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Mixed Grill by Max & David

Written by Foodie on Monday, 12 March 2012. Posted in Food Mood

Our latest "Secret Restaurant Recipe" is from Max & David located in Elkins Park, PA. Max  & David's sophisticated and wholesome cuisine, just happens to be kosher. The restaurant has been recognized and awarded by top critics and organizations for its outstanding dishes and attentive service. The recipe they shared with cookkosher is perfect for an elegant dinner. You'll feel like you're in a restaurant without leaving your home. If you're in PA Max & David should be your first stop. With a menu consisting of Beef and chicken satay, signature sliders, Dijon herbed marinated flat iron steak, Asian bbq ribs are you hungry yet?
 
 

Mixed Grill 

 
This dish is so versatile; it can be any two proteins that you like. The following is one way we serve it in the restaurant. Recipe by executive chef Gina Rodriguez.
 

Ingredients:

4- 5 oz portions of Ribeye
4 sprigs Fresh thyme
4- 5 oz portions of Chicken breast
1 cup of your favorite BBQ sauce or Italian vinaigrette for marinade
2 large Yukon Potatoes
¼ cup veg stock or non dairy creamer
2 oz margarine
8 cups baby spinach
2 cloves garlic, minced
Blended oil
2 cups Balsamic vinegar
Salt and pepper to taste
 

Directions:

Place thyme onto Steaks with a drizzle of oil and place in refrigerator until ready to grill.
Marinade the chicken in which ever marinade you prefer, save some for basting later.
Place Balsamic vinegar into a sauce pot on low heat and reduce until syrup consistency. 
 
For the Mashed Potatoes: Cut potatoes into bite-sized pieces, you can peel them if you like – but there are vitamins in the thin skin which are worth keeping. Place into a pot and cover with water. Simmer until soft, strain water out then place into kitchen aid with whisk attachment, mix with margarine and either veg stock or nondairy creamer until smooth, but not runny. Taste for salt. Cover and hold warm.
 
For the Spinach: Place a large flat bottom Sauté Pan on medium high heat – Heat oil in pan then place all spinach and toss to wilt, add garlic and season with salt to taste. Hold warm
 
Heat grill on medium high heat, you can get better grill marks with clean grill racks, brushed lightly with oil –be careful- not too much, you don’t want a flair up. Once grill is hot, place steaks onto grill rack. After approximately 3 minutes, using metal tongs, on the same side quarter turn them to the right. This will create the nice diamond grill marks you see in the restaurant. Flip the steaks over after approx three minutes and repeat the procedure for the diamond marks. Follow this procedure for the chicken breasts as well. Be sure to remove some of the marinade from the chicken prior to placing onto the grill, as the sugars will caramelize quickly. You can place the proteins in a baking dish and finish in a 350 degree oven if you like, or turn down your grill and cook your steaks to desired temperature.
 
For Plating, place warm mashed potatoes in the center of the plate, top with sautéed spinach. Lean a steak onto the spinach mash, and then place the chicken on the opposite side. Drizzle with the balsamic, and more of the Barbeque sauce if desired, and Enjoy.

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About the Author

Foodie

Foodie loves everything about the preparation of food. She spends too much time photographing her dishes from every possible angle.

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