3" thick, 60 oz. porterhouse steaks
goat cheese ravioli from Ohio City Pasta
red-wine shallot butter from Ohio City Pasta
So a warning to the vegetarians out there. This is a meat-heavy post. Even for a meat lover, like me, it's almost a bit too much.
So here we are. This is what men want. The biggest Fred Flintstone slab of meat one can carry. The husband did this before. Just once. He heads to Foster's and pretty much just asks Brian to cut it for him. Fosters isn't quite up and running yet but Brian took him right over to Pinzone's and explained what he'd need and told him to come back in 20 mins, everything would be ready.
Porterhouse for Two (or Three or Four)
w/ Honey Roasted Cipollini Onions
Goat Cheese Ravioli w/ Cognac Caramelized Shallots
Roasted Brussels Sprouts
makes 1 cocktail
Thinly slice 1 1/2 inches of cucumber and place in the bottom of a cocktail shaker. Muddle well. Add 1/2 teaspoon sugar, agave, honey or simple syrup. Add ice to half full. Add 1.5 oz gin. Shake well and strain into a glass filled with ice. Top with club soda. Garnish with cucumber slice.
For this meal, I found it best to serve family-style per couple, rather than a plated dinner. The recipes below are for two so just double or triple the amounts based on how many guests you have. Keep in mind you will need quite a large, heavy pan to cook the steak. This may mean your guests will need to bring their own if you don't have enough. Or you could just throw them on the grill.
Porterhouse for Two
What You'll Need:
a 3", 60 oz porterhouse, trimmed of excess fat
salt, pepper to season
1.5 tablespoons olive oil
Preheat oven to 400 degrees. Season steak to your liking. Heat olive oil in a cast iron pan (or whatever else you have that will fit the steak) over med-high heat. Sear top and sides of steak for 2 mins each. Flip onto bottom and place in oven. Cook for 25 mins for med-rare and 27-28 mins for medium. Remove from oven and let rest - 10 mins.
Honey Roasted Cipollini Onions (click link for recipe)
I followed this recipe to the tee, except since my oven was at 400, I only needed to roast them for 15 mins.
Goat Cheese Ravioli w/ Cognac Caramelized Onions
What You'll Need:
1 pkg goat cheese ravioli from Ohio City Pasta, cooked according to package directions
2 tablespoons red wine shallot butter from OCP
3 large shallots, thinly sliced
1 tablespoon olive oil
parsley to garnish
Heat olive oil in a nonstick saute pan over med heat. Add shallots and season with salt and pepper. Toss to coat. Cover and cook (without stirring!) for 3-4 mins. Uncover and saute, stirring occasionally for 18-20 mins. When shallots start to stick to the bottom of the pan add a few tablespoons of cognac, scraping up any browned bits. Repeat this process until shallots are caramelized.
Remove shallots from pan and set aside. Add red wine butter to same pan. Heat over low heat. When melted begin adding ravioli (carefully) into pan. Gently coat ravioli with butter. Top with shallots and garnish with parsley.
Click here for my brussels sprout recipe. I omitted the bacon because we already had some for breakfast and there is no shortage of meat in this meal.
I realize the past few Mad Men Monday posts have been all food and cocktails. Not to worry, Mad Men fashion will be coming back soon.