And in this Corner... Rubbed Pork Rib Eye

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:
Tepin Chilies
Szechwan Peppers
Coconut Sugar
Grains of Paradise
Dill Pollen
Dried Sour Cherries
Juniper Berries
Iranian Saffron

... 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
Serves 4
Ingredients

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
Spice Grinder
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
Serves 4
Ingredients
2 Large Yukon Gold Potatoes
10 Juniper Berries
2 Teaspoons Salt + 1 Teaspoon Salt
1 Egg
1 Tablespoon Rice Vinegar
3 Cups Water
1/4 Cup Oil
1 Large Skillet
4 Small Egg Rings
1 Medium Sauce Pan
Ricer
Grater
Strainer
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

Pan Reduction Sauce
Ingredients
Pan with oil and bits from Pork
1 Teaspoon Grains of Paradise
2 Ounces Gin
1 Cup Stock
3 Tablespoons Butter

• 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

Juniper Berries

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