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RECIPE

Serves 2

A CookTale

Lining a potato with fresh Sage Leaves affords the diner two taste opportunities. The Potatoes doused in Extra Virgin Olive Oil and roasted is the first. The fresh Sage Leaves inserted within the Potato slices is the second. Add to that a well marbled and aged Porterhouse Steak (as I did), from The Smokehouse of the Catskills, and you have a delicious main course.

RECIPE Porterhouse Steak

1 1-1/4 LB Steak (about 1.5 LB)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Light one side of a gas grill to high. When the temperature reaches 350-400, it’s ready.
2. Add the EVOO & Seasoning to the Porterhouse.
3. Reduce the grill’s flame to low & add the steak.
Grill for 2 minutes & turn diagonally for another 2 minutes.
4. Turn the steak over & repeat. To char the meat raise the heat to medium. & carefully watch the flames.
5. Check the internal temperature, we prefer 120 degrees for rare.
6. Allow to rest for at least 5 minutes before slicing.

RECIPE Sage Lined Potatoes

2 New Potatoes (skin on)
12 fresh Sage Leaves (or more)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Turn on the oven to 400 degrees.
2, Wash & scrub clean the Potatoes.
3. With a sharp knife, make incisions straight down the Potatoes about 1/8 ” apart, but be sure not cut all the way through.
4. With a thin instrument carefully spread reach incision apart & insert one Sage Leaf.
5. Place in an oven proof dish & douse with the 2 TB of EVOO & Salt & Black Pepper.
6. Roast for about 1 hour. Spoon the EVOO that’s in the dish over the Potatoes.
7. Ready to plate.

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