There are greenmarkets all over New York City and mine is the West 97th Street Greenmarket. You can get baked goods, meat, seafood, eggs, honey, seasonal produce and more throughout the year and it’s all local.
From flowers to seafood.
One morning’s shopping – semolina bread, corn, peaches, apple pie, mako steaks, blow fish, and black fish filets.
Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer. . .
West 97th Street between Amsterdam and Columbus Avenue
Heat olive oil in pan and brown one side of steak (or veal or pork chops). While its browning sprinkle top side with S&P, finely chopped garlic and dried oregano. When the underside is brown turn the meat over making sure that there is enough oil so that the garlic doesn’t burn. Immediately cover with a large can of crushed tomatoes and simmer for 20 minutes.
Optional – Add a small can of drained baby peas (or fresh or frozen and cook accordingly) and maybe some chopped parsley (one or the other) in the last 5 minutes.
You can serve this alone, as a main course or use some of that sauce on a side of pasta.
Some restaurants include peppers in this sauce – DON’T! (and no cheese either).
Porterhouse, the king of steaks, has a strip steak on one side of the bone and a tenderloin on the other.
Sprinkle with lots of salt and let it (1 ½ to 2 inches thick) sit at room temp. Heat skillet very hot with a little oil. 3 minutes on one side and remove to board, crust side up.
Cut the loin and sirloin in thick slices straight down and perpendicular to the bone but leave ends attached to the bone.
Dot with lots of butter and put it back together in the pan curst and butter side up.
Place under a preheated broiler for 3 minutes. Spoon melted butter over it and remove from pan or it will continue to cook.
Roasted Tomahawk Steak
1 -2 ½ to 3 inch thick tomahawk steak *
Salt and black pepper
3 tbsp butter
1 tbsp olive oil
Blot room temperature tomahawk dry with paper towels and season with pepper and lots of salt; let rest for 30 minutes. Preheat oven to 400°. Dot roasting pan with 3 tbsp. butter.
Put1 tbsp. oil in a large heavy skillet over medium-high heat. When it’s good and hot add steak to skillet. Cook until seared on all sides (including edges), 2–3 minutes per side. Transfer to the roasting pan. Roast in the oven, turning halfway through cooking and basting with the melted butter, Cook for 10 minutes for rare.
Place in a serving platter and pour the melted butter fron the pan over it. Cover loosely with foil and let it rest for 10 minutes before serving. Serves two.
* A tomahawk steak is a rib steak with the entire rib bone intact.