- Pork Bone-In Shoulder Steak
For the Pork Steak:
2 (1 1/4-pound) pork shoulder bone-in steak
3/4 cup Boulevard Steep Drop! Nitro Cold Brew Milk Stout
1/4 cup brown sugar
1 teaspoon ground cayenne pepper
2-3 tablespoons canola oil
For the Swiss chard:
Reserved pork fat
1 bunch Swiss chard
1/4 cup Olive Tree cranberry-walnut balsamic vinegar
Pat the pork steaks dry with paper towels. Place steaks in a zip-top plastic bag. In a small mixing bowl, combine coffee stout, brown sugar and cayenne using a whisk. Pour the marinade over the pork steaks and allow to marinate overnight in the refrigerator.
Preheat the oven to 400 degrees. Remove pork steaks from marinade and pat dry with paper towels. Discard remaining marinade.
In a cast-iron skillet, heat canola oil over medium-high heat. When the oil is hot, place the steak or steaks (don't crowd) in the skillet and sear 4 to 5 minutes or until the pork steak releases easily from the bottom of the pan. Flip pork steak with tongs and sear the other side, 4 to 5 minutes until brown. Remove the steak from the pan and place it in a 9- by 13-inch casserole dish. (Depending on the size of your cast-iron pan, sear the second pork steak and add to the casserole dish.)
Place the pork steak in the oven and finish cooking 10 minutes or more until the center of the pork steaks is faintly pink but not raw, or until a thermometer reaches an internal temperature of 145 degrees. Remove pork steak from the oven and allow the meat to rest for 5-10 minutes.
While the pork steaks are finishing, trim the stems from the chard in 1-inch pieces and roughly chop the leaves creating horizontal ribbons. Add the stems to the pork fat in the cast-iron pan and sauté until tender, about 5 minutes. Add the leaves and stir occasionally until the Swiss chard is wilted. Stir balsamic into Swiss chard and remove pan from the heat.
Roasted Fingerling Potato Salad
1 cup plus 2 tablespoons olive oil, divided use
1 tablespoon chopped garlic
2 pints fingerling potatoes, well washed
Salt and pepper
1/4 red onion wedge
1/4 cup cider vinegar
1 tablespoon chopped fresh rosemary
Feta cheese crumbles, for garnish
Preheat the oven to 400 degrees.
In a small bowl, combine 2 tablespoons olive oil and garlic and whisk until well combined. Spread potatoes on a baking sheet and drizzle oil mixture over all. Massage oil into potatoes and season with salt and pepper. Place onion wedge on the sheet tray and massage with oil.
Place the sheet pan in the oven and roast for 30-40 minutes or until the potato is tender when pierced with a sharp knife. Remove potatoes from the oven and cool to the touch.
Slice potatoes lengthwise and place in a mixing bowl. Chop onion and add to the bowl
In a small bowl, combine 1 cup oil, vinegar and rosemary with a whisk. Pour over the potatoes and gently combine with a spatula. Season to taste with salt and pepper and garnish with feta, if desired. Serve at potato salad warm or at room temperature.