Wonderful Leftovers from Valentine’s Dinner
Bloody Mary Porterhouse ~Adam Perry Lang’s butter bombed porterhouse recipe was adapted for a Valentine’s dinner, spiked with Zing Zang’s Bloody Mary Mix really perked up the steak and the second night I worked in a steak sandwich to have with soup. Perfect leftovers from grilled asparagus and potatoes, an easy and bit of glamor for Friday night’s dinner. Catching up on SMASH and a few other shows so easy dinner is in order.
A perfect idea for a soup using leftover grilled vegetables, grilled asparagus and Dutch baby potatoes, a touch of truffle oil, and fresh tarragon.
Grill 1 pound asparagus, seasoned with EVOO, salt & pepper and drizzle with truffle oil toss in fresh tarragon. We used a griddle pan on the Primo grill, grilling until tender crisp. Chip into 2 inch pieces.
Grilled in foil packet, Dutch Baby potatoes, seasoned with EVOO, salt & pepper, 1 whole peeled shallot and 2 fat cloves of garlic, a thyme sprig or two, and 1 bay leaf. Grill until tender and charred just a bit. Remove bay leaf and thyme sprigs and slice potatoes into large chunks toss with all of the other vegetables. Blend in batches adding about a cup of chicken or vegetable stock to each batch.
Heat over low heat, swirl in 2-3 tablespoons plain Greek yogurt and serve hot soup with crumbled crispy pancetta or prosciutto garnish and a bit of * optional minced fresh tarragon.
Porterhouse Steak Sandwiches
1 porterhouse steak (previously grilled), sliced thin
Some of the marinade cooked down to a thickened sauce
Sweet onion slices sautéed with thyme sprigs until lightly caramelized
2 Cuban rolls lightly toasted, spread with spiked mayo sauce and topped with peppery “real arugula”.
*Spiked mayo/ 1/2 cups mayo, 1/2 cub Greek yogurt, 1/2 tablespoon each of Dijon mustard and whole grain Dijon, pinch of thyme, Tabasco to taste, and 1 teaspoon horseradish. Build your sandwich!