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    The PorterHouse with Gregory Porter, Presented by Citi

    VIRTUAL EVENTS

    Dates: ALL 6 EPISODES ARE NOW AVAILABLE!

    Welcome to The PorterHouse with Gregory Porter, Presented by Citi!

    Award-winning jazz artist Gregory Porter puts as much soul into his cooking as he does his songs – rich with family traditions and inspired by a global sense of community. He specializes in authentic food and music for authentic people. Gregory worked as a chef at the same restaurant where he started performing music in Brooklyn. Cooking and music have always gone hand-in-hand throughout his illustrious career. Now Gregory would like to invite you into his family kitchen to share his favorite recipes and the stories behind them.

    Join us for The PorterHouse with Gregory Porter, Presented by Citi — a six-episode cooking series to learn how to make these soulful creations on your own. All episodes are live on The Infatuation and Zagat’s YouTube channels. Each one has its own theme, special song inspiration, or life experience behind it.

    The PorterHouse will help you celebrate life at home and the importance of food and music as shared experiences with loved ones. See below for additional information on how to watch each episode and access the featured recipes, cooking instructions, and select wine pairings from Halleck Vineyard. For a sneak peak, check THIS out!

    EPISODE GUIDE

    RECIPE GUIDE AND COOKING INSTRUCTIONS

    • Serves 4-6, with leftovers - even better the next day!

      INGREDIENTS

      8 Cups Beef Broth
      4 Cups Crushed Tomatoes
      2 Pounds Beef Shank With Bone
      3 Carrots, Sliced
      1 Onion, Rough Chop
      3-4 Beets, Peeled & Diced
      3 Cups Red Cabbage, Thinly Sliced
      1 Bell Pepper, Chopped
      4 Cloves Garlic, Smashed
      1 Sprig Thyme
      1 Sprig Rosemary
      1 Tablespoon Granulated Garlic
      1 Tablespoon Paprika
      1 Tablespoon Salt
      3 Bay Leaves
      2 Tablespoons Fresh Chopped Dill
      1 Cup Smetana (Sour Cream)


      COOKING INSTRUCTIONS
      Estimated Cooking Time: 4.5 - 5 hours

      Start off by preparing all ingredients for your mise en place. Peel and dice beets, peel and thinly slice carrots, peel and chop onion, chop red bell pepper, thinly slice cabbage, set aside.

      Cut up the bone-in beef shank into smaller 2" pieces - this will allow the meat to cook at an even pace.

      Over medium heat, heat up a Dutch oven or a large heavy bottomed pan with 2 tablespoons of oil. Once the oil has heated, place in the beef shank pieces to sear about 2 minutes each side. While the beef shank is browning, add in the rough chopped onion and smashed garlic. Give this a good stir and let cook until onions soften (about 5 minutes). Add in carrots, along with the fresh spices - thyme, bay leaf, rosemary, granulated garlic, paprika and salt. Give it a good stir to let the flavors evenly combine, breaking up the browned pieces at the bottom of the pan. Stir in 2 cups of water and lower heat, cover with lid and simmer for about 3.5 hours, stirring occasionally.

      Add in beets along with thinly sliced cabbage, chopped red bell pepper, beef broth and crushed tomatoes. Stir in to combine and continue to cook low and slow with the lid covered until vegetables soften, about 30 minutes, stirring occasionally.

      Season to taste. Serve in ladled bowls with a sprinkle of chopped dill and a dollop of smetana.

      EPISODE 1 RECIPE
    • WATCH EPISODE 1

    • Serves 2-3

      INGREDIENTS

      1 Pound Ahi Tuna Fillet
      1/4 Cup Roasted Sesame Seeds
      1/2 Pound Chinese Long Beans, ends trimmed cut to 10 inches
      1 Teaspoon Sugar
      2 Tablespoons Garlic Chili Paste (Sambal Oelek Chili Paste)

      For Sauce:
      2 Tablespoons Unsalted Butter
      2 Tablespoons Miso Paste
      1 Tablespoon Toasted Sesame Oil
      1/2 Cup Dry White Wine
      1 Tablespoon Soy Sauce
      6 Chives, Chopped
      1-2 Tablespoon Olive oil
      Salt & Pepper

      COOKING INSTRUCTIONS
      Estimated Cooking Time: 25 minutes

      Pat the raw tuna steak dry with a paper towel.

      Coat both sides of the raw tuna steak with fresh ground black pepper and toasted sesame seeds (about 1 teaspoon each per side).

      Heat 1-2 tablespoons of olive oil in a cast iron skillet over medium high heat until very hot. Place steak in the pan, and sear for about 30 seconds on each side. Gently remove tuna from the pan and place on a clean carving board, let rest for 10 minutes.

      While the tuna is resting, prepare the green beans. In the same cast iron skillet, on medium high heat, pour in 1/4 cup of water to deglaze the pan. Add in beans, stir and season with a generous pinch of salt, about 3 minutes. Continue to toss beans, stir in 2 tablespoons of water, 1 teaspoon of sugar and 2 tablespoons of sambal oelek (garlic chili paste). Toss to combine, cook for an additional 3 minutes allowing the sugar caramelize and blister the beans.

      Meanwhile, in a clean skillet over medium heat, combine butter and miso paste until it forms a uniform mixture, 1-2 minutes. Whisk in soy sauce, toasted sesame oil and wine to deglaze the pan. Allow sauce to boil until slightly thickened, about 1 minute.

      Slice tuna steak against the grain. Spread about two spoonfuls of sauce on a plate, arrange slices atop sauce, nestle long beans alongside, sprinkle remaining sauce on top of tuna, add a generous pinch of toasted sesame seeds and garnish with fresh chives.

      EPISODE 2 RECIPE
    • WATCH EPISODE 2

    • Serves 6-8 people with leftovers. Even better the next day!

      INGREDIENTS

      1 Cup Vegetable Oil
      1 Cup Flour
      4 Tablespoons Olive Oil, Divided
      2 Tablespoons Gumbo File, Divided
      1 Tablespoon Garlic Powder
      2 Cups Crushed Tomato
      3 Bay Leaves
      8 Cups Chicken Broth
      1 Tablespoon Paprika
      1 Teaspoon Ground Cumin
      1 Teaspoon Ground Coriander
      1 Pound of Chicken Wings
      2 Spicy Sausages, sliced (Andouille sausage is typically used)
      1 Pound Snow Crab, Rinsed and Broken Up
      1 Pound Stone Crab, Rinsed and Broken Up
      1 Pound Large Shrimp, Shelled With Tails On, Deveined
      1/2 Pound Small Shrimp, Shelled and Deveined
      1 Cup Okra, Chopped
      1 Onion, Diced
      1 Green Bell Pepper, Diced
      1 Red Bell Pepper, Diced
      5 Sticks Celery, Diced
      Salt & Pepper

      Optional: Serve with Rice

      COOKING INSTRUCTIONS
      Estimated Cooking Time: 2 hours

      Start with the roux. It is the key building block to tasty deeply flavored gumbo. The roux will take about 25 minutes. In a cast iron skillet or a heavy bottomed pan heat 1 cup of oil over medium-low heat. Slowly whisk in 1 cup of flour until you have a uniform consistency. Keep whisking over medium-low heat until roux develops a milk chocolate brown color. It’s important to whisk continuously to prevent flour from burning - a burnt roux will ruin the gumbo. The roux is the foundational building block to the gumbo, it imparts a nutty deep flavor and a thickening agent to the gumbo. Once the roux is completed, take off heat and set aside.

      In a separate Dutch oven or heavy bottomed soup pan, we’re going to brown up the meat. Heat up two tablespoons of olive oil over medium-high heat. Add in chicken wings, granulated garlic, paprika, cumin, coriander, pinch of salt and cook, flipping the chicken wings every so often for each side to brown evenly. Midway through, add in spicy sausage, 2 tablespoons of olive oil, 1 tablespoon of Gumbo file and continue to brown for a total time of about 15 minutes.

      Add celery, red & green bell pepper, onion, stirring occasionally until vegetables are tender, about 5 minutes. Working quickly, stir in roux, 8 cups chicken broth, 3 bay leaves. Bring to a gentle boil, continue to stir over medium heat for 30-40 minutes.

      Add crushed tomato. Stir to combine, bring to a boil and lower heat to let simmer for 20 minutes. Once the tomatoes cook down a bit, fold in snow crab and stone crab and continue to simmer for 10 minutes.

      Fold in jumbo shrimp and small shrimp. Add the remaining tablespoon of gumbo file, okra and simmer for 10 minutes until just cooked through.

      Adjust thickness and flavor with broth or water and salt to liking.

      Serve with rice.

      EPISODE 3 RECIPE
    • WATCH EPISODE 3

    • Serves 2 as an appetizer, 1 as an entree

      INGREDIENTS

      3 Tablespoons Olive Oil
      1 1/2 Cup Fennel, Thinly Sliced (Preferably with a Mandolin)
      1 Cup Sweet Onions, Thinly Sliced (Preferably with a Mandolin)
      3 Cloves Garlic, Thinly Sliced (Preferably with a Mandolin)
      4 Tablespoons Unsalted Butter
      1 Sprig Thyme
      1 Cup Cream
      1/2 Cup Dry White Wine
      1/4 Cup Red Bell Peppers, Sliced
      1 Pound Mussels, Scrubbed
      4 Ounces of Pancetta or Guanciale, Finely Chopped
      Sourdough Bread for Serving, About 2 Slices
      2 Tablespoons Goat Cheese

      COOKING INSTRUCTIONS
      Estimated Cooking Time: 25 minutes

      Instructions:
      Sort through mussels and remove any that are open and won't close when tapped.

      In a large skillet, over medium heat, heat oil and cook pancetta/guanciale until crispy and fat has rendered. Remove crispy bits with a slotted spoon and set aside.

      In the same pan with the rendered fat, add butter, onion, and garlic. Stir to coat until butter is melted. Increase heat to medium-high. Fold in thyme, fennel and bell pepper. Cook for about 3 minutes.

      Reduce heat to medium, add reserved in pancetta/guanciale bits, cream and wine. Stir in mussels and arrange to make sure the lid can fit on the pot tightly. Let mussels steam for 10 minutes. Taste, adjust seasoning, serve with grilled bread topped with goat cheese.

      To make grilled bread, brush each side with olive oil and grill in a heated cast iron skillet. Spread each piece with goat cheese.

      EPISODE 4 RECIPE
    • WATCH EPISODE 4

    • Serves 3

      INGREDIENTS

      1 2'' Porterhouse Steak, Trimmed (About 2 Pounds), Room Temperature
      1 Tablespoon Vegetable oil
      4-5 Clove Garlic, Smashed and Minced
      1 Tablespoon Fresh Thyme
      4 Tablespoons Butter
      Salt & Freshly ground black pepper

      Salad
      1 Cup Arugula
      1/2 Cup Thinly Sliced Purple
      1 Orange or Red Bell Pepper, Julienned
      1 Carrot, Shaved into Ribbons
      1 Mini Persian Cucumber, Thinly Sliced Lengthwise
      1/2 Cup Cherry Tomatoes, Sliced Lengthwise
      1/4 Cup Ripped Fresh Herbs – Mint, Basil
      2 Tablespoons Pomegranate Seeds, Divided
      1/4 Cup Micro Arugula (for Plating)
      1/4 Cup Raspberries (for Plating)

      Vinaigrette Dressing
      1 Tablespoon Mayonnaise
      1 Tablespoon Maple Syrup
      Juice of 1 Lime
      Salt & Black Pepper


      COOKING INSTRUCTIONS
      Estimated Cooking Time: 30 minutes

      Instructions:
      Pat dry steak with a paper towel on both sides. Generously season both sides of steak with kosher salt and freshly ground black pepper (about 1-2 teaspoons per side, each).

      Heat a cast iron skillet over medium-high heat for about 4-5 minutes. Add vegetable oil to the pan, heat oil until smoking hot. Add seasoned porterhouse steak to the skillet. Cook, without moving for 4 minutes. Flip and cook on the opposite side for 2 minutes, flipping again for another 2 minutes and repeat a few more times until you reach desired internal temperature, and both sides develop a good crust on both sides. For medium-rare, internal temperature yields 135 degrees.

      When the steak is about the texture of the soft side of your palm, sprinkle garlic and thyme on top of the and a tablespoon of butter. Flip it one more time for 30 seconds. Remove steak from pan, place on a clean carving board. Top with 2 tablespoons butter. Let rest for 7-10 minutes before slicing.

      Salad
      In a large bowl, combine arugula, purple cabbage, julienned bell pepper, ribboned carrots, cucumber, cherry tomatoes, pomegranate seeds.

      In a small bowl, whisk together mayonnaise, maple syrup, fresh lime juice, pinch of salt and a few grinds of black pepper.

      Lightly dress the salad with 3/4 of the dressing, saving the rest of the dressing for plating.

      When ready to serve, cut meat in two pieces from bone - against the filet mignon and the strip. Slice against the grain in 1” widths. Place on a serving plate, with a handful of salad, decorate the plate with micro arugula and dot salad with raspberries, top with a drizzle of the dressing, a sprinkle of salt and pepper to taste.

      EPISODE 5 RECIPE
    • WATCH EPISODE 5

    • Serves 6

      INGREDIENTS

      BBQ Ribs
      2-3 Racks Baby Back Pork Ribs

      BBQ Chicken
      3 Pounds Bone-in Skin-on Chicken thighs (approx. 12 pieces)
      4 Tablespoons Olive Oil, Divided

      Dry Rub
      1/2 Cup Brown Sugar
      1/4 Cup Paprika
      1 Tablespoon Black Pepper
      1 Tablespoon Kosher Salt
      1 Tablespoon Chili Powder
      1 Tablespoon Garlic Powder
      1 Tablespoon Onion Powder
      1 Tablespoon Cumin

      Sweet BBQ Sauce
      1 1/2 Cups Ketchup
      1 1/2 Cups Brown Sugar
      1/2 Cup Apple Cider Vinegar
      1/2 Cup Water
      1 Tablespoon Worcestershire Sauce
      1 Tablespoon Molasses
      1 1/2 Tablespoon Dry Mustard
      1 Tablespoon Paprika
      1/2 Tablespoon Salt
      1/2 Teaspoon Onion Powder
      1/2 Tablespoon Black Pepper
      2 Dashes Hot Sauce

      Porterhouse Potato Salad
      3 Pounds Yukon Gold Potatoes, Peeled and Chopped into 1/2 Inch Square Pieces
      6 Eggs, Hard Boiled and Peeled
      1 Cup Sweet Bell Pepper, Diced (About 1)
      1 Cup Onion, Diced (About 1 Medium)
      1 Cup Celery Rib, Diced (About 6 Spears)
      1 Can Sliced Black Olives, Drained and Divided
      1/2 Cup Sweet Pickle Relish
      2 Cup Mayonnaise
      1 Teaspoon Granulated Garlic
      1 Teaspoon Celery Salt
      1 Teaspoon Paprika
      1 Tablespoon Dijon Mustard
      Salt
      Fresh Ground Black Pepper

      Note: Note: Dry rub & BBQ Sauce are the same for both ribs and chicken. If you plan on making both, double the recipe.

      COOKING INSTRUCTIONS
      Estimated Cooking Time For Ribs: 4 hours

      Instructions:
      Dry Rub
      Combine all ingredients in a small bowl and mix to incorporate.

      BBQ Sauce
      In a non-reactive saucepan combine all of the ingredients, whisk until well blended. Bring to a boil over medium heat, reduce to low and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to taste. Remove from heat, allow to cool. Sauce can be stored in an airtight container for up to 2 weeks. Recipe yields 1 cup sauce.

      To Prepare the BBQ Ribs
      Preheat the oven to 315°F. Remove the thin membrane covering the rack. Gently glide a knife under the membrane, then using your fingers pull the membrane away from the bones. Generously season both sides with dry rub. Place the rib racks on a rimmed sheet pan, cover with aluminum foil. Bake for 3 hours at 315°F. Remove from the oven, remove aluminum foil and set aside, generously baste both sides of ribs with BBQ sauce, lower heat to 250°F. Return to oven, bake for 10 minutes, baste both sides. Repeat this process for about an hour, for the sauce to reach peak caramelization and develop a nice crust of the ribs. Remove from the oven, cover loosely with aluminum foil, let rest for 15 minutes before cutting and serving.

      Estimated Cooking Time For Chicken: 1 hour

      To Prepare the BBQ Chicken Thighs
      Pre-heat oven to 400°F. On a rimmed baking sheet drizzle with 2 tablespoons of olive oil. Coat all sides of chicken with oil and dry rub. Place chicken on rimmed baking sheet skin side down. Bake for 25 minutes. Remove chicken from the oven. Using a basting brush, coat the top of chicken with bbq sauce. Then using a spatula, carefully lift and flip the chicken over with skin side up, being careful not to tear the skin. Baste skin side with bbq sauce and return the chicken to the oven, bake for 15 minutes. Remove chicken from the oven, brush with more bbq sauce, return to the oven and bake for another 15 minutes. Remove chicken from the oven, brush with another layer of bbq sauce, increase oven temperature to 425°F. Continue to bake for 5-7 minutes. When the sauce starts to caramelize on the pan. Remove from the oven, check for doneness, 165°F is the desired temperature. Once fully cooked, allow to rest for 5 minutes before serving.

      Porterhouse Potato Salad
      Start with cooking the potatoes, place prepared potatoes into a large stock pan, cover with cold water and bring to a boil over medium-high heat. Once water boils, reduce heat to a gentle simmer, cook uncovered. After 5 minutes of simmering, check the potatoes to gauge time. Continue cooking until potatoes are tender, about 10-20 minutes. To check if the potatoes are cooked, spear a fork/knife thru to the center of the potato, if the utensil glides thru easily, they are done.

      When potatoes are tender, drain into a colander. Pour cooked potatoes into an extra large bowl, season with 1 teaspoon of salt while potatoes are still warm. Fold in bell pepper, onion, celery, peeled hard boiled eggs, half portion of sliced black olives, paprika, granulated garlic, celery salt, mustard and 2 cups mayonnaise. Slowly incorporate and combine ingredients. Some potatoes will be intact, some will be mashed. Fold in sweet pickle relish. Taste and adjust seasonings with salt, pepper. Finish with a sprinkle of paprika and the remaining black olives.

      EPISODE 6 RECIPE
    • WATCH EPISODE 6

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