US Airways - July 2014 - (Page 57)

McLeod, who has spent decades crafting the perfect steak, heads up Benjamin Steakhouse locations in New York City and White Plains, while Pryor helped launch The Sea Fire Grill in Manhattan to culinary acclaim in 2012. They share a passion for cooking and serving delicious meals in their restaurants and at home. So turn up the heat on your deck, in your backyard, or at the campground, and grill with confidence. Which steaks or seafood grill best, and what should you look for at the grocer? McLeod: The rib eye is the most tender cut and the best for grilling. It's what I grill at home. Look for nice marbling - the fattier the steak, the better it will cook. Pryor: I like local rainbow trout, brook trout, and also yellowfin tuna and swordfish. Mahi-mahi is a fabulous summer fish to grill because it's extremely moist. No matter the fish, the meat should be shiny, not dull and lifeless. What do you suggest for cooking temperature and time? McLeod: Make sure the grill is clean and well oiled, which prevents sticking, and don't add the meat until the grill is extremely hot. Cooking time depends on the thickness of the steak, but for a one-inch cut cooked medium-rare, I'd cook on each side for three minutes. Pryor: You also need an extremely hot grill for seafood, and you can brush some oil on the fish to help keep it from sticking. Once you put the fish on, be patient and let it sit for at least two minutes before turning. Can you recommend some complementary side dishes and beverages? McLeod: I enjoy grilled corn on the cob and a light green salad. They're refreshing and healthy alongside a fatty steak. Red wine always pairs well with steak, and you may like a sangria. Pryor: My favorite is a tomato-corn-peach salsa. Or make a simple vinaigrette with tomatoes, shallots, black olives, thyme and parsley, olive oil, and balsamic vinegar, and drizzle that over your fish. For summer, I like pairing fish with a refreshing rosé. Which seasonal items are your restaurant guests enjoying this summer? McLeod: At Benjamin Steakhouse, I'd recommend our vichyssoise, a cold soup with leeks, onions, potatoes, cream, and chicken stock. Pryor: We love bronzini at The Sea Fire Grill. It's a Mediterranean sea bass we serve with lemon, capers, and fresh chanterelle mushrooms. ON THE SIDE Take your cookout to the next level with these simple and healthy side dishes from Chef Arturo McLeod of Benjamin Steakhouse and Chef Ted Pryor of The Sea Fire Grill. PHOTOS BY SAM HORINE AND (RIGHT) ISTOCK SUMMER GREEN SALAD Mix your favorite greens with fresh avocado slices, tomatoes, cucumbers, shredded carrots, and red onion. Dressing: Combine one serving spoon of virgin olive oil, a freshly squeezed lime, and chopped cilantro. Add salt, sugar, and pepper to taste. TOMATO-CORN-PEACH SALSA Dice fresh tomatoes, peaches, and a little jalapeño pepper, and mix with white corn cut right from the cob. Add virgin olive oil, a good squeeze of lemon, salt, and coarsely ground black pepper. usairwaysmag.com JULY 2014 57 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - July 2014

Table of Contents
Perspective: CEO Letter
From the Editor
Making It Happen?
Hot Spots: Best Wellness Retreats
Great Escapes: Sea Pines Resort, South Carolina
Great Escapes: Barceló Hotels and Resorts
Wine & Dine: Edible Spirits
Style Spotlight: Patriotic Pride
Gear Up: Summer Play
Getaway: Sugar Mountain, North Carolina
Adventure: Surf School
Connections: Everybody's Business
Travel Feature: Athens, Greece
Florida Panhandle Shipwreck Trail
Chefs Tell
Down to Business
Special Section: Vibrant San Diego
To Your Health: Joint Revitalization
Special Section: North Carolina's High Country
Best of Health: Miami Foot & Ankle Surgery
Puzzles
Readers Resource Index
Your US Airways Guide
Audio Entertainment
Video Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
oneworld alliance
Passenger Info/Contact US Airways
US Airways MarketPlace®
US Airways Fleet/Customs & Immigration
Window or Aisle?

US Airways - July 2014