Sous-Vide Double Cut Pork Chops

Special equipment

Sous-vide circulator

Ingredients

serves Serves 2, active time 10 minutes, total time 1 hour

• 1 double-cut bone-in pork rib chop, about 1 1/4 pounds total
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 2 tablespoons unsalted butter

Procedures

1. Adjust sous-vide cooker to 135°F for medium-rare or 140°F for medium. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 3°F above suggested target temperatures (138°F for medium-rare and 143°F for medium). Season pork chop generously with salt and pepper. Seal in FoodSaver-style vacuum packer. Alternatively, place in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
   
2. Cook pork chop in sous-vide cooker for at least 45 minutes and up to 4 hours. Alternatively, place in cooler and seal for 45 minutes. Remove from cooker or cooler and carefully pat dry on paper towels.
   
3. Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly. Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively. Using tongs, lift chop and hold sideways against skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
   
4. Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving.

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

 

Ingredients

serves Makes 4 sandwiches, active time 40 minutes, total time 40 minutes

• 1 small russet potato, peeled and cut into 1/2 inch cubes
• 1/2 pound fresh lump or jumbo lump crab meat
• 4 scallions, finely chopped
• 3 tablespoons mayonnaise
• 1/2 cup panko breadcrumbs
• Pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 egg, beaten
• 1/4 cup olive oil
• 4 English muffins, toasted
• 8 strips bacon
• 1 avocado, sliced

Procedures

1. Cover the potato with water and bring to a simmer. Cook until tender, about 10 minutes, then drain and transfer to a large bowl. Mash with a potato masher. There should be about 1/2 cup mashed potato. Add crab meat, scallions, mayonnaise, breadcrumbs, red pepper flakes, and beaten egg. Season to taste with salt and pepper.
   
2. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Meanwhile, divide crab mixture into 8 evenly sized patties. Transfer to a paper towel-lined plate and discard excess fat.
   
3. Wipe skillet clean and return to medium-high heat. Heat olive oil until shimmering. Add half of crab cakes to skillet. Gently press with a spatula to flatten them to the size of an English muffi.. Cook until the underside is browned, about 4 minutes, then carefully flip and cook until second side is browned, about 3 minutes longer. Remove and place on a plate. Keep warm in a 175°F oven while you cook the second batch.
   
4. Divide half of the sliced avocado between split English muffins, followed by 1 crab cake, then 1 slice of bacon. Repeat with avocado, crab cake and bacon to get 2 layers. Serve immediately.