In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Pork T-Bone with Walnut Bulgur Pilaf from Mulvaney’s B&L in Sacramento, Calif.
What we love about this recipe is the Bulgar Pilaf. The walnuts add a little extra flavor and crunch to the side ... not to mention nutrition. Walnuts are an excellent source of omega-3 fatty acids – in fact 1/4 cup serving of walnuts gives you 90.8% of the daily value for this essential fat. The health benefits range from cardiovascular protection, better cognitive functions, and anti-inflammatory to anticancer. Walnuts are just one of a few tree nuts with a high antioxidant content. Also, a recent study from Spain suggested that walnuts after a high fat meal enhanced artery functions. All we know is that we're nuts about this dish!
left/msnbc/Components/Photos/070424/070424_PatrickBrickWall_bcol_1030a.jpg2719100000left#000000http://msnbcmedia.msn.com1PfalsefalseAbout the chef: Patrick Mulvaney, a New York native whose career as a chef has spanned three continents and four time zones, launched his career with a European apprenticeship. He then went on to work East-to-West for restaurant establishments that included The River Café in Brooklyn, Roxanne’s in Phoenix, Paragary's restaurants and The Kitchen in Sacramento.
Mulvaney's original move to California brought him to the Napa Valley where he assisted at the Beringer Winery's Master Chef Program. He now makes his home in Sacramento, where he considers the abundance of Sacramento, Yolo and Capay Valley his garden.
Mulvaney is owner-operator of both Culinary Specialists catering company established in 2001, and Mulvaney’s B&L established in March 2006.
1215 19th Street, Suite 100
Sacramento, CA 95814