• Choose a category
• All
• Classic-Fiction

By Root 185 0

depending on how clean your oven is). Turn the oven temperature down to 375°F, and continue to roast for another 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160°F. Remove the turkey from the oven and allow to rest for 20 minutes before carving.

ROASTED RACK OF PORK WITH GRILLED PEACHES AND CHESTNUT HONEY VINAIGRETTE

Pork and peaches are a great combination—and these peaches pick up extra flavor from being grilled. This vinaigrette uses my favorite kind of honey, chestnut honey (see Sources). Bees that populate chestnut orchards produce a honey has a slight bitterness and distinct savory notes. It’s a perfect pair with pork, but wildflower honey will work as well.

Serves 8

1 6-pound center-cut rack of pork, not Frenched

Kosher salt

1 tablespoon minced garlic

3 tablespoons minced shallot

2 tablespoons chestnut honey

⅓ cup balsamic vinegar

½ cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon coriander seeds, toasted and crushed (see Symon Says)

¼ cup sliced fresh cilantro leaves

Grated zest and juice of 1 orange

4 to 6 peaches, halved and pitted

A day before cooking, season the pork liberally with salt, cover, and refrigerate.

Remove the pork from the refrigerator at least 30 minutes before cooking it.

Build a hot fire in an outdoor grill.

To make the vinaigrette, in a small bowl, combine the garlic and shallot and toss them with 1 teaspoon salt. Add the honey and vinegar, then whisk in ½ cup of the olive oil. Add the coriander, cilantro, and orange zest and juice.

When the coals are ready, spread them over half of the grill so that one side of the grill will be cooler than the other. Place the grill grate over the coals and allow it to get hot.

Brush the pork with the remaining 2 tablespoons olive oil. Grill the pork directly over the hot coals, turning it to sear on all sides, about 15 minutes. Move the pork to the cooler side of the grill, cover the grill, and cook the pork until it reaches an internal temperature of 145°F, about 40 minutes. Remove the pork to a cutting board. Let it rest for 5 to 10 minutes.

While the pork is resting, toss the peach halves in the vinaigrette. Grill them over high heat until charred and tender, about 2 minutes per side. Return them to the vinaigrette once they have been grilled.

Slice the pork into chops, arrange the pieces on a board or platter, and spoon the peaches and vinaigrette over the pork.

My basic balsamic is a twenty-year-old La Piana I buy at Whole Foods, but there are many available at varying prices; I recommend you look for one with an acidity level of 6 to 7 percent.

PORK CHEEK CHILI

I love pork and I try to use it whenever I can. For this chili I use pork cheeks, the well-marbled muscle from the jowl. It braises very rich and tender with a great texture and makes a fabulous chili.

Serves 12 to 14

4 teaspoons coriander seeds, toasted and ground (see Symon Says, 1 tablespoon)

1 tablespoon sweet smoked paprika

1 teaspoon ground cumin

5 pounds pork cheeks or pork shoulder, cleaned, trimmed, and cubed

Kosher salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 pound slab bacon, cut into ½-inch dice

1 onion, finely chopped

3 garlic cloves, minced

2 jalapeño chilies, seeded and very finely chopped

2 red bell peppers, cored, seeded, and finely diced

1 12-ounce bottle amber ale or porter

2 cups Chicken Stock

1 28-ounce can San Marzano tomatoes, with their juice

2 canned chipotles in adobo, seeded and minced

1 pound dried black-eyed peas (1⅔ cups), picked over and rinsed

1 small cinnamon stick

Shredded smoked cheddar cheese, for garnish

Fresh cilantro leaves, for garnish

Sliced scallions, white and green parts, for garnish

Crème fraîche, for garnish

In a large bowl, combine the coriander, paprika, and cumin and toss with the pork cheeks. Season with salt and pepper.

In