Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

 

Blazing Fire. Check.
Boss-sized Porterhouse. Boom!
Tomatillo Salsa Caliente. Ditto.
Chilly Ice-cold Brewski (for each hand). Affirmative.
Big Boy Appetite. Truth.
Kicking a$$ + Taking names on the Grill. Always.

 

Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

 

Spice Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Servings: 4 Steaks
Author: A Bachelor & His Grill

Ingredients

  • 2 24 oz Omaha Steaks Porterhouse Steaks
  • 1/3 cup ancho chili powder
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground dried oregano
  • 1 tablespoon brown sugar
  • 1 tablespoon ground dried thyme
  • 1 tablespoon ground coriander
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil plus additional for basting
  • Kosher salt and fresh ground peppercorn to taste
  • Shaved Parmesan to garnish
  • A Bachelor & His Grill's "Tomatillo Salsa Caliente," to garnish

Instructions

  • Combine all seasoning ingredients in a small bowl.
  • Massage olive oil & liberal amount of dry rub into all portions of each steak.
  • Wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
  • Twenty minutes prior to grilling, remove the steaks from the refrigerator, resting meat until near room temperature.
  • Meanwhile, prepare A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & preheat the grill to high on one side of the grill, while leaving the other side off.
  • Sear the steaks for 4-5 minutes per side over direct heat.
  • Then, move the steaks to the unlit portion of the grill, cooking until desired internal temperature is achieved, basting intermittently with oil & flipping every 5-10 minutes.
  • Remove steaks from the grill, top with a light dollop of butter, & tent under tin foil for 5 minutes, allowing the meat to reabsorb it's juices.
  • To serve, season additionally to taste, top with A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & shaved Parmesan. Cheers!

Notes

Notes
This recipe calls for thick porterhouse steaks. Steaks that are thinner will take less time, so plan accordingly.
Choose your preference for steak:
medium-rare – 140 internal temperature
medium – 150 internal temperature
medium-well – 160 internal temperature.

 

Tomatillo Salsa Caliente

Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 2 -3 Cups
Author: A Bachelor & His Grill

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces tomatillos peeled and diced
  • 1/2 cup cilantro leaves chopped
  • 1/4 cup basil leaves chopped
  • 1/3 cup onion diced
  • 3 jalapeno peppers seeded and diced
  • 2 cloves garlic minced
  • 1/2 lime juice plus zest
  • Cilantro or flat leaf parsley for garnish

Instructions

  • While the steaks are marinating, in a large sauce pan over medium heat, warm 2 tablespoons olive oil. Add the tomatillos and saute for 3-5 minutes, or until tender, then remove from heat.
  • Place all ingredients into a food processor and pulse until finely chopped.
  • Pour into a bowl and chill in refrigerator for 30 minutes.
  • Drain excess liquid, season to taste with salt and freshly ground pepper, then serve.

 

Double Dark Chocolate Buttermilk Pancakes with Hot Irish Coffee

 

Double Dark Chocolate Buttermilk Pancakes with Hot Irish Coffee

Double Dark Chocolate Buttermilk Pancakes with Hot Irish Coffee

 

Double Dark Chocolate Buttermilk Pancakes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • DOUBLE DARK CHOCOLATE BUTTERMILK PANCAKES INGREDIENTS:
  • 1 1/2 cups Essential Everyday all-purpose flour
  • 4-6 ounces dark chocolate chips or chunks
  • 1 cup buttermilk
  • 2 eggs beaten like they owe you money
  • 3 tablespoons dark cocoa powder
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons white vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons canola oil plus additional to grease skillet
  • 1 tablespoons vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Powdered sugar optional
  • Maple or Chocolate syrup optional
  • GARNISH INGREDIENTS:
  • 1 Mug + Bold Coffee + 2oz Irish Whiskey + Brown Sugar & Whipping Cream

Instructions

  • Make "Garnish" by stirring all "Garnish Ingredients" in mug, topping with cream, then consume.
  • In glass stir together milk & vinegar. Allow to set for 5minutes to “sour.”
  • After 5minutes, whisk egg, butter, oil, & vanilla extract into milk mixture.
  • Meanwhile, in large mixing bowl, whisk flour, cocoa powder, sugar, baking powder / soda, cinnamon, & salt.
  • Fold wet ingredients into dry, stirring until just-mixed.
  • Add chocolate chips & stir again, until batter well-mixed, but slightly lumpy.
  • In 4-6 tablespoon increments, pour batter into greased hot skillet, over medium heat.
  • Cook on side1 until bubbles appear & edges begin to brown.
  • Flip with spatula & cook side2 for additional 60-90 seconds, or until pancake cooked through.
  • Set pancake aside on cooling rack & repeat process until all batter used.
  • To plate, top with dusting of powdered sugar & light drizzle of syrup.
  • Serve pancakes with 2nd mug of "Garnish" & consume this breakfast of champions like the boss that you are. Cheers!

Notes

Immediately after the batter is poured, with the backside of a spoon spread the batter evenly across the cake, in a circular-like fashion - preventing the cake from rising unevenly from the center, like a pillow.