1226 36th Street, NW,
Washington, DC 20007
Phone (202) 965-1789
Daniel Giusti - Executive Chef
Heirloom Tomato Salad
1) Cut the tomatoes into slicec and/or quarters depending on their size and
2) Also...cut the watermelon into a size that fits your taste.
3) Remove the seeds from the watermelon if any.
4) Arrange the tomatoes and watermelon on 4 individual plates in any way
5) Next...liberally sprinkle the almond halves and basil leaves over the salad.
6) To dress, drizzle the extra virgin olive oil and the blis sherry vinegar over
the tomatoes and watermelon.
7) Finish the salad with sea salt.
Coriander Crusted Pork Loin
1) Four 5 oz. Pork Chops
2) 20 leaves of Dandelion Greens - cut into small pieces.
3) 10 mini potatoes - par boiled and cut into halves
4) 1/2 cup Extra Virgin Olive Oil
5) 1 tbs. Red Chili Flakes
6) 1 tbs. chopped Garlic
7) 1 tbs. chopped Anchovies
8) 1 cup Vegetable Oil (for frying)
9) 2 tbs. ground Coriander
10) 2 tbs. Red Wine Vinegar
11) Salt and Pepper to taste
1) Prehat an oven to 375 degrees.
2) Gently heat up the anchovies in the extra virgin olive oil until they dissolve;
then add the chopped garlic.
3) Cook the garlic until it is translucent and then add the chili flakes.
4) Remove the sauce from the heat and let sit at room temperature.
5) Heat up a sauce pan. While it is getting hot, crust the pork in the coriander
plus salt and pepper.
6) Add a touch of vegetable oil to the hot pan and saute until golden brown on
7) Place the pan in the oven and finish cooking to your desired temperature.
8) let the pork rest briefly.
9) Heat up the vegetable oil to 325 degrees and fry the potatoes until golden
10) Season the potatoes with salt while they are still hot.
11) After the pork has rested, slice it thinly and toss it with the potatoes, chili
sauce, red wine vinegar and finally the dandelion greens.
12) Season with salt and pepper.
13) Serve immediately.
In the Studio Kitchen with Daniel Giusti (left)
and Lindsey Gustin (right)