Bloomberg Businessweek - USA (2020-05-04)

56

THIS PAGE AND PREVIOUS PAGE: PHOTOGRAPHS BY HEAMI LEE FOR BLOOMBERG BUSINESSWEEK (TACOS, PORK LOIN); PROP STYLIST: REBECCA BARTOSHESKY; FOOD STYLIST: MAGGIE RUGGIERO. PHOTOGRAPHS COURTESY BARBUTO (WAXMAN), COURTESY COSME (SOTO-INNES)

FOOD SPECIAL Bloomberg Pursuits May 4, 2020

W

e’ve never been so directly connected

to chefs: Many are hosting impromptu

cooking classes in their personal kitch-

ens, an unexpected bonus for food lov-

ers amid the chaos the coronavirus pandemic has inflicted

on restaurants. Yet once the shakshuka’s eggs have set,

there’s one thing the expert livestreams often skip: What

to do with the food that goes uneaten?

As home cooks know, leftovers play a key role in the food

equation right now. So Bloomberg Pursuits asked six top

chefs to give us the recipe for one of their most beloved

dishes, then to pass along the excess ingredients to some-

one else to make magic. Call it a chef daisy chain.

Jonathan Waxman, of Barbuto in New York’s West

Village, gave leftover roast pork to Daniela Soto-Innes of

Cosme. Her luscious tacos al pastor yielded excess tortillas,

which became a soup, whose limes leapfrogged to cookies.

Along with a recipe, the chefs also got the chance to plug

their current charity of choice—so you, too, can pass along

some soulful nourishment.

Roast Pork

Loin With

Garlic

Jonathan Waxman

Chef-owner, Barbuto New York

Why: Roast pork is

terrific cold in a sandwich,

reheated in a stir-fry, or

tossed into pasta. Tying

the pork roast helps hold

the meat together, but it’s

notnecessary.Serves 4, with leftovers

2 tbsp. extra-virgin olive oil

1 tbsp. chopped fresh sage

1 tsp. chopped fresh rosemary

¼ tsp. crushed red pepper flakes

1 anchovy fillet, finely chopped

2 garlic cloves, finely chopped

Grated zest and juice of 1 lemon

½ tsp. each sea salt and freshly

ground pepper

4 lb. loin of pork, tied at 2-inch

intervals with twine (optional)

3 tbsp. unsalted butter

Heat oven to 400F. In a small bowl,

combine oil, herbs, red pepper flakes,

anchovy, garlic, lemon zest, and salt and

pepper into a paste. Rub loin with paste.

Set pork on a rack in a roasting pan.

Roast, turning once, until lightly

browned, about 30 minutes. Reduce

oven to 350F; roast, turning once, until a

thermometer inserted in thickest part of

meat reads 150F, about 20-25 minutes.

Transfer pork to a carving board; let

it rest 15 minutes. Add lemon juice and

½ cup water to pan over moderate heat.

Whisk in butter. Slice pork and serve

with sauce.

Pork Tacos

aniela Soto-Innes

Chef-restaurateur, Cosme and

Atla in New York

Why: Tacos al pastor are

an easy way to repurpose

pork (loin or other cuts)

into a bright-flavored dish.

Serves 4

6 dried guajillo chiles

3 dried pasilla chiles

1 white onion, halved,

one half chopped

4 garlic cloves

5 canned chipotle chiles

3 tbsp. pineapple vinegar

or cider vinegar

1 tsp. dried oregano

½ tsp. ground allspice

Salt and sugar

¼ cup grapeseed oil or peanut oil

12 corn tortillas, warmed

1 lb. cooked pork loin, cut into

1-inch chunks

1 cup ½-inch chunks ripe pineapple

Cilantro, chopped serranos, and limes

Heat oven to 375F. Roast dried chiles, whole

onion half, and garlic on a baking sheet

for 15 minutes. Transfer dried chiles to a

bowl, cover with boiling water, let soften for

30 minutes. Put dried chiles in a blender

with ½ cup soaking liquid, chipotles, vinegar,

oregano, and allspice. Season with salt and

sugar. Blend adobo until smooth.

Heat oil in a large skillet over medium-

high heat. Toss pork in sauce; add to

skillet. Cook until crispy, 4 or 5 minutes.

Add pineapple and stir to deglaze pan.

Season with salt. Top warm tortillas with

pork and pineapple. Garnish with cilantro,

serranos, and onion; serve with lime halves.

Leaves

TORTILLAS

Ta ke s

ROAST PORK

Leaves

ROAST PORK

Da

C