Steaks and Chops

Gail Bellamy

Steaks and Chops

Steak by itself is a luxurious classic; chops are a taste tradition as well. But today’s restaurant operators are finding lots of new and novel ways to feature steaks and chops on the menu. In some cases, their job is as simple as expanding the definition of steaks to include fish steaks. On other menus, steaks and chops are given seasonal and regional interpretations that help catapult them to the status of signature items. One regional variation among the recipes we’re providing this month is Chef Manny Serpa’s Cajun Veal Chop from the Palace Grill in Santa Barbara, California.

Meanwhile, at Morels French Steakhouse and Bistro in Los Angeles, Chef
Dominique Theval’s menu features steaks that are dry-aged for 30 days on the premises, as well as prime pork loin, and veal chops. Guests can sample four varieties of artisanal salt on their steaks (Danish smoked salt, Fleur de Sel de Camargue, Sel de Mer Fin, and Sel de L’Atlantique), as well as 35 domestic and imported artisan and farmhouse cheeses.

Sauces and sides make beef even more special, and on the following pages you’ll find several menu ideas. Among them are Hazelnut-Crusted Filet Mignon with Madeira Sour Cherry Sauce, and a Legal Seafood recipe for a Steak and Portobello Mushroom entrée from Executive Chef Richard Vellante. Also, from Chef David Burke of New York City comes a recipe for Braised Short Rib with Garlicky Shrimp and Idaho Potato Charlotte.

In addition to beef, we’re featuring ideas such as Catfish Steak with Red Wine Demi-Glaze, Bacon, Mushroom and Pearl Onions. From Mario Batali, author of The Babbo Cookbook, comes a recipe for Pork Scaloppine Perugina. Chas Kelly, director of food and beverage, Village on the Green in Longwood, Fla., has created a recipe for Peanut and Mango-Crusted Rack of Lamb. Look for it in our recipe section.

For a sandwich idea, consider the Open-Faced Filet Mignon Sandwich from The Palm Restaurant. You’ll find it, and more, among this month’s recipes.