by Jay Bentley and Patrick Dillon
Hardcover, 271 pages, Perseus Books Group, List Price: $32.50 |
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Shares recipes for entrees, appetizers, desserts, and side dishes, including spicy meatloaf, Asian beef and sesame salad, and Snickers pie.
Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside.
Courtesy of Jay Bentley
December 11, 2014 Jay Bentley's wife loves his recipe for pork schnitzel. The owner of the restaurant Open Range, in Bozeman, Mont., breaks it out anytime he wants to make her happy.
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Jay Bentley's technique for Cast Iron Roasted Half Chicken involves cooking a whole chicken between two very hot and heavy pans.
Courtesy of Lynn Donaldson
April 25, 2013 Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.
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