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Grilled Green Tomatoes. Grilled green tomatoes are the perfect side for summer. This rendition combines the slightly tangy flavor of underripe tomatoes with the smoky char of the grill and a ...
3. Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes. Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside. Garnish with the sliced scallions and serve.
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Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto; Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette; Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese; Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons; White Peach Iced Tea ...
Preheat the oven to 425 degrees. Cut the potatoes into 1-inch cubes. Chop the rosemary and garlic. Halve, peel, and cut the onion into wedges.
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes. Dollop the tarragon-parsley butter over the gills and cook for about 1 minute longer, until the butter is melted. Transfer the grilled mushrooms to plates and serve right away.
All-day brunch: "Ohayou Egg Skillet" – two sunny-side-up eggs, caramelized onions, marinated mushrooms, and heritage Duroc pork, topped with ohayou sauce (made with a roux of butter, flour, and milk; parmesan cheese, and hondashi—powdered Japanese fish stock), covered with grated parmesan, baked in the oven, and garnished with aonori ...