In the section that follows, we’re asking you to pull up a chair and taste-test some great recipes from the finest chefs Baltimore has to offer. Normally, of course, the makings of their most delectable dishes are closely held secrets, sometimes passed down through generations, and sometimes concocted late in the night by these clever chefs themselves. But read on and you’ll be treated to the inside scoop on exactly what makes that specialité de la maison at Grill Fire, Ruth’s Chris, or The Milton Inn just so special. So break out the pots, the pans, the whisks, and the measuring cups, pull your big chef hat down to the eyes, and fire up the Viking. It’s time for the fun to begin.
from the kitchen of Frank Greco, Executive Chef George Martin's Grillfire
7793-A Arundel Mills Blvd., Hanover, MD 21076 | 410-799-2883 | grillfirearundel.com
- 1.5 lbs ground veal
- 5 lbs ground beef
- 1 tblsp chopped fresh herbs:
- rosemary, thyme, sage
- 1 tblsp chopped parsley
- 1 tblsp chopped chopped garlic
- 1/2 cup julienne sun-dried tomatoes (sliced thin)
- 1/2 tblsp Coleman’s dry mustard
- 1/2 tblsp truffle oil (optional)
- 1/2 onion diced small
- 1/2 cup sliced shiitake mushrooms
- 2 eggs
- 8 oz. milk
- 2 tblsp sour cream
- 1/2 - 3/4 cup bread crumbs
In a large bowl mix together, veal, ground beef, rosemary, thyme, sage, parsley, garlic, sun-dried tomatoes, dry mustard and truffle oil. Sauté diced onion and mushrooms together and add to meat. Add eggs, milk and sour cream. Lastly, mix in bread crumbs. Finish by lightly brushing with honey mustard. Bake at 350° for approximately 45 minutes.
Roast Tenderloin of Beef Au Poivre
from the kitchen of Langermann's
2400 Boston St, Suite 101 A, Baltimore, MD 21224 | 410-534-3287 | langermanns.com
- 1 each Beef Tenderloin
- 1/2 cup espresso rub
- 1/2 cup brown sugar
- 1/2 cup chopped herbs (parsley & thyme)
- 3 oz. olive oil
- potatoes gratin
- pepper corn sauce
Rub beef tenderloin with olive oil and coat with espresso brown sugar and herbs. Refrigerate for 2 hours.
Put 2 oz. olive oil in large sautee pan, brown tenderloin on all sides. Preheat over to 400°. On a sheet pan roast tenderloin to internal temp of 100°. Remove from oven, let stand for 15 minutes.
Return beef to oven and cook to temp of 110°. Remove from oven and let stand for 15 minutes. When ready to serve return to oven and cook to 125°. Remove from oven, let rest for 8 - 10 minutes. Slice and serve with potato gratin and peppercorn sauce.
Holiday Prime Rib
from the kitchen of Chef Michael Meisel, The Prime Rib at Maryland Live! Casino
7002 Arundel Mills Circle, Hanover, MD 21076 | marylandlivecasino.com
- 1 17-20 lb. Bone in Prime Rib 2x2 (109 E)
- 1/2 cup kosher salt or coarse sea salt
- 1/4 cup cracked black pepper
- 1/4 cup extra virgin olive oil
- 2 oz. garlic (minced)
- 3 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- 3 cup crème Fraiche
- 1/2 cup fresh chive (thinly sliced)
When selecting your roast with the butcher, ask for a 109E (the technical name for the cut). They will think you grew up in the stockyards on the south-side of Chicago. Pre-heat Oven to 250°. Mince garlic and chop Rosemary and Thyme. Mix with olive oil and set aside. Season Prime Rib with Salt and Pepper. Place Prime Rib bone side down in large roasting pan without roasting rack. Roast Prime Rib for 1.5 hrs. Then rub with herb & olive oil mix and continue roasting for approximately 1 hr. or until internal temp. reaches 125°.
Remove from oven and let stand for 15-20 minutes. Thinly slice chives and mix with crème Fraiche. Serve as an accompaniment to roast. Transfer to large cutting-board and carve into desired portions. In addition, a simple pan sauce can be made by whisking a little flour and red wine into the drippings after transferring them to a small pan on the stove-top. Serves 18-20
Serve with a very large glass of red wine and enjoy the Holidays!
Milton Inn Oyster Stew
from the kitchen of The Milton Inn
14833 York Road, Sparks, MD 21152 | 410-771-4366 | miltoninn.com
- 6 slices of bacon (cooked and chopped, fat set aside)
- 1 cup minced onion, 1 cup minced celery
- 2 quarts half and half
- 1 quart oysters with liquor
- 3 tbsp flour
- 1/2 lb butter
- 3 tbsp old bay
- 1 tbsp black pepper
- salt to taste
Melt butter in a thick bottom pot. Add fat from cooked bacon. Sweat onions and celery until soft. Add flour and dry seasonings to make a roux, cook for 1 minute. Add cold half and half and whisk to prevent lumps. Add oyster liquor and Worcestershire and simmer for 10 minutes. Finish with salt and pepper to taste.
Add oysters at the last minute and heat through. Be careful not to overcook the oysters. Serve in bowl of your choice and garnish with crumbled bacon on top. Serves 15 People
*Salinity is very important to this dish. You should taste a pleasant saltiness. You may want to change this recipe to suite your taste. You could change the old bay to curry powder. You can use fresh tarragon or your favorite herb in place of the parsley. This is a very simple dish that you can have fun with and change to match your taste.
Spicy Fried Shrimp Appetizer
from the kitchen of Reter’s Crab House and Grille
509 Main Street, Reistertown, MD 21136 | 410-526-3300 | reterscrabhouse.com
- 1 lb. medium shrimp (36-40)
- 1 cup Frank’s Red Hot sauce
- 1 cup flour
- 1 cup plain bread crumbs
- Canola oil (for frying)
Peel and de-vein shrimp and place in medium mixing bowl. Add hot sauce to cover shrimp. In a second bowl, combine flour and bread crumbs. Using a slotted spoon, move coated shrimp to flour and bread-crumb mixture and stir to completely coat. In skillet, heat oil to 350 degrees and add shrimp. Cook for 1 minute. Remove shrimp with slotted spoon or tongs and place on a paper towel to drain. Serve with bleu cheese or ranch dressing at your next holiday or football game gathering.
Sweet Potato Casserole
from the kitchen of Ruth’s Chris Steak House
Annapolis | Baltimore (Pier 5 | Water Street) | Pikesville
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 eggs, well beaten
- 1 stick (1/2 cup) butter
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/3 stick butter, melted
Combine crust ingredients in mixing bowl and set aside. Combine all filling ingredients in order listed in a mixing bowl. Pour thoroughly blended mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set for at least
30 minutes before serving.
Lump Crab and Avocado
from the kitchen of Tabrizi’s
500 Harborview Drive, Baltimore, MD 21230 | 410-727-3663 | tabrizis.com
- 1 ripe Avocado (not too ripe)
- 6 oz. lump crab meat
- 1 tablespoon mayonnaise
- Juice from one ripe lemon
- 2 cloves of garlic
- Salt to taste
- Caviar optional
- Green sprouts such as micro wasabi or red mustard leaves.
Cut avocado in half lengthwise. Discard pit and peel. Slice the bottom of each half about 1/8 thick, set aside. Blend garlic salt, mayonnaise, and lemon juice in blender for 30 seconds. Fill each half with crab meat, drizzle blended mix atop, place each sliced avocado from earlier on top of each mound, garnish with caviar or fresh greens.