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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Schwartz's is also credited with creating Montreal steak seasoning or Montreal steak spice when Morris "The Shadow" Sherman, a broilerman working at Schwartz's in the 1940s and '50s, began adding the deli-smoked meat pickling spices to his own rib and liver steaks. It was so popular that it was copied by other Montreal delis and steakhouses.
Chateaubriand (French pronunciation: [ʃatobʁijɑ̃] ⓘ; sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1]
Moishe's Steakhouse, in its original incarnation, was one of the oldest [1] restaurants in Montreal, Quebec, Canada. Founded in 1938 by Moishe Lighter, [2] it ran in Montreal's The Main district for 83 years. The restaurant had been in its location at 3961 Saint Laurent Boulevard since its founding, in an area that was the historic Jewish quarter.
Location of ribs and the entrecôte. Entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) is a French term for a premium cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area [1] [2] corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.
My Canada Includes Foie Gras. Toronto: Viking Canada. ISBN 978-0-670-06582-0. ^ Richard Bizier and Roch Nadeau, Célébrer le Québec gourmand. Cuisine et saveurs du terroir, Outremont, Trécarré, 2003, 126 p. (ISBN 978-2-89568-133-5). ^ Richard Bizier and Roch Nadeau, Recettes traditionnelles du temps des fêtes, Outremont, Trécarré, 2006 ...
Steak au poivre (French pronunciation: [stɛk o pwavʁ], Quebec French pronunciation: [stei̯k o pwɑːvʁ]), or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. [1] [2] The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the ...
Kahala Brands is a wholly owned subsidiary of Canada-based MTY Food Group Inc. of Montreal, Quebec. Based in Scottsdale, Arizona, Kahala is one of North America's largest holding company of franchise fast food restaurant companies. [2] In May 2016, the publicly traded Canadian MTY Food Group announced a friendly takeover deal with the Kahala ...
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