Grilled Porterhouse With Shallots And Potatoes Food

GRILLED PORK PORTERHOUSE WITH AN APPLE-MAPLE-GINGER SAUCE

Steps:

• Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
• The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
• Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
• Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.

GRILLED PORTERHOUSE WITH SHALLOTS AND POTATOES

Steps:

• Heat a grill to medium-high. Place shallots and potatoes separately on 2 large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form 2 packets.
• Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.
• After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.

GRILLED PORTERHOUSE

Steps:

• In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
• Let marinade for 1 to 2 hours.
• Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
• Drain liquid from the steak and rub both sides of the steak with salt.
• Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
• If there are flare-ups, move the steak to another part of the grill that is cooler.
• Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
• Medium is about 10 minutes per side.
• Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
• Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
• Fight over who gets which piece of the steak. LOL.

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

GRILLED HERBED POTATOES AND SHALLOTS

Steps:

• Place potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
• Heat grill to high. Overlap two pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in center of cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold foil, enclosing the potatoes, and seal edges by crimping.
• Place foil packet on grill, and cook, shaking packet occasionally with tongs, until potatoes are cooked through and golden brown, about 20 minutes, depending on heat of grill. Remove packet from grill, carefully, watching for any steam and hot oil that might escape. Transfer potatoes to a serving bowl. Drizzle with remaining 2 tablespoons oil, and adjust seasoning as desired.

GRILLED PORTERHOUSE WITH TARRAGON-TOMATO SALAD

Steps:

• Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes.
• Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness, about 6 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes.
• Spoon salad over steak and serve.