7/4/19 O&A NYC WHATS HAPPENING THIS WEEKEND: JULY 4- JULY 7, 2019

July 4th is the start of a four day summer holiday weekend and New York is just getting warmed up. We will have a hot dog eating contest at Coney Island and a seafood boil festival in Brooklyn. Tap dance in Chelsea and Afropop in Central Park. Not to mention a jazz brunch in Harlem. Here are a few of the many events happening in the city that never sleeps, guaranteed to keep you Out and About.

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6/7/19 O&A NYC GRILLING FOR THE WEEKEND: Grilled Steaks with Sweet-Spicy Hoisin Sauce

Grilled Steaks with Sweet-Spicy Hoisin Sauce is an Asian-flavored grilled dish featuring a sweet-and-savory Asian-inspired sauce. The sauce flavored with hoisin, ginger and soy sauce, is delicious with the tender grilled beef. Continue reading

6/4/19 O&A NYC DINNER FOR TWO: Grilled Shrimp with Walnut Pesto

Grilled Shrimp with Walnut Pesto is a quick summer pesto tops grilled shrimp and mixed greens for a meal that tastes like summer. This 25-minute dinner by Alex Guarnaschelli couldn’t be simpler: Continue reading

5/24/19 O&A NYC GRILLING FOR THE WEEKEND: London Broil – A Great Addition To Memorial Day Grilling

It’s finally here! Memorial Day Weekend, the unofficial start of the summer season. And it is also the start of the outdoor grilling season. Grilling just doesn’t need to be confined to chicken, hamburgers and hot dogs, London Broil is an ideal addition to your barbeque menu.

What exactly is a London Broil? A London Broil can be defined two ways- one: is a cooking method; two: a specific cut of meat. London Broil is a flank steak or top round steak dish that, when cooked correctly, is filling, flavorful, and nutritious. Though the London Broil can be cooked in several different ways, marinating and slow-grilling the steak is an easy way to give it a great texture and flavor. Here are a few suggestions to grilling a London Broil.

111121 Beef Top Round London Broil Cut in Half

 

1. Buy good-quality steak.
There’s no way around it: if you use high-quality meat, it’s much easier to get a good-tasting result than if you use mediocre meat. While good chefs can make a tasty London Broil from a cheap piece of meat, this can be challenging, so opt for a high-grade piece of beef whenever you can. If you’re unsure of which cuts of flank steak are the best, talk to your local butcher.

In the U.S., the United States Department of Agriculture grades most beef as “Select”, “Choice”, or “Prime” (in order of increasing quality). “Prime” cuts are generally the most flavorful and well-marbled, so you’ll want to spring for these if they’re available.

Note that some butchers may label a cut of meat called top round steak as London Broil, rather than flank steak.

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2. Tenderize your Steak.
Flank steak sometimes has an unfair reputation as a tough, chewy, and flavorless cut of meat. However, this is only true if the meat is poorly-prepared. There are a number of ways to make flank steak tender before you even begin to cook it. The easiest way is to hit it with a tenderizing mallet on a clean cutting board. This breaks up the meat’s tough muscle fibers, giving it a softer texture.

Don’t use powdered meat tenderizers or tenderizing compounds containing extracts from papaya or pineapple fruits. These are tricky to use correctly and can sometimes tenderize the meat unevenly, giving it a mushy exterior and a tough interior.

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3. Marinate your Steak.
Banging your flank steak with a hammer isn’t the only way to make it tender. Flank steaks can benefit greatly by soaking them in a marinade before cooking — doing this not only gives the meat a chance to absorb the marinade’s flavor, but also tenderizes it slightly (though this isn’t true 100% of the time).

To help the flank steak absorb its marinade, score your meat before marinating it. Use a sharp knife to make a few X-shaped cuts on the surface of the meat about a half-inch or so deep before applying the marinade. Put the steak in an airtight plastic bag, pour the liquid marinade ingredients over it to cover it and seal the bag. Leave it in the fridge for at least a few hours turning the bag over 2 times.. Usually, about half a day of marinating will allow the meat to absorb as much flavor as possible. 

Tequila Jalapeño Marinade

1 cup tequila

1 jalapeño pepper, seeded and chopped

1 cup teriyaki sauce

1 clove garlic

1/4 sesame oil

1/4 sauce Worcestershire sauce


Salt and pepper to taste

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4. Heat your grill.
When your meat has marinaded a sufficient length of time, remove it from the refrigerator and let it start to warm to room temperature. While you wait, start your grill.  First brush the grill with a light coating of Olive Oil, let it reach a medium heat before you start to cook your meat — you want the grill hot enough to give the meat an initial “searing”, but not so hot that it dries out your meat during cooking.

For optimal tenderness, you want to use long, slow cooking after the initial sear. On a gas grill, this is easy — simply set one burner to “medium” and one to “low”. On a charcoal grill, this is a little trickier — you want to make a large pile of charcoals on one side of the grill and a small one on the other side.

For charcoal grills, don’t forget that the charcoals aren’t ready to cook when they’re flaming, but rather, when they’re ashed-over and exuding an orange glow.

 

4/21/19 O&A NYC FOOD: 7 Great Places For Easter Brunch In NYC

Easter Sunday is renowned for colorful bonnets and Sunday brunch. The late April Easter makes brunch great for Sunday spring afternoon. Here are a few restaurants that offer a special menu for a special day guaranteed to keep you Out and About

Armani Ristorante 717 Fifth Avenue offers aspecial four-course Easter menu ($105) nods at Italian tradition. Deviled eggs evoke rebirth, lamb symbolizes sacrifice, and bread marks the end of Lent. If you’re feeling really festive, you can hit the Easter parade on Fifth Avenue before brunch — or take advantage of the vantage point and watch it from the restaurant.

Pinch Chinese 177 Prince St., New York. Easter brunch gets the Chinese comfort food treatment at Pinch Chinese. Go for the bacon egg and cheese dumplings, Peking duck Benedict, or skirt steak and Sichuan spicy eggs. A $20 add-on gets you 60 minutes of unlimited punch, spritzes, and mimosas.

Brooklyn Cider House (1100 Flushing Ave, Brooklyn), serves brunch from 11am until 3pm, they’ll serve novel brunch cocktails like Ciderosa (fresh OJ and their Bone Dry cider), and ribeye steak and eggs, and a holiday special: braised lamb shoulder with wild rice and spring vegetables. And good news for those with furry friends at home — dogs are welcome to join the festivities on the deck.

Bocaito, 8115 Northern Blvd, Jackson Heights, New York. The Latin fusion cafe’s regular menu (Dominican and Colombian breakfast, brunch paella, piña colada chicken and waffles) will be available, and every entree comes with two cocktails.

The Stone House At Clove Lakes, 1150 Clove Rd, Staten Island, NY. Set back on a little island between the lake and the woods, this literal stone house in Clove Lakes Park makes you feel like you’re in a cozy castle, protected from the outside world by a moat. The large dining room is suitable for bigger groups. Choose between the $35 seated brunch (freshly baked croissants, your choice of entree, sides of bacon, sausage, and home fries, plus cookies and brownies for dessert), or the $42 grand brunch buffet (ham, turkey, eggs, pasta, salads, sides, and a chocolate fountain) this Easter.

The Black Whale 279 City Island Ave, Bronx, NY: The offbeat nautical decor conjures up Cape Cod in the Bronx at this “cute” City Island vet where the inexpensive New American menu includes some notably decadent desserts; fans find the terrific Sunday brunch and lovely back patio equally memorable.

The Cecil, 210 W 118th St. New York: Executive Chef JJ Johnson is offering Afro-Asian American-influenced specials to the menu at The Cecil on Easter Sunday. The Harlem restaurant will feature menu additions such as roasted lamb with spicy mint jelly; black kale salad with curry goat yogurt and pickled grape; and charred octopus with chili cilantro oil. Brunch on Easter Sunday will also include a live performance from local jazz musician Dandy Wellington.

4/7/19 O&A NYC WHAT’S HAPPENING THIS WEEK: April 7 through April 14, 2019

Its beginning to feel a lot like springtime, and New Yorkers are out and about!  And this week we have a new film about the Queen of Soul and a Fosse muse on Broadway. America’s mother of modern dance turns 93 in Chelsea and Arthur Mitchell’s dream turns 50. Here are a few of the many events happening in the city that never sleeps, guaranteed to keep you Out and About. Continue reading

3/10/19 O&A NYC WHAT’S HAPPENING THIS WEEK: March 10- March 16, 2019

New York, New York a helluva town! This week we have theatre in Brooklyn, on Broadway and “Da Bronx”. Chi-town is dancing in our town; and art from Fifth Avenue to Flatbush Avenue. Here are a few of the many events happening in the city that never sleeps, guaranteed to keep you Out and About. Continue reading