SMOKED NEW YORK STRIP LOIN - SIDECHEF
This recipe for Whole Smoked New York Strip Loin is always a winner on our Holiday table.
Provided by How to BBQ Right
Categories Low-Carb Paleo Protein Packed Whole30 Dairy-Free Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Grill
Total Time 14400S
Yield 12
Number Of Ingredients 6
Steps:
- Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with paper towel. Place the roast on a large platter or prepping surface and coat the outside with Olive Oil (to taste). Season with Salt (to taste), Ground Black Pepper (to taste), and Garlic Powder (to taste).
- To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
- Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don’t add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
- Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
- Serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.
Nutrition Facts : Calories 5 calories, ProteinContent 0.5 g, FatContent 0.4 g, SodiumContent 1.2 mg, SaturatedFatContent 0.1 g, CholesterolContent 1.9 mg, UnsaturatedFatContent 0.2 g
PASTA PRIMAVERA RECIPE - NYT COOKING
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York’s Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it “by far, the most talked-about dish in Manhattan.” I encourage you to make Le Cirque’s version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it’s wonderful.
Provided by Amanda Hesser
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 22
Steps:
- Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
- Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
- Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
- In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
- Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
- Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
- In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 1099, UnsaturatedFatContent 35 grams, CarbohydrateContent 113 grams, FatContent 61 grams, FiberContent 13 grams, ProteinContent 32 grams, SaturatedFatContent 21 grams, SodiumContent 1523 milligrams, SugarContent 15 grams, TransFatContent 0 grams
More about "dish new york recipes"
SMOKED NEW YORK STRIP LOIN - SIDECHEF
From sidechef.com
Reviews 5
Total Time 14400S
Category Low-Carb, Paleo, Protein Packed, Whole30, Dairy-Free, Shellfish-Free, Full Meal, Weekend Project, Gluten-Free, Egg-Free, Soy-Free, Entertaining, Fish-Free, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free, Grill
Cuisine American
Calories 5 calories per serving
- Serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.
NEW YORK CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST THANKSGIVING SIDE DISH RECIPES ARE FULL OF MEMORY ...
From nytimes.com
THE PIZZA BIBLE: THE WORLD'S FAVORITE PIZZA STYLES, FROM ...
From amazon.com
RECIPES FOR KIDS - THE NEW YORK TIMES
From nytimes.com
RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - N…
From cooking.nytimes.com
NEW YORK-STYLE CHEESECAKE | ALLRECIPES
From allrecipes.com
THE DISH: KELSEY CLARK ON ELEVATING TRADITIONAL SOUTHERN ...
From cbsnews.com
NEW YORK ROAST VS PRIME RIB ROAST RECIPES
From tfrecipes.com
NEW YORK STRIP ROAST - COPYKAT RECIPES
From copykat.com
THE NEW YORK TIMES COOKING NO-RECIPE RECIPES: [A COOKBO…
From amazon.com
THE NEW YORK TIMES COOKING NO-RECIPE RECIPES: [A COOKBOOK ...
From amazon.com
ORANGE ROUGHY RECIPES – NEW YORK STEAK & SEAFOOD CO.
From newyorksteak.com
3 NO-RECIPE RECIPES FROM NEW YORK TIMES'S SAM SIFTON ...
From houseandhome.com
FN DISH - BEHIND-THE-SCENES, FOOD TRENDS, AND BEST RECIPES ...
From foodnetwork.com
HOW TO COOK NEW YORK STRIP STEAK IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
100 NEW AND TRADITIONAL ITALIAN RECIPES | TASTE OF HOME
From tasteofhome.com
HEALTHY NEW YEAR'S RECIPES | EATINGWELL
From eatingwell.com
NEW YORK CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST THANKSGIVING SIDE DISH RECIPES ARE FULL OF MEMORY ...
From nytimes.com
THE PIZZA BIBLE: THE WORLD'S FAVORITE PIZZA STYLES, FROM ...
From amazon.com
RECIPES FOR KIDS - THE NEW YORK TIMES
From nytimes.com
RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - NYT ...
From cooking.nytimes.com
NEW YORK-STYLE CHEESECAKE | ALLRECIPES
From allrecipes.com
THE DISH: KELSEY CLARK ON ELEVATING TRADITIONAL SOUTHERN ...
From cbsnews.com
NEW YORK ROAST VS PRIME RIB ROAST RECIPES
From tfrecipes.com
NEW YORK STRIP ROAST - COPYKAT RECIPES
From copykat.com
THE NEW YORK TIMES COOKING NO-RECIPE RECIPES: [A COOKBOOK ...
From amazon.com
ORANGE ROUGHY RECIPES – NEW YORK STEAK & SEAFOOD CO.
From newyorksteak.com
3 NO-RECIPE RECIPES FROM NEW YORK TIMES'S SAM SIFTON ...
From houseandhome.com
FN DISH - BEHIND-THE-SCENES, FOOD TRENDS, AND BEST RECIPES ...
From foodnetwork.com