Steve Irby

Great posts. Prawncrackers that rib-eye is ridiculous looking. The marbling on that steak is what cardiologist call job security. Jason Perlow - beautiful job on wrapping those meatballs. Drop off a batch and I'll certify the "Florida Style" appellation. Fresh corn and mushroom chowder. Finished with homemade tasso brunoise, aleppo pepper and spinach (not quite) chiffonade.

Salsa Salad. Fresh salsa with shredded lettuce, diced avocado, pulled pork, dab of sour cream with homemade hot sauce and topped with a slice of native orange I used the little native oranges in the vinaigrette for the salad and as the acid in the salsa. I'm the type that can drink a bowl of salsa at a mexican restaurant so this is kind of a riff on that -something between salsa and gazpacho. It turned out to be a quick, tasty lunch.

Nice job. Looks like your weber is almost as old as mine. I much be going on 14 years with one set of replacement burners and flavorizer bars.

Not quite dinner yet but maybe in three or four hours. Photo of one of two large Boston Butts that I'm cooking on my Weber Kettle to be finished as pulled pork. I used a dry rub of harissa and fresh garlic and left the pork uncovered in the fridge overnight. Smoked with mulberry for the first four hours. This shot is at 10 hours in with an internal temp of 161 F.

Great post prawncrackers. I think your batting a 1000. dcarch - loved the Daab Chingri Macher Malaikari.

Lots of good tips. I think mache sums it up nicely. Resting the pork in foil is very helpful for pulled pork as the juices have a chance to redistribute and for the meat to relax.

Tough posts to follow. Forget about penis envy, I have food porn envy. Tonight's feeble attempt - a sous vide, deep fried whole chicken with mango salsa. Based on a Bryan Voltaggio recipe.

mm84321 - Beautiful composition. The photo really captures the last rays of the setting sun. What's the dusting on the asparagus?

huiray - I really shouldn't have clicked on this post before dinner. By the time I got to the third photo I consumed half a pound of almonds. Great meals and photos.

Two pies inspired b jvalentino post. Used the recipe from http://www.thefreshloaf.com/recipes/pizza for the crust consisting of 3-cups AP and 2-BF proofed for 24 hours

Patrick - very tasty looking dishes. Maybe a stupid question but does paneer pick up the deep color from the sauce and is the paneer homemade?

Onion and tomato tarts with dry cured olives. The round tartlet also includes grilled eggplant and grilled zucchini.

I've used recipes from the New York Times International Cookbook by Craig Claiborne for paprika pork which is a pork cutlet and also Hungarian goulash. Both old school favorites with pork cutlets fried in butter a favorite. I used to hate brined ham steaks because they were to "hammy" but have changed my mind since using an 8% brine solution with fresh grapefrui,t orange, lemon, lime juices and fresh ground chinese five spice. Leave in the brine for about 30 minutes to an hour depending on thickness them pan fry.

C. sapidus - great photo of the rice and plantains. Baselerd - Your plating and photography has been at the highest level lately. I'm going include your shots in my screen saver rotation with mm84321. Keith W - pretty ambitious dishes beautifully conceived and executed.

heidih and C. sapdius - loved the falafel as did my test subjects (wife and neighbors). I did use chickpeas which were soaked overnight before being ground in the food processor. Tonight's dinner was chicken thighs seasoned with berbere seasoning blend from World Spice Market. I buy it whole then grind it as I need it. I browned the chicken with garlic, onion, and preserved lemons then finished in the oven. After a liberal dose of tomatoes, olives, orange pepper and cilantro it was served with lettuce from my garden.

Fresh tomato and basil soup. The stock is heavy cream and the pan gelee left over from the Easter ham. I was going to make tomato gravy and it morphed into soup. We are getting some great tomatoes out of South Florida.

My first attempt at falafel and accompanying tahini dip. Recipes from Sonia Uvezian Recipes and Remembrances.

Beautiful crust jvalentino and C. sapidus - my monitor has fork marks from trying to grab that chicken.

Keith_W beautiful plating on that J Dory FrogPrincessse that salsa on the halibut has me drooling Baselerd what a beautiful photo

Patrick, great looking dish. The flavor punch from the broth and zhoug must be great.

Great posts over the past week. Thank god that our spring break company has left! Total non foodies for a week. Although it does take a lot of pressure off the hosts when our guest start their day off at What-A-Burger. Fresh swordfish showed up at the market yesterday so dinner last night was grilled fish with Fattoush - Lebanese salad with dry bread, pomegranate molasses and sumac. Lunch today was pressure cooker chuck roast poboy on Reising's bread from New Orleans. It did not start out quite sloppy enough so I added more debris to make it a four paper towel delight. After a light lunch why not a nice porcini, cremini, and shiitake risotto to start the evening followed by filet, shrimp and asparagus.

ScottyBoy beautiful photo of the stew. mm84321 very nice presentation. It's actually strange to see salmon unadultered. I only have access to salmon that is farmed with color added.

Teapot- great line.

Thanks Steve.And I assure you, this is a normal European-size fork! :-) As a gluttonous Son Of The South I rest my case.

SobaAddict70 I'm going to take a stab at gnocchi this weekend. That combination looks great. FrogPrincesse you've been posting a lot of great looking dishes this week. I have to say though I'm afraid my rock cod would be cold before I finished it with the size of that fork. MM84321, ScottyBoy, Liuzhou very nice dishes.