09/12/18 9:12am

This past Saturday I had the privilege of judging Pig Island, a festival of fine swine hosted by my dear friend Jimmy Carbone. The pork was provided by Flying Pigs Farm, and much of it took the form of ribs. As anybody who knows anything about barbecue and cooking it in a festival setting, it’s very easy to screw up ribs. You can take a perfectly good smoked rib and ruin the texture by grilling it afterwards. The best ribs come straight from the smoker, or in the case of my dear friend Rodrigo Duarte, straight from a pig bladder. (more…)

02/10/16 11:23am
jimmys

Crispy duck goes Vietnamese thanks to Tito Kings.

The bánh mì, a study in textures—cool pickled veggies, crunchy bread, and caramelized pork—and flavors—savory roast meats and charcuterie, and perhaps pate; hot peppers; and Asian mayo—is one of my all-time favorite sandwiches. So much so that a lifetime ago when I was a line cook at Jimmy’s No. 43 in the East Village, I took it upon myself to add it to the menu while the chef was on vacation. We had charcuterie, pickles, pork, fish sauce, and chilies in house, so I figured why not run it as a special. Chef was not pleased with my addition of what I called the Banh-Jimmy to his menu. (more…)