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posts tagged ‘grill’

Steak Fundamentals with Ripert & Bourdain

Tuesday, January 22, 2013 at 11:01 PM - Posted by Megan - (1) comment

While headlining the Cayman Cookout last weekend, culinary power duo Eric Ripert and Anthony Bourdain commanded a beachfront stage at the Ritz-Carlton to teach an audience of epicureans some fundamental cooking techniques—from roasting a whole chicken and making pasta, to mastering a classic French omelet and grilling a perfect steak.

According to Bourdain, most people murder their steaks on a daily basis. His impassioned plea was that the crowd, at the very least, would walk away knowing how to properly treat their meat.
 
eric ripert and anthony bourdain at the cayman cookout 2013 
And while most of us Northerners won’t be firing up the grill anytime soon, those in warmer climates (or brave souls willing to bear single digits!) should get the barbecue basics down before their next steak craving hits.

Steak grilling tips à la Eric & Tony:
 
Bring to temperature. “Take your steak out of the fridge for at least 15-20 minutes before cooking it. This way, you will be able to sear the steak nicely, get a nice crust, and have the insides cook to your liking. If you don’t do that, you can burn the outside and the inside can still be raw. Bringing the meat to temperature is very important.”

Get your grill hot. “You want to be sure your grill is nice and hot before throwing your meat on there, but you don’t want the flames to be roaring and destroy your steak. Don’t go crazy. It’s more about how it tastes on the inside, and not about how it looks on the outside.”

Don’t mess with it. “After you throw it on a reasonable fire, leave it alone. Don’t poke it, don’t stab it, don’t start peeking into it by jabbing holes in it! If you must move it, move it once—45 degrees, thereby giving those perfect checkerboard grill marks that make steaks look so sexy. Beyond that, you don’t want to flip it over, and flip it back over…no good will come of it.”

Let it rest. “The single most important thing that everybody gets wrong, generation after generation…they take a perfectly good rare or medium-rare steak off the grill, and cut right into it prematurely. They figure that steak served hot is better. It isn’t! A steak should rest for about 5-7 minutes after you take it off the grill. It won’t become cold, but the muscle will start to relax and become tender. And all the blood and juices start moving around and settling in really interesting ways. That’s the way to go.”
 

What do you think of Eric & Tony’s techniques? Any other steak tricks you’ve learned?

Check out my gallery here for more images of Eric, Tony and the Cayman Cookout crew.

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First Look: Danny Meyer’s North End Grill

Wednesday, January 18, 2012 at 07:01 PM - Posted by Megan - (0) comments

One of New York’s most anticipated restaurants has officially opened its doors. Located in the heart of Battery Park City, North End Grill is the latest venture from Danny Meyer’s Union Square Hospitality GroupTop Chef Masters winner Chef Floyd Cardoz (former Executive Chef/Partner of Tabla) is manning the kitchen and introduces a fresh approach to new American cuisine. The extensive menu highlights seasonal ingredients, with a heavy emphasis on seafood and grilled preparations.

  1. Seared diver scallops glazed with chili-spiced apple cider vinegar over puréed cauliflower
  2. The sleek front room showcases the exposed kitchen, counter seats, bar area & wall of single malts
  3. Lightly charred grilled pizza topped with littleneck clams, parsley, garlic and olive oil drizzle
  4. Guests can cozy up to a counter seat and watch the grill masters hard at work in the kitchen
  5. Smoky Heritage Berkshire pork chop with charcoal grilled shishito peppers & cippolini onions
  6. Decadent butterscotch pot de crème with chocolate streusel crumbles and single “maltmallows”
  7. North End Grill\'s spacious and boldly-styled main dining room (image from Gothamist)

Eager to check out the brand new spot, I headed to North End Grill during their opening week lunch service and was lured in by appetizing aromas of smoke and charcoal. The restaurant’s front room reveals an exposed kitchen with counter seating, high-top tables, a lengthy bar, and a display wall that will soon showcase more than 100 single malt scotches (the restaurant is currently awaiting their liquor license). Past the kitchen is the elegant main dining room—a sleek space of dark wood, white linens and black & white framed photos, with floor-to-ceiling windows and Hudson river views.

Lunch began with a lightly charred clam pizza covered with buttery, briny littlenecks, chopped parsley, garlic and olive oil drizzle. Plump diver scallops arrived delicately seared and coated with a chili-spiced apple cider vinegar glaze, atop a creamy cauliflower purée. The sliced chop of Berkshire pork entrée was juicy and tender, boasting a rich smoky flavor, savory au jus and side of charcoal grilled shishitos and cippolini onions.

For a scrumptious finish that’s fun to eat, order the Butterscotch Pot de Crème. With more of a pudding consistency than a typical Pot de Crème, the sweet golden custard came topped with crunchy chocolate streusel crumbs and fluffy scotch-infused single “maltmallows.” When lapping up this decadent dessert, be sure to dig deep for the layer of thick salted caramel at the bottom of the bowl.

During my visit, Danny Meyer’s standard of service excellence proved to be impeccable, as usual. With North End Grill expected to receive their liquor license next week, and dinner service beginning on January 23rd, I’m already anticipating a venture back to Battery Park City for dinner and a dram or two of scotch very soon.

North End Grill, 104 North End Avenue, New York, NY 10282, 646.747.1600

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