Porterhouse And Potatoes Alla Mamma Recipes

PORTERHOUSE AND POTATOES ALLA MAMMA

Steps:

• Preheat oven to 350 degrees F.
• To make the potatoes, in a small bowl mix the bread crumbs, 1/2-cup olive oil, and a pinch of salt and pepper together.
• Cover potatoes generously with bread crumb mixture. Place slices on a sheet pan and cook potatoes for 1 hour. After an hour, remove from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes.
• To make the steaks, preheat the broiler. Put the steaks in the broiler pan and coat on both sides with the olive oil, oregano, onion powder, and garlic powder. Season the steaks generously with salt and pepper.
• Broil the steaks for 5 minutes, then turn, and cook the second side for an additional 3 to 5 minutes. Remove and let rest while you finish the potatoes.
• Adjust the oven temperature to 400 degrees F and put the potatoes back in. Cook until the cheese is melted and beginning to brown, about 3 minutes. Squeeze a half of lemon on each steak and serve with the potatoes.

BROILED PORTERHOUSE WITH SALMORIGLIO

Steps:

• For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
• For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
• In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.

PORK PORTERHOUSE WITH SAUTéED QUINCE, APPLES, AND POTATOES

Steps:

• Submerge the pork chops in the brine and refrigerate for 24 hours.
• Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator. If they're still wet from the brine, pat them dry with paper towels. Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
• When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill. Cook them on the first side about 5 minutes, rotating them a couple of times. When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice. The pork chops should be cooked to just under medium. Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
• Arrange the hot sautéed quince, apples, and potatoes on a large warm platter. Scatter the dandelion greens over them. Slather the chops with the quince paste, and place them on top.
• Preheat the oven to 400°F.
• Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.
• While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they're golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.
• Repeat this process with the quince. (They will take a little longer to cook.)
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you're patient.)
• Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.
• Brine the pork chops a day or two before serving. You can roast the potatoes and sauté the apples and quince in advance. Sauté the potatoes right before you grill the pork; you can keep them warm in the oven.