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!
  • PHOTOS: Hundreds of protesters marched through lower Manhattan yesterday demanding an end to American support for Israel’s operation in #Gaza.
  • Does #Hamas have to lose for there to be peace? Read the latest analysis by J.J. Goldberg.
  • This is what the rockets over Israel and Gaza look like from space:
  • "Israel should not let captives languish or corpses rot. It should do everything in its power to recover people and bodies. Jewish law places a premium on pidyon shvuyim, “the redemption of captives,” and proper burial. But not when the price will lead to more death and more kidnappings." Do you agree?
  • Slate.com's Allison Benedikt wrote that Taglit-Birthright Israel is partly to blame for the death of American IDF volunteer Max Steinberg. This is why she's wrong:
  • Israeli soldiers want you to buy them socks. And snacks. And backpacks. And underwear. And pizza. So claim dozens of fundraising campaigns launched by American Jewish and Israeli charities since the start of the current wave of crisis and conflict in Israel and Gaza.
  • The sign reads: “Dogs are allowed in this establishment but Zionists are not under any circumstances.”
  • Is Twitter Israel's new worst enemy?
  • More than 50 former Israeli soldiers have refused to serve in the current ground operation in #Gaza.
  • "My wife and I are both half-Jewish. Both of us very much felt and feel American first and Jewish second. We are currently debating whether we should send our daughter to a Jewish pre-K and kindergarten program or to a public one. Pros? Give her a Jewish community and identity that she could build on throughout her life. Cons? Costs a lot of money; She will enter school with the idea that being Jewish makes her different somehow instead of something that you do after or in addition to regular school. Maybe a Shabbat sing-along would be enough?"
  • Undeterred by the conflict, 24 Jews participated in the first ever Jewish National Fund— JDate singles trip to Israel. Translation: Jews age 30 to 45 travelled to Israel to get it on in the sun, with a side of hummus.
  • "It pains and shocks me to say this, but here goes: My father was right all along. He always told me, as I spouted liberal talking points at the Shabbos table and challenged his hawkish views on Israel and the Palestinians to his unending chagrin, that I would one day change my tune." Have you had a similar experience?
  • "'What’s this, mommy?' she asked, while pulling at the purple sleeve to unwrap this mysterious little gift mom keeps hidden in the inside pocket of her bag. Oh boy, how do I answer?"
  • "I fear that we are witnessing the end of politics in the Israeli-Palestinian conflict. I see no possibility for resolution right now. I look into the future and see only a void." What do you think?
  • Not a gazillionaire? Take the "poor door."
  • 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.