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Show Let Us Take a Page From the theNote theNote theNote Note Book of the Hotel Chef Favonfe Favorite Meat Dishes WhichMay WhichMay Which WhichMay May Be Served inHome inHome in Home Meals . Certain hotels and restaurants restaurantsthrough restaurantsthrough restaurantsthrough through years of service serV1ce have havegamed havegamed havegamed gamed for their the1r foods a reputation reputationwhIch reputationwhich reputationwhich whIch has traveled far and wIde wide.These wideThese . These dishes , many of them , can canbecome canbecome canbecome become favorites at home , if we webut webut webut but take a page from the chef's chefs chef'snote chef'snote chef'snote chefsnote ' note book . Steaks and mixed grills-in grills in grills - - in f feet factbroiled 'ct ct ' , broiled dishes of any kind - are areI arehotel arehotel arehotel hotel favorites , say the chefs chefs.Choosing chefsChoosing . I Choosing Tender TcndeJ : Steaks . The chef usually knows how to tochoose tochoose tochoose choose a tender steak . His H1S best bestmd1cabon bestindication bestindication md1cabon indication of tenderness is the theamount theamount theamount amount of fat which it carries It Itshould Itshould Itshould should have a generous coveringof covermgof covermg covering of fat over the outside outs1de and a mar mar- marblmg marbling marbling - bling blmg of fat throughout the lean lean.The leanThe . The steak should be cut thick th1Ck , at atleast atleast atleast least one inch mch , and if 1f it has been beenaged beenaged beenaged aged , so much the better l1etter . Fre Fre- Frequently Fre- Fre Frequently Frequently - - quently , the hotel chef buys a awhole awhole awhole whole loin 10m of beef and allows it to tohang tohang tohang hang in 111 his h1S refrIgeJ refrigei refngeiated ated room for forseveral forseveral forseveral several days beforp beforE " he cuts it mto into mtoIsteaks intosteaks intosteaks Isteaks steaks , and m in som somo soma markets th1S this th1Ssame thissame thissame same practice of aging agmg is followed followedbefore followedbefore followedbefore before the steaks are cut . The best way to broil a steakis steak 1S is 1Sto isto isto to thoroughly preheat the brOllmg broiling brOllmgoven broilingoven broilingoven oven with the regulator set to to"hIgh to"high to"high tohigh "hIgh hIgh " , It " Itand and then ' [ : place ilace the steak steakon steakon steakon on a rack far enough from the theflame theflame theflame flame or heating heatmg element that by bythe bythe bythe the time bme it 1t is nicely mcely browned on onone onone onone one side slde it will be half doneI doneWhen doneWhen done I , When browned on one side slde , it IS ISseasoned isseasoned isseasoned seasoned with w1th salt and pepper pepperturned , turned , and allowed to brown and andfin1sh andfinish andfinish I Iturned fin1sh finish cooking cookmg on the second slde side sldeI sldeThe sideIThe side.The sideThe I IThe . The steak should l L served wIth- wIth wIthout without with-out with out - out a moment's moments ' delay after it is cooked . This , as much as any anyother anyother anyother other factor , makes the steak steakSf"r steaksere steakspr\ steakspr steakspred Sf"r\ Sf"r Sfr sere Sf"red " \ \ ed m in a hotel so thoroughly en- en enJoyed enjoyed en enjoyed - joyed , because it i- i istill i 1 < - - still SlzZhng sizzling SlzZhnghot sizzlinghot sizzlinghot hot and puffy with w1th withits its own jUlces juices jUlceswhen juiceswhen juiceswhen when the diner dmer makes the first cut cut.For cutFor . , For a Delicious De1Jcious \ Mixed l\llxcd l llxcd Grill Grdl . The mixed grill means slmply simply simplya slmplya a whole meal cocked cooked in the thebroller thebroiler thebroiler broller broiler . Usually this includes mcludes a alamb alamb alamb lamb chop . , perhaps perhap : . , little link linksausages linksausages linksausages sausages , sweetbreads , w whichhs.ve whichhsve hie h i c h hhr.ve hhove hr.ve hrve hove . . been parbo parboiled ed in acidulated acidulatedwater acidulatedwater acidulatedwater water and put under the broiler to tobecome tobecome tobecome become browned , and frequently frequentlyground frequentlyground frequentlyground ground meat patties wrapped wIth wIthbacon withbacon withbacon bacon . These Tbese arc are broiled in inI inexactly Inexactly inexactly exactly the same way as the thesteak thesteak thesteak I steak , except for the length of oftIme oftime oftime tIme needed in 10 broiling broilmg This Th1S de- de depends depends de depends - - pends on temperature temperrlture and the thethIckness thethickness thethickness thIckness of the meat . BrOlhng Broiling Broilinghowever , however , should be djne d.me dme done . at a mod mod- moderately moderately moderately - erately low temperature for the thebest thebest thebest best results . Pork chops , too , can be just as asdehcIous asdelicious asdelicious dehcIous delicious as those baked and andserved andserved andserved served at hotels if 1f you but mS1st insist insistthat insistthat , that they are cut Huckand thickand thjck Huck thick and cooked cookedslowly cookedslowly cookedslowly slowly . , Here is the way one hotel hotelI hotelchef hotelchef hotelchef I chef prepares them : i Baked Stuffed Pork Chops . Porkchops Pork chops , cut tblck'h thick tblck 'h h 35 % ' cup minced mmced barn'h hamrh ham barn ham'A 'A A 'h h rh ' cup minced mmccd mushrooms 1 cup breadcrumbs bread crumbs'h crumbs 'h h % ' cup flC rice . , uncooked 2 tablespoons rinccd rrmced ( onion 2 tablespoons minced green r.tpper'h pepper r.tpper rtpper . 'h h % ' } cup tomatoesBrown tomaloea tomaloes tomatoes tomaloeaBrown Brown the ham , . mushrooms mushroomsonions , omons onions and green pepper , then add addthe addthe addthe the uncooked rice r1ce and tomatoes tomatoestcgether , . tcgether with two cups meat stock stock.Let stockLet . Let cook until the rice r1ce is 1S tender tender.Add tenderAdd . Add the bread crumbs and season seasonto seasonto seasonto to taste . Fill pocket in m chops wIth wIththIS withthis withthis thIS Brown the chops on both bothsIdes bothsides bothsides sIdes , cover tightly bghtly and bakeslowly bakeslowly bake bakeslowly slowly for twenty-five twenty five - or thll'ty thllty thirty thirtyminutes thirtyminutes ' mmutes minutes . |