HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Bobby Van's Bridgehampton. Show all posts
Showing posts with label Bobby Van's Bridgehampton. Show all posts

Thursday, January 5, 2012

James Beard’s Roast Beef Hash


I just wish this looked as good as it tastes
You have just landed on the most popular post ever on Chewing the Fat.  It's been read over 16,000 times and counting.  But before you rush off and cook it, you might want to have a look at another hash recipe that celebrates the Fifth Birthday of Chewing the Fat.  You'll find it here:

Joe Beef's Veal Pojarski
This week, the New York Times’ Dining Section featured a front-page article entitled “Lucky to Be a Leftover”.   In it were some remarkable ideas from people all over who made meatballs from holiday hams (no recipe on that one and boy, did I want it!), to Veal Pojarski, made from diced roasted veal, pork or beef and a specialty of those two Montreal Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin.  The Montrealers go all the way to sticking a roasted bone in the resultant meatball.  The thing looks phenomenally good.  But to me, the best thing to do with the gorgeous centerpiece from our Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef Hash.