Cuisine Focus – New York Grill – An Exquisite Dining Experience

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Speaking of ‘New York Grill’ brings out the following ideas- sophistication, classic, unrestrictive, dynamic in both style and taste. This is due to the popularity owned by the finest restaurants established in certain cities. And for anyone who enjoys food and great ambience while dining, there will surely be a haven just waiting. But how do we really interpret the concept behind the so called ‘New York Grill.’

Relatively, this has something to do with hefty steak meals and rich, savory dishes. Food establishments which adopt this type of cuisine brings onto the table exceptionally-made dishes with the use of the finest and freshest ingredients. They pair this up with an appetite-inducing atmosphere, teasing a diner’s palate. Prime choices for beef and meats are typically considered for chops and steaks while generous portions for seafood and other delicacies are also served. In countries like Japan where a famous restaurant is known for this type of cooking, menus also include delectable roast duck and lamb and even offer an array of high-quality wines. Truly, the concept of New York Grill has been adapted in many places that origins and its taste tend to vary with the passing of time.

The beginnings of this cuisine can be traced from the roots of American cuisine itself at a period when grilling has been the foremost concept. During those times when Native Americans adopt a number of methods in cookery, grilling meats had been a common practice. Another common method is spit roasting. Most of the time, vegetables especially the root crops were cooked this way since cooking over fires is deemed most appropriate. Another reason would be the lack of proper tools like pottery thus creating the need to develop such cooking technique. It has been said that Native Americans would heat rocks over fires, add these bricks to a water-filled pot until it boils just to cook vegetables and meats. Other methods were adopted as well like the use of empty bison stomachs stuffed with desired ingredients to be suspended over low fires and since this proves to be insufficient, heated rocks are then added to further cook the filling inside.

The tremendous display of food and culture is often felt in places specializing in New York Grill cuisine. The list of food from appetizers, salads to entrees gives us a wide variety of great dishes. It may be difficult to pinpoint which serves the best but the search remains as exciting and sumptuous so to speak. In an attempt to give form and define what constitutes this type of cooking; below is a list of food items:

Ingredients Utilized in New York Grill cuisine

Meat: Beef (for steaks), Duck meat, Veal, Lamb, Chicken, Pork

Seafood: Shrimps, Oysters, Squid, Crab, Salmon, Shellfish (clams and mussels), Lobster, Halibut

Vegetables: Mushrooms, Artichokes, Spinach, Tomatoes, Lettuce, Onions, Cucumbers, Bell Peppers, Potatoes, Peas, Broccoli

Berries and Nuts: Pecans, Cranberries, Pine nuts,

Seasonings and Oils: Balsamic vinegar, extra virgin olive oil, basil,

Fruits: Apricot, Avocado, Mango, Citrus fruits (lemon), Apples

Cheeses: Parmesan, Mozzarella, Feta, Bleu cheese, Gorgonzola cheese

Be reminded though that these ingredients are non-exhaustive.

The concept of ‘New York Grill’ has thoroughly changed due to factors like availability of resources, as well as standards dictated by the market. We have seen a number of restaurants aiming to exude the very substance of this cuisine, as their way of giving diners a twist and their reputation, an edge. And though the origins of this cooking seemed broad and varied, what remains is the special beauty and excellent discrimination in every known taste.

Authentic New York Grill Recipes

Grilled New York Strip Steak with Salsa Verde

Recipe Source: epicurious.com

yield: Makes 1 serving

active time: 15 minutes

total time: 35 minutes

Ingredients:

 1 1/2 tablespoons coarsely crumbled firm white sandwich bread

 1 1/2 teaspoons red-wine vinegar

 1 1/2 teaspoons drained bottled capers, finely chopped

 1/4 teaspoon minced garlic

 1/8 teaspoon anchovy paste

 1/8 teaspoon Dijon mustard

 2 tablespoons finely chopped fresh flat-leaf parsley

 1 1/2 tablespoons extra-virgin olive oil

 2 teaspoons water

 1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*

Preparation:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks’ note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.

Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.

Stir sauce and serve with steak.

* Also called “Kansas City” or “ambassador” steak.

Grilled Buffalo Wings

Recipe Source: allrecipes.com

Ingredients:

3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper, or to taste

1 tablespoon soy sauce

Directions:

Preheat a grill to medium heat.
In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce – frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Image Credit: nytimes.com

epicurious.com

allrecipes.com

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