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"Fresh Shrimp Paste on Your Porter House is a Scoopful of Taste for Your Taste Buds to Take... !"

  • Danny Peter Flores
  • Aug 23
  • 1 min read

Pomade Ingredients:

2 c Fresh shrimp paste

1/4 c Sugar

1 Lime (juice)

2 tblsp Ginger

1 Lemon (juice)

1/3 c Red pimiento peppers

2 pcs Chilli peppers (medium)

3/4 Fresh basel leaves



Instructions:

Take all the fresh ingredients and either fine-chop the solid ingredients and place to mix in a food processor and the liquid ingredients just squeezed and also place in the food processor.


Press the food processor to a fine-chop (but not a paste) to preserve the pomade's texture and set aside in the fridge covered with Saran Wrap (R) overnite.


Meanwhile, take 3 servings of Porterhouse steaks thawed from the fridge overnite and sear well done on a grill surface previously well oiled until well browned.


Serve right away each steak on the plate dressed with a large scoopful of pomade dressing to accompany the meat and top with fresh basel leaves (2). Another idea is to add in also a scoopful of cream cheese (plain).



Serving Suggestion:

When plating add sides of the house's coleslaw or potatoe salad and also 2 pcs. per plate garlic French toast.

For drink add in some ice tea with lemon and brown sugar and mint leaves for dressing.



 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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