Chef Jonathon Sawyer of Cleveland’s Greenhouse Tavern believes that you can chicken-fry lots of things, like these pork chops: He dips boneless chops in a buttermilk mixture, dredges them in seasoned flour, then fries them until they’re crisp and juicy. Slideshow: More Pork RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
Chef Jonathon Sawyer's secret to a successful holiday feast is doing most of his preparation ahead of time, for what he calls "easy game-day execution." He makes the sauce that becomes a sweet-sticky glaze and the spicy pepper jelly a few days in advance; then, on Christmas day, all he has to do is bake the ham.
For his supremely tender pork shoulder, Greenhouse Tavern chef Jonathon Sawyer marinates the meat overnight, poaches it for eight hours in pork fat, then presses it down under a weight overnight. Then he serves the meat with a mix of three wild mushrooms—chanterelle, lobster and chicken—all sautéed in pork juices and pork fat. The recipe here is considerably simpler: It requires marinating pork overnight before roasting, then pairing the meat with shiitake mushrooms sautéed in olive oil. More Pork Recipes
Jonathon Sawyer is something of a french fry expert: There are never fewer than three kinds on the menu at the Greenhouse Tavern. This version, tossed with chopped garlic and herbs, is his most straightforward. At the restaurant, he serves the fries with garlicky aioli. Slideshow: More Indulgent French Fries
In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese. For his version, Jonathon Sawyer cuts fresh lasagna sheets into noodles (buckwheat noodles can be hard to find) and bakes them in a gratin dish with a crispy bread crumb topping. Plus: Ultimate Comfort Food Guide
This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are served in Bibb lettuce cups with fresh, herby Green Goddess dressing for dipping. Be sure to use the freshest vegetables you can find for maximum flavor and crunch.
Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken. Slideshow: Great Jerk Recipes