Try a sheet-pan crispy pork schnitzel with perfect crunch.
 | | Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. |
|
Good morning. It's the seventh week of the N.F.L. season, and the Dolphins play the Steelers in Miami this evening, which means pernil (above) is on the menu. (At least for me. Perhaps you prefer nachos or chicken wings.) |
It would be nice to marinate the pork in adobo overnight, but the dish isn't out of reach this evening if you don't: Just try to get as much of its garlicky goodness into the meat as you can and then roast at a lower temperature for a longer period of time. |
So, say, six or seven hours at 325 degrees, with a blast of 450 degrees at the end? Crisp skin, collapsing meat: That's the goal. |
To complement: arroz congrí, to which I add cumin and a platter of maduros. We should be fast asleep by halftime. |
And with Sunday taken care of, let's look at the rest of the week … |
Yasmin Fahr's miso-butter pasta with butternut squash is a symphony of big flavors and silky texture, so don't ignore the red pepper flakes and spray of lime juice at the end. The spice and acidity offer a perfect lesson in balance for a salty-sweet sauce. |
Mayonnaise is one of two secret weapons in Kay Chun's awesome recipe for sheet-pan crispy pork schnitzel. It helps achieve a perfect golden crunch for the bread crumbs on the meat. The other is in the accompanying salad: hearts of palm, which deliver a surprising, creamy tang. It's one of those recipes that could become a regular weeknight jam. |
What's awesome about Alison Roman's recipe for caramelized shallot pasta is that it leaves you with plenty of leftover caramelized shallots — use them to adorn eggs for breakfast. "This was insanely good," one subscriber wrote in a note on the recipe. "I always thought I didn't like anchovies until I started using NYT Cooking." That made me smile. |
More Kay Chun! I like to serve her honey-and-soy-glazed chicken thighs with rice and bibb lettuce cups, with ssamjang for heat and slices of lemon for acidity against the fat. Please line your sheet pan with aluminum foil. If you don't, you'll be scrubbing it out for days. |
Then, to round out the week, try Naz Deravian's new recipe for pasta e patate, a pasta and potato soup. It's a fortifying Italian dinner that starts with water instead of stock and features flavoring from pancetta, a Parmesan rind, olive oil and plenty of vegetables including, of course, potatoes. Very Napoletana! |
Thousands and thousands more recipes to cook this weekend await on New York Times Cooking, though you need a subscription to read them. Subscriptions make this whole endeavor possible. If you haven't done so, would you please consider subscribing today? Thanks. |
There are spoilers galore, but I like Eve Best enough to risk the calumny of fans who are still catching up on "House of the Dragon." Here she is in New York magazine's "Chat Room," talking about the show with Sean T. Collins. |
Finally, it's the rockabilly musician Johnny Carroll's birthday. He died in 1995, at 57. Here he is with the Hot Rocks in the 1950s performing "Crazy Crazy Lovin'. " Play that a few times while you're cooking. Melissa will write to you on Monday. |
|
No comments:
Post a Comment