David Burke's Porterhouse for Two with Shrimp Hash
Chef's Table: David Burke Townhouse Recipe
Chef David Burke grills up massive meat with fresh seafood hash
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.
Main Ingredients: porterhouse, idaho potatoes, onions, shrimp, cream
Course: Appetizer/Starter, Lunch, Brunch
More Info: Kid Friendly