With a bubbling blackberry slump for dessert.
 | | Photograph by Sarah Anne Ward. Food stylist: Maggie Ruggiero. Prop stylist: Paola Andrea. |
|
Pork chops with cherry peppers with linguine with clams |
Good morning. It's been a week and I'm still jazzed by the memory of the broiled pork chop I ate at Park Side in Corona, Queens, with its caramelized, salty crust set against sweet vinegar peppers. The flavors set me on a path for this weekend, to adapt my own recipe for pork chops in cherry pepper sauce (above) for either the grill or my broiler, depending on weather and mood. |
What I'll do: Make the sauce, massage the meat with a little neutral oil and a lot of salt, then get it over or under a flame until it almost chars, flipping it a few times to develop some bark. After letting it rest, but not for too long, I'll dress it with velvety peppers and serve it, as if I were back at the restaurant, with linguine with clam sauce. (More conservatively, you could go with spaghetti with olive oil and Parmesan.) |
Another dish I'd like to make this weekend: Ali Slagle's Old Bay grilled shrimp. Ali adds a little bit of baking soda to the seasoning, which helps keep the shrimp snappy while they cook, and then tops everything with lemon zest, parsley and garlic. I think that'd be a fine Sunday lunch, in advance of a nap in front of a fan. |
There are many thousands more recipes to cook this weekend waiting for you on New York Times Cooking. As I believe I've noted before, you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven't taken one out already, would you please consider subscribing today? Thank you. |
If you run into problems with our technology, please reach out for help: cookingcare@nytimes.com. Someone will get back to you. Or, if you'd like to vent a frustration or just say hello, you can write to me: foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I get. |
Here's a lovely piece of prose from John Jeremiah Sullivan in Harper's: a long, long paragraph about plumbing, "Man Called Fran." |
I've slowly become attached to David Coggins's idiosyncratic newsletter, "The Contender," on Substack. See what you think. |
Finally, my colleague Jon Pareles turned me on to the Canadian singer-songwriter Ora Cogan's latest track, "Katie Cruel." Listen to that while you're cooking. And I'll see you on Sunday. |
| |  | Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox |
| | |
|
No comments:
Post a Comment