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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. porterhouse steak
- grapeseed oil (or Vegetable oil)
- kosher salt
- pepper
- 4 russet potatoes (peeled and cubed)
- 1/2 cup whole milk
- 4 Tbsp. unsalted butter
- 4 strips bacon (cut in small pieces)
- 1 bunch chives
- 1/2 cup sharp cheddar cheese
- 1 cup wondra flour (or self rising flour)
- 1 1/2 cups sparkling water
- vegetable oil
- kosher salt
- pepper
- 1/4 cup Marcona almonds (toasted)
- 1 roasted red pepper (cleaned & seeded. Jarred peppers work fine)
- 2 plum tomatoes (charred)
- 3 Tbsp. EVOO
- 3 Tbsp. sherry wine vinegar
- 1/4 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 slice white bread (toasted, cut in chunks)
- 3 cloves roasted garlic
- 1 Tbsp. honey
- kosher salt
- pepper
- 2 Tbsp. ancho chile powder
- 1 Tbsp. sweet paprika
- 1 Tbsp. smoked paprika
- 1 Tbsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1/4 cup soft brown sugar
- 2 Tbsp. kosher salt
- 1 stick unsalted butter (room temperature)
- 1 lemon
- 1/4 cup tarragon (chopped chives, and parsley)
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