8 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!


Mami’s Spanish-American Across from the old Mt. Pleasant Diner, where Rich D’Ellisis, Marc Miele, Jeff LaRosa, Frank Gallo, I and others, used to raise holy hell...” By David Long Visit Mami’s and start with 2 for $1.50 chicken wings, and $1 beef or chicken pasteles...Yummy Spanish chicken soup, etc.” Sometimes, you have to venture to the old neighborhoods like; Mount Pleasant...This section of town is undergoing a revival by the merchants themselves, who offer hard to find ethnic cooking smallwares, produce, fresh goat meat, etc. When I grew up on Lansing Street, the block was mostly Italian and Polish. Combo’s Fish Fry is still there going strong, and so is the bakery. Nowadays, the best Latin-American food close to downtown can be found at San Francisco Restaurant on Albany Street (across from David Louis Floor Covering); and Mami’s Restaurant, located at 911 Crane Street in Mt. Pleasant (across from the old Mt. Pleasant Diner (which is now a Caribbean restaurant). Visit the restaurant, and start with the 2 for $1.50 breaded chicken wings, $1 beef or chicken pasteles and/or homemade Spanish-style chicken soup. Next try the Pernil (succulent roast shoulder of pork), and more--there are tons of tasty Spanish dishes on the menu daily! The sign on the building reads Junnaylee Restaurant, but rest assured it’s Mami’s Restaurant inside. The best food places with the fairest prices, simple service, and authentic tastes, are often the little known places--it’s worth the trip! Mami’s Restaurant 911 Crane Street Schenectady, NY (518) 377-8700 16 Taste of Schenectady® and Beyond Vol. 4 No. 1

Amazing Grilled Flank Steak By Landee Go to Avon Market, Chester’s, Gabriel’s, Predel’s, or Niskayuna Food Coop—see Gourmet Guide I would buy two flank steaks and double the marinade recipe, because believe me, you’ll want leftovers. Try this recipe with your favorite butcher’s fresh flank steak! Prep: 15 min. Cook: 5-7 minutes MARINADE: ½ C. soy sauce 3 T. brown sugar 2 T. lemon juice 1 chopped onion 4 cloves garlic—pressed ¼ t. pepper 2 T. EVOO Warm weather means grilling season and THAT means that I am one happy girl. Is there anything better than firing up the grill, cooking a meal and your kitchen staying almost entirely clean? Not to mention that pretty much everything tastes better when cooked on the grill. So, I thought I’d share my family’s most favorite of all time flank steak marinade. It only has a few simple ingredients (that most stocked kitchens likely already have) and it makes that flank steak taste like CANDY when it’s done. Candy, I say! And everyone knows meat candy is every man’s dream! Pre-heat only one side of the grill on medium heat for indirect outdoor barbecue cooking. Using a sharp knife, score the flank steak lightly in a criss-cross pattern on both sides and then put the flank steak and the marinade into a gallon size ziploc bag. Now, take the deliciously infused steak out and grill! I do high heat on both sides for about 1-2 minutes each to sear the meat. Then I turn down the heat a bit and do a few more minutes on each side. TO SLICE: First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. Taste of Schenectady® and Beyond Vol. 4 No. 1 17