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Steakhouse

  • North Woods Garlic Cheese Bread

    North Woods Garlic Cheese Bread

    This garlic cheese bread captures the rich, gooey, paprika-tinted flavor of the beloved North Woods Inn classic—warm, buttery, deeply savory, and loaded with cheddar. This version adds the option for an ultra-smooth melt while keeping the rustic cheese bits that make the original so iconic.

    Ingredients

    • ¾ lb cheddar cheese, grated (reserve ½ cup for pulsing in at the end)
    • 2 oz Romano cheese, grated
    • 8 oz butter, room temperature
    • 1 small clove garlic, grated (or ¾ tsp garlic powder)
    • 1 tsp Hungarian sweet paprika
    • ½ tsp Tabasco sauce
    • 2 tsp Worcestershire sauce
    • Optional: 1–2 tsp sodium citrate (for an extra-smooth, gooey melt)
    • salt, to taste
    • 2 loaves French or sourdough bread, sliced
    • Hungarian sweet paprika, for sprinkling after broiling

    Directions

    Prepare the Cheese Spread

    Combine all ingredients except ½ cup of the cheddar in a food processor. Blend until smooth, cohesive, and richly colored.

    Taste and adjust salt if needed—the mixture should be boldly savory.

    Add the reserved cheddar and pulse 2–3 times to leave small, visible cheese pieces suspended in the spread.

    Assemble & Broil

    Spread the cheese mixture generously onto sliced French or sourdough bread.

    Place under the broiler until the top is melted with darkened, blistered spots—this light caramelization is essential for authentic North Woods flavor.

    Remove from the broiler and lightly dust with Hungarian sweet paprika. Wrap in foil to keep warm until serving.

    Notes

    Preparation

    • French bread gives the most classic soft, gooey texture; sourdough creates a firmer, tangier base.
    • Sodium citrate is optional but helps the cheese melt into an ultra-smooth, cohesive layer without separating.
    • Taste the spread before adding salt—Romano and cheddar vary in saltiness.

    Serving Suggestions

    • Serve alongside steaks, ribs, or salad for a full North Woods–style meal.
    • Excellent as an appetizer when cut into strips or squares.

    Variations

    • Add a pinch of cayenne or smoked paprika for a spicy or smoky accent.
    • Use sharp white cheddar for a milder color and deeper tang.

    Make-Ahead & Storage

    • The cheese spread can be made up to 3 days ahead and refrigerated in an airtight container.
    • Bring to room temperature before spreading for smoothest application.
    • Bread is best enjoyed immediately after broiling.
  • Red Cabbage Salad

    Red Cabbage Salad

    This bright, sweet-tangy red cabbage salad is inspired by the legendary version served at North Woods Inn in Southern California. Its deep purple color, crunchy texture, and bold seasoning come from long marination and a perfectly balanced vinegar-sugar brine—just like the classic steakhouse favorite.

    Ingredients

    • 1 head red cabbage, shredded
    • ¾ cup seasoned rice vinegar
    • ½ cup sugar
    • 1½ tsp onion powder
    • 1 tsp Lawry’s seasoned salt
    • ½ tsp black pepper
    • ⅛ tsp garlic powder
    • ⅛ tsp celery seed (optional)
    • 1–1½ tsp table salt (for dry brine; not part of marinade)
    • ½ cup avocado oil (or canola or vegetable oil)

    Directions

    Dry Brine the Cabbage

    Toss the shredded cabbage with 1–1½ tsp table salt and let rest for 30–45 minutes. This softens the leaves slightly and helps them absorb the marinade more evenly.

    Rinse lightly under cold water, then drain thoroughly and pat or spin dry.

    Marinate

    In a large resealable container, combine the seasoned rice vinegar, sugar, onion powder, Lawry’s seasoned salt, black pepper, garlic powder, and celery seed (if using).

    Add the cabbage to the container, press out excess air, seal, and refrigerate for at least 8 hours and up to 4 days, turning occasionally to ensure even marination.

    The cabbage will deepen in color and develop the signature sweet-tangy North Woods flavor as it rests.

    Finish

    Add the avocado oil (or canola or vegetable oil) about 1 hour before serving and toss well to coat.

    Notes

    Preparation

    Dry brining is key for achieving the slightly softened yet crisp texture typical of the North Woods Inn salad. Don’t skip the rinse—it prevents the final salad from becoming too salty.

    For best flavor, allow at least 8 hours of marination, though the salad reaches peak texture and flavor on days 2–3.

    Optional celery seed adds a classic steakhouse-style background note but is not essential.

    Serving Suggestions

    Serve chilled alongside grilled or roasted meats, steakhouse entrées, or hearty sandwiches.

    Pairs especially well with rich dishes that benefit from sweet-tart contrast.

    Variations

    For a slightly lighter flavor, replace 2–3 tbsp of the seasoned rice vinegar with plain rice vinegar.

    For a richer mouthfeel, add the oil earlier (4–6 hours before serving), though the cabbage will soften more quickly.

    Make-Ahead & Storage

    This salad improves with time and can be prepared up to 4 days in advance.

    Once the oil is added, it is best enjoyed within 24 hours for peak texture.

    Store refrigerated in an airtight container.