TASTE
MOR E ME A L S TO MA K E AT H O M E WHILE WE CAN’T CELEBRATE SPECIAL OCCASIONS – BIRTHDAYS, ANNIVERSARIES, HOLIDAYS – AT A FAVORITE RESTAURANT RIGHT NOW, WE CAN ATTEMPT TO EMULATE BELOVED DISHES BY LOCAL CHEFS AT HOME. TRY OUT THESE TWO RECIPES FOR MOMENTOUS MEALS:
ROAST PORK RACK
By Sam Papanikas of Bleu Olive Bistro
“I
was born in South New Jersey, where my family owned and operated a restaurant until moving to Clearwater, Florida, in 1984. In Florida, my family owned and operated another restaurant; I began working in the kitchen as expediter and grill cook at 13. In 1994, my family moved to Durham, [and] opened Papas Grille. I began honing my skills and creating my own style and technique in the kitchen. Papas Grille turned into a staple in the Durham food scene [and] received numerous accolades nationwide. The restaurant underwent a total renovation and was rebranded as Bleu Olive in 2012.” Serves 8-12 people, depending on size of rack 1 pork rack from Firsthand Foods 1 Tbsp. olive oil 1 Tbsp. Dijon mustard 2 tsp. salt 2 tsp. ground black pepper 2 Tbsp. herbes de Provence 1 large onion, thinly sliced 3 stalks celery, thickly sliced 1 carrot, thinly sliced Wash and pat rack dry. Leave to come to room temperature, about 30 minutes. Preheat oven to 425 F. In a pan large enough for the roast, place the sliced onions, celery and carrots, and then place the roast on top. Rub the roast with olive oil and mustard on both sides, and then sprinkle with salt, pepper and herbes de Provence. Place in oven for 20 minutes. Reduce heat to 350 F until the internal temperature is 160 F, about 1.5 hours. Remove from oven. Let sit for a minimum of 10 minutes. Serve with your favorite sides, such as roasted sweet potatoes, saffron-poached cauliflower or red pepper marmalade.
136