DAVID MCMILLAN RECIPES

Steps:

• Place the potatoes and 1 tablespoon kosher salt in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 minutes. Drain and let cool slightly.
• Cut the potatoes into quarters and put them in an extra-large bowl. Sprinkle with the red pepper flakes, celery seeds, 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper; toss gently until evenly coated. Mix in the hard-boiled eggs.
• In a separate bowl, mix together the mayonnaise, onions, peppers, celery, mustard, relish and jalapenos. Mix the dressing into the potato and egg mixture. Serve chilled or at room temperature.

Steps:

• 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
• 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
• 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
• 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.