Chefs from all 32 NFL cities are joining us this tailgate season to share tips and tastes, so when the Raiders play the Jets on Nov. 1, you’ll be all set with suitably New York-centric tailgate fare.
At New York City’s West Village hot spot The Beatrice Inn (www.thebeatriceinn.com), diners can enjoy one of executive chef Angie Mar’s meaty main courses with a side of celebrity spotting. The restaurant, owned by Vanity Fair editor Graydon Carter, is frequented by the famous faces who grace his magazine’s pages.
Mar is a celebrity in her own right. She won Food Network’s Chopped Grill Masters by wowing judges with her rattlesnake-cooking ability, but it’s her burgers that win raves from diners. “We do a 45-day dry-aged burger,” Mar says. “It’s all rib-eye. Like eating a steak — except a burger.”
That may be a bit over the top for a tailgate party, but her alternative — topped with rich, double-cream cheese — will score points with the crowd.
Q Are you a football fan?
A (Laughing) No. I’m originally from Seattle, so I should be a die-hard football fan. But I do love a good party that goes with watching football. If that counts, then yes, I’m a fan.
Q What are three must-visit New York City restaurants for visiting fans?
A The place I frequent the most is Pearl Oyster Bar (www.pearloysterbar.com). (Chef) Rebecca Charles is a great friend of mine, and it’s hands down the best lobster roll in the city. I also love Carbone (www.carbonenewyork.com). It’s great old-school Italian. The quintessential experience for me would have to be Katz’s Delicatessen (www.katzsdelicatessen.com). There’s nothing else besides the perfect pastrami on rye that screams New York.
Q What’s your best tip for a successful tailgate party?
A The best part of tailgating is sharing it with people you don’t even know and partying with them, so bring enough food to share with everybody.
Q What’s the biggest Hail Mary you’ve ever pulled off in the kitchen?
A Chopped Grill Masters was a lot of fun and very intense. In the final episode, when I opened the basket, there was a rattlesnake and I was like, “OK. Great.” I’d never cooked it before, but it was delicious. It was like grills, fires and maybe a prayer.
Burgers with d’Affinois and Caramelized Onions
Makes 8 burgers or 32 sliders
2 pounds brisket, trimmed
1 pound sirloin
3/4 pound short ribs
1/4 pound chuck
Kosher salt
8 brioche buns
3 cups d’Affinois cheese or Brie
3 cups red wine caramelized onions (see recipe)
1. Ask your butcher to grind the four beef cuts together. Form ground meat into patties, 8 ounces each for burgers or 2 ounces for sliders.
2. Heat the grill to medium high. Season patties generously with salt. Place burgers on the hottest part of the grill. Sear them for 2 minutes, flip, then sear 2 minutes more. Rotate them a quarter turn and flip them. Repeat until you reach the desired internal temperature. Let burgers rest for 5 minutes.
3. Meanwhile, lightly grill brioche buns, then top with the burgers, cheese and caramelized onions.
Red Wine Caramelized Onions
Note: This recipe can be made up to five days in advance and stored in the refrigerator.
3 tablespoons olive oil
12 cups white or Spanish onions, sliced thick
Two 750ml bottles red wine, preferably cabernet, divided
1 cups sugar, divided
Kosher salt to taste
Cracked black pepper to taste
1. In a large pot, heat t oil over medium high heat. Add onion and saute until they soften and turn translucent and soft. Add one bottle of wine, bring to a simmer and add half the sugar. Let simmer until wine is gone, the pan is dry and the onions at the bottom begin to caramelize.
2. Add remaining sugar, stir then pour in half the second bottle of wine. Let the wine reduce until the pan is dry once more. Add desired salt to taste.
3. Add remaining half bottle wine and reduce heat to medium low. After the wine cooks out, the onions should be soft, sweet and jamlike. Check for seasoning once more, adding salt or pepper, if desired.
— Angie Mar, The Beatrice Inn
