Anyone who thinks a pork chop is "a flavorless hunk of chewy meat" (as Max and Eli Sussman put it) have yet to try a double-cut chop prepared steakhouse-style. Seriously, the double-cut chop could change just about anyone's mind when it comes to leaner cuts of pork. The width of the chop and presence of the bone allows it to be cooked long enough to develop a crust while staying juicy and tender on the inside. In This is a Cookbook, the Sussman brothers add extra insurance by brining these extra-large chops overnight before searing them off while basting in herb butter.
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Entries tagged with 'chutneys'
This Radish and Yogurt Chutney from Anjum Anand's Anjum's New Indian takes all of the elements of a classic raita and adds shredded radishes in place of cucumber. The sauce has the same clean, cool flavor, but the radish adds a great pepperiness and lovely fuchsia tone. Adding a bit of chopped green chile is optional, but the spiciness compliments the cool radish raita beautifully.
Across the Golden Gate Bridge, nestled into a small Marin County version of a strip mall, a little-known restaurant called Table Café is doing something even better: gourmet dosas. Anyone familiar with South Indian cuisine knows how delicious these rice and lentil flour crepes can be. At Table Café, they make a softer, more moist dosa wrap and stuff it with any number of fillings, like smoked wild salmon with grilled frisee and aioli, or lamb meatballs with cabbage and tahini.
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photogarph: Kristen Swensson] I hear the laments everyday, everywhere I go: "You know what...
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photographs: Carolyn Cope] Cranberry sauce will never be my favorite part of the Thanksgiving meal. As a Jersey girl,...