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Viorica Simniceanu
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NL, Texas Hold'em Poker, QUOTES: If, after the first twenty minutes, you don't know who the sucker at the table is, it's you.
NL, Texas Hold'em Poker, QUOTES: If, after the first twenty minutes, you don't know who the sucker at the table is, it's you.

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yummy yummy yummy
Charcoal Grilled Porterhouse with Apricot-Balsamic Glaze Recipe
Courtesy of Executive Chef Jonah Rhodehamel of Oliveto in Oakland, CA: http://goo.gl/v77Ed

Ingredients:
1- 12-14 oz Red Wattle pork porterhouse
2- Blenheim Apricot, split and stone removed
Pork reduction sauce, or other meat jus
Golden balsamic
sugar
olive oil
salt and pepper
Red pepper flake
coriander
fennel seed

Instructions for the porterhouse:
1. Start by brining the porterhouses in 1 cup of salt to 1 gallon of water, for 12 hours maximum. Season the brine with bay leaves, allspice, black pepper, coriander, chili flake and rosemary. This is optional, but will produce a juicier, more tender chop.
2. Once the chops have been brined, rinse and dry them well. Season them with a generous amount of salt, red pepper, coriander and fennel seed.
3. Grill over almond wood to an internal temperature of 142 degrees.

For Apricot-balsamic Glaze:
1. In a flat stainless steel pan, lightly caramelize 1 TBSP granulated sugar.
2. When sugar has fully melted and color has deepened to a dark straw color, lower heat and carefully add one apricot, (split, stone removed), cut side down. This will stop the sugar from continuing to caramelize as it releases its natural juices. To assist in this, you can gently shake
the pan to evenly distribute the juices.
2. The apricot will begin to get soft and start to break down, at this point, add 2 TBSP of golden balsamic vinegar  and 1 TBSP of extra virgin olive oil.
3. Continue to simmer until apricot appears mushy and fully cooked. Press the liquid and apricot through a mesh strainer and serve warm.

For the grilled apricots:
1. Season split apricot with olive oil, salt and pepper.
2. Grill on cut side, initially over high heat to achieve grill marks, then flip over to skin side and finish over low heat.

To assemble
1. Rest porterhouse bone side down on the plate. Place two apricot halves to the side of porterhouse and nape sauce over porterhouse and around plate before serving.

This recipe is great served with polenta and a salad of arugula dressed with olive oil, salt and pepper.

#ZagatRecipes
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The World Poker Tour (WPT), Season 10 Episode 31 @ "Bellagio, Las Vegas, Nevada", Video

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The World Poker Tour (WPT), Season 10 Episode 30
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