The Jew And The Carrot

Prime Grill Shares Favorite Recipes in a Cookbook This Fall

By Lucy Cohen Blatter

  • Print
  • Share Share
Thinkstock

It’s been a busy few months for the team at Prime Grill Hospitality. In addition to revamping meat restaurant Solo into Solo Dairy Italian Kitchen and moving the flagship Prime Grill from East 49th Street to new digs on West 56th Street, the group has also been putting the finishing touches on “The Prime Grill Cookbook,” due out in mid-September.

The timing seemed just right for a book, said David Kolotkin, the restaurant’s executive chef. “People have been asking us to do it for about five or six years, and with all the new changes it seemed like as good a time as any.”

The book is penned by Kolotkin and Prime Hospitality owner Joey Allaham. It includes behind-the-scenes photos from the restaurant as well as a history of Prime Grill, which has been around for over a decade. In addition to descriptions of how the kitchen works, the book shares recipes for some of the restaurant’s most popular dishes including over a dozen meat entrees like the Delmonico steak with peppercorn sauce (available only on Tuesdays at Prime Grill), barbecued braised short ribs, marinated steak for two with fennel puree and Helene’s Holiday Brisket with Carrot and Onion Gravy (which comes from Kolotkin’s mother) and seems perfect for the high holidays. There are also over 10 recipes for side dishes, such as rosemary potato chips and dairy-free creamed spinach. (While the spinach’s secret ingredient is a bit of parve cream cheese, Kolotkin says the trick is using fresh spinach, saving some of the blanching liquid and mixing it in later.)

Courtesy of the Prime Grill Cookbook

Each section begins with an anecdote from the restaurant — like how Kolotkin came up with his seafood quenelle with five-herb aioli after Seder customers requested a spin on gefilte fish and how the chef came to Prime Grill with his grandmother’s chicken soup recipe in hand and figured out how to make it more sophisticated (spoiler alert: he added sherry wine and implemented a slow cooking process).

The end of the book includes recipes for “cooking foundations” — things like stocks, aiolis, meat rubs and the chef’s signature barbeque sauce, which includes jalapenos, liquid smoke, molasses and 11 other ingredients.

Noticeably absent from the book is a recipe for duck spring rolls, Prime Grill’s most popular appetizer. “I can’t put that in. Too big a secret,” Kolotkin said with a laugh. “But honestly they’re just not approachable for the home cook,” a quality he was looking for with all of the recipes in the book.

But what the book lacks in duck coverage, it makes up for in its guide to making a good steak. We asked Kolotkin to share some tips for amateur cooks making steak at home, and he pointed to three tenets: “Make sure you dry the meat off before it goes on a grill or into a sauté pan, because it allows for much better caramelization. Second, let meat rest after cooking so that all the juices incorporate and stay in the meat. A good steak should never be served hot.” And, finally, he said, “know which way to slice it — which is against the grain.”


Permalink | | Share | Email | Print | Filed under: steak, prime grill cookbook, kosher recipes, kosher cookbook, david kolotkin, Prime grill

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • Move over Dr. Ruth — there’s a (not-so) new sassy Jewish sex-therapist in town. Her name is Shirley Zussman — and just turned 100 years old.
  • From kosher wine to Ecstasy, presenting some of our best bootlegs:
  • Sara Kramer is not the first New Yorker to feel the alluring pull of the West Coast — but she might be the first heading there with Turkish Urfa pepper and za’atar in her suitcase.
  • About 1 in 40 American Jews will get pancreatic cancer (Ruth Bader Ginsberg is one of the few survivors).
  • At which grade level should classroom discussions include topics like the death of civilians kidnapping of young Israelis and sirens warning of incoming rockets?
  • Wanted: Met Council CEO.
  • “Look, on the one hand, I understand him,” says Rivka Ben-Pazi, a niece of Elchanan Hameiri, the boy that Henk Zanoli saved. “He had a family tragedy.” But on the other hand, she said, “I think he was wrong.” What do you think?
  • How about a side of Hitler with your spaghetti?
  • Why "Be fruitful and multiply" isn't as simple as it seems:
  • William Schabas may be the least of Israel's problems.
  • You've heard of the #IceBucketChallenge, but Forward publisher Sam Norich has something better: a #SoupBucketChallenge (complete with matzo balls!) Jon Stewart, Sarah Silverman & David Remnick, you have 24 hours!
  • Did Hamas just take credit for kidnapping the three Israeli teens?
  • "We know what it means to be in the headlines. We know what it feels like when the world sits idly by and watches the news from the luxury of their living room couches. We know the pain of silence. We know the agony of inaction."
  • When YA romance becomes "Hasidsploitation":
  • "I am wrapping up the summer with a beach vacation with my non-Jewish in-laws. They’re good people and real leftists who try to live the values they preach. This was a quality I admired, until the latest war in Gaza. Now they are adamant that American Jews need to take more responsibility for the deaths in Gaza. They are educated people who understand the political complexity, but I don’t think they get the emotional complexity of being an American Jew who is capable of criticizing Israel but still feels a deep connection to it. How can I get this across to them?"
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.