A sales manager for Rubie's Costume Company in Melville, he lives in New Hyde Park with his wife, Regina, daughter, Danielle, 19, and son, Dylan, 14.
What's your culinary heritage? My mom is Irish and German; my dad is Italian. Everyone always used to joke around that my mom cooked like a little Italian lady. I learned just from watching her.
What draws you to cooking? I've been traveling all over the U.S. for my job the past 31 years, so my sanctuary is spending weekends at home in the kitchen. When I'm at home, I like to eat as a family. Sundays are a big production.
What's a typical Sunday like? I start at 11 a.m., depending upon whether I'm doing a pot of red sauce or doing a roast. I have my helpers, Danielle and Dylan, and make it a family experience, trying to teach them a little of this and a little of that. My daughter is really into cooking. The meatballs may be all my ingredients, but she's got the right way to pack them. Hers come out fantastic; I pack them too tight.
What are some of your best holiday meals? I do turkeys for Thanksgiving or Christmas on a Weber grill, using indirect heat with coal and wood. I call it my citrus bird, because I like using lemon, lime and oranges. I also like doing roasts, outdoors as well as indoors. For Mother's Day, I love leg of lamb, which I debone myself and make into two roasts and serve on a bed of artichoke hearts, red potatoes and fennel.
What about when the Jets are away? I make a big pot of sauce, meatballs, braciole and sausage; I'm always inviting people over.
ROASTED PORK LOIN WITH ROSEMARY ROASTED POTATOES
1 medium sweet onion, sliced
About ¼ cup olive oil, divided
Kosher salt and black pepper, to taste
1 tablespoon Williams Sonoma Smokehouse rub
¼ cup honey mustard
2 tablespoons unseasoned bread crumbs
3 pound center cut pork loin roast
1 ½ pounds small red or white potatoes, halved
3 gloves minced garlic
1 tablespoon minced fresh rosemary leaves
1. Preheat the oven to 375 degrees.
2. Place sliced onion in center of roasting pan and drizzle with about half the olive oil.
3. In mixing bowl, combine salt, pepper and dry rub. Add honey mustard and bread crumbs. Mix well
4. Coat the pork loin with honey mustard mixture and place on top of the bed of onions.
5. In another bowl, combine potatoes with remaining olive oil, salt, pepper, garlic and rosemary: turn until well covered. Arrange potatoes around the meat.
6. Place pan in oven. Roast about 1 hour, turning potatoes from time to time to ensure even browning.
7. Remove roast from oven. Allow to set a few minutes. Then slice meat and serve with the potatoes. Makes 4 to 6 servings.