Round 2 of the Marx Foods Ridiculously Delicious Challenge
As excited as I was to make it past the preliminary “easy” round of the Marx Foods challenge, I have to say getting ready for Round 2 was proving a little “hinky”.
The instructions were to – Pick 2 of the provided pantry ingredients and create an original dish..
First, the list of provided ingredients:
Grains of Paradise
Dried Sour Cherries
… Wow.. 3 hot, 1 sour, 1 sweet, and 3 aromatics.
The Juniper Berries immediately caught my eye. I had been wanting to use them in a rub, but I had never gotten around to picking some up. Looking over the list, I settled on pairing them with the Grains of Paradise, a mildly hot, deep flavored pepper very similar to a spicy black peppercorn. I settled on a juniper based rub on a pork rib eye loin.
I also wanted to extend the flavor to the potato cakes, so I’ve added juniper berries to the cooked potatoes and run them through the ricer.
The dish finishes out with a pan reduction sauce where I toasted some additional Grains of Paradise, de-glazed the pan with a little Rangpur Gin and stock.
The finished entry has a heady juniper note and just enough spice to make the pork sing.
Pan Roasted Pork Rib Eye
with a Juniper Berry ~ Grains of Paradise Rub
1 Tablespoon Juniper Berries
1 Teaspoon Grains of Paradise
1 1/2 Teaspoon Raw Sugar
1 1/2 Teaspoons Dry Mustard
1 1/2 Teaspoons Salt
1 Pound Pork Rib Eye Loin2 Tablespoons Peanut Oil
10″ Saute Pan
- The day before:
- Place the 1st five ingredients in the spice grinder and process until you have a fine powder
- Thoroughly coat the loin on all sides
- Wrap in plastic wrap and refrigerate overnight
- Preheat the oven to 500
- Place the saute pan with the oil on high and heat until smoking
- add the coated loin and sear on all sides (about 1 minute per side)
- Place the pan with the loin in the oven and roast for15 minutes
- Remove and let rest for 15 minutes before slicing
Juniper Scented Potato Cakes
2 Large Yukon Gold Potatoes
10 Juniper Berries
2 Teaspoons Salt + 1 Teaspoon Salt
1 Tablespoon Rice Vinegar
3 Cups Water
1/4 Cup Oil
1 Large Skillet
4 Small Egg Rings
1 Medium Sauce Pan
Small Plate and a large Can of Something (for weight)
- Peel both potatoes
- Cube one potato place on to boil with the juniper berries, salt and water
- Grate the other potato and toss with the vinegar and an additional teaspoon of salt
- Place the grated potatoes in the strainer and weigh down with a plate and the can of something (allow the potatoes to drain while the other potatoes are cooking)
- When the boiling potatoes are fork tender, drain and pass through the ricer
- Add the grated potatoes and egg and mix to combine
- On medium heat, place the skillet with the oil
- Place the egg rings into the skillet and spoon the potato mixture into the rings
- Cook until golden brown (about 3 minutes) and flip over
- Cook another 3 minutes
- Drain on paper towels
- On medium high heat place the pan with the peppers
- Add the gin and scrape the bits from the bottom of the pan
- Add the stock and reduce by 1/2
- Remove from heat and begin stirring in the butter 1 tablespoon at a time
- Spoon sauce over sliced pork