Porterhouse Steaks With Sun Dried Tomato Pesto Food

PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO

Steps:

• To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
• Put the nuts in a food processor.
• Add all the remaining pesto ingredients except the oil.
• Pulse to create a coarse cornmeal consistency.
• Slowly add the oil andpulse until it is incorporated.
• For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
• The finished pesto should have all the ingredients blended but not pureed.
• Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
• Lightly brush or spray each side with the oil.
• Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
• Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
• Serve each steak with a generous dollop of pesto on top.

SUN-DRIED TOMATO PESTO

Steps:

• Everything goes into the food processor.
• Whirl till you have a thick, grainy sauce.
• Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
• Pass some additional Parmesan for individual taste.

SUN-DRIED TOMATO PESTO

Steps:

• Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
• (The pesto can be stored in an airtight container and refrigerated for up to 1 month).

SUN-DRIED TOMATO PESTO

Steps:

• Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
• Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Steps:

• Position a rack in the center of the oven and preheat to 400ÿF.
• Lightly oil an 11 © x 8-inch (2-quart) baking dish.
• Bring a large pot of lightly salted water to a boil over high heat.
• Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
• Add to the boiling water and cook until barely tender, about 8 minutes.
• Drain and toss with the pesto to coat evenly.
• Season to taste with salt and pepper.
• Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
• Continue until you have 3 layers, finishing with cheese.
• Pour in the hot broth.
• Cover tightly with aluminum foil.
• Bake for 30 minutes.
• Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
• Serve hot, sprinkled with parsley.