Brian’s recipes in this story (as well as many others) can be found on his website at
http://www.brianboitano.com/
Total Time: 3 hr Prep: 15 min Inactive: none
DIRECTIONS Special equipment: Butcher’s twine
In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
Cut the pork into 4 equal portions, then tie each cut with some butcher’s twine. Lightly sprinkle each piece with 1 ½ tea- spoons of the spice mixture.
Preheat the oven to 300 degrees F.
Heat 3 tablespoons of canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides; then transfer them to a plate. Add the remaining tablespoon of canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover and put the pot into the oven to braise until the pork is fork tender, about 2 ½ hours.
Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprin- kle each piece with the remaining ½ teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Trans- fer the pork to a serving platter and serve with a drizzle of braising liquid.
Serve the pork with mashed parsnips and celery root, if desired. Still, Boitano said, “I wasn’t nervous
at all. It was a lot of work, but it was fun.”
So what does one serve such an elite
crowd? For that meal, Boitano started with
a garlic crouton salad and then did his take on surf and turf — sea bass with a cauliflower puree paired with filet mignon and asparagus. For dessert, he treated his guests to panna cotta with al- mond whipped cream. And what did one of the toughest critics in skating think? Well, if Button could have judged the meal the same way he did professional skating competitions, it probably would have been a 10. Boi- tano even posted the result on his Twit- ter account afterward, writing, “Dick Button licking his plate at dinner party in his home!!” and included a photo of Button as proof. “I remember when Brian was young
and he’d say that he loved skating more than he loved school, and that worried his parents,” Leaver said. “I told his parents that they did not have to worry about Brian. I knew that with his great work ethic, whatever he wanted to do, he would do it well.
“Cooking is a great second career
for Brian. It is interesting and challeng- ing and he’s lucky. I mean, how many
people find one passion, let alone two?” And he didn’t have to give up one passion for the other. Even with the hectic cooking TV schedule and cookbook in the works, Boitano hits the ice at least three times a week and usually creates about half a dozen new routines a season. “Honestly,” he said, “it’s still the
best exercise I can get. I supplement with going to the gym, but when I skate I go for about an hour and 45 minutes.” He usually has the session to him- self and can listen to whatever music suits his mood. He plans to perform in two or three of the made-for-TV events this coming fall with longtime skating producer Steve Disson, including the Pandora Unforgettable Holiday Mo- ments on Ice show, which will air on NBC Tanksgiving weekend. Te most challenging part of his
skating career is that he will put together a program and then perform it just once, maybe twice. In the old days when he was touring regularly and living out of a suit- case, he would create one or two programs but really perfect them along the way. Boitano has rarely had time away
from the ice, the one major exception being the five months leading up to the Olympic Winter Games in Lillehammer, when he was sidelined with a knee in-
Tomato and Garlic Crouton Salad
Total Time: 35 min Prep: 15 min Inactive: 10 min Cook: 10 min Yield: 6 servings Level: Easy ingredients
INGREDIENTS
3 tablespoons plus ¼ cup olive oil 3 tablespoons butter 3 cloves garlic, minced ¼ teaspoon red pepper flakes Salt and pepper ½ loaf ciabatta bread, cut into small cubes 3 tablespoons red wine vinegar 2 pints red and yellow grape and pear tomatoes, halved
1 cup kalamata olives, halved ½ pound perlini mozzarella 8 basil leaves, chopped
DIRECTIONS
To a skillet over medium-low heat add 3 ta- blespoons olive oil, butter, garlic, red pepper flakes, salt and pepper. Cook for 4 minutes to infuse the butter and oil with the garlic.
Add the cubed bread to a large bowl and pour the butter and garlic mixture over the bread and toss to coat. Place onto a sheet tray and bake in the oven for 10 minutes until crisp. Remove from oven and let cool.
In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
In a large bowl combine tomatoes, olives, perlini mozzarella, croutons, basil, oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let sit for 10 minutes before serving.
Follow Brian on facebook at:
http://www.facebook.com/brianboitano/ SKATING 25
Cook: 2 hr 45 min Yield: 4 servings Level: Easy ingredients
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60