|
Q). Some friends and
I are planning a golf weekend and I need a knock-your-socks-off recipe
for some carnivores. Can you help?
Grant Smiley
Via e-mail
A). Boy, oh boy, have I got one for you. It's called the
double-porterhouse steak. Think of it as a very large t-bone, with New
York on one side of the bone, and filet mignon on the other side. I'm
assuming that you will be able to use an outdoor grill for cooking this
beauty. It's a commitment; so don't drink too much because you must pay
attention. It takes longer to cook this cut than others - you can't just
put one of these steaks on the grill and turn it once. It needs frequent
attention so that it doesn't dry out and some movement to different
temperatures on the grill, so the filet section doesn't overcook while
the New York section is reaching medium-rare. (It's easier to cook the
steak by indirect
|
|
|
|
|
heat, but not nearly as satisfying). My
preference is to have a big salad as a first course and nothing, except
maybe some steak fries, with the porterhouse. Make sure you find a
special bottle of red for this baby.
Grilled Porterhouse with Sicilian Steak Sauce
Recipe
Serves 4-6
1 porterhouse steak (about 4 pounds) cut 2 1/2 inches thick
2 T. olive oil
1 T. Dijon mustard
2 shallots, chopped
1 T. minced garlic
1 1/2 T. dry sherry vinegar
1/3 cup extra virgin olive oil
salt and freshly ground black pepper to taste
Prepare coals for grilling. Allow the steak to come to room temperature,
pat it dry, and coat both sides with olive oil. Set aside. To start the
sauce, combine the mustard, shallots, and garlic in a small bowl. Whisk
in the sherry and the sherry vinegar. Pouring slowly, whisk the |
|
|
|
|
extra-virgin olive oil in to the shallot
mixture. Season with salt and pepper and set aside. When the fire is hot
enough so that you to can't hold your hand at grill level for more than
4 seconds, place the steak on the grill and sear one side until nicely
browned, about 3 minutes. Turn and sear the second side for 3 minutes.
Move the steak, to keep the tenderloin away from the most intense heat,
cover the grill, and cook for 4 minutes. Then turn and move the steak
again. Season the steak with the salt and cover the grill. Cook for 5
minutes, turn it and again season with salt. Cook, covered for 5 minutes
more for medium-rare or 7 minutes more for medium. Transfer to a cutting
board and let the steak rest for 4 or 5 minutes. Remove the bone and
carve the meat into 3/4-inch-thick slices. Stir the sauce and, if
desired, heat it briefly in a microwave oven. Divide the meat among 4 to
6 warm plates, spoon the sauce over, and serve. If you screw it up -
call the Whaling Station for a reservation.
|
|
|
|
|
|
|
~~~~~ |
|
Forget about sand dabs - try grilled
sardines or anchovies. Man, what flavor! Just ask Julie in my office -
one taste and you'll be a believer too.
Q). I read that bread and pasta are back. The anti-carb craze
seems to have subsided and I am looking |
|
|
|
for some recipes. Can you suggest something
for those of us who have avoided these wonderful foods?
Jessica Moore
Via e-mail
A). Jessie, here's one to warm your
soul. Heart-warming, not heart-burning. My old friend Vito Catalano |
|
|
told me about this great and inexpensive
pasta dish, loaded with energy. It's called pasta con patatas or pasta
with potatoes. This simple one-pot dish smells great when you're cooking
it and feels great in you stomach - nice and warm. The secret is not to
eat too much, or you'll get fat. |
|
|
~~~~~ |
Pasta con Patatas Recipe
For 6 people use 1 pound of linguine
Start with at an 8-quart pot and sauté 2 medium chopped yellow onions in
olive oil. Add 1/2 bunch of chopped parsley, 3 medium potatoes cut into
thin slices and 8 chopped cloves of garlic. Continue to sauté over
medium heat until it starts to brown, then season with salt, pepper and
crushed red pepper to taste. Add 3 quarts of chicken stock and bring to
a boil. Now add the linguine, broken into small pieces and stir well.
Keep stirring and add more liquid if needed. The final dish should be
like a thick soup. Ladle it up in a bowl with some grated Pecorino and
more black pepper. Italian soul food, folks!
One more favorite recipe perfect for these cold nights (cheer up folks,
Monday is the first day of spring!) |
|
|
|
is a stew made with potatoes and Andouille sausage. This one is in honor
of our upcoming cruise along the Spanish Riviera.
Potato and Andouille Sausage Stew Recipe
3 T. olive oil
1 ˝ pounds Andouille sausage cut into 1/2 -inch slices
2 onions finely chopped
2 red bell peppers finely chopped
2 green bell peppers finely chopped
6 cloves garlic minced
2 bay leaves
coarse salt
3 pounds red potatoes scrubbed and cut in half
1 t. sweet paprika
5 cups chicken stock
1 T. crushed red pepper
8 black peppercorns
3 T. flat leaf parsley chopped
fresh ground pepper
Heat the oil in a large heavy pot over medium-high heat. Add the sausage
|
|
|
and brown it on both sides. Remove the sausage with a slotted spoon. Add
the onions, bell peppers, about half of the garlic and the bay leaves.
Season with salt and cook for 2 minutes. Reduce the heat to low, cover
and cook for 15 minutes. Bring the heat up to medium, add the potatoes
and Andouille, and cook for 2 minutes. Sprinkle with the paprika and
stir well. Pour in the stock, add the crushed red pepper and
peppercorns, and bring to a boil. Reduced to a simmer and cook for 20
minutes. While it's cooking, make a paste of the remaining garlic and
parsley using a mortar and pestle. Add the garlic paste to the stew at
the end of the 20 minutes' cooking and continue to simmer for another 15
minutes, or until the potatoes are tender. Cover and let the stew sit
for 5 minutes, then taste for salt and pepper and serve.
|
|