Text 7540, 71 rader
Skriven 2011-02-22 04:44:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 934
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Blade Steaks w/Nduja & Honey & Arugula Salad
 Categories: Pork, Cheese, Citrus, Salads
      Yield: 4 servings
 
      3 c  Water
      6 tb Coarse kosher salt + add'l
           - (for sprinkling)
      3 tb Sugar
      4    (1/2" thick) pork shoulder
           - blade steaks; 10" long x 3
           - 1/2" wide
      3 tb Extra-virgin olive oil;
           - divided
      4 oz Nduja (soft, spicy salami);
           - in very thin slices
      2 tb Honey
      5 oz Package baby arugula
    1/2 c  Coarse grated Pecorino
           Romano cheese
      1 tb Fresh lemon juice
 
  Special equipment: Large griddle
  
  Ingredient info: Nduja is available at some specialty foods
  stores, Italian markets, and online from boccalone.com. This
  size of pork shoulder blade steaks may be hard to find at
  the supermarket, so you may have to ask the butcher to cut
  them for you.
  
  Nduja, a spicy spreadable salami, is incredible with the
  pork.
  
  Combine 3 cups water, 6 tablespoons coarse salt, and sugar
  in 15 x 10 x 2-inch glass baking dish. Stir until salt and
  sugar dissolve. Place pork steaks in brine in baking dish.
  Cover and chill at least 2 hours and up to 4 hours.
  
  Remove pork steaks from brine; pat dry. Brush both sides of
  steaks with 1 tablespoon oil; sprinkle with coarse salt and
  pepper. Heat griddle over medium-high heat until almost
  smoking. Place steaks on griddle and cook 3 minutes. Turn
  steaks over on griddle; immediately top each steak with
  nduja slices, dividing equally. Cook until pork is cooked
  through, about 3 minutes longer (nduja will soften).
  
  Transfer steaks to platter, nduja side down. Spoon 1/2
  tablespoon honey over each.
  
  Toss arugula, cheese, lemon juice, and 2 tablespoons oil in
  bowl. Season salad with coarse salt and pepper; serve with
  steaks.
  
  By Chefs Jimmy Bannos Jr. with support from veteran chefs
  and co-owners Jimmy Bannos Sr. and Scott H From The Purple
  Pig in Chicago, IL
  
  Bon Appétit | September 2010
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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