The Chew: May 30 2013
On The Chew May 30 2013, Michael Symon will show us two seared porterhouse steak recipes, singer Jon Secada prepares a warm potato salad recipe with Clinton Kelly, Daphne Oz creates a beef tortilla with chimichurri recipe, and Chef and restaurant owner Michael Lomonaco will be co-hosting.
The Chew: Seared Porterhouse Recipe
Searching the internet, there are tons of different ways to make a porterhouse steak. A little context first: a porterhouse steak is a cut that comes from where the tenderloin and top loin meet. It is similar to a T-Bone steak, but is basically an oversized version of it, being a thicker cut. These steaks are actually used to make different, smaller steaks. If you cut away the meat from either side of the bone, you have a tenderloin steak and a New York Strip Steak.
Since a tenderloin and the loin that make up the porterhouse are quite forgiving meats to work with, these steaks can be cooked pretty much any way you like. You can grill, broil, saute, and pan-fry these steaks. Which two do you guys think Michael Symon will be tackling on Friday? Which ones do you hope he will? Let us know in the comments!
The Chew: Beef Tortilla With Chimichurri Recipe
I had no idea what chimichurri was, so I took to Google to figure out what the heck it was, and came back with a little more than I bargained for. Chimichurri is a sauce used for grilled meat that originated in Argentina. The origins of the sauce’s name is unknown, although there are several different theories, some about American mispronunciations of “Jimmy Curry,” others talking about old Basque verbiage.
As for what the stuff is made of and how it’s made, it contains olive oil, oregano, white or red wine vinegar, finely chopped parsley, and minced garlic. Additional flavors can also be added in the form of coriander, paprika, cumin, thyme, lemon, and bay leaf.