Each month we bring a guest chef into our Chef’s Kitchen column to give us a
tip that elevates their cooking (and hopefully ours). They also provide a recipe
that showcases their tip. Our guest chef this month is Executive Chef
Jason Dallas of The Hunt Club at the Sorrento Hotel.
Executive Chef Jason Dallas arrived at The Hunt
Club in November 2006 as the executive sous chef and within three weeks
found himself headed for the top spot. His background includes the
Restaurant School in Philadelphia, Susanna Foo (a five-diamond
restaurant in Philadelphia), the Ritz Carlton in Philadelphia, the Herbfarm, Fish Club
and the Fairmont Olympic. He's an avid bicyclist and skier and can't
wait to see what each new season will provide for the kitchen!
How to achieve a perfect medium rare status when grilling a New York
Strip Steak
By Executive Chef Jason Dallas
Grilling: Season steak with salt and pepper and heat the grill. Position
the steaks on the hot grill with all the tips pointing to 10 o’clock,
and grill for four minutes. Rotate steaks so the tips point to 2
o’clock, and grill another four minutes. This technique will produce
excellent grill marks. Flip the steak over and continue this pattern
until the blood from the meat rises to the surface. Pull steak off the
grill and let it rest for 3 to 5 minutes before cutting.
Prepping vegetables:
Potatoes: once washed, allow time for them to dry
before boiling.
Carrots: storing
tender root vegetables in cold water helps prevent overcooking them.
