Pork Oscar Recipes

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

CHICKEN OSCAR

Steps:

• Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• Combine the flour, salt and pepper in a shallow bowl.
• Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
• While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• Drizzle hollandaise sauce over asparagus and serve.

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

SARASOTA'S PORK OSCAR

Steps:

• Pork and Marinade -- Mix all the ingredients in a large baggie and add the pork tenderloins. Close the bag and "squish" around to make sure they are well coated. Let them marinade 2-4 hours.
• Saute Pork -- In a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the pork in the flour mixture. Make sure to shake off any extra flour. In a large pan (I prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. Then add the tenderloins and saute on each side until golden brown. They will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. Transfer the medallions to a plate and cover to keep warm. They will need to rest a few minutes before you serve the dish.
• Keep the burner on, just set the pan off to the side.
• Asparagus and Crab -- As the pork is cooking, start your asparagus, it only takes a couple of minutes. I do this easy and make it right in the microwave, but you can steam it anyway you prefer. In a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. Microwave for 1 minute, uncover, check to see if it is tender. If not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. Remove from the microwave and press a piece of saran wrap right on top of the asparagus. Then add the crab right on top of the saran wrap, and then cover the entire bowl. This is an easy way to heat up the crab without cooking it. The heat from the asparagus will warm it up which is all you need.
• Pork Glaze -- Since the pork is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. Then add in the chicken broth and turn to medium low and just let it simmer. It will slightly thicken and reduce. This is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
• Bernaise -- Very easy. Add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. Add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). Return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. It will take 3-4 times to get a rich perfect Bernaise. I know it isn't traditional, but sure is easy and works every time. But don't think that a higher temp will work, it will just scramble the eggs. A few times on medium heat is what works best.
• Plating -- On each plate, drizzle a little of the glaze. Then top with a couple of the pork medallions. Top with the asparagus, crab and finish with the bernaise sauce.
• It sounds like a lot, but break each step down. It really isn't hard at all. Serve with some oven roasted fingerling potatoes and a simple salad. Trust me your friends will be totally impressed. ENJOY!

PORK OSCAR

Steps:

• Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside.
• Dredge chops in flour and pepper. In a nonstick skillet heat the butter; add chops and brown on both sides. Add wine and 2 tablespoons lemon juice; cover and simmer about 4-5 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
• Meanwhile, prepare bearnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds. Gradually add 1/3 of the melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed; slowly add the remaining butter and blend until thick.
• Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces.

STEAK OSCAR WITH KING CRAB, HOLLANDAISE SAUCE AND SAUTEED ASPARAGUS

Steps:

• Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
• Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
• Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
• Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
• Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
• Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
• Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
• To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.