Steve Irby

Here's another pasta dish. A quick sauce composed of sautéed onion, garlic, campari tomatoes, capers, cured lemon and thyme. Served with feta, olives, Italian sausage and Aleppo pepper.

This dinner would be just like I had as a kid if I had used yellow cheddar cheese on the pear instead off white. You can tell we did not have guest by the absence of iceberg lettuce under the pear😊. The beef is carved off a prime brisket (packer) that I bought at Sam's earlier in the week. It was roasted for about 12 hours at 220. I loosely tented it the last couple of hours. The fond made the best mahogany colored gravy.

Stop does abort the cycle while using the down button progresses to the next step - seal. The glass lid makes it very easy to monitor overflow. The keypad has an optical sensor so it's important to let you finger cover the icons.

Brisket sandwich coming up!

I'm very satisfied with my purchase. I use the unit daily and it has performed flawlessly. It's been easy to clean and service. My brother bought one for christmas this past year and he is pleased with his unit too.

Gulf shrimp and Conecuh sausage over Dixie Lily yellow grits. The sauce was made with shrimp stock, butter, fresh corn, tomatoes, serrano peppers, and green onions. I'll add a couple of desserts from the past week or two since I'm Jonesing for a little something sweet tonight. Black bottom pie which has been a family favorite for 50+ years And amaretto white chocolate cheesecake with raspberry that has become another family favorite.

Chicken Salan over basmati rice. Served with a spiralized cucumber salad.

Me too. It's hard to get your butter to pool up on regular bread😋😋😋

Perfect bread to meat ratio. Just enough bread to keep the finger tips from getting the mustard jar greasy.

@heidih Greens and beans are both the source of pot liquour in the southern states. I used the pink eye purple hull pot liquor for lunch and for supper I had a bowl of the turnip green pot liquor with rice and ham. Here's a link to an interesting discussion of different variety of peas common in the south and the resulting pot liquors https://hemctier.wixsite.com/mctierfamilyfarm/post/2019/09/18/whats-pot-liquor

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!

No muss no fuss meat and potatoes with SweetWater G13 IPA.

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.

Filé Gumbo on a cold day.

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.

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.

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

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.

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.

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.

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.

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!

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.

A quick bite tonight. Steak, mushroom and Affinois on toasted bread to accompany a leek and potato soup.

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.