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THRILL OF THE GRILL

PRIME TOMAHAWK STEAKS

 

Great on the Grill!!!



NEW YEAR , NEW AND HEALTHY RECIPES

The New Year is a great way to start your goals and resolutions and if eating healthy is your top priority here are some healthy recipes that promise to not cut out on taste !

 

Pepper-Crusted Beef Tenderloin

Pepper-Crusted Beef Tenderloin

  • 1 tablespoon whole black peppercorns, crushed
  • Coarse salt
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1 center-cut beef tenderloin (about 2 1/2 pounds)
    1. Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.

    2. Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-readthermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

  • Asian Turkey Burgers

Asian Turkey Burgers

 

 

 

 

 

 

  • Ingredients
    1/4 cup bulgur wheat
    1/2 cup boiling water
    1/4 cup rice wine vinegar
    1 teaspoon sugar
    Kosher salt and freshly ground black pepper
    1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
    1/4 small red onion, thinly sliced
    1/4 cup plain low-fat yogurt
    1 teaspoon chili garlic sauce
    12 ounces lean ground turkey
    2 tablespoons hoisin sauce
    2 scallions, chopped
    1 teaspoon grated ginger
    1 clove garlic, grated
    2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
    2 teaspoons vegetable oil
    4 whole wheat hamburger rolls

    Directions
    Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.

    Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.

    In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.

    Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.

    Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.

    Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

    Copyright 2010 Television Food Network, G.P. All rights reserved

  •  Roman Style Chicken

     

Roman Style Chicken Roman-Style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Recipe courtesy of Giada De Laurentiis

 

     

     

     



    Recipes for Rosh Hashanah and Yom Kippur

    Rosh Hashana and Yom Kippur, also known as the Holy High Days, celebrated  by our neighbors of Jewish faith. Here are some great traditional recipes for the likes of all:

     

     

    Round Challah Recipe

    Roasted Capon


    And of course, we can't forget the sweet stuff


    Apples dipped in honey is a traditional food as well. This tradition signifies the hope for "A Sweet New Year." Another common Rosh Hashanah food is the pomegranate. According to Jewish tradition, a pomegranate contains 613 seeds representing the 613 Commandments.


    Former NY Knick, Cal Ramsey, attempts to conquer the Hulk SteakBurger Challenge

    Many Are Ordered, but Few Are Finished

    Ottomanelli EatersPhotos by Corey Kilgannon/The New York TimesCal Ramsey, left, and Joel Kramer took the burger challenge on Thursday at Ottomanelli Brothers.

    Nick and Joe Ottomanelli, who already have two establishments on the Upper East Side, recently opened Ottomanelli Brothers, a restaurant on Fifth Avenue and 111th Street, just off the northeast corner of Central Park.

    The place has a meat market décor with sawdust on the floor, and the menu offers a bargain $5.95 half-pound burger. But the real bargain, if you have the guts, is the “Hulk” Steak Burger Challenge, an old-fashioned promotional device devised by the brothers, who issue a daunting challenge. If you can eat the 24-ounce steak burger (that’s three of their normal hamburgers stacked with cheese and bread on a bun topped with fried onions) and fries and a 20-ounce soda within 20 minutes, your next lunch special is free.

    The monster meal costs $12.95, and the general manager, Lou Rivera, keeps the stopwatch.

    I saw this old-school big burger belly buster challenge in an advertisement in The Amsterdam News this week and called the restaurant and asked Nick Ottomanelli how often they get takers. Maybe once or twice a day, he said, but it’s hard to predict. Now Mr. Ottomanelli is no fool; he had a newspaper man on the phone.

    Rather than leave it at that, he volunteered a friend of his to try it: Cal Ramsey, the former New York Knick who is 71 and a lifelong Harlem resident — and who knew nothing about the challenge, Mr. Ottomanelli admitted.

    “I know Cal,” Mr. Ottomanelli said. “He’ll do it.”

    He called back minutes later and said, “Come in Thursday at 1.”

    So on Thursday at 1, Mr. Ramsey, 71, and two friends took a table with me and Mr. Ottomanelli. A waitress set these meals down in front of Mr. Ramsey and two friends, Gerald Rambert and Joel Kramer. Then Mr. Ottomanelli rang a bell and they began chowing down.

    Challenge SignA customer who can meet the Ottomanelli challenge is promised his or her next lunch special free.

    Mr. Ramsey started out strong, and the first patty was gone in a couple of minutes. Mr. Ramsey said he now works for the Knicks’ community relations department and is an assistant coach for N.Y.U.’s basketball team.

    Mr. Ramsey attended Commerce High School (now Brandeis), and he can still rattle off his personal game statistics from high school through college (N.Y.U.) and the Knicks. He now lives in a rent-regulated apartment in Lenox Terrace, where Representative Charles B. Rangel has several rent-regulated apartments.

    Mr. Ramsey was wearing an N.Y.U. sweatsuit, and his huge hands made even the monster-burger seem like a White Castle slider. Alas, his stomach is not in proportion, perhaps. When Mr. Rivera announced “Ten minutes left,” Mr. Ramsey groaned and said, “I’m already out of gas.” Still, he and the others kept eating, as Mr. Ottomanelli told stories.

    “We opened this place even though there aren’t many restaurants here,” he said. “I told my wife, ‘So we’ll be pioneers.’ She said: ‘You know what pioneers look like? They’re the ones laying face down on the trail with an arrow in their back.’ ”

    Then Mr. Ottomanelli told his pony story, which involves his moving his family out to Jersey years ago and being baffled by “country living.” He bought the family a pony and a saddle for a 16-hand horse, “for when the pony grew into a horse.”

    “Every morning I’d look at him and wonder why this pony wasn’t growing into this saddle,” he said. “I’m a city boy. All these years, I never knew a pony isn’t a young horse; it’s a smaller version. My wife loves to tell that story.”

    Mr. Rivera said that so far, only two people had won the challenge: a British man here on vacation, and a police officer from the 25th Precinct.

    “The cop was a big guy, maybe six-six, and he ate it with his bulletproof vest on, and had a piece of cheesecake afterwards,” he recalled. “But the British guy was only five-five and 150 pounds. You never know.”

    It’s true. Back at the triple-challenge table, Mr. Kramer, the smallest of the bunch, was making light work of his burger, beating the others. He befriended Mr. Ramsey 10 years ago.

    “Herman Wolfe, Cal’s coach at Commerce High, later moved to Francis Lewis High School, where I played basketball,” Mr. Kramer said. “Cal was his best player ever, and I was the worst.”

    Mr. Rambert and Mr. Ramsey each finished about two-thirds, and the waitress took away their plates. Mr. Kramer finished all but a few shreds of the bun. None of them won, because they did not finish their huge goblets of soda, which really makes this challenge a gut buster.

    “There’s always next time,” Mr. Ottomanelli said, standing up, and the three well-fed men walked out, two of them with doggie bags.



    LiftLuxeDaily.com article on the Best NYC Meat Shops
    http://www.liftluxedaily.com/categories/culture/1541/the-best-nyc-meat-shops/#article

    NEW YORK’S BEST MEAT SHOPS



    Photo: Dickson's Farmstand Meats

    Sometime’s you just need to get your meat on. And when that mood strikes, there are few cities better to be in than this one, with its long history of butchers, slaughterhouses, and meat shops. Some of the most famed purveyors of flesh have been around since 1900 and are still going strong, while others are looking to make a name for themselves in our locavore era. Regardless, there are a lot of options for the perfect cut, and here are the select few that made the grade.


    OTTOMANELLI BROTHERS


    Another old-school meat shop, Ottomanelli may be the best known NYC-based butchery in the Northeast. Started in 1900 and still owned by the same family five generations later, Ottomanelli serves up exceptional cuts of prime rib, veal, lamb, and aged beef, as well as a recently popular addition, buffalo meat. If you're begging for bison you can grab rib-eyes, strip-steaks, and burgers. The meat house has come a long way from its humble beginnings with multiple locations, cafes, online stores, and bakeries, but the original meat market still retains its intimacy despite the growth.

    Details: Multiple Locations




    Hidden Gem
    Andrea C says:

    "This is a hidden gem of Harlem.  Everyone is so nice and the food is good.  Great place to go and have a nice time."

    Chateaubriand, the Queen of Roasts. Easy to prepare, delicious, tender and oven ready.
    Italian American Restuarants with a Family Tradition.
    ~Since 1900~

    Three NY Locations

    • New Carnegie Hill News
    • New York Magazine
    • New York Times
    • Town & Country
    • ZAGAT Survey
    OTTOMANELLI BROTHERS • 1549 York Avenue (Corner of 82nd Street) • T: 212.772.7900 • F: 212.772.8436