first night’s dinner, porterhouse steaks with an arugula salad from the garden, bacon and cheese quinoa with green beans
— porterhouse steaks
1) set the steaks out at room temperature for at least 30-45 minutes
2) dry the steaks on both sides with paper towels
3) season both sides of each steak aggressively with salt and pepper (always kosher for me, feel free to use sea salt. I’ll de-friend you if you use iodized salt on anything let alone steaks)
4) Prepare a roaring hot charcoal and applewood grill
5) Cook each steak for a couple minutes on each side, until medium rare.
— Bacon and cheese quinoa with green beans
- 2lbs of quinoa
- 5 strips of thick cut bacon, cut into lardons
- 1/2lb of shredded cheese
- leftover cooked green beans from lunch
1) wash the quinoa several times, at least 5
2) boil quinoa in heavily salted water for 10 minutes
3) cook the lardons of bacon in the bottom of a pot
4) when the bacon is close to finished cooking add the quinoa
5) coat the quinoa in the bacon and it’s drippings
6) cut the heat too the pot, add the beans and cheese
7) stir and season until the flavors work for you
