Hanover Street Chophouse

Fine dining with Manhattan-esque décor



This is one of those restaurants that strive for excellence on all four burners. From the striking Manhattan-esque décor and elegant bar to the coffered ceilings, rich dark wood-paneled walls and leather seating, you are in for a classic steakhouse experience.

Steaks are top-notch, along with super-fresh seafood and raw bar items including oysters and cocktail shrimp.

Looking for Kobe beef? The Hanover Street Chophouse has it on the menu in an approachable format. Find it in their meatball appetizer ($12) or a Kobe beef carpaccio ($12).

If you are not ready for a large dinner commitment, the bar menu offers a touch of elegance and/or comfort with baked oysters ($9, $16, $30), bacon-wrapped sea scallops ($12) or their Snake River Farms Kobe burger ($15). Pair these with a classic Manhattan and you'll think you are there.


Award-winning Kobe Beef Chili

By Sous Chef Curtis Taylor of The Hanover Street Chophouse

This is the recipe that wowed the judges at the 2012 New England Chili Classic held in Manchester this past October. It was rich and succulent with deep flavors from a variety of prime meats, herbs and spices. If you are looking for a challenge and a dish to impress your friends on Superbowl Sunday, this is it, although their version included prime rib.

Serves 24

4 pounds ground Kobe beef
2 pounds braised beef short ribs
1 pound Kellie Brook Farm ground beef (or cubed prime rib)
4 Thai chili peppers
2 purple jalapeños
2 Anaheim peppers
2 red peppers
2 green peppers
1 large Spanish onion
2 cup white beans (dry)
2 ounces unsweetened chocolate chips
4 cans diced tomatoes (15 oz cans)
4 limes, juiced
1/2 cup molasses
2 teaspoons cumin (dry roasted)
4 tablespoons chili powder
4 tablespoons smoked paprika
4 tablespoons onion powder
2 tablespoons garlic powder
1/4 cup fresh garlic, minced
1 1/2 tablespoon cayenne pepper
1 teaspoon fresh thyme
2 bunches of cilantro
1 tablespoon crushed red pepper flakes
Salt and paper to taste
De-fatted braising liquid for consistency

Garnishes
3-year Grafton Cheddar cheese
Crispy lavash squares seasoned with garlic powder, cumin and chili powder (mix spices with olive oil and brush on the chips. Heat in 400-degree oven for 4 minutes on each side.)

Tomatillo Salsa Verde
10 tomatillos
1 small onion chopped
1 small jalapeño
4 sprigs cilantro
In a medium sauce pan boil the jalapeño and 5 of the tomatillos until soft. In a food processor (or Vitamix) combine small onion, the cooked and raw tomatillos and cilantro and blend until combined well.

In large pan sauté jalapeños, onions, peppers and garlic until onions are translucent, set aside. In the same pan, add all the dry seasonings and brown Kobe and other ground beef until thoroughly cooked.

To braise the beef
Salt and pepper short ribs, lightly flour and sear all sides. Place in a deep braising pan and add water and mirepoix (a couple stalks of celery, half an onion and one large carrot) until the meat is ¼ covered. Wrap with aluminum foil and cook at 350 degrees for 4 hours, checking liquid every hour. When cool enough, use a fork to shred the meat and add to 5-quart crock pot.

For the dry beans, soak in lightly salted water for an hour, drain and place in a pot with fresh water and boil until al dente; strain.

In the crock pot combine all the beef, onions, peppers and garlic, add tomatoes, chocolate and molasses. Simmer at 150 degrees stirring frequently for 1 hour. Add the pre-cooked beans and simmer for 10 minutes more.

Finely chop the cilantro and thyme and add to the crock pot. Adjust thickness with braising liquid.

To de-fat the braising liquid
Remove short ribs from pan, strain the braising liquid through a China cap or strainer and add 3 cups of ice.

The fat will come to the top. Simply remove the fat layer and this will give you the liquids you will need to make your chili the consistency you want.

To plate the chili scoop 6 ounces of chili into a bowl, top with shredded three-year cheddar (or your favorite cheese), tomatillo salsa verde and a crispy lavash chips seasoned with cumin, chili powder and garlic powder mix.

***WebExtra Recipe***

Not feeling up to making the recipe above? Here's an easier chili recipe, courtesy of the Hanover Street Chophouse.

Beef and Pork Chili from the Hanover Street Chophouse

1 pound pork shoulder in 1-inch cubes The pork shoulder from Kellie Brook Farm in Greenland is suggested.
3 pounds lean ground beef. The ground beef from Kellie Brook Farm in Greenland is suggested.
2 oz canola oil
2 medoium onions, medium dice
1 green pepper, small dice
1 jalapeno, deseeded if less heat is desired
1 can chipotle in adobo sauce
8 cloves of garlic, smashed and minced
2 teaspoons dried oregano, Mexican preferred
¼ cup chili powder
1 tablespoon cumin, toasted and ground fresh
½ teaspoon powdered turmeric
1 can beer, lager type
1 cup coffee, strongly brewed
2 cans (15 oz) crushed tomatos
1 can (15 oz) white beans or red kidney if you must - rinse and drain these

Sear off pork shoulder in canola oil, rendering pork fat and browning meat. Remove meat and sweat out peppers and onion in remaining fat. Reserve.

Over medium heat, cook out ground beef slowly to cook through. Pour out fat ONLY if looking for healthiest outcome. This is a leaner meat and does not have an excess of fat.

Combine (except beans) all in heavy bottomed sauce or stock pot. Bring to a simmer slowly while stirring often to prevent crusting on bottom. Simmer partially covered for 1-2 hours till pork shoulder is tender and JUST starting to fall apart.

Add reserved washed beans and simmer for 5-10 minutes more.

Serve immediately with garnish as desired. We like cilantro, sharp Vermont cheddar, pico di gallo and fresh fried tortilla crumbles.

If time permits, we like to chill and age the chili in the refrigerator for 24 to 48 hours; we believe it makes a more "educated" and developed chili flavor. Enjoy!

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