Archive for November, 2008
The sweetness of the clams and the spiciness of the chorizo are a wonderful and classic combination. A full-bodied rosé incorporates the whole spice rack, the flavors of a light red, and the minerality of a white, so it goes well with a dish that features such a variety of tastes. Letting the pork absorb a quick homemade dry rub overnight gives it even more delicious flavor. We make this with pork shoulder, which is sometimes called pork butt—so if that’s what your butcher calls it, don’t be afraid to buy it.
Rib-eye is my favorite cut of steak because it has the most flavor. My kids love it grilled this way. Anyone who loves to grill but gets scared of cookbook recipes can handle this one easily. The steak goes well with my potato gratin, also an easy dish to master. People tend to think of potato gratin as containing cheese—mine is just cream and potatoes, flavored with leeks, nutmeg, salt, and pepper.