the noon meal can be either dinner or lunch depending on the volume and composition of the meal. It you performed manual labor the noon meal was dinner (meat and three) and supper (at least in my family) was leftover cornbread and buttermilk. What's the hierarchy in eastern cooking regarding the daily meal structure.
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This ones for huiray, a totally improvisational conglomeration of quasi chinese influence. I started with a little toasted sesame oil, added canola then stir fried leftover sous vide pork (ala Thomas Keller), shiitake mushrooms cooked in butter, fresh shrimp, baby bok choy, onion, garlic,and finished with Lee Kum Kee spicy noodle sauce. MM84321 I took the photo in the bedroom closet to add a little flair.
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Braised lamb shank over mashed potatoes with turnips, carrots glazed with bourbon honey and cornbread. I browned the lamb shank in a cast iron dutch oven then deglazed the pan and cooked in a pressure cooker. The PC really elevates the quality of the stock. It was a bit of a hike but I took the photo at the table.
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Steve, do you eat all your meals at the stove?
Nope I just cook and plate the meals there. I guess I'm a one trick pony with the photography. I shoot on auto and the photos look better under the incandescent light of the vent hood than room fluorescents.
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Steve, do you eat all your meals at the stove?
Nope, I just take poor quality photos.
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Mussels with homemade chorizo. Mussels are a little bit of a hit and miss on the Gulf Coast. I went to Joe Patti Seafood (Pensacola FL) looking for oysters but they were not available so took a chance on mussel's. They were in great shape with only one cull out of two pounds.
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Ann-T- great looking meals. It's real easy to hit the like button but there is no love button and the greek style lamb shanks are speaking to me. What's the scoop item on the chicken dumpling photo? I'm up for multiple starches at every meal.
Anna N - I'm pretty sure your photo skills are doing justice. Those SV potatoes and chicken dish look great. And thank you for your posts and comments reinforcing the reason for this thread.
huiray - It would be hard to comment on all your prolific posts across the boards but the sockeye salmon dish looks great and doable.
Tonight's supper. Pan seared rib-eye with bearnaise sauce, celeriac puree and asparagus. The rib-eye hit the scales at 1.8# so it was broken down to dinner size portions. The celeriac was cooked with a little rice ( http://food52.com/blog/5293-michel-guerard-s-celeriac-puree) with a little more enrichment from butter and cream. The best ever. I finished the bearnaise sauce with the pan drippins after the steak rested and it was awful tasty.
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Spare rib gumbo with tasso, andouille, mulberry smoked bacon and shrimp. Separated and seared the ribs then cooked in the pressure cooker to make a stock. While the ribs were cooking prepped the vegetables for the roux and after the stock was ready made a fairly dark roux. After the meats were added let it cook for an hour or so and left overnight. Added the shrimp tonight when I reheated the gumbo and served over rice.
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I make cornbread just like my mom taught me. She was from a very poor family and they would have cornbread for breakfast because they couldn't afford flour. It was just four ingredients- cornmeal, buttermilk, eggs and baking soda plus a little salt. Later on the basic recipe became Martha White Self Rising Cornmeal (With Hot Rize!), eggs and buttermilk cooked in cast iron pan with a lot of bacon renderings.
For a small batch about 1 cup of cornmeal, 1 egg and enough buttermilk to make a very loose batter. It should almost self-level when it's poured in the pan. Preheat a cast iron skillet\muffin pan\sticks with a generous dose of bacon renderings in a 450 degree oven. When the drippins start to smoke pour the excess grease into the batter and then pour the batter into the skillets and cook until browned. I've attached a photo of some cornbread from a few weeks ago using the same cast iron pans that I will pass onto the next generation.
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Another south meets north. Lobster and tasso chowder. Pretty tasty but I can't believe I still screw up the plating.
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Steve those smokes short ribs look great. How long did you smoke them and what temp did you pull them at? Also what temp was your webber at? I havent tried pecan yet, mostly use apple wood or alder. How would you consider pecan wood smoke flavor to apple? I like apple because its mild, hickory is too bold for my taste. Looking forware to your response.
Sorry it's taken so long to reply but we're a little spacey around here. The ribs were pulled when the temp was <130 F which I determined by spot checking with an instant read thermometer. The smoker temp was probably around 200 F peak. I think I may have smoked them about 2 hours. Pecan is in the hickory family but has a sweeter finish. I use pecan with chicken and salmon a lot and it does not overpower the food.
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Steve - was that cornbread sliced and toasted?
Nope, it's cornbread "sticks" from a Lodge cast iron pattern. Preheated to 450 degrees with a lot of bacon drippings.
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Great posts over the past few days. Tonight was a southern style supper with a little Italian influence. Speckled butter beans cooked with garlic, rosemary and quanciale served over cornbread with a side of kale.
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Dinner! 2013 (Part 5)
in Cooking
Posted
That's a new one on me. The broth looks great. and does the bird. Other than the obvious does the chicken have a different flavor or texture profile?