FRANCIS MALLMANN NEW YORK RECIPES

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GRILLED PORK AND PEACHES RECIPE - NYT COOKING



Grilled Pork and Peaches Recipe - NYT Cooking image

Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone’s backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls “the uncertain edge of burnt.” It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black — a black without bitter, a burn that is not burned.

Provided by Sam Sifton

Total Time 55 minutes

Yield 4 servings

Number Of Ingredients 7

Boneless pork butt, approximately 2 pounds, butterflied and trimmed
8 to 10 cloves garlic, peeled and minced
2 tablespoons minced fresh rosemary needles
8 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into dice

Steps:

  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
  • Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
  • Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
  • Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
  • While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you’re using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
  • When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Nutrition Facts : @context http//schema.org, Calories 822, UnsaturatedFatContent 32 grams, CarbohydrateContent 25 grams, FatContent 58 grams, FiberContent 4 grams, ProteinContent 51 grams, SaturatedFatContent 15 grams, SodiumContent 1179 milligrams, SugarContent 19 grams, TransFatContent 1 gram

FRANCIS MALLMANN RECIPES | HIDEAWAY REPORT BLOG
Jun 06, 2012 · Mallmann is best known for playing with fire, and doing so brilliantly. From “Seven Fires: Grilling the Argentine Way” (Artisan Books, New York, 2009), the book Mallmann wrote with Kaminsky, I learned that his basic technique is to work with very high heat, which cooks meats, fish and vegetables quickly while sealing in their juices. As an ...
From hideawayreport.com
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FRANCIS MALLMANN SHARES THE SECRETS OF FIRE ONLINE - THE ...
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From nytimes.com
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COOK LIKE A PATAGONIAN: EASY RECIPES FOR THE OPEN FIRE ...
Oct 09, 2018 · In fact, this philosophy is at the root of how Mallmann cooks. Whether he’s in the elegance of Paris, or the alleys of New York City, Mallmann finds what is fresh and cooks atop his traveling fire pit using traditional open-fire methods that bring out the inherent flavor in local ingredients.
From outdoorsy.com
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From bing.com
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MALLMANN ON FIRE: 100 INSPIRED RECIPES TO GRILL ANYTIME ...
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From amazon.com
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From mensjournal.com
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CHIMICHURRI FROM CHEF FRANCIS MALLMANN NEW YORK MAGAZINE ...
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From mastercook.com
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COOK LIKE A PATAGONIAN: EASY RECIPES FOR THE OPEN FIRE ...
Oct 09, 2018 · In fact, this philosophy is at the root of how Mallmann cooks. Whether he’s in the elegance of Paris, or the alleys of New York City, Mallmann finds what is fresh and cooks atop his traveling fire pit using traditional open-fire methods that bring out the inherent flavor in local ingredients.
From outdoorsy.com
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MALLMANN ON FIRE: 100 RECIPES | EAT YOUR BOOKS
And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places - in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil - each locale inspiring new discoveries as revealed in 100 recipes for meals ...
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FRANCIS MALLMAN'S GRIDDLED RED BARTLETT PEARS WRAPPED IN ...
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From thebacklabel.com
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‘CHEF’S TABLE’ STAR FRANCIS MALLMANN SEES A MEAT-FREE ...
Nov 02, 2018 · Francis Mallmann, the Chef’s Table star, flesh-and-blood caricature of white-male chefdom, emperor of all grilled meats, is now working on —gasp — a vegan cookbook. This development has come ...
From eater.com
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From first spark to leaping flame to last dying ember, grilling has a new frontier and Francis Mallmann is its trailblazer. He offers more than one hundred recipes, ranging from griddled mussels to a whole salmon that's salt-roasted to juicy perfection, from beautifully burnt tomatoes to crunchy smashed potatoes and lusciously charred oranges, from a butterflied leg of lamb that cooks in just ...
From powells.com
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Dec 17, 2021 · That includes eight ways to cook potatoes, one of Mallmann's favorite ingredients, plus recipes for empanadas, roasted chicken, vegetables, steak with chimichurri sauce, and dulce de leche crepes. YesChef. Lessons are released every few days, so there's always something new to learn, from roasted chicken with ember-cooked veggies to salt-baked ...
From urbandaddy.com
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32 FRANCIS MALLMANN IDEAS | FIRE COOKING, OPEN FIRE ...
Aug 21, 2016 - Explore Gypsy Horse's board "Francis Mallmann", followed by 893 people on Pinterest. See more ideas about fire cooking, open fire cooking, cooking over fire.
From pinterest.com
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MALLMANN ON FIRE: 100 INSPIRED RECIPES TO GRILL ANYTIME ...
Sep 23, 2014 · Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Seven Fires and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He lives in Brooklyn, New York.
From barnesandnoble.com
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MALLMANN ON FIRE: 100 INSPIRED RECIPES TO GRILL ANYTIME ...
Jul 24, 2021 · Download or stream Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere by Francis Mallmann. Get 50% off this audiobook at the AudiobooksNow online audio book store and download or stream it right to your computer, smartphone or tablet.
From audiobooksnow.com
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FRENCH ONION DOMINO POTATOES RECIPE | KITCHN
With all of this tastiness in mind, we humbly offer up French onion domino potatoes. The domino part of the equation can be traced back to 2009, when Argentinian chef Francis Mallmann included a recipe for Potato Dominoes in his cookbook, Seven Fires.In that recipe, he cuts potatoes into bricks, cuts the bricks into thin slices, fans out small piles of the slices like shingled dominoes ...
From thekitchn.com
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CHORIZO WITH CARROTS, FENNEL, AND POLENTA - BARBECUEBIBLE.COM
Mallmann on Fire “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.”
From barbecuebible.com
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MALLMANN ON FIRE ON APPLE BOOKS
Sep 23, 2014 · Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires , “captivating…
From books.apple.com
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