Steve Irby
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Posts posted by Steve Irby
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No muss no fuss meat and potatoes with SweetWater G13 IPA.
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If you run across this one give it a try. It was my favorite at Firehouse Subs but I never saw it stocked locally. Loads of flavor from black, red and cayenne pepper. Nice texture and pretty spicy without being mop-your-brow hot. Recently I ordered a half-gallon directly from Gator Hammock. I'm still using directly it from the jug but have decanted portions into pint jars for later use.
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Filé Gumbo on a cold day.
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Slightly dressed up leftovers. Sous vide, sausage stuffed and bacon wrapped turkey breast over medium grain rice. The turkey slices were reheated in a gravy made with the sous vide bag juices. Topped with sautéed blue oyster mushrooms and sieved pickled egg. The slightly dressed up part was using a 4-inch ring mold. The dogs were not impressed😕 with the plating but sure enjoyed the plate.
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White Bianchetto Truffle with homemade tagliatelle. I ordered the truffles from Burwell Farms about 15 months ago after seeing a post by @Paul Bacino . They were sold out for the 2022 crop but I made the cut for 2023.
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Todays lunch was bacon wrapped, sausage stuffed turkey breast served in a pita. The breast was prepped around Thanksgiving and cooked sous vide prior to freezing. I defrosted it overnight and browned in a little oil for lunch.
Lunch from last week-Panera bagel with smoked brisket and gruyere served with coleslaw made with Durkee's Sauce
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Heading into the New Year on a healthy note. Blue oyster mushrooms from my garage with a wild/brown rice mix and salad greens. The recipe called for swiss chard but none was to be found so the lettuce was pressed into service. Finished with Red Boat fish sauce.
The mushrooms earlier today.
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Thanks for starting this thread. It appears that Durkees has been relegated to the back of the frig for most folks. I've been using it to make a sweet and sour slaw which is very tasty. I don't have a recipe but the Durkees is added to the oil and vinegar base to tighten up the emulsion.
I'm really ripping through this bottle that my sister bought at Winn-Dixie in October. I laughed when I she gave it to me as it was one month from the expiration date plus it had 20% extra. I guess they wanted to ensure that one bottle would last a decade!
Here's the remoulade recipe that started this discussion. I chop the dry ingredients instead of blending like my mom did 50 years ago.
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On 12/28/2022 at 1:58 PM, Smithy said:
My remoulade sauce recipes all include ketchup and so, of course, are red. What goes into yours, and what is Durkee sauce?
Here's the recipe that my mom used. She initially used a blender to make a smooth sauce and switched to a food processor after they became widely available resulting in a sauce with more texture. I make the sauce with the vegetables diced and folded into the wet ingredients for more typical remoulade texture.
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Dinner was the first harvest of king oyster mushrooms from a grow kit that I purchased a couple of weeks ago. Served with homemade pasta and lemon cream sauce.
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Grilled salmon salad with white remoulade sauce. The remoulade recipe was my moms and calls for 2 T of Durkee sauce. The remoulade sauce was the only thing my mother put the Durkees in so it spent a lot of time in the back of the frig between uses!
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Dinner tonight was whole stuffed flounder. The dish was a Gulf Coast menu headliner 30-40 years ago (when I had hair) and is almost unheard of now. This variation is made with a shrimp and panko stuffing with a lot of butter. Taste great, looks great and the house smells great.
The flounder being prepped. Both sides of the fish are filleted to the dorsal/anal fins and the backbone removed.
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A quick bite tonight. Steak, mushroom and Affinois on toasted bread to accompany a leek and potato soup.
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1 hour ago, JoNorvelleWalker said:
How do you do the final proof?
After the end of the bulk fermentation I divide the dough into two balls which I then punch down and form to get surface tension . Then straight in round bannetton smooth side up. After the loaves proof I invert the loaves into the Dutch oven seam side up.
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I have baked Ken Forkish overnight white recipe for years. @Ann_T has inspired me to vary my routine so I decided to start with a longish cold proof of yeasted dough at a lower hydration. I started Thursday night with 1000 grams of flour at 68% hydration, 1.5 grams of yeast and 24 grams of salt. It has been fairly cool the past few days so I let the dough proof on the porch until this morning. I brought the dough in mid morning and formed two loaves for the second rise at four pm. It took about two hours to rise and I worried that I wouldn't get very good spring. It was a relief to remove the lid from the dutch ovens and see such pretty loaves. Looks good and taste great!
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White beans with grilled longaniza and garlic sausage stuffed chicken thighs. I topped the dish with a gremolata made with zest from a meyer lemon just plucked from the tree.
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Chicken Marengo at forty-seven. At least in the number of years since I first made this dish using the recipe from the Joy Of Cooking. That cookbook opened up a whole new world of food possibilities for a young kid raised on peas and cornbread!
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Turkey and dumplings that have been served for breakfast, lunch and dinner. Actually it was our 94 year old neighbor that had hers for breakfast. She ate the whole bowl in one sitting so I took another serving over for lunch.
I made a double batch of dumplings and cooked them in a really rich turkey stock made from two turkey carcasses plus two leg quarters. The meat was chopped and added to the broth along with carrots and peas. Quite tasty and plentiful. So far I've fed about half the neighborhood. The crumb cake in the background was made by a neighbor for a church fundraiser and it has been outstanding.
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@CookBot I went back and checked the weekly ad they were $5.99/lb.
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3 hours ago, BetD said:
I am curious about the bread heating on a hoe, could you share a picture of said hoe with us? I have heard of hoe cakes and assume it is rather the same idea, but I am lacking a mental image. Thanks!!
Nothing too mysterious. Hoe is a colloquial term for griddle. I inherited this hoe from my great aunt who used it exclusively to bake biscuits. I use it pretty much for the same thing. It excels in crisping of day old pizza!
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Dinner was a 21 oz. ribeye cut from a standing rib roast. Grilled and served with potato pancakes and salad. The steak was just the right size for two adults and three dogs😛 Publix has the roast on sale for $5.99/lb so I bought two nicely marbled roast and sectioned into steaks. Nine steaks went into the freezer along with the back ribs. I've had the JVR Vac100 for a year and it has been a treat to use.
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Lunch was 5-spice SV turkey breast served on pita bread. I'll have to say the breast and bread co-starred for this lunch. I've been buying this brand of pita for about 30 years and it never disappoints. I'll nuke the frozen bread for ~20 seconds and finish on a cast iron hoe that's been passed down for a number of generations.
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Fried turkey tenderloins served with mashed potatoes, purple hull peas, kale, giblet gravy and cornbread.
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Lunch 2023
in Cooking
Posted
Working mans lunch. The purple hull peas and cornbread are mixed and mashed on the plate then topped with pot liquor and pepper sauce. This one of favorite childhood meals-we got to play with our food!