Mike's Porterhouse Steaks & French Vegetable Melody

Name: Mike's Porterhouse Steaks & French Vegetable Melody
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Steaks; 2 (2 Pound) Porterhouse Steaks [room temp]; as needed Worshestershire Sauce; as needed Weber Steak Shake; as needed Fresh Ground Black Pepper; as needed Course Sea Salt; ● For The Steak Toppings; as needed Thick Sliced Viadailia Onions [you'll want em' sweet!]; as needed Thick Sliced Mushrooms; as needed Salted Butter; 2 tbsp Garlic Olive Oil; 1/4 Cup White Wine; ● For The Vegetable Melody; 1 Pound Baby Golden Russet Potatoes [rinsed - halved]; 1 Viadailia Onion [quartered]; 2 Stalks Celery [1" cubes]; 1/2 Green Bell Pepper [1" chopped]; 10 Garlic Cloves [left whole]; 1 LG Carrot [peeled and 1" chopped]; 1/4 Cup Quality White Wine; 1/4 Cup Chicken Broth; as needed Course Sea Salt; 2 tbsp French Herbs De Provence you'll want a hint of lavender; 1 tbsp Fresh Ground Black Pepper; as needed Garlic Olive Oil [to coat vegetables]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

By chance? Have any one of you ever innocently forgotten about you and your wife's 19th year wedding anniversary and found yourself with less than 2 hours to remedy your thoughtlessness? Well, I just did. Anyway, here's how you fix it boys. Well, kinda ...

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

45 mins

2 servings

● For The Steaks
2 (2 Pound)Porterhouse Steaks [room temp]
as neededWorshestershire Sauce
as neededWeber Steak Shake
as neededFresh Ground Black Pepper
as neededCourse Sea Salt
● For The Steak Toppings
as neededThick Sliced Viadailia Onions [you'll want em' sweet!]
as neededThick Sliced Mushrooms
as neededSalted Butter
2 tbspGarlic Olive Oil
1/4 CupWhite Wine
● For The Vegetable Melody
1 PoundBaby Golden Russet Potatoes [rinsed - halved]
1Viadailia Onion [quartered]
2 StalksCelery [1" cubes]
1/2Green Bell Pepper [1" chopped]
10Garlic Cloves [left whole]
1LG Carrot [peeled and 1" chopped]
1/4 CupQuality White Wine
1/4 CupChicken Broth
as neededCourse Sea Salt
2 tbspFrench Herbs De Provence you'll want a hint of lavender
1 tbspFresh Ground Black Pepper
as neededGarlic Olive Oil [to coat vegetables]

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Steps

45 mins

1

Here's where you start. #1 Hit the mall and purchase her favourite perfume. Speed of you have to. And, make it a big bottle! #2 Take a selfy of you air blowing her an innocent, adoring loving kiss and have it professionally framed at same mall. [angry chicks really do seem to dig those photos for some reason?] #3 Make sure you buy her an extra large colorful card that says all of those sappy yacka yacka yacka pretty words and whatnot. Glitter, I've come to learn is also good.
2

Step #4. Make her favorite meal. In her case, it's a massive grilled Porterhouse steak served with super fresh mushrooms, sweet Viadailia onions and a crispy French Herbs De Province vegetable melody.
3

Other than that, here's what you'll need food wise. Easy peasy!
4

Chop all of your vegetable melody and add seasonings, broth and white wine.
5

Seal vegetables tightly and bake at 400° for 45 minutes. Stir once.
6

Season your room temp steaks with fresh ground back pepper, fresh ground sea salt, steak seasoning [like webers] and Worcestershire Sauce.
7

Grill your onions in butter, garlic olive oil, white wine and fresh ground black pepper until slightly translucent.
8

Then add your mushrooms to the mix and sautee for 5 minutes longer.
9

Grill steak as per her expectations! Rare - medium rare? Anyway, a good medium rare is always in order!
10

Plate, serve and prepare to be worshipped! Serve with a quality white wine. Enjoy!
11

Sorry baby! 😩

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 19, 2016 11:42

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!