The Annual Cookbook: Blog-Style: November 2020

Plunge crabs into large pot of boiling water. Return to boil and continue to cook until a lot of white scum rises to surface (about 10 minutes). Remove from heat and immerse in several changes of cold water until cool enough to handle. Working over a large bowl, pry apart upper and lower shells, drain all liquid into bowl, then separate shells completely and scoop entire contents into bowl, picking out and discarding the feathery gills, the beak and the eyes, and stringy entrails. Everything else, including bits of membrane and yellow fat, remains. Chop solid components into pieces no larger than a dime, then mix in 1 teaspoon oil and chili sauce.

Rinse crab bodies and shells, break off claws and legs, and pre-crack with the blunt edge of large knife or cleaver. With same tool, cut each crab body into 6 pieces, first longitudinally, then into thirds, and pre-crack. Arrange all on large platter.

Over high heat, sauté onion and garlic in oil until tender but not brown, then add liquid mixture and reduce to a soupy pasta sauce texture (about 10 minutes).

Meanwhile, boil pasta in salted water until al dente. Drain, add 1 teaspoon oil to keep strands separate, add half the reduced liquid and mix thoroughly, then distribute to 4 warmed plates or bowls, top with remaining sauce, and serve as appetizer. Then serve crab platter, bowls for shells, and for each diner a cracking device and a small dish of sauce composed of ⅓ mayonnaise, ⅓ yogurt, and ⅓ lemon juice.

Pork Tenderloin Tonnato

from Serious Eats.com

submitted by Anne Halsted

preparation time: 2 hours overall

serves 4 to 6 as an appetizer or light main course

1 (1 pound) pork tenderloin

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil, plus more for drizzling

½ cup plus 1 tablespoon vegetable oil, divided

1 whole egg

¼ cup fresh juice from 2 lemons, divided

1 teaspoon Dijon mustard

1 teaspoon drained capers

2 anchovy fillets

1 (5-ounce) can tuna in olive oil, drained

Garnish

flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced fennel bulb and fennel fronds, thinly sliced caper berries, and thinly sliced radish

Preheat oven to 250 degrees F. Place pork on a rimmed baking sheet and season all over with salt and pepper. Drizzle with olive oil and rub all over to lightly coat. Roast pork until registers 140 degrees F, about 30 to 45 minutes.

In a large skillet, heat 1 tablespoon vegetable oil over high heat until lightly smoking. Add pork and cook until browned on all sides, about 5 minutes total. Transfer pork to refrigerator to chill for at least 1 hour and up to 8 hours.

Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining ½ cup vegetable oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the blender until oil is emulsified. Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.

Transfer mayonnaise to a large mixing bowl and slowly drizzle in ½ cup olive oil, whisking until emulsified. Season with salt and pepper.

Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as it sits.

When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.

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Sunday, November 22, 2020

Our Favorite Recipes 2020

Crabby Noodle Appetizers and Crabs

Pork Tenderloin Tonnato