splendidtable.org - If there were ever a recipe that represented the whole Adam Perry Lang Playbook, this is it: active and aggressive with scruffing, mucho basting, tempering, the Maillard reaction, board dressing. I split the bones apart a bit to create more surface area for the heat to penetrate. Then I pound the meat. It has a similar effect to pounding a veal cutlet or a chicken breast, except in this case my goal is not to flatten a rib roast to a 2 1/2-inch scaloppine. My intention in pounding is to compress the meat, adding density and creating more surface area for the crust to develop and incorporate flavor. When I demonstrated this technique to the guys in my butcher shop, they thought I was crazy -- that is, until they shared one with me.
Independence Day is just around the corner, which means it’s time to start thinking about the menu for your patriotic get-together. You’ve got your all-American recipes, festive decorations and other of