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December 25, 2008

Merry Christmas

Pork Loin in the Style of Porchetta Dominic Armato

I'm a sucker for a good Batali recipe. Especially when it's this festive.

Merry Christmas, everybody... some great eats this week. Posts soon!

Comments

Merry Chirstmas belatedly to you, Dom.

I did a traditional prime rib, yum. But I have a British brother in law who only eats meat burned into leather and only veggies that are over-cooked to the point of everything being mushy peas. I mean, this is a guy who doesn't usually even like end pieces of medium rare food because the inside part *might* have a hint of pink. So, to torture this food idiot, I did a raw horseradish and salt crusted rib roast. Pretty traditional and great inside, but his end pieces were alternatively screaming hot and really salty.

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