The Low Carb Luxury Newsletter: 
Volume III / Number 15: August 13, 2002: Page 5
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      Low Carb Recipes from America's Famous Restaurants

Part Two

After collecting a few fabulous recipes from restaurant chefs during business trips over the last couple of years, it occurred to me that we should share these exceptional low carb dishes with all of you. So we've gathered more, and began running them with our last issue. We'll continue them over the next few weeks. Our sincere thanks to all these amazing restaurants! Remember, these are not "clone" recipes; they're the real thing!

1600 River Oaks Boulevard
Houston, Texas

Steak Diane

  • 4  3-oz pieces Beef Tenderloin Steak
  • 1 Tablespoon Light Olive Oil
  • 1/4 cup Brandy
  • 2 Tablespoons Butter
  • 1 teaspoon Shallots or Onions, chopped
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup Red Wine
  • 1/4 cup heavy cream
  • 3 Tablespoons Worcestershire Sauce
  • 1 pinch finely chopped Parsley
Season the filets with salt and pepper.

Heat oil. Cook steak to the doneness desired. Flambé the steak with brandy. Remove steak from pan and keep warm.

Add the butter and sauté the shallots, then add the sliced mushrooms.

Deglaze with red wine. Add heavy cream, and reduce by 1/3. Add Worcestershire Sauce and cook until sauce is proper consistency.

Reheat steak in sauce for a moment and serve with fresh finely chopped parsley.

Serves 4 — 2.2 grams of carbohydrate per serving.

NOTE: For this preparation, any meat can be used. Slices of veal, pork, turkey breast, or chicken.

125 Walnut Street
Philadelphia, Pennsylvania

Baked Imperial Crab

  • 1/4 medium Green Pepper, diced
  • 1 teaspoon Pimiento, diced
  • 1 Tablespoon Butter
  • 6 Tablespoons Mayonnaise
  • 1 Egg Yolk
  • 1 1/4 teaspoons Old Bay Seasoning
      or 1 1/4 teaspoons Old Original Bookbinder's Crab & Shrimp Seasoning
  • Dash Tabasco Sauce
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dry Mustard
  • 1 lb fresh Lump Crabmeat
  • 1 Egg White, beaten stiff
  • Lemon Juice
Sauté green pepper and pimiento in butter just until tender. Place 5 tablespoons mayonnaise, egg yolk, and 1 tablespoon seafood seasoning in mixing bowl. Add sautéed pepper mixture and mix thoroughly. Stir in crabmeat. Refrigerate for at least 30 minutes.

Preheat oven to 450°F. Spoon crabmeat mixture into 4 ramekins and bake for 10 minutes. Meanwhile beat egg white until stiff. Mix with remaining mayonnaise, lemon juice and remaining seafood seasoning. Remove ramekins from oven. Spread egg white topping over crabmeat mixture. Place under broiler for a few minutes until golden brown on top.

The Old Original Bookbinders restaurant in Phily was a fixture of that city since 1865. It closed its doors on January 3, 2001. The city's counsel is working on a plan with a hope that Old Original Bookbinders will reopen and resume its 137-year history of service to their city.

Makes 3 servings — 1.6 grams of carbohydrate per serving.

Six-Hour Pork Roast

At the Mimosa restaurant they serve a delectable roast pork that is succulent on the inside, with a marvelous crust. With this recipe, you can prepare it at home.

You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.
  • 2 Tablespoons finely chopped fresh sage
  • 2 Tablespoons fresh rosemary
  • 10 garlic cloves
  • 1 Tablespoon fennel seeds
  • 1/2 Tablespoon coarse salt
  • 1 Tablespoon cracked black pepper
  • 1 Tablespoon dry white wine
  • 1 Tablespoon olive oil
  • 1 (6-lb) boneless pork shoulder Boston roast (not tied)
Preheat oven to 275°F.

Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.

If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.

Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.

Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

• You can make herb paste 1 day ahead and chill, covered.

Makes 6 servings - Less than 1 gram carbohydrate per serving.

Pumpkin Seed Crusted Trout

The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. This recipe has been adapted for smaller fillets.
  • 1 cup loosely packed fresh cilantro sprigs
  • 3/4 cup hulled green pumpkin seeds* (about 1/4 pound)
  • 2 large eggs
  • 1/4 cup vital wheat gluten
  • 1/4 cup almond flour
  • 4  3 to 4-ounce trout fillets with skin
  • 2 Tablespoons olive oil
* available at most health foods stores.

Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish, lightly beat eggs. Have flours and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in mixture of gluten and almond flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.

In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Remove fillets to serving platter; add cilantro and season with salt.

Makes 4 servings — 2 grams of carbohydrate per serving.

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