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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Monthly Archives: June 2012

03/06/12 The Porterhouse


RECIPE

A CookTaleThe king of steak cuts deserves to be handled accordingly. Keep the preparation simple — handle it as little as possible and grill it until it’s rare, 120 F or at most, medium rare, 125F. If you prefer your steak any more well done, don’t waste your money on a cut as pricey as Porterhouse.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side or until the internal temperature is 120F for rare, 125F for medium rare.

03/06/12 The Porterhouse A Cut Above


RECIPE
Serves 1

A CookTale

The fillet was for Cathie. There’s no question she more than deserved it after putting up with my malaise for the past too many months. It really should have been diamonds on that plate. But in my estimation, Porterhouse is the jewel of steak cuts. Wow, that’s a stretch.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side, or until the internal temperature is 120F for rare, 125F for medium rare. Be sure not to overcook or the meat will dry out.

01/06/12 Veal Rib Chop With Shiitakes & Fresh Vegetable Salsa


RECIPE

Serves 2

A CookTale

Last evening the search for the perfect Veal Chop came to a delicious conclusion. After an extensive search, the out-and-out winner was The Smokehouse of The Catskills. It was tender, tasty and terrific. Cooked slightly beyond rare to 120 degrees, all that’s left to say is “thanks Mike and Heidi”.

INGREDIENTS

1 Veal Rib Chop (1-1/2″ thick, will serve 2)
Kosher Salt & BlackPepper
2 TB of EVOO

METHOD

1. Season the Veal Chop & add 1 TB of EVOO. Set aside until time to cook.

2. Heat the oven to 375 degrees.

3. Heat a non-stick grill pan to smoking high. Add the second TB of EVOO. Place the Veal Chop in the pan, weighed down with a grill press, for 3 minutes to a side.

4. Move the pan to the oven for about 5 minutes. The internal temperature of the Veal Chop should be 120 degrees for slightly above rare. Remove & cover with foil or place in the cooled down oven to keep warm.

5. Place the baking sheet with the seasoned & oiled Shiitake caps in the hot oven for about 10 minutes.

6. Remove & keep warm.

INGREDIENTS For the Vegetable Salsa

Fennel, Scallions, Red Bell Pepper, Belgian Endive, Tomato, fresh Oregano leaves.
Kosher Salt & Black Pepper
1-1/2 TB of EVOO
Red Pepper flakes (to taste)

METHOD

1. Cut all the vegetables to a 3/4″ dice. Add the Oregano leaves & Red Pepper Flakes. Add the EVOO & toss together.

2. Plate with the Veal Chop & the Shiitakes.