64229 tuscan porterhouse wine peppercorn Recipes

steaks , good quality like top sirloin, ribeye, filet mignon, porterhouse, tsp-bone or 4 (8 oz) new york strip, kosher salt, grapeseed oil , canola oil or 2 tbsp other high smoke-point oil, freshly ground black peppercorns (more or less to taste), chopped shallots or 1/4 cup onion, cognac or 1/4 cup other brandy, beef broth or 1 cup stock, heavy cream, chopped parsley

porterhouse steaks (different steak can be used), brown sugar, fresh gingerroot or 1 tsp ginger, in a jar, garlic cloves, crushed or 1 tsp garlic, in a jar, dried tarragon (or your favorite spice), soy sauce, red wine vinegar

pork shoulder, juniper berries, black peppercorns, dried rosemary, dried garlic, sliced, coarse sea salt, gin, olive oil, chicken broth, tomato sauce, red wine vinegar, water, to cover

orzo pasta, cooked to package directions, drained , and rinsed in cold water, green pepper, diced, red pepper, diced, orange or yellow pepper, diced, green onions, chopped, pitted kalamata olives, chopped, capers, italian or tuscan dressing (oil/vinegar based)--mine follows, asiago cheese, shredded or grated, crushed red pepper flakes (this can be omitted if you use the following dressing recipe), fresh parsley, tuscan dressing, dressing quality olive oil, red wine vinegar, juice from 1/2 lemon, total of mixed dried herbs (ie parsley, oregano, basil, and please include some rosemary), dried red pepper flakes, garlic, finely minced, toasted sesame seeds, finely ground, celery seed, ground, onion powder, salt and fresh ground pepper

olive oil, divided, thick) porterhouse steaks (about 1 3/4 lb each), kosher salt, garlic cloves, thinly sliced lengthwise, mixed cherry tomatoes, thyme sprigs, coarsely torn basil leaves

thick porterhouse steaks (each about 3 lb), olive oil, arugula (about 5 cups packed), parmesan cheese shavings

porterhouse steaks, 2-3/4 to 3 inch thick, olive oil, garlic cloves, minced, fresh thyme, chopped, salt, ground black pepper, fresh rosemary, chopped, butter, room temperature, grated parmesan cheese, anchovy fillet, drained, minced, paprika, dijon mustard, worcestershire sauce, ground black pepper, hot pepper sauce

porterhouse steaks (4 x 200 g trimmed), mushrooms (a mixture of oyster and cup was recommended, thickly sliced), chives (finely chopped ), garlic clove (crushed or minced ), balsamic vinegar, fresh thyme sprigs (small), red wine (lambrusco recommended), olive oil, salt and pepper (season to taste)

porterhouse steaks (150 g each) or 6 scotch steak fillets, red wine, water, olive oil, gluten-free beef stock powder (aussies- massell brand is currently gluten-free), garlic cloves, crushed, salt & freshly ground black pepper

steaks , porterhouse, salt , kosher, black pepper, freshly ground, oil , canola

beef tsp-bone steaks (about 3 1/2 lb total ) or 2 porterhouse steaks, pat dry, each 1 1/2 inches thick (about 3 1/2 lb total), kosher salt, ground black pepper, extra virgin olive oil, lemon wedges, for serving

porterhouse steaks, 1 to 1 1/4 lb each, about 1 1/4 inches thick , trimmed of excess fat, olive oil, fresh rosemary, finely chopped, kosher salt, black pepper, beef stock (i use homemade, unsalted ), dry red wine, ketchup, thyme (or 1/4 tsp dried ), black pepper, butter, unsalted , cut into two equal pieces

porterhouse steaks , 1 1/2 inch thich, oil, salt & pepper, dry red wine, ketchup, molasses, dijon mustard, worcestershire sauce, balsamic vinegar, chili powder, kosher salt, celery seed, curry powder, cumin

porterhouse steak, fresh flat-leaf parsley leaves, fresh oregano leaves, shallot, chopped, garlic, chopped, kosher salt and freshly ground black pepper, red chile flakes, red wine vinegar, extra-virgin olive oil, plus more for steak

thick piece pancetta, finely diced, red wine vinegar, diced shallots, coarsely ground black peppercorns, fresh basil leaves, finely chopped, tomatoes, seeded and finely diced, kosher salt, assorted oysters (east and west coast), soaked in water and scrubbed well, fresh flat-leaf parsley leaves, for garnish, extra-virgin olive oil, for drizzling, special equipment : 2 cups pecan wood chips, soaked in water for at least 2 hours

tapenade, chopped fresh rosemary, thick porterhouse steaks (about 2 lb each), olive oil, balsamic vinegar

kosher salt, cracked pepper, garlic powder, crushed dried rosemary, porterhouse steaks, 3/4-inch thick , about 3 lbs, butter, assorted wild mushrooms , such as cremini, shiitake and oyster (sliced or quartered, about 3 cups), balsamic vinegar, preferably white, tomatoes, quartered, chopped fresh parsley, fresh rosemary sprig