Lunchbreak: Grilled pork porterhouse from Roy’s Restaurant

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Dillion Graham

Roy's Restaurant Chicago
720 N. State Street
(312) 787-7599

Check out their website for more information about the winter prixe fix menu.

Grilled Pork Porterhouse

1 16 oz pork porterhouse
1 cup asian style BBQ sauce
Kosher salt
black pepper, milled, medium coarse grind

BBQ Method
Pre heat your BBQ grill on high with the cover down. After your grill has reached 500 degrees with the cover down, turn half of your grill off on one side. Season the pork porterhouse with salt and pepper on both sides. Place the pork porterhouse on the HOT side of the grill, the side that is still on high. Let the pork cook for about 3 minutes and then turn it over to cook the other side.  Continue to do this 3 more times, moving the pork to form perfect grill marks on both side. After 12 minutes, move the pork to the low side of the grill and start basting it with the BBQ sauce.  Use a brush and baste it all over. Continue to baste the pork porterhouse 5 more additional times, moving it from the hot side and letting it cook to an internal temperature of 150F when measured just near the bone.  Be careful not to burn the BBQ sauce while on the hot side.  It should only be there for about a minute on each side.

Stove Top Method
Heat a cast iron skillet or saute pan over high heat until hot. Add the oil to the pan and let it heat up for 30 seconds. Season the pork porterhouse on both sides with salt and pepper. Add the pork porterhouse to the pan and let it sear on high heat for 3 minutes Then add the butter and turn the pork porterhouse over to the other side. Continue to cook over high heat and baste the pork porterhouse with the butter from the skillet. Finish to desired temperature.  You can also sear the pork porterhouse in the grill pan on the stove and then finish cooking in a 350 degree oven for 10-15 minutes or until your desired temperature.

Asian Style BBQ Sauce

1 Tbs molasses
1 cup distilled vinegar
2 cups ketchup
1 Tbs sambal chili
3 lemongrass, chopped
1 shallot, chopped
1 Tbs garlic, minced
1 Tbs ginger, minced
3 scallions, chopped
3 Tbs cilantro, chopped
1/2 cup liquid smoke
2 cups beef broth, canned
2 Tbs brown sugar
1 fl oz    soybean oil

Saute lemongrass, ginger, and shallots over medium high heat. Once caramelized add garlic, and brown sugar. Continue to saute for an additional 2 minutes. Next, deglaze with the beef broth and add remaining ingredients.
Simmer for 20 minutes to develop a rich flavor. Place all the ingredients into a blender, secure the lid and carefully pulse the blender to start blending the ingredients – Do not just turn it on because it will shoot out of the blender – BE CAREFUL – IT WILL BE EXTREMELY HOT.

Clementine & Baby Beet Salad

Roasted Baby Beets

1 bu baby yellow beets, tops removed
1 bu baby red beets, tops removed
1 bu baby candy cane beets, tops removed
1/2 cup vegetable oil
1 Tbs salt
1/2 Tbs black pepper
5 bib lettuce
8 clementine segments

Place all the beets into a large stainless steel bowl and pour the oil over the beets. Season with salt and pepper and mix all the ingredients to coat the beets. Place the beets onto a half sheet tray (cookie tray) and roast in a pre-heated oven for 40 minutes at 350F. When the beets are done, remove them from the oven and let cool at room temperature. When the beets are cooler and you can touch them, using a towel, peel the skins off of the beets. Cut them in half and reserve in the refrigerator.
Place the Shiso Crème Fraiche onto the bottom of the plate in the center.  Push it using the back of a spoon to fill up the plate. Next, place the cracker on top of the shiso crème fraiche so it won’t slide, centered in the middle of the plate. Arrange the roasted beets, sliced beets, clementine orange segments and the Boston bibb lettuce around the cracker.

Parmesan Cracker

1 egg, fresh
1 stick    butter, cold
1 cup Parmesan Cheese
2 cups flour
1 tsp sea salt
1/4 tsp    black pepper

Combine all the ingredients into a food processor and mix to form a dough. Remove the dough and continue to knead with an additional 1/2 cup of flour. Let rest. Roll out to 1/8” thick and transfer to a non-stick baking sheet or a silpat lined cookie sheet.  Bake at 350F for 10 minutes, just when it starts to turn brown. Remove and let completely cool.

Shiso Crème Fraiche

1/2 cup heavy whipping cream
1 Tbs buttermilk
1 bu Shiso Leaves, finely minced*
1 tsp Kosher salt

Combine cream and buttermilk into a container and tightly cover with cheese cloth. Place in warm and draft free area for 8-24 hours, or until thick. Once desired consistency has been reached, fold in shiso and kosher salt. Chill before serving

*Use basil leaves if you cannot find shiso.  You will be able to find shiso leaves at your local Asian Supermarket


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