A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
Tag: Dijon Mustard
Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto
This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.
Croque Madame Pizza
One of my favorite sandwiches of all time is a Croque Madame/Monsieur. It is basically a fancy grilled ham and cheese. The Madame just adds a egg to the top of the Croque Monsieur. I’ve had this sandwich so many times in so many places and they all varied a bit, but they were all…
The Perfect Lump Crab Cakes
The perfect lump crab cake might be a stretch. These are really good and perfect for me.