Porterhouse Steaks With Sun Dried Tomato Pesto Recipes

PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO

Steps:

• To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
• Put the nuts in a food processor.
• Add all the remaining pesto ingredients except the oil.
• Pulse to create a coarse cornmeal consistency.
• Slowly add the oil andpulse until it is incorporated.
• For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
• The finished pesto should have all the ingredients blended but not pureed.
• Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
• Lightly brush or spray each side with the oil.
• Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
• Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
• Serve each steak with a generous dollop of pesto on top.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

SUN-DRIED TOMATO PESTO

Steps:

• Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
• (The pesto can be stored in an airtight container and refrigerated for up to 1 month).

SUN-DRIED TOMATO PESTO

Steps:

• in small dry skittle, toast pine nuts over med heat, shaking pan often until light golden 3-5 minutes, transfer to food processor and let cool.
• in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.
• add tomatoes and reserved liquid to food processor.
• add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.
• pulse in Parmesan cheese and garlic.
• To Make again:.
• Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.

SUN-DRIED TOMATO PESTO

Steps:

• Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
• Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.