Steve Irby

If I can find a link to the recipe I'll be the guinea pig for the original version. As much as I love my Chia ( strictly platonic) it is quite a stretch to sub for cream, eggs and bread as attested to by BMI. And the dish does look great with the pepper sauce.

dcarch - Beautiful dish. It also looks like the perfect portion size for me! Congratulations.

Ann_T - beautiful plating and plates. You consistently produce beautiful grilled dishes. What's the heat source?

A couple of dishes to use up weekend carry-overs. Scallop tartare with red onion, lemon verbena, lemon grass and lime juice topped with sauteed scallop. Finished with olive oil and orange zest. Corn and crab pudding topped with additional crab.

My first attempt at Hubert Keller's Avocado Spheres with Watermelon Gazpacho. Has anyone tried this recipe? With the size of the avocados that I have I would need at least three to make all eight spheres.

A couple of weekend dishes. Eggplant Parmesan with fresh mozzarella topped with baby fried eggplant. And Crostata di Fichi from Jamie's Italy. Everybody loves this dessert so don't expect to have any leftovers. Between the crust and the frangipane it takes three sticks of butter. It's rich and worth every calorie.

Great looking dishes to all. I'm going to be working out of town for the next two weeks in the "boonies" so I'm going to dine vicariously through egullet. Fine dining with no calories! cookalong - Nice looking dinner. The sorbet and panna cotta look particularly tasty. mm83421 - Knock out dish as usual. My desserts aren't quite gold leaf worthy yet but I'm working on it. Is the ravioli draped over the sorbet? The color in the puree is beautiful and it matches the ravioli perfectly. What is the raviloi made of? Ashen - Beautiful color on that chicken. First time I've heard the term spatchcocked chicken.

liuzhou - Thanks for the excellent photos and tips. I would have gone the oven route and would have over roasted the seeds. Your hummus looks great - nice and creamy.

liuzhou - No, I used prepared tahini from Lebanon. But your question prompted me to google tahini and it looks pretty straightforward to prepare. Any tips for homemade?

We had some friends over for dinner tonight with kind of a North African\Middle Eastern theme. Started with Eggplant Croquettes with Tarragon Aioli from Ottolenghi's Plenty. We also had hummus from scratch (i.e. dry beans) with plenty of hot garlic, tahini, and lemon juice topped with a drizzle of olive oill and dusted with sumac(not shown). The main course was roasted chicken thighs seasoned with harrisa, olives ,roasted peppers, artichokes,lemon verbena served with Ottolenghi's Crisp Couscous and Saffron Cakes inspired by Franci post. This shot is post dinner with some of the culls. The salad was composed of roasted red and yellow beets, orange supremes, shaved fennel, red Onion , mixed spring greens and cherry tomatoes served with a citric horseradish vinaigrette. Not the best picture but you get the idea And for dessert Chocolate Raspberry Pavlov from Nigella Lawson's Forever Summer. I have been making that dessert for years and it always deliveries.

Baselerd - Out of the park. mm84321's screen saver photo just got replaced. Ann_T - Totally agree with rotuts on the gratin. The zucchini dish also looks great. And lets don't leave out the kudos to the proteins. Three beautiful meals with chicken, prime rib and pork chops. Definitely a carnivores dream.

C. sapidus - Delicious looking crab cake. I wish it were Steve's crab cake. You know it's going to be good when you can't see any binder.

Baselerd - What a great looking dish. And thanks for the tip on drying the fennel. Was the apple pressed also? I tried to dry some apple slices with mixed results with a little bit to much warping and browning for a nice presentation. Do you think a little lemon juice in a simple syrup would work?

Great looking dinner. Have you tried a family size George Foreman grill? I use mine in motels room so I don't have to eat lousy chain food (or the same restaurant) when my job takes me out of town for extended periods of time. If you have a receptacle on the balcony you can set it up outside and keep the water and grease vapors from permeating your living spaces which is one of the biggest obstacles in cooking without adequate ventilation. It's great for kebobs, chops, salmon, roasted vegetables, potatoes and panini sandwiches. Also get a few corelle dishes. It's much easier to cleanup when you don't have to worry about chipping your dishes or sink.

jvalentino - great looking wings huiray - continue to be amazed by your output and food compositions. Leftovers for us today. Harissa chicken with roasted peppers and olives over pasta. Made a quick salad with yogurt dressing and fresh herbs. Finished with merinque over fresh peaches topped with a raspberry coulis.

Lots of great looking dinners. Ann T - Beautiful job on the pan fried chicken. I haven't had it that way in years. My mom was kind of famous for her chicken fried in an avocado green electric fry pan. mm84321 - Another beautiful job. What's the dish below the chanterelles?

My wife loves meringues and I had left over egg whites from a tarte aux peches a few days ago. My usual pattern is Pavola and Creme Brulee to use the yolks and whites. Tonight I tried meringues with fresh peaches and a raspberry coulis. The coulis is raspberry, clementine and lemon juice with some sugar. So Cumulus Nimbus Meringue with Raspberry Coulis: And just having fun with the meringues in different forms:

Long day in the kitchen. We had a death in the family so I prepared various dishes for the wake. Baked salmon seasoned with Calico Fish Rub from Worldspice. I smoked two pork butts for pulled pork, cooked a spiral ham, prepared coleslaw, baked beans, potato salad with a couple of other items. And made a few peach tarts as the peaches are at there prime for the next couple of weeks.

basquecook - I second Ann_T's WOW. I struggle getting dinner for four prepped. David Ross - Great looking dinner. Were the potatoes deep fried? dcarch - Tough to beat wings and bacon. Any special prep for the okra?

Darn it. My post is going to follow mm84321. I can only dream to achieve that level of artistry. Porchetta with potato and lima bean pancake with grilled eggplant and roasted vegetables. And a couple of dishes from last night. Compressed melon with feta, lemon verbena, red onion and clementine zest. Corn and leek soup with leek oil.

Chicken thighs 3 ways. Harissa, preserved kumquat and lemon verbena + Mulberry smoked thighs with dry rub + plain with salt & pepper. Cooked a tri tip roast with the grilled chicken. Harissa & tri tip plated And a first part of the week experiment with dried pomegranate seeds, preserved kumquat, lemon verbena. Charly approved of the flavor profile but did not comment about the presentation.

Ann T - I've been a little slack in posting but the photo of the lavash is the bomb. Basquecook - What a beautiful shot of the prep and presentation of the porchetta.

Last night's shrimp boil: Converted to tonight's gumbo. The gumbo is roux based and includes grilled chicken, andouille and shrimp with fresh corn, tomatoes and okra served with potato salad. Rotuts - Cajun potato salad usually does not contain sweet pickle or eggs. I cooked the potato's in Zatatrains seafood boil and used a liberal amount of green onion and celery.

Thank goodness the holiday is over and we can get back to normal food. Sweet potato fries and scotch eggs inspired by a recent road trip . and hangar steak with cajun potato salad topped with homemade tasso

Thank god the warden let me out early. After a few months in the hinterlands it's nice to be back to my stove. I've been dining vicariously on the terrific posts. Tonight's dinner was root beer\five spice braised short ribs, garlic mashed potatoes, brussel sprouts with house cured guanciale and root vegetables. As the saying goes be it ever so humble there's no place (or food) like home.