I used to be puzzled by the people who get so excited about the arrival of blowfish in the local fish market (in the big piscivore picture, their numbers may not be large, but it always seemed like I was the only one who didn’t get it). I get it now. As I wrote last September, they …
Search for pork chop - 121 results found
lomo, cress; beer pasta, wild garlic, habanada, parmesan
The antipasto came after the pasta; well, the selection came after, but we kept the classic order. The smoky-paprika-rubbed lomo seemed a pretty appropriate introduction for what I expected would be a somewhat earthy primi, and it was (earthy, and appropriate). two ounces of thin slices of La Quercia Lomo, lonza di maiale stagionata) from Whole Foods, served with a bit …
knusprige Schweinshaxn; Kartoffelklöße; Blaukraut
[aka crispy pork knuckles, potato dumplings, red cabbage] Somewhere, while doing research for this meal, I came across a reference to a Bavarian proverb intended to reassure a cook worried about how large a knuckle to use: ‘‘S is ned, wia grous’ s is, aba wia guad’ s is.‘, it goes, at least as I translated it …
haddock, cress; Kassler Braten; horseradish potato; tardivo
Yesterday I tweeted that our New Years Day dinner would be “Germany with some Italian, and, as always, New York too”. I followed through later in the day, and this post describes what it looked like, as prepared for four. We began with bread sticks and a sparkling wine, to toast good friends and the new year …
prosciutto; lobster mezzalune, butter, tarragon, pink pepper
Red. Red pork, red lobster, red/pink ‘peppercorns’: It wasn’t a plan, but after the fact the red tones in this simple meal seemed right [Left] for the turn of a year in anxious times, even if the pleasures of the celebratory meal itself were nothing of the sort. red pepper taralli four ounces of thinly-sliced prosciutto Friulano Levoni from …
speck, wild cress; grilled spicy salmon; flat beans; tomato
It was a warm evening. The first course never got anywhere near a stove. I was very fortunate in the greens I had been able to bring home from Union Square on Friday: They were a perfect, spicy foil to the headiness of the smoky pork. None of the elements of the second course spent more than a …
seafood sausage, browned butter, vetch; sunchokes; kale
The meal was surf [but with a pork casing] & turf [otherwise only vegetables], even if it looks downright earthy. It was. four sweet seafood sausages from The Lobster Place [salmon, shrimp cod, scallops, Italian seasonings, fennel seed, shallots, pepper, fresh parsley, pork casing] pan-grilled for about 10 minutes, turning regularly, accompanied by a brown butter sauce made by melting a third of …
spicy salmon, potatoes with lovage, red cabbage, cress
filet after being rubbed with the sugar and spices, before it was refrigerated Thinking of the arguable thesis that an artist’s best work may often arise from working with constraints, I will make the modest proposal that the same thing can work for the creative output of an ordinary cook. I was unable to get …
chorizo-onion-serrano-kale-pimentón-lovage frittata
I was a very simple thing, and it welcomed a certain number of ingredients I already had sitting around in the kitchen, but it tasted delicious. Surprisingly, it also boasted the texture of a soufflé, and who does soufflés any more? The basic recipe comes from Joyce Goldstein, and is described in detail here, but, just as when I …
crab cakes, tomato salsa; boiled potatoes, parsley; cress
The potatoes were really sweet, mirabile dictu; the cress actually exciting, if you can also imagine that; and the salsa had a fairly complex zing [zip?], probably because it included both a Basque paprika thing and some pepperoncino. two crab cakes from PE & DD Seafood (ingredients: crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, parsley), …