Creamy, rich whole milk yogurt carries the sweetness of juicy watermelon and cantaloupe in this refreshing summer salad:
Restaurant La Residence, Crook’s Corner What kinds of dishes define you as a chef?
Large, slow-cooked, smoked hunks of meat, and other things that take at least a whole day to make, like hot sauce and pickles. Sauté is not my specialty.. If you really want to make this dish, you have to plan ahead because you need thick buttermilk biscuits from scratch and you need good smoky pastrami. I make my pastrami myself over a 10-day period. For a week, the pastrami is curing in brine in the fridge. Then I dry it out, smoke it and cool it. I slice it the next day.
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