Good Morning America Recipes

David Burke's Porterhouse for Two with Shrimp Hash

Chef's Table: David Burke Townhouse Recipe

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Chef David Burke grills up massive steak with spicy hash.
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Servings:2
Difficulty: Moderate
Cook Time: min

Chef David Burke grills up massive meat with fresh seafood hash

Ingredients

  • For the Porterhouse:
  • 1-40 oz porterhouse
  • salt/pepper
  • For the Shrimp Hash:
  • 2 lbs blanched Idaho Fingerling Potatoes, Small/Diced
  • 1 Medium Spanish Onion, Small/Diced
  • 2 Shallots, Small/Diced
  • 1 lbs Shrimp, Cleaned & De-veined, then dice
  • 1 Red pepper, Small/Dice
  • 1 Yellow Pepper, Small/Dice
  • 1/2 Cup Fines Herbs (Parsley, chive, tarragon & chervil)
  • 1 Pc. Corn Niblets, tossed in olive oil & roasted 10 minutes
  • 1/8 tsp. cayenne pepper
  • 1/4 cup heavy cream
  • Salt & Pepper
  • 1 quail egg
  • __
  • Cooking Directions

    For the Porterhouse:

    Heat grill to approximately 450 degrees. Season steak with salt and pepper to taste. Mark steak on grill, alternating 90 degree angles, two minutes on each side.

    Then cook in oven at 450 degrees for 20 minutes. Reserve to rest.

    For the Shrimp Hash:

    Sweat onion, peppers and shallots in olive until translucent.

    Add corn, shrimp, potatoes, cream, herbs, cayenne, salt and pepper.

    Simmer on low heat until sauce thickens, check seasoning and serve.

    Top mixture with sunny side up quail egg.

    Recipe Summary

    Main Ingredients: porterhouse, idaho potatoes, onions, shrimp, cream

    Course: Appetizer/Starter, Lunch, Brunch

    More Info: Kids Friendly


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