Recipe - Pan-Seared Porterhouse Steaks With Bobbys Steak Sauce

=== FOR THE SEARED SALMON
===
2 Salmon fillets (6 to 8 oz
ea); skin removed
2 Garlic cloves; minced
2 teaspoon Chopped chives
One half teaspoon Coarse black pepper
One half teaspoon Chili powder
One fourth teaspoon Ground cumin
1 pn Cayenne pepper
2 tablespoon Olive oil
Salt; to taste
One fourth cup Diced fresh tomatoes
=== FOR AVOCADO CREAM SAUCE
===
1 cup Dry white wine
2 tablespoon White wine vinegar
Juice of 1 lemon
3 tablespoon Minced shallots
1 Ripe avocado; skin, seed
removed,
Diced in 1/4" pieces
1/3 cup Heavy cream
1 pn Salt

Salmon Preparation: Combine garlic, chives, pepper, chili powder, cumin and
cayenne. Rub over fish, cover and refrigerate for up to four hours. Place
fillets in hot skillet and sear on one side, about three to four minutes.
Using a spatula, flip fish over and sear the other side, about two to three
minutes. Cream Sauce Preparation: In a small saucepan over high heat, bring
wine, vinegar, lemon juice and shallots to a boil. Reduce liquid by
threefourths. Transfer reduced liquid to a blender or food processor, add
remaining ingredients except salt, and process until smooth. Return to
saucepan and cook until creamy consistency. Season with salt. Serve with
sauted bell peppers. Serves 2.

Comments: To ripen avocados, place them in a paper bag at room temperature
for two to five days. Adding an apple or a banana to the bag will
accelerate ripening.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 129

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.