Signature Dishes from Classic American Steakhouses
Of all the steakhouses found throughout the United States, a rare few have become famous for dishes that are instantly recognizable as theirs. From sides to the meat itself to decadent desserts, these signature dishes are why we visit those steakhouses above all others. In this class, take a whirlwind tour of some favorites, going from New York to Los Angeles in just a few hours as you prepare: Tomato and Vidalia Onion Salad with Steakhouse Sauce Dressing (Peter Luger, Brooklyn); Chopped Salad with Hearts of Palm, Artichoke Hearts, and Blue Cheese (Morton's, Chicago); Crab Cakes (Ruth's Chris, New Orleans); Skirt Steak With Red Wine Mojo and Orange Salsa (Chef Allen Susser, Chef Allen's, Aventura, Florida); Hobo Steak (Chasen's, Los Angeles); German-Style Hash Brown Potatoes (Peter Luger, Brooklyn); Mushrooms and Onions (Morton's, Chicago); and Decadent Chocolate Mousse Cake.
