Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over
the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve
warm.
This dish is so amazing gooey and bubbly, it will surely have you guests clamoring for
more. For best results, serve warm-heartedly to those you love.
Broiled Porterhouse with Roasted Garlic and Lemon
Are you and your family growing tired of the usual Christmas dinner staples- turkey,
duck, or ham? If so this recipe is a delicious way to mix things up a bit. And don't be
afraid of the smoke, it's locking in the flavor.
Ingredients
Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear (roasted garlic and cream cheese)
1 head roasted garlic, peeled
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil
1 tablespoon chopped oregano
1 tablespoon sea salt
Directions
The night before you serve the steaks, season them liberally with salt on both sides and
store in the refrigerator overnight. Remove them from the fridge 45 minutes before
cooking, to take the chill off.
Turn the oven to broil.
Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan,
you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook
over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and
set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over
medium-high heat and melt.
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