One of my best ('cause it's near to execution time) is roast pork. Best if done w/ a fresh ham, but could be used w/ a loin. Marinate pork in a couple bottles of white wine (not great, but drinkable) w/ lots of fresh garlic, cracked black pepper, rosemary, thyme and bay leaf, also some dry rosemary, thyme bay leaf & sea salt, overnight, at least, better 24 hrs. Remove from marinade . Let stand for 1/2 hr & pat dry. In a heavy roasting pan over med heat add enough olive oil to saute pork, add pork, whole onions carrots, celery & brown all sides, then add marinade & more wine (full bottle?)
Roast @ 325 'til 140F internal.
WORST: I was working at a semi-dive in Philly (Bar-B-Q Barn) and collected some leftovers added others -- came up w/ smokey, tomatoey, sweetish soup/stew that a couple of customers actually liked.
I remember this column. I had a best and worst mention in the Oct/Nov 1994 issue of Food Arts. While I'm not a practicing chef anymore, my best dish is either Overnight Marinated Lightly Smoked Bone-In Prime Rib or a Venison Osso Bucco (with Red Deer from a small farm in NH I've bought from since 1997). The worst remains the one from 1994, when I was Chef for Riccardo's Ristorante in Lake Oswego OR (way before Mario Batali hit the scene), preparing pasta with dried salted tuna roe.
Glad to see this column still rocks it. Cheers and Happy Holidays!
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If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
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