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
It’s not often that I share with you a recipe with such an
interesting background as Country Captain, a dish steeped in the lore of the
Low Country of South Carolina and Georgia.
It’s found in every Southeastern Junior League cookbook but its origins
go back considerably further than the League.
Its earliest known version is found in a cookbook published in
Philadelphia in 1857. But it owes a
sizeable debt to two American cooking pioneers and an American Southern Cooking
legend herself, Edna Lewis.