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WELL. I've created a master piece. One that sings of bright lemon, creamy coconut and fiery cracked black pepper. The muse of this dish was lemon pepper pork and bbq sauce. Don't worry I BROUGHT THE SAUCE GAME and its strong. We are gonna pair this with a Black Berry BBQ sauce. Last but not least, if your gonna go through the trouble of having pork and bbq then you best not forget the pickles. So hang tight and Ill show you how this quick and easy masterpiece takes flight. RECIPE: 1, 2 POUND SNAKE RIVER FARMS BONELESS PORK - LOIN ROAST CUT INTO 4 equal sized pieces. 1/4 c. fresh cracked black pepper 2 T. Kosher salt ( I prefer celtic but whatever ) 1, medium to large saute pan Preheat the oven to 350 degrees F. Roll the 4 separate pieces of pork loin into the salt and pepper mixture. Set aside. BUTCHERBABE TRICK: When searing something in the oven give the pan a chance to get hot for several minutes in the oven. I have a gas stove so the bottom of my oven is extremely hot, I use that heat to my advantage all the time. For this recipe I place the pan on the bottom of my oven. I add a dab ( 1 T-ish ) of the porks fat and let it render. Place the seasoned, raw pork pieces in the pan straight into the oven. You should hear a roaring hiss when you do this. NOW YOUR COOKING. Set a timer for 10 minutes. Now its time to make your sauce, mkay?
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(reprinted with permission from The Butcher Babe Cookbook by Loreal Gavin, Page Street Publishing Co. 2017)
1 large bunch pristine radishes (must have healthy green leaves) 8 oz. (228 g) butter 1 tbsp. (15 g) fancy salt, such as Maldon, smoked sea salt (something visually appealing) 1 tsp. freshly cracked black pepper 1 tbsp. (3 g) fresh dill Picking out the right bunch of radishes is the most difficult part of this whole recipe. You are looking for those beautiful, healthy bunches of radishes with bold green leafy tops. The leafy tops, as you will discover, are pretty fragile. If I happen to accidentally separate the leafy greens from the radish, it’s no big deal. I’ll just have it as a little snack. Gently wash the radishes under cool running water to remove any excess dirt. I like to use a paper towel also. With a paring knife, remove any not-so-beautiful leaves and discard them. Lay out the cleaned, pristine radishes on a few pieces of clean paper towel close to a cutting board. With a sharp knife, remove a minimal amount of radish near the root end. The goal is to create a smooth surface the radish can “sit” on. In a small metal mixing bowl over low heat on the stovetop, gently melt the butter. I use a small whisk to bring the butter from completely cold to the perfect dipping texture. There shouldn’t be any chunks of butter floating around. Once the butter has been tempered over the heat, gently place a radish into the butter while carefully holding its stems. Coat the radish about three-quarters of the way up. Shake off any excess butter and also swipe the bottom of the radish on the butter bowl. Lightly sprinkle the radishes with salt, pepper and dill and place them in a serving dish. Serve immediately. |
AuthorChef Loreal Gavin Archives
July 2015
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