You’ve got a whole pork loin in your fridge. Do you have big plans? I was originally going to do something with it in the late fall, when it was O.K. to be outside. It came from Niman Ranch — they make a custom-made bacon for us. Their stuff is so yummy, and I use a lot of it in the Shack. But I have so much of it, so I take it home, and then I try to find the right time, the right people, to throw a little shindig.

The most surprising ingredient in your fridge for us was the bitter greens. You don’t seem like a vegetable kind of guy. The one meal I cook religiously is breakfast. If I start my day out on a healthy note, then if something comes along that I wasn’t expecting, like an impromptu chocolate chip cookie tasting, I don’t feel so bad. So for breakfast, I like to do eggs or egg whites and then throw some veggies on top, maybe bitter greens with a little onion.

What will you do with the tomatillos? I’ll make a salsa-verde sauce for my lamb-belly tacos by charring them on the hibachi (along with some freshly diced onions and jalapeño), until soft. Then I’ll purée everything together in my blender until I achieve a chunky salsa consistency.

If friends showed up at your house unannounced, would you be able to make them a meal using just the ingredients in your fridge? Oh, yeah. I have a beautiful gift from our butcher, Pat LaFrieda. It’s a 60-day dry-aged bone-in rib-eye steak with a really long bone; a tomahawk cut. If I had to do something on the fly, I would probably pull the hibachi out, get that thing nicely crusted on the outside, and then I’d take the bitter greens and make a salad and toss it with a light vinaigrette, just enough to cut through the richness of the meat. For dessert, I’d probably pull out some brownies and serve them with some cold-brewed coffee. And my guests would leave doing back flips.

Can you give us a date when this is going to happen? Probably this weekend. Just come out to Brooklyn and follow the smell.