This morning — Aug. 20, 2024 — we’re gathering to celebrate an incredible milestone: 70 years of ! And if you know Al, you know his favorite way to celebrate is with — so what better to way to honor him than with a morning filled with delicious dishes (and a drink) crafted for him by some of his favorite chefs? To kick things off, Matt Abdoo, chef and partner of restaurants, makes jalapeño-garlic ribs. “I know that Al loves his jalapeños, so I’m making him a unique and special rib and rub for his birthday,” says Abdoo.
“I’m topping it off with some ‘ ’ (aka candied jalapeños) to double down on all that jalapeño goodness for my buddy!” Abdoo offers him a sweeter take on ribs, too: His oven-baked baby back ribs with a finger-lickin’-good peach-honey glaze. Getting even more decadent with it, chef and restaurateur makes crispy pork rillons in a spicy sauce. “I know Al loves crispy bacon, and so do the French, but we have a different way to make pork crispy,” says Boulud.
“It is poached and then fried and seasoned with a sauce named after the devil: sauce diable.” For a lighter option, Boulud offers grilled chicken paillard with Southwestern-style toppings: corn salad and sweet pepper coulis. “Paillard is the best method for grilling a healthy and flavorful chicken breast (or veal),” he says.
“It is something very old-fashioned but never out of style because of its versatility — there are endless ways to garnish it.” Then, chef .
