Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

Thick chops of heritage black Berkshire pigs are briefly brined in a mixture of cold, filtered water, salt, cracked pepper, Mexican oregano and a few scrapings of piloncillo before being seared in cumin oil over high heat.  Finished in the oven and served with habanero bomba (rice, chicken stock, habanero chiles, Asadero cheese) and roasted tomatillo sauce (tomatillos, garlic, fresh green chiles, white onion and cilantro)..

Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

Berkshire pigs are said to be “Britain’s oldest pig breed”, originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire).  They apparently became popular after being ‘discovered’ by Cromwell’s troops while they were stationed at Reading during the English Civil War.  Today’s animals descend from the herd maintained by the House of Windsor 300 years ago

Berkshire pork, prized for juiciness, flavor and tenderness, is pink-hued and heavily marbled.  Its high fat content makes it suitable for high-temperature cooking. -Wikipedia

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Infused oil

3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded

Melt coconut oil over medium heat until very hot but not smoking .  Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.

Mango Sauce

1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
filtered water
sea salt

Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.

Seared Tuna

very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
sea salt
freshly-ground red and black peppercorns

Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper.  Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.

Red Chile Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas

Todays’ recipes are posted at The Nourished Kitchen..

Red Chile Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas

Gulf Crab Cakes w/Orange Habanero Mayonnaise

Although some restaurants in the Chesapeake Bay area of Maryland and Virginia may not disclose it, most whole blue crabs sold there are shipped in from North Carolina, Louisiana, Florida and Texas.  Lucky me!

Cilantro, fresh lump crab, bell pepper, saltines, seasoning blend containing sea salt, mustard seed, celery seed, garlic, onion, chili pepper and black pepper, mayonnaise (or make your own), scallions, celery and an egg.

Lightly sauté celery, scallions and bell pepper and set aside to cool.

Toss together crab, cooled vegetables, herbs and seasonings, mayonnaise, a beaten egg and crushed saltines. Mixture should be moist but hold together when shaped.

Form mixture into patties about 3/4 inch to 1 inch thick then place in freezer for 15 minutes to firm. Preheat oven to 400 degrees.

Heat 1/4 inch of peanut oil in the bottom of a small, heavy skillet.

Lightly coat the crab cakes with additional crushed saltines then sauté until light golden brown on bottom. Turn cakes over and finish in oven (about 8-10 minutes).

Finely mince 1/2 of a seeded and ribbed habanero and combine with 1/4 cup of mayonnaise and 2 tablespoons of orange juice.  Add a few drops of honey if its too hot for you.

Serve crab cakes with a salad of broccoli microgreens, slivered radishes and orange sections.

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