March 1, 2003
Gail Bellamy
HIGH STEAKS AND TOP CHOPS
Chefs around the country are expressing their individuality as they take steaks and chops to the next level. At Chef g’s Seafood &Steakhouse in Houston, for example, Chef Gower Indrees menus such bone-in specialties as the 20-oz. Field Goal Lamb Rack, and a Blackened Pork Porterhouse with Jumbo Lump Crab. Dakota Grill in San Diego features Grilled Skirt Steak with Salsa Fresca and Charred Scallions.
Among this month’s recipes, you’ll find appetizing interpretations of steaks and chops. From New Orleans comes executive chef Gus Martin’s recipe for Grilled Veal Chops with Rock Shrimp Risotto served at The Palace Cafe, and the Prime Beef and Gulf Shrimp Brochettes served at Dickie Brennan’s Steakhouse. Filet mignon ideas come from the Inn at Tres Pinos in Hollister,Calif., and Cafe Annie in Houston. Other meaty recipes include the Smoked Pork Chops served with Braised Collard Greens, Preserved Pumpkin, and Smoked Hock Liquor at Signatures in Washington, D.C. For lamb-lovers, we offer the Four Seasons Lamb Chops menued at The Black Sheep Restaurant and Bistro in Tustin,Calif. In addition, executive chef Mark Owsley of The Gamekeeper’s Restaurant in Boise, Idaho, shares his recipe for Rocky Mountain Elk Tenderloin Medallions. Also, look for swordfish chops, turkey chops, and more.
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