Sizzling Shrimp & Pan Roasted Pork
It's kind of funny this whole blog post is about meat dishes since being a vegetarian I don't eat meat. But I do think it's beautiful, and red fresh caught shrimp squeezed with lime juice and cracked sea salt, pepper and chili flakes sounds very appealing to me. I was pretty nervous for both of these shots. I've never really cooked meat before and felt pretty inept. However! Bon Apetit Magazine is ah-mazing every month and always has a how-to on something or the other. This time, it was Pan Roasting. Pan roasting according to Bon Apetit is the very best way to cook any kind of protein. Apparently many culinary schools teach it right off the bat. So for the Pork Chop Below, read through the whole recipe before starting- since the Brine has to sit for a whole night before it's ready to be used. Also, make sure you have an oven-safe Cast Iron Pan. Lodge makes great ones (Plus I love the "camping" branding). It's still getting colder, and it's nice to have a heaping hot plate of something juicy and filling to chow down on.
Place the shrimp heads and the shells in a medium sized saucepan. Add the broth and season with pepper. Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes. Strain the broth into a bowl, discarding the heads and shells, then cover and set aside. Meanwhile, place the garlic, lime zest and juice, smoked paprika, red pepper flakes and olive oil in a bowl and mix to combine. Add the shrimp and toss to coat thoroughly in the marinade. Season well with salt and pepper, then cover and chill in the fridge for 15-30 minutes. Drain the shrimp, reserving the marinade. Place a heavy shallow cast-iron pan over high heat, a the marinade and bring to a boil. Add 1/2 cup of the broth and stir to combine, then add the shrimp and simmer over high heat for 5-10 minutes or until cooked through. Just before serving, add a final spoonful of broth, then scatter with the parsley. Serve hot with lime weges and lots of crusty bread. Recipe via the queen of blogging's new cookbook: What Katie Ate Recipes & Other Bits & Peices
PAN ROASTED BRINED PORK CHOP.
*Make sure you've got plenty of ice cubes for this one!
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries (your probably going to have to go to your local specialty foods store for this one), peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours. Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting). Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.
Recipe via the amazing