Sunday, July 10, 2016

Spicy Balsamic Pork Blade Steaks

     Today's recipe features pork shoulder steaks.  Pork blade steaks are one of cheapest, yet tastiest cuts of pork that there is.  They can be prepared in a wide variety of ways.  Marinating, dry rub seasoning or barbecuing are the most popular ways to add a signature touch to a pork blade steak.  Chargrilling or broiling are the two most popular cooking methods.
     For today's pork blade steak recipe, Balsamic Vinegar from Modena Italy was spiced up with a little bit of hot chile pepper.  The level of spicy heat is comfortably mild.  Brazilian Pink Peppercorns and a few select spice seeds add even more depth to the balsamic vinegar flavor.  The garnish of lightly grilled peppers and Bermuda Onion adds a classic touch.

     *This entire recipe yields 1 entrée! 

     Spicy Balsamic Pork Blade Steaks Marinade:
     Step 1:  Heat a sauté pan over medium low heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 teaspoon of whole mustard seed.
     Add 1 teaspoon of whole coriander seed.
     Add 1/2 teaspoon of fennel seed.
     Step 2:  Gently sauté the spice seeds till they pop.
     Sauté till no more popping noise is heard.
     Step 3:  Add 1 crushed garlic clove.
     Add 1/2 teaspoon of minced shallot.
     Briefly sauté, till the garlic becomes aromatic.
     Step 4:  Add 3/4 cup of water.
     Add 1/4 cup of Italian Modena Balsamic Vinegar.
     Add 2 teaspoons of coarsely crushed Brazilian Peppercorns.
     Add 1 or 2 pinches of crushed dried red pepper.  (chile caribe)
     Add 1 pinch of Spanish Paprika.
     Add 1/2 teaspoon of sugar.
     Add 1 pinch of sea salt.
     Step 5:  Bring the liquid to a gentle simmer.
     Step 6:  Remove the pan from the heat.
     Pour the marinade into shallow container.
     Add 1/2 tablespoon of blended olive oil.
     Allow the marinade to cool to room temperature.
     Step 7:  Select 2 Pork Shoulder Blade Steaks that are about 3/8" thick that weigh 10 to 12 ounces apiece.  (The blade bone on each steak weighs 3 to 4 ounces, so 2 blade steaks is 1 portion!)
     Place the pork steaks in the marinade.
     Seal the container and chill the steaks for 3 to 4 hours.  Flip the steaks occasionally.

     Spicy Balsamic Pork Blade Steaks:  
     This recipe requires grilling a few items at the same time.  
     Step 1:  Heat a chargrill or cast iron ribbed griddle to a medium/medium high temperature.
     Season the grill grates with a light coat of vegetable oil.
     Step 2:  Shake the excess marinade and spices off of the Pork Blade Steaks.
     *Save the marinade for later in the recipe! 
     Place the pork steaks on the chargrill.  
     Grill the steaks till they are fully cooked and brown highlights appear.
     Keep the steaks warm till later in the recipe.
     Step 3:  Grill these items till grill marks appear:
     - 2 thick red bell rings
     - 1 thick slice of Bermuda Onion, till grill marks appear.
     Keep the peppers and onion warm.
     Step 4:  Place a wide sauté pan over medium heat.
    Add the reserved marinade.
     Bring the liquid to a gentle boil.
     Step 5:  Place the pork steak in the hot marinade.
     Rapidly simmer the marinade till the volume reduces to about 1/3 cup.
     Remove the pan from the heat.

     Overlap the 2 Spicy Balsamic Pork Blade Steaks on the center of a plate.
     Pour the hot marinade over the steak and onto the plate.
     Garnish the steaks the grilled red bell pepper rings and Bermuda Onion.
     Sprinkle 3 or 4 pickled green tabasco peppers over the steaks.

     Viola!  A combination of Indian and Italian cooking techniques make this balsamic vinegar marinade extremely nice tasting!

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