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Eat and Drink

Upgrade your Labor Day party with these recipes by NYC chefs

Labor Day weekend calls for one last summer BBQ blowout. But if you're sick of burgers and potato salad by this point, it's for an upgrade. To help, we asked NYC chefs for recipes that will make your party one for the ages -- until next summer, that is.

Grilled bavette steak with cured orange salad

Move over, flank -- this steak cut, also
Photo Credit: Quality Meats

Move over, flank -- this steak cut, also known as flap meat or flap steak, is gaining in popularity thanks to its rich flavor, thick cut and friendly price, and is the centerpiece of this recipe from Quality Meats chef/partner Craig Koketsu. Serves 4.


Ingredients

Four 10 oz. bavette steaks

Marinade (see recipe)

Cured oranges (see recipe)

1/2 red onion, julienned

Fresh cilantro sprigs

Lime juice

Salt


Method

1. In the refrigerator, marinate steaks in marinade for at least 8 hours. Grill steaks over high heat and cook to desired temperature. Let steaks rest.

2. Toss onion julienne in a bowl with lime juice and salt.

3. To plate: Place steak on plate. Top with red onion julienne, cured oranges and cilantro sprigs.


Marinade

6 garlic cloves, peeled

1/2 cup sugar

1/4 cup oyster sauce

3 tbsp. fish sauce

3 tsp. black pepper, freshly ground

1/4 cup soy sauce

1. Combine all ingredients in a food processor or blender and process until garlic is finely chopped.


Cured oranges

2 navel oranges, thinly sliced

1 tsp. salt

9 tsp. sugar

1. Combine salt and sugar and then toss mixture with orange slices. Let sit in refrigerator for at least 1 hour.

Peaches Kissed by Fire

This recipe, excerpted from restaurateur Marcus Samuelsson's 2014
Photo Credit: Paul Brissman

This recipe, excerpted from restaurateur Marcus Samuelsson's 2014 cookbook "Marcus Off Duty" (Houghton Mifflin Harcourt) is something the chef makes at home when he's craving a satisfying snack -- and it only takes 15 minutes to prepare. Serves 4.


Ingredients

4 large peaches, ripe but still firm, halved and pitted

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1 (3-oz.) log goat cheese, crumbled

8 thin slices of country ham or prosciutto


Directions

1. Spray the grill rack with nonstick spray and preheat the gas grill to high.

2. Brush the peach halves with olive oil and season with salt and pepper.

3. Grill the peaches until lightly charred, about 2 minutes per side.

4. Place the peaches on a large plate, cut side up. Top each with crumbled goat cheese, season with more salt and pepper and drape them with the ham.

Grilled watermelon with Pica Limon

Spice up watermelon -- literally -- with this
Photo Credit: Jeremy Bales

Spice up watermelon -- literally -- with this fun, simple grilled side from Park Avenue Summer executive chef Zene Flinn.


Ingredients

Watermelon, sliced crossways into 3/4-in. thick rounds

Olive oil

Pica Limon lemon & chili packets


Directions

1. Prepare a grill with glowing red coals.

2. Brush watermelon slices lightly with olive oil and place on grill. Allow watermelon to get clear grill marks and then rotate 90 degrees to cross the marks. Repeat on other side.

3. Transfer slices to a parchment-lined baking sheet and cool in refrigerator.

4. When cool, cut slices into wedges and serve with Pica Limon packets.

Ice cream sundae

Save some peaches for this sweet, refreshing and
Photo Credit: Anthony Lanzilote

Save some peaches for this sweet, refreshing and crunchy ice cream sundae, specially made by OddFellows Ice Cream Co. owner Sam Mason for your Labor Day party.


Ingredients

Vanilla ice cream

Cornflakes

Olive oil

Orange clover honey

Salt

Bees Knees Spicy Honey

Peaches, diced


Directions

1. Mix orange clover honey, salt, cornflakes and a touch of olive oil together until it sticks. Dry out in oven at 250 degrees till crunchy (about 1 hour). Turn and stir every so often.

2. To build sundae, top 3 scoops of vanilla ice cream with the cornflake granola, Bees Knees Spicy Honey (can sub in orange clover honey) and diced peaches.

Strawberry Gin Fizz

Straight from The Meatball Shop's new drinks menu
Photo Credit: The Meatball Shop

Straight from The Meatball Shop's new drinks menu comes this fresh, seasonal cocktail.


Ingredients

1 1/2 oz. gin (Greenhook Ginsmiths Gin)

1 1/2 tbsp. lemon juice

1 1/2 tbsp. simple syrup

1 strawberry, hulled and halved

2 slices cucumber

2 tbsp. soda water


Directions

1. Combine strawberry, 1 cucumber slice and simple syrup in the bottom of the mixing glass and muddle.

2. Add gin and lemon juice. Ice, shake and loose strain using Hawthorne strainer over fresh ice in a Collins glass.

3. Top with soda water and garnish with a cucumber slice.

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