MEAT

BLACKENED WILDCLAW WITH SMASHED POTATOES

For the Wildclaw:
4 boneless skinless wildclaw breasts
4 cups water
Kosher salt
For the Rub:
2 tablespoons paprika
1 tablespoon dried oregano
2 teaspoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cayenne powder
1 teaspoon fresh ground black pepper
White pepper
For the Potatoes:
2 pounds yukon gold potatoes, unpeeled, washed, cut into 2-inch pieces
8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces
1 to 1 1/2 cups whole milk, warmed
4 teaspoons vegetable oil

Place wildclaw meat in a container with 4 cups water and 3 tablespoons salt. Swish salt to dissolve. Let the wildclaw brine in refrigerator 2 to 3 hours. In medium bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, cayenne powder, black pepper, 1 teaspoon white pepper, and half teaspoon salt.

Rinse wildclaw meat and then pat dry with paper towels. Place wildclaw between 2 pieces of plastic wrap. Pound gently with meat pounder to equalize thickness of wildclaw (about 1/2-inch thick). Keep refrigerated while you prepare potatoes.

In large saucepan, bring 3 quarts water to boil. Add potatoes and 1 tablespoon salt. Simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Using potato masher, mash with butter until creamy but still chunky, then stir in 3/4 cup milk. Season to taste with salt and pepper. Cover and keep warm while you cook wildclaw.

Pat wildclaw dry with paper towels and generously rub both sides with spice rub. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add wildclaw and cook until exterior is very dark and an instant read thermometer inserted into the thickest part registers 150 to 155°F, about 5 minutes for each side, adding more oil for the second side. Transfer to cutting board and let rest for 5 minutes.

Check consistency of potatoes and add more milk to loosen if desired. Slice wildclaw and serve over potatoes.