A couple of weeks ago wife and I went out for a "date night" to one of our favorites, The Capital Grill in Houston. For the first time I tried their Porcini Crusted Rib Eye. Thought it was pretty good and wanted to do something similar with an added kiss of smoke.
A little research turned up several versions of a Porcini rub, all using dried Porcini mushroom powder. Checked my favorite source for spices & herbs, The Spice House (http://www.thespicehouse.com/), bingo! This arrived yesterday. 8 oz of dried Porcini mushroom powder.
(http://i284.photobucket.com/albums/ll27/divedaddy/Mushroom01.jpg)
I considered several different versions of a rub and concocted my own. The rub mix was
¼ cup Porcini powder
2 Tb pure salt
1 Tbl sugar
1 Tbl black pepper
1 tsp granulated garlic
Combine and mix all ingredients well, and store in an airtight container away from heat and light.
Last week I made a major meat run to Sam's. which included a whole USDA Choice strip loin. After some trimming and cutting I had 11 1.5-inch / 17-18 oz strip steaks, like these.
(http://i284.photobucket.com/albums/ll27/divedaddy/Steak01.jpg)
Steak prep was a few drops of EVOO, a heavy coating of the rub, wrap in plastic and into the fridge for 24 hours. Then let 'em warm at room temp for about an hour, and then scrape off rub. From there it was into the Bradley preheated and set to set to 200 °F for 40 minutes of Pecan smoke, then onto a very hot gasser for a sear finish to medium rare for the wife (I prefer a purple cold-center myself). After all that they looked like this.
(http://i284.photobucket.com/albums/ll27/divedaddy/Steak02.jpg)
Wife's plate, steak drizzled with a 10-year balsamic syrup, along with those great Syracuse Salt Potatoes (thanks again, Habs) and some simple asparagus.
(http://i284.photobucket.com/albums/ll27/divedaddy/Steak03.jpg)
That's a killer plate. Nice.
That works for me!
Hmm. Wonder else you could do w/ that Porcini mushroom powder..
Quote from: squirtthecat on October 30, 2010, 06:38:13 PM
Hmm. Wonder else you could do w/ that Porcini mushroom powder..
Maybe this (http://www.thespicehouse.com/recipes/black-garlic-and-goat-cheese-crusted-chicken) - with black garlic ?
Or how about a Porcini mayo, used here (http://www.thespicehouse.com/recipes/grilled-atrichokes-with-porcini-mayo) with grilled artichokes?
I was thinking that it might fit in nice with a coffee & coco rub.
I also want to try adding it to the flour when I make a batch of pasta - Porcini Tagliatelle.
Think Porcini rubbed bacon would have a chance ? Thinking adding it after a cure but before the smoke. I also think the rub I made and used tonight would be good on some simple grilled pork belly.
Porcini + coffee rubbed bacon... I'm liking that.
Maybe mixed in your favorite meatloaf. (inside out mushroom gravy)
Or sprinkled in some Mies for some fake fried stuff.
Ok.. Dammit - I'm hungry again!
That is a thing of beauty BLSH.
Looks like I need another trip to Houston. ;)
Heck Yeah... Looks Awesome!
Let's Eat!!
:o WOW! :o
Fantastic!
Lunch at your place next road trip.
What was the the deal with "Scraping the Rub Off"?
Did it penetrate the meat and doesn't grill good?
That looks really really good!
Thanks, guys. They turned out pretty decent. I'm not a big fan of strip loin, but these were well above average. It met the critical test - wife was pleased and kids loved it.
Quote from: classicrockgriller on October 30, 2010, 09:03:28 PM
What was the the deal with "Scraping the Rub Off"?
Did it penetrate the meat and doesn't grill good?
A really good question, CRG. I gritted my teeth over that, but decided to follow
Mario Batali's (http://www2.rachaelray.com/recipe.php?recipe_id=2063) lead as I was going to do a very high temp sear finish (gasser was showing ~750 ° on the surface when it tossed 'em on), and all I thought would happen with the rub, which becomes a paste sitting on the steak, was a very burned Porcini layer. With the 24 hour rest the flavor was there, subtle, just like the smoke. A kiss of both.
Right now I have a half-baked plan to use this same rub on a rib roast over the upcoming holiday period. In that case (roasting) the rub will stay. I suspect it will make a for a very fine crust. I think it would probably be alright also if the steaks were broiled rather than grilled.
Man, I need to swing into one of those Spice House stores.. Only a short 4 hour jaunt from here. :(
Quote from: squirtthecat on October 31, 2010, 08:26:07 AM
Man, I need to swing into one of those Spice House stores.. Only a short 4 hour jaunt from here. :(
I was thinking the same thing but something tells me that neither one of us make that much money to be allowed to roam free with a shopping
basket Cart in one of those places!!
Some good looking grub BLSH
BLSH, my jaw dropped when I saw those steaks. That is some BEAUTIFUL meat. Ain't gonna find something like that in these parts :'(
Quote from: squirtthecat on October 31, 2010, 08:26:07 AM
Man, I need to swing into one of those Spice House stores.. Only a short 4 hour jaunt from here. :(
Maybe CRG will meet us up there...
Looks like it's pretty close to the MONKEES!
Quote from: hal4uk on November 01, 2010, 09:55:25 AM
Quote from: squirtthecat on October 31, 2010, 08:26:07 AM
Man, I need to swing into one of those Spice House stores.. Only a short 4 hour jaunt from here. :(
Maybe CRG will meet us up there...
Looks like it's pretty close to the MONKEES!
Wouldn't that be something... Think they'll let us taste everything like the did at Penzey's?
[cough cough wheeze cough sneeze cough cough]