Sunday, October 26, 2014

I Love New York

The recently posted Beef on Weck served as a reminder of just how many great regional recipes come from Upstate and Western New York. Here are a few of my favorites that you may have missed. To see the full post and recipe, just click on the title, and away you go. Enjoy!


Chicken Riggies

The pride of Utica! Easy and delicious, this is Italian-American comfort food at it's finest.

Chicken Spiedies

This sandwich hails from Binghamton, and besides learning a great, new chicken recipe, you'll also learn what "zuzu" is.

Syracuse Salt Potatoes

Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting.

Cornell Chicken

Despite being invented by an Ivy League professor, this simple grilled chicken recipe is nothing short of amazing.

 

7 comments:

Tony Arra said...

And let's not forget Chicken Francaise (Or "Chicken French" as Chef John calls it).

Dan and Hilary said...

I know we don't want to get cocky as Buffalonians with two recipes in a row, but Chef John you have to give a shout out for your oven chicken wing technique and Buffao hot sauce...

Nowal said...

Can't forget the Buffalo Wings!

Dan said...

Chef John, you have been responsible for me trying the Cornell chicken which has become my kids definitive grilled chicken. It is asked for once or more a week.

The Chicken Spiedies I made last week might challenge the Cornell Chicken.... Only time will tell.

I will be trying the rest as time allows.

I just wanted to say Thank You!

Boozy Tooth said...

Spiedies!!! I'm a Florida girl since 1972, but I was born and raised in Binghamton and have loved Spiedies all my life. I'm going to check to see how authentic your marinade is since I, ahem, have the original Lupo's Spiedie Marinade recipe. Back in the day, they were made with lamb (my favorite), but that has fallen out of fashion with chicken and pork leading the way these days. Lupo's Char Pit is still alive and well at 2710 E Main Street in Endicott - a village in Bingo. And they ship! Buy why bother with that expense when you can make your own. My hat is off to to you, Chef John, for including our little regional mouthful of heaven on your site. PS: A three day soak in the marinade is optimum, so buy the freshest meat possible.

Boozy Tooth said...

Spiedies!!! I'm a Florida girl since 1972, but I was born and raised in Binghamton and have loved Spiedies all my life. I'm going to check to see how authentic your marinade is since I, ahem, have the original Lupo's Spiedie Marinade recipe. Back in the day, they were made with lamb (my favorite), but that has fallen out of fashion with chicken and pork leading the way these days. Lupo's Char Pit is still alive and well at 2710 E Main Street in Endicott - a village in Bingo. And they ship! Buy why bother with that expense when you can make your own. My hat is off to to you, Chef John, for including our little regional mouthful of heaven on your site. PS: A three day soak in the marinade is optimum, so buy the freshest meat possible.

SeanC said...

If you revisit New York, Utica Mushroom Stew would be a great addition.