The Tribeca Grill Cookbook: Celebrating Ten Years of Taste

Overview

This year marks the tenth anniversary of Tribeca Grill, one of the best neighborhood restaurants in New York City. Acclaimed chef Don Pintabona shares his dazzling creations in this wonderful new book.

The Tribeca Grill Cookbook celebrates this anniversary milestone with exciting food and flavors from around the world. To complete this collection, Tribeca Grill partners Robert De Niro and Drew Nieporent have provided a Preface and a Foreword, ...

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Overview

This year marks the tenth anniversary of Tribeca Grill, one of the best neighborhood restaurants in New York City. Acclaimed chef Don Pintabona shares his dazzling creations in this wonderful new book.

The Tribeca Grill Cookbook celebrates this anniversary milestone with exciting food and flavors from around the world. To complete this collection, Tribeca Grill partners Robert De Niro and Drew Nieporent have provided a Preface and a Foreword, which are accompanied by a peppering of celebrity anecdotes throughout the book.

Filled with more than 120 enticing recipes and dozens of full-color photographs, this cookbook is straightforward, with lots of new twists on old classics. Recipes include Lobster and Mango Tartlets, Crisp Fried Oysters with Asian Vegetable Slaw, Molasses-Cured Pork Loin with Boston Baked Beans, and Tribeca Film Center Peanut Butter Parfait. You'll also find suggestions throughout for the perfect wine for hors d'oeuvres, appetizers, salads, pastas, and entrées.

The Tribeca Grill Cookbook is sure to be a neighborhood classic for your kitchen and the ultimate taste of Tribeca for your table.

About the Authors:
Don Pintabona is one of the pioneers of contemporary American cuisine. During the past two decades, he has visited more than thirty countries and worked alongside some of the world's finest chefs. Pintabona's formal education began at the Culinary Institute of America, where he received an A.O.S. degree in 1982. He went on to work with chefs Daniel Boulud, Charlie Palmer, and Georges Blanc. For the past ten years, Pintabona has been executive chef of the award-winning Tribeca Grill in New York City. He lives in Brooklyn, New York, with his wife, Christine, and two children, Alex and Daniela. Judith Choate, who assisted Don Pintabona with the writing of this book, is an award-winning writer, chef and innovator in the promotion of American foods. A member of Women Chefs and Restaurateurs, she is the author of sixteen books and the coauthor of many more.

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Editorial Reviews

From Barnes & Noble
The talents at Tribeca Grill offer a taste of the neighborhood in The Tribeca Grill Cookbook. Lavishly illustrated with a treasury of photos, this book celebrates the tenth anniversary of the restaurant, which remains a thrilling über-celebrity hotspot in the restaurant world despite the persnickety hot-and-cold temperament of the New York scene.
Publishers Weekly - Publisher's Weekly
In his first cookbook, chef Pintabona celebrates a decade spent in the kitchen of Tribeca Grill, the stylish New York City restaurant owned by restaurateur Drew Nieporent and celebrity investors such as Robert De Niro, Bill Murray and Mikhail Baryshnikov. A Culinary Institute of America graduate, Pintabona creates lauded "contemporary American" cooking that draws upon diverse influences: his Sicilian heritage, a stint in France with the legendary Georges Blanc, and his extensive travels throughout Asia. The home cook-friendly recipes are appealingly familiar, yet globally inspired, starring Lemon Thyme Chicken Salad with Beefsteak Tomatoes, Spicy Chickpea and Tomato Soup, and Morel and Foie Gras Bread Pudding. Pintabona also doles out friendly advice (Farfalle with Duck, Wild Mushrooms and Rosemary Cream Sauce "wows guests on a chilly fall evening"), preparation tips, wine suggestions and celebrity trivia--readers learn, for example, that Mushroom Palmiers were a vegetarian hors d'oeuvre served at Madonna's Truth or Dare premiere party. Accessible, creative and well-conceived, Pintabona's recipes offer readers a chance to eat like the stars--even if they'll never dine with them at Tribeca Grill. Placed on bookshelves devoted to New York City, this selection will especially pique the interest of Gotham's celebrity-gazers. (Nov.) Copyright 2000 Cahners Business Information.
Library Journal
Tribeca Grill is the restaurant at Robert De Niro's New York City film center; it has a large number of celebrity investors, and those names were part of the reason for the restaurant's early popularity. However, unlike many similar ventures, it was not just a flash in the pan. Pintabona has been the chef since the restaurant opened, and here he provides 175 of his recipes (along with some entertaining anecdotes about the actors and other stars who have passed through the dining room). Along with complicated dishes like Mushroom-Crusted Venison with Black Pepper Spaetzle, there are Pintabona's treasured family recipes, such as Nana's Caponata and Home-Style Applesauce Cake. For area libraries and others where chefs' books are popular. Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9780375504358
  • Publisher: Random House Publishing Group
  • Publication date: 10/28/2000
  • Edition description: 1 ED
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 7.62 (w) x 9.38 (h) x 0.91 (d)

Meet the Author

Don Pintabona is one of the pioneers of contemporary American cuisine. During the past two decades, he has visited more than thirty countries and worked alongside some of the world's finest chefs. Pintabona's formal education began at the Culinary Institute of America, where he received an A.O.S. degree in 1982. He went on to work with chefs Daniel Boulud, Charlie Palmer, and Georges Blanc. For the past ten years, Pintabona has been executive chef of the award-winning Tribeca Grill in New York City. He lives in Brooklyn, New York, with his wife, Christine, and two children, Alex and Daniela.

Judith Choate, who assisted Don Pinta-bona with the writing of this book, is an award-winning writer, chef and innovator in the promotion of American foods. A member of Women Chefs and Restaurateurs, she is the author of sixteen books and the coauthor of many more.

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Read an Excerpt

Grilled Rib-Eye of Beef with Warm Potatoes, Bacon, and Leeks

6 oz. slab bacon, finely diced
1 cup diced leeks, white parts only
½ cup finely diced shallots
¾ cup olive oil
¼ cup sherry wine vinegar
1 tbls. Dijon mustard
2 lb. Yukon gold potatoes
Coarse salt and freshly ground pepper to taste
¼ cup chopped flat-leaf parsley leaves
Six 1-inch-thick rib-eye steaks, trimmed of excess fat

1. Place the bacon in a large saute pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
2. Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat.
3. Whisk together the oil, vinegar, and mustard.
4. Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well. Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note). Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
5. Preheat and oil the grill.
6. Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
7. Spoon equal portions of the warm potato mixture onto each of six plates.Place a steak on top.
Note: The warmer the potatoes, the more the vinaigrette they will absorb, so you must work quickly and carefully while they are still hot.

Coconut Rice

Serves 6

2 cups long-grain rice, well rinsed
One 13 ½-oz. can unsweetened coconut milk.
One 3-inch piece lemongrass, cut into ½-inch pieces (use only the most tender part of the stalk)
Coarse salt and freshly ground pepper to taste
Approximately 1 cup cold water
½ cup toasted unsweetened coconut flakes

1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
2. Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.


Milk Chocolate Mousse

6 tbls. sugar
¼ cup water
1 tsp. fresh lemon juice
3 oz. mild chocolate, chopped
2 oz. bittersweet chocolate, chopped
¼ cup (12 stick) unsalted butter, at room temp.
¾ cup heavy cream
6 tbls. Crème fraiche (available at specialty food stores)
3 large egg yolks

1. Combine the sugar, water, and lemon juice in a small saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for about 10 minutes or until a candy thermometer dipped into the syrup reads 252        F.
2. Combine the chocolates and butter in the top half of a double boiler over simmering water. Heat, stirring constantly, for about 2 minutes or until the chocolates melt and the butter is blended into them. Keep the chocolate warm and melted.
3. Combine the heavy cream and crème fraiche in the bowl of an electric mixer and beat until soft peaks form. Scrape the whipped cream from the mixer bowl and set aside.
4. Place the egg yolks in the mixer bowl (it is not necessary to clean it) and beat until light. With the mixer running, slowly add the hot syrup to the eggs. Add the melted chocolate and beat, on high speed, until the mixture is cool. Fold in the reserved whipped cream mixture until well blended. Scrape into a clean bowl, cover lightly and refrigerate for at least 8 hours before using.


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Interviews & Essays

Exclusive Author Essay
I will admit, straight off, that I had my hand in this book. However, the recipes belong to the truly wonderful, fun-loving chef, Don Pintabona, and the stories of his ten years at the Tribeca Grill are verbatim recollections of good times with celebrities that we all know. So, I only had to fine-tune what was already a great book! The Tribeca Grill Cookbook: Celebrating Ten Years of Taste was a real treat to put together, and I think that we ended up with a fine memento to Don's creative kitchen as well as to the restaurant itself.

Tribeca Grill was the dream of the actor Robert De Niro. He saw it as an extension of his Tribeca Film Center, which fills the upper floors of the old Martinson Coffee building in Manhattan's now very trendy Tribeca neighborhood. Early on, Bob De Niro enlisted the help of the famed restaurateur Drew Nieporent, to ensure that the restaurant would be more than a company cafeteria. Together, they sought out Don Pintabona, a young chef who had traveled extensively and worked in the kitchens of the much-acclaimed Georges Blanc in France and with Charlie Palmer and Daniel Boulud in New York as he broadened his palette.

The initial investors for the restaurant were some of Hollywood's brightest stars. Among them is Bill Murray, who even has a menu item named for him: Bill's Great Wall of Tuna -- an absolutely spectacular and delicious concoction of sushi-grade tuna, Asian noodles, julienned vegetables, and a piquant dressing. The recipe, which can be easily made in the home kitchen, is in The Tribeca Grill Cookbook, along with many other favorite recipes gathered over the ten-year period.

Working with the Tribeca Grill team and shooting the photographs for the book was, I must admit, about as much fun as I have ever had working on a cookbook. Although, from time to time, we didn't see eye-to-eye on our progress, we completed the book in less than one year in time to celebrate this important anniversary. It is not easy for a restaurant to last ten years, and it is even harder to keep the tables filled night after night. I was amazed to see tables jammed with television personalities, movie stars, and sports figures every time I stopped by. But the wonderful thing about the staff at the Tribeca Grill is that just plain folks are treated exactly the same as the celebrities. Everyone feels welcome, and the food is consistently delicious. The perfect recipe for a great restaurant!

We worked very hard to ensure that the recipes in The Tribeca Grill Cookbook would reflect the flavors and tastes for which Don Pintabona is famous, as well as the current menu at the restaurant. They were tested and retested with ingredients that are generally available all across the country. All this to say that the home cook should have no trouble bringing the Tribeca Grill to the table. However, to get the full flavor of the restaurant, I suggest that you invite a few celebrities to dine with you!

--Judith Choate

A Note from Don Pintabona: I dreaded creating a cookbook. It's easy to sit around talking about the food you love to eat and the food you love to cook -- it's quite another thing to try to put it all down on paper. Despite that, I have to say that writing The Tribeca Grill Cookbook became one of the highlights of my career. It was a blast to reminisce about the good times and the not so good, and when the recipes and recollections came together, I realized what a wonderful time I had been having the past ten years. I hope that you enjoy cooking from the book as much as I enjoyed putting it together. And, when you're in New York, stop by, have a bite, and say hello!

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Recipe

Recipes from The Tribeca Grill Cookbook

Grilled Rib-Eye of Beef with Warm Potatoes, Bacon, and Leeks

6 oz. slab bacon, finely diced
1 cup diced leeks, white parts only
½ cup finely diced shallots
¾ cup olive oil
¼ cup sherry wine vinegar
1 tbls. Dijon mustard
2 lb. Yukon gold potatoes
Coarse salt and freshly ground pepper to taste
¼ cup chopped flat-leaf parsley leaves
Six 1-inch-thick rib-eye steaks, trimmed of excess fat

1. Place the bacon in a large saute pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
2. Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat.
3. Whisk together the oil, vinegar, and mustard.
4. Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well. Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note). Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
5. Preheat and oil the grill.
6. Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
7. Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.
Note: The warmer the potatoes, the more the vinaigrette they will absorb, so you must work quickly and carefully while they are still hot.

Coconut Rice
Serves 6

2 cups long-grain rice, well rinsed
One 13 ½-oz. can unsweetened coconut milk.
One 3-inch piece lemongrass, cut into ½-inch pieces (use only the most tender part of the stalk)
Coarse salt and freshly ground pepper to taste
Approximately 1 cup cold water
½ cup toasted unsweetened coconut flakes

1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
2. Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.

Milk Chocolate Mousse

6 tbls. sugar
¼ cup water
1 tsp. fresh lemon juice
3 oz. mild chocolate, chopped
2 oz. bittersweet chocolate, chopped
¼ cup (1/2 stick) unsalted butter, at room temp.
¾ cup heavy cream
6 tbls. crème fraiche (available at specialty food stores)
3 large egg yolks

1. Combine the sugar, water, and lemon juice in a small saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for about 10 minutes or until a candy thermometer dipped into the syrup reads 252 F.
2. Combine the chocolates and butter in the top half of a double boiler over simmering water. Heat, stirring constantly, for about 2 minutes or until the chocolates melt and the butter is blended into them. Keep the chocolate warm and melted.
3. Combine the heavy cream and crème fraiche in the bowl of an electric mixer and beat until soft peaks form. Scrape the whipped cream from the mixer bowl and set aside.
4. Place the egg yolks in the mixer bowl (it is not necessary to clean it) and beat until light. With the mixer running, slowly add the hot syrup to the eggs. Add the melted chocolate and beat, on high speed, until the mixture is cool. Fold in the reserved whipped cream mixture until well blended. Scrape into a clean bowl, cover lightly and refrigerate for at least 8 hours before using.

Excerpted from The Tribeca Grill Cookbook by Don Pintabona. Copyright © 2000 by Don Pintabona. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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