Steve Irby

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.

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.