Porterhouse Steaks, Twice Baked Tatos, and Roasted Asparagus

Porterhouse Steaks, Twice Baked Tatos, and Roasted Asparagus

This time on Dinner Bromantic we have a special guest. I don’t even know if one could call it “BROmantic” as we were making dinner for our ladies. Our special guest this time was Thomas Waldrop, a chef in training at Coastal Georgia College here in Camden County Georgia.

We began our evening with a trip to Kingsland Meats. Thomas’ idea was to just go in and browse the selection to see what inspires us. As we scanned the beef selections Thomas mentioned Porterhouses. A Porterhouse is from the same cut of the T-Bone. A T-Bone and Porterhouse both have Fillet on one side of the bone and Strip Steak on the other. The difference between them is that a Porterhouse has nearly equal portions of Fillet and Strip. We purchased the steaks and 6 baking potatoes from Kingsland Meats. Then we went to Publix.

At Publix we got the ingredients to make our sides: asparagus, cheese, a variety of spices and sauce bases, sour cream, unsalted butter, scallions, pineapple juice, and bacon. Then off to the house.

When we arrived I poured Thomas and I a glass of my new favorite bourbon and gingerale (Jim Beam Double Aged). Then we prepped the potatoes for baking while we waited for the oven to heat to 400. It’s important to get the potatoes in the oven first, as they take the longest to cook. While the potatoes were baking, get started on the terryaki sauce (optional). We made terryaki sauce because my wife Amber loves some terryaki with her steak.

For the terryaki sauce:

You will need: 1 cup of soy sauce, ½ cup of brown sugar, 14oz of pineapple juice about 1 ¾ cup, ¼ cup of mirin (sweet cooking rice wine), ¼ teaspoon of ginger (add more to your liking), ¼ cup diced scallion (steeped), and 1 large clove of garlic whole and steeped in the sauce.

Combine all the ingredients into a small sauce pan. Bring to a boil, then reduce to a medium high heat simmer, stirring occasionally until the sauce has reached a desired thickness.

For the twice baked tatos:

You will need: 6 baking potatoes, ½ cup chopped bacon bits, 2 cups sour cream, 1 stick unsalted butter, ¼ cup Worcestershire sauce, ½ lb shredded cheddar, ½ lb shredded mozzarella, 1 spoon full of bacon grease.

-Bake the potatoes whole for an hour and a half at 400. Check them about 1 hour into cooking as ovens vary.

KEEP THE OVEN ON FOR LATER

*GO START YOUR GRILL IF IT IS CHARCOAL

-Once baked take out of the oven to cool for about 5 minutes.

-Once the potatoes go from piping hot to warm slice them in half long ways and hollow out each half potato.

-Combine the potato into a mixing bowl with the rest of the above contents (if you have a Kitchen Aid mixer, it speeds up the process) If not you can mash them by hand in the bowl.

-Once completely mixed, scoop out the mixture into each of the potato skins.

-Wait for the asparagus to be prepped before putting the potatoes back in the oven for the amount of time it takes to cook your steaks.

For the asparagus you will need:

Whole asparagus, sea salt, garlic powder, olive oil, black pepper.

-Trim the asparagus about a 1/5^th of the way up from the bottom.

-Wash and place in a large roasting pan.

-Lightly dust with olive oil, sea salt, garlic powder, and fresh ground black pepper.

-Place in oven with the potatoes while you are grilling steaks.

Steaks:

-Make sure the grill is hot.

-Place your steaks on the grill and season the top with Weber Chicago Steak seasoning.

-Grill to your liking on the first side, then flip season again and grill to your liking (for a good medium, I like to do about 3 minutes on each side).

Hope you all enjoy!