Tuesday, August 22, 2006
Windy City Steak with Hank the Hammer's Highland Park Lager
Windy City Steak with Hank the Hammer’s Highland Park Lager.
In Memoriam
Henry L. Bartoli
b.Feb. 12th, 1912 d.Aug. 21, 2006
Prime Porterhouse Steak with Rosemary Sauce and a side of luscious veggies prepared BBQ Bob style.
6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.
BEEF:
2 Porterhouse USDA Prime, Dry Aged- ¾ inch Thick Steaks
1/4 c. olive oil
Salt and pepper to taste
Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 1 to 2 minutes per side for rare to medium rare. Over very hot coals. Leaves the steak Black on the outside Blue on the inside
ROSEMARY SAUCE:
1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped
Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.
The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.
Brewed in honor of the memory of Henry Bartoli of Highland Park, Illinois. A man who truly appreciated a cold beer after 18 Holes. See ya at the 19th and I'm buyin'.
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| Beer: | "Hank the Hammer's" Highland Park Lager | Style: | American Lager | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
| Bitterness: | 20 IBU | |||||
| OG: | 1.047 | FG: | 1.008 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 5 lb. German Pilsner 2 lb. German Vienna 1 lb. American victory 8 oz. Flaked corn 8 oz. Flaked rice | |||||||
| Mash: | 70% efficiency | |||||||
| Mash in at 156 ° for 60 Min. Sparge at 170 ° | ||||||||
| Boil: | 60 minutes | SG 1.036 | 6.5 gallons | |||||
| Irish Moss @ 15 to go in the boil | ||||||||
| Hops: | .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .75 oz. Hallertauer Hersbrucker (5% AA, 15 min.) .75 oz. Hallertauer Hersbrucker (5% AA, 2 min.) | |||||||
| Yeast: | WLP840 American Lager Yeast | |||||||
| Carbonation: | 1/4 cup corn sugar at time of bottling | |||||||
Don't forget our new forum, folks - it's waitin' for ya.
Create topics and start postin'.
BBQ Bob and Miss Claudia
