New York Live

Fairway Market's Spring Dishes For the Grill

Updated 11:53 PM EST, Tue, Jul 6, 2010

Chicken Paillard
Ingredients (per person)
2 chicken cutlets, thin sliced
Juice from 1/2 lemon
1 tablespoon Fairway Extra Virgin Olive Oil
A few cracks from your pepper mill
1 pinch kosher salt
1 handful baby arugula
3 rounds of red onion, sliced paper thin
1 tomato, diced

Add juice from lemon, the tablespoon of olive oil and the pinch of salt to the chicken breast.  Let sit for 1 hour.

Heat the grill on a medium heat

Throw the chicken on the grill for 2 minutes on each side.

Plate and top with a handful of baby arugula, the 3 onion rounds and the diced tomato. 

Rosemary and Chile-Grilled Shrimp with Lemon Zest

Mitchel Says: This is an extrememly delicious and easy way to enjoy shrimp.  Leaving the tails on means there's less chance that the shrimp will slip through the grill grate.  And they're a perfect finger food.  After you've cooked them, you can serve them hot or at room temperature with salad greens (frisee, Boston, whatever) and a vinaigrette, or as a main course with just baout anything.
 
1 Pound Medium Sized Shrimp (24-32 count) Peeled and Deveined, Tails Left On
1/2 cup Fairway Extra-Virgin Olive Oil
Fresh Juice and Zest of 1 Lemon
3-4 Small Red Chile Peppers, seeded and finely chopped
2 Sprigs Rosemary, Leaves Finely Chopped
2 Garlic Cloves, Peeled and Finely Chopped
Kosher or Sea Salt to Taste
 
Cooking Instructions:
 
In a large bowl, toss the shrimp with oil, lemon juice, chile peppers, rosemary, garlic, and a pinch of salt.  Cover and refrigerate for 30 to 45 minutes.
 
Light the grill or heat a cast iron pan over high heat until very hot.  remove the shrimp from the marinade and grill or sear them until just puink and opaque, about 1 minute per side.
 
Transfer the cooked shrimp to platter.  Sprinkle with lemon zest and season with sea salt to taste.  Serve immediately.
 

Hangar Steak
1 hangar steak feeds two people
 
1 lb prime hanger steak
1 tablespoon Fairway Extra Virgin Olive Oil
1 sprig rosemary, chopped
1 clove garlic, peeled and thinly sliced
1 pinch salt
1 crack fresh pepper
 
Sprinkle the Fairway olive oil, rosemary and garlic over the steak.  Rub with salt and pepper.  Let the steak sit for 1-3 hours.
 
Heat a cast iron pan to just before smoking.  Place the steak in the pan and let it sit without moving it for 2 minutes.  Turn the steak over and let cook for 2-3 minutes more for medium rare.  (Hanger steak is at its best when served mediumn rare.)  Plate with some sea salt sprinkled over the top.  We like ours with a little dijon mustard on the side.

 

Promotional consideration furnished by Fairway Market.

First Published: Apr 22, 2010 3:46 PM EST

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