Lunch 2026

[C. sapidus]

Sauteed zucchini, chorizo, and roasted chile Poblano, topped with diced avocado. Sauce was onion, chiles, garlic, and cilantro with a little yogurt. Cilantro, thyme, and Mexican oregano for aroma.

 

[Steve Irby]

Lunch was SV pork steaks that were cooked about two hours at 141F.  

 

[MaryIsobel]

2 hours ago, Steve Irby said:

Lunch was SV pork steaks that were cooked about two hours at 141F.  

 

That looks delicious. We used to be able to buy "pork leg steaks" here which looked much like yours. They were a great combination of fat and lean. Haven't seen them for years. Are they raising pigs without legs now?

[Steve Irby]

1 hour ago, MaryIsobel said:

That looks delicious. We used to be able to buy "pork leg steaks" here which looked much like yours. They were a great combination of fat and lean. Haven't seen them for years. Are they raising pigs without legs now?

Thanks, they were pretty tasty. I'm not sure about legs but they still have shoulders🐷  I cut these steaks out of a boston butt that  I was breaking down for sausage.  I think the cut would be roughly equivalent to a beef chuck steak.  

[MaryIsobel]

2 hours ago, Steve Irby said:

Thanks, they were pretty tasty. I'm not sure about legs but they still have shoulders🐷  I cut these steaks out of a boston butt that  I was breaking down for sausage.  I think the cut would be roughly equivalent to a beef chuck steak.  

That's great information, thanks. Our local grocery has pork shoulder for 1.99/lb this week so I'll definitely pick one up and try slicing it int steaks.

[BeeZee]

I had a container of soup lingering in our office freezer for a really long time. Probably a year. Finally defrosted/heated it today, I had sort of forgotten what it actually was. I had made soup (chicken broth) with some leftover Greek salad and grilled veg, greens (likely romaine), grape tomatoes, chickpeas, grilled zucchini and red pepper and a little feta (which had disintegrated, but added good flavor to the broth). Thank goodness for the little tomatoes and red pepper strips, it was sort of olive greenish, but it was actually very tasty!

[Steve Irby]

A quick lunch that presented well.  I bought a tray of pre-cooked tiger prawns from Sam's that had been marked down and served some over cheese grits that I had previously cooked and frozen in silicone molds.  I microwaved the frozen grit pucks for a minute to defrost then browned in an olive oil and butter mix.  The grits were topped with the shrimp, red onions, garlic chives, capers, oil cured olives and sun dried tomatoes that were sauteed in olive oil.  Served with a simple salad dressed with olive oil and champagne vinegar. 

 

[OlyveOyl]

Maccheroni with sautéed artichoke hearts, onions, garlic, sausage, spicy Italian seasonings, tomato and basil. Cooked in homemade chicken broth, sprinkled with Pecorino Romano, a very tasty combination.

Pistachio cupcake, core filled with pistachio pastry cream, topped with chocolate frosting and chocolate/pistachio bits.

Edited Friday at 12:18 AM by OlyveOyl (log)

[btbyrd]

Made some crispy chicken thighs for lunch today. Made a quick cream pan sauce to go with.

 

 

 

 

[blue_dolphin]

Salmon burger on a brioche bun with arugula and yuzu mayo and a quick slaw of Brussels sprouts, carrot, snap peas and scallions

[C. sapidus]

I suppose this was a chard curry of sorts. Sauteed onion, serrano chile, and garlic in rendered chorizo grease, and cooked down some leftover tomato sauce. Added rainbow chard and the lovely anise-scented meatball sauce from the other day. Cooked all that down, finished with leftover coconut cream and gosht masala, and topped with diced avocado.

 

Full of flavor, and used up lots of leftovers - my kind of meal

 

[C. sapidus]

Similar ingredients, quite different flavor: Brown-fried onion, chile, and garlic with chorizo. Added 5-spice powder, fish sauce, spinach, and most of a bunch of cilantro. Finished with shrimp, crumbled feta, and diced avocado. 

 

Apparently I am on an anise-scented food kick lately

 

[Steve Irby]

I made a 3 kg batch of luganeca sausage this morning and I cooked a few links of the misfires for lunch.  It been awhile since I prepared this recipe and I forgot how good it is.  This the  first time to use the traditional sheep casing.  The formulation for the sausage includes pork shoulder, salt, parmigiano cheese, nutmeg, S&P, white wine and fresh rosemary and garlic. 

 

 

 

 

 

 

 

Edited 5 hours ago by Steve Irby (log)

[Smithy]

@Steve Irby, I've never before heard of luganesa sausage, but the ingredients sound good and I applaud you for making making it. It's been a while since I made sausage of any type, and that makes yours even more fun. 

 

You don't mention any curing salts. Do you smoke these, or just bung them into the freezer until you're ready to cook them?

[Steve Irby]

@Smithy  This type of sausage is a fresh raw pork sausage that doesn't require a curing agent.  It should be eaten within three or four days of preparing or frozen.  I vacuum bag them in about 3/4 lb bags and they hold fine for a year.  It's also great as a bulk sausage for patties, meat loaf, stuffing etc,.