GRILLED PORK SHOULDER ARGENTINE
THIS IS MY VERSION OF SAM SIFTON’S VERSION OF A FRANCIS MALLMANN’S RECIPE FOR PORK SHOULDER (BUTT) WHERE THE PORK IS POUNDED TO THE THICKNESS OF A RIBEYE,
PORK LEG CUBANO
BRAISED LAMB SHANKS WITH CARROTS
LAMB SHANKS ARE A WONDERFUL CUT. BECAUSE OF THE BONE, THEY ARE PARTICULARLY FLAVORFUL, RELATIVELY INEXPENSIVE AND ONE PER PERSON MAKES A PLEASANTLY BARBARIC PRESENTATION.
SWEETBREADS WITH BLACK TRUMPETS A LA CREME
SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
OXTAIL STEW
“THE MEAT IS SWEETEST CLOSE TO THE BONE”. NO OTHER CUT PROVES THAT POINT BETTER THAN OXTAIL,
PORK LOIN WITH FIGS AND RUTABAGAS
FOR THIS EASY RECIPE PORK LOINS ARE PAN-COOKED, PARBOILED RUTABAGAS SAUTEED IN THE PORK DRIPPINGS, THEN THE FIGS, AND, FINALLY, SAGE LEAVES. THE RESULTANT DISH IS LAYERED WITH [Read More]