img_6895As you may recall, I resolved to try at least one restaurant-quality recipe each month as my foodie resolution for the year.  As you may notice, it’s now the last week of February and I have yet to report on any such efforts.

January kind of got away from me in this department, but I’m pleased to report that I started my resolution with a vengeance in February (for the record, I’m also committed to making up a recipe so that I still end up with twelve by year’s end).

I knew that I wanted to open strong – and local – so I spent some time looking around from recipes from some of DC’s best-known chefs.  What did I learn?  That most of those celebrity chefs are smart enough to put their recipes in book form.  As such, there are very few recipes from the likes of Michel Richard and Jose Andres that are available for free online.  As I progress through this resolution, I may just need to invest in a few more cookbooks (or reach out to some foodie friends for help).

img_6905I lucked out when I found out that Jose Andres cooked a few of his recipes for the Today Show last January – they were good enough to publish the recipes online.  I looked through them, and I was thrilled!  As it turns out, one of the recipes is for a “pork loin baked in sea salt,” and the technique is exactly like one demonstrated by Katsuya Fukushima at L’Academie de Cuisine last month.

I knew I had to try it – and I decided to do so along with seared piquillo peppers from the same Today Show segment.

Photos, descriptions and more after the jump. (more…)