Chef Tom – Meat and Potatoes The Blues …and a Whiskey

Call me old fashioned. Sometimes you just wanna go back to your roots. Doesn’t mean you can’t apply a smidge of sophistication.



3 large garlic cloves

1 Tablespoon fresh rosemary

2 teaspoons plus 1 tablespoon extra-virgin olive oil

1 teaspoon freshly ground black pepper

2 porterhouse steaks (each about 1 1/2 inches thick) **

1 quart loosely packed arugula

2 ounces wedge of Parmesan cheese

2 whole lemons, wedged

Pat steaks dry with paper towels. Rub sea salt and black pepper on top. Let stand at room temperature 30 minutes or refrigerate up to 8 hours.

Mince the garlic and the rosemary and mix with 2 teaspoons olive oil and black pepper. Spread paste evenly on both sides of both steaks.

Preheat broiler. Position top rack to 4-inches from heat. Broil the steaks for 5 minutes, flip and broil again for 5 minutes. If you like them more medium to well-done, turn off the broiler after the last broil, and switch the oven to bake at 350. Let the steaks sit in the hot oven for 5-10 minutes more. Remove steaks from oven and let sit for 15 minutes before carving. Slice steaks on an angle, into 1-/2- inch slices.

Arrange the arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks.

Using a vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges. Optional: Drizzle with a good quality balsamic ‘Tradizionale di Modena’ vinegar.

** I have used New York’s and Rib Eyes and they work just fine.


Duck Roasted Potatoes

Duck-Roasted Potatoes

10 Yellow Finn Potatoes

1/2 pint duck fat (melted) or if you must, good quality olive oil

1/2 bunch parsley, chopped

Salt and pepper

Place potatoes into large pot and cover with cold water.  Add 1 tablespoon salt per pot.

Bring water to rapid boil and reduce heat to a small, rolling boil (more than a simmer).

Boil potatoes until 3/4 done (you have to test them after 10 minutes of boiling.  If the potatoes can be pierced with a knife, but there is still a little resistance, remove, drain and allow potatoes to cool (I sit them outside in the cool breeze).

Preheat oven to 375.

Once potatoes are cool enough to handle with your hands, lightly oil a large tray with olive oil.  Take one potato between the palms of your hands and smash it to about 1 inch thick. Repeat for all potatoes. Places smashed potatoes onto oiled tray.  NOTE: Be careful to keep the body of the potato as intact as possible (see photo).

Lightly salt and pepper potatoes and drizzle melted duck fat over.  Roast in 375 degree oven, basting with melted duck fat, until potatoes are browned and crispy.  This will take about 3/4 of an hour or more. Be sure to rotate tray often for even roasting.  Remove to warming shelf above stove.

Plate potatoes on large platter and scatter chopped parsley on top for good presentation.


Old Fashioned

Classic Old Fashioned

2 oz good bourbon

3-4 dashes bitters (Angostura or Orange)

1 sugar cube

A few drops water

Orange peel

In an Old Fashioned glass, add bitters, sugar cube, and water. Stir. Add bourbon and ice and stir. Express an orange peel over the top and drop in the glass.




Ain’t Too Young for The Blues

Toby Lee –  15 years old

Taj Farrant – 9 years old

Josh King – 10 year old

Quinn Sullivan – 10 years old


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

One Response to “Chef Tom – Meat and Potatoes The Blues …and a Whiskey”

  1. Marlene Says:

    Sounds delightful … yummy!

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