Views
2 months ago

Taste of Schenectady and Beyond Vol 4 • No1

In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!

SCHENECTADY GREENMARKET

SCHENECTADY GREENMARKET gourmet grub for bbq and the grill In addition to fresh produce, the Schenectady GREENMARKET is the place to buy organic, non-gmo chicken, ground beef, fresh fish, pork, lamb, clams, oysters, other seafood, and steaks! One of the most common mistakes that people make when grilling is using the spatula or tong to mash down on burgers, chicken and steaks. MEAT AT THE MARKET Maybe one day at the Greenmarket we will demo how to BBQ and grill. One of the most common mistakes that people make when grilling is using the spatula or tong to mash down on burgers, chicken and steaks...This does not cook them any quicker...You are just pushing all the juice out of the meat onto the coals to burn up and evaporate. This makes the food dry and less flavorful, instead of juicy and luscious. Also, trying to season meat, fish or poultry with salt after the food item has been seared (when the pores of the meat form a crust on the surface of the food and lock in the flavor) will not penetrate the food—and it will be bland, no matter how much salt you sprinkle on the food after it has been seared. Therefore always pre-season grilled foods with salt and pepper before you cook them! Crosshatch aka make Grill Marks on Steaks? Here’s a tip: With steaks this thick, if you go for cross hatch grill marks on both sides and want a nice rare to medium rare, you are going to be disappointed. Putting cross hatch grill marks on both sides is going to make those wonderfully caramelized proteins but take the steak straight to medium. Instead, go for a single hatch on one side. 12 Taste of Schenectady® and Beyond www.tasteofschenectady.com Vol. 4 No. 1

PESTO BURGERS Fresh basil pesto is perfect for making pesto burgers and steaks Here are the secrets to making a great steak with perfect crosshatch grill marks Set up your grill with 2 temperature zones of if you can not do that heat it up to high. Season your steaks to your liking in the mean time and wait till the grill is hot. Make sure that the grill grate is clean and use some olive oil on it before you start. Place your meat at a position of 10 o”clock on the grate and leave it there till the marks are done Now place it in a 90 degree angle at 2 o’clock and until the marks are done. GOURMET MUSHROOMS The Schenectady Greenmarket has one or two mushrooms vendors that offer gourmet fungi for making vegetarian dishes and/or nice side dishes for chicken & meat. STEAK & WHISKEY Yankee Distillers (from grain-tobottle) whiskeys and vodka are made with no persevatives. Taste of Schenectady® and Beyond www.tasteofschenectady.com Vol. 4 No. 1 13