Pierpoint Restaurant, Baltimore, Maryland Pork Cap Steak with Tandoori BBQ and Coconut Milk Basmati Rice

摘要

"These cuts are more tender than I thought they would be," contends Nancy Longo, chef-proprietor, as she demonstrated four dishes at the National Pork Board's annual Taste of Elegance competition. "They are quick, usable pieces of pork and very versatile."rnLongo slices the ham eye scaloppine-style and serves it with Italian succotash; the pocket roast is rubbed with Cajun seasonings and pan-seared whole until it reaches a temperature of 155°. For the cap steak, she marinates the meat in a curried eineer-citrus-voeurt mixture and grills it. For service, Longo then slices the pork and drizzles it with a cilantro sauce.