By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

What is the perfect wine for turkey?

So Thanksgiving is around the corner again and everyone is looking forward to a delicious, home-cooked meal- unless, of course, you’ll be joining us at Benjamin Steakhouse for your Thanksgiving festivities! Sure we’ll have turkey and sweet potatoes, but what shall we drink? Why not wine? And if wine, then red, white or sparkling? What shall we choose that goes well with turkey? These are the questions… the answer? White is definitely the way to go.

For a lavish, Thanksgiving dinner experience, something toasty comes to mind- perhaps a good Chardonnay that has seen some oak aging. Or even a Chardonnay that has been unfined, like a Chalk Hill Estate from the Russian River Valley can be ideal. And if you are willing to splurge you should try their “Founder’s Block Estate” Chardonnay- absolutely delectable!

Also, the “Kistler” Chardonnay “Les Noistiers” is another excellent creamy and toasty California Chardonnay that would be a Thanksgiving treat. If you are willing to try something different from the old country you may want to consider the award-winning “Malvasia and Trebbiano” blend by La Stoppa for an incredibly rich and robust white, which drinks like a red wine, yet has a crisp and clean floral nose and a lot of tannins for a white wine.

Cheers, and have a happy and healthy Thanksgiving!

Labels: Thanksgiving wine, The perfect wine for turkey

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

As the holiday season rapidly approaches, so does the season for entertaining. But what to do when you’re working a 9 to 5 and are in a bit of a time crunch for cooking? The answer: Hors D’oeuvres. They are quick, simple, and perfect for cocktail parties or starters (to buy you some more time to finish dinner!) Below are some simple, elegant hors d’oeuvres recipes for the ultimate metropolitan host!


Olive Tapanade
Serves 15

• Black Olives (20)
• Sour Cream (1 Tbsp.)
• Minced Garlic (1Tsp.)
• Black Pepper (To taste)
• Toast Bites or Crackers
  
  Mix all ingredients well. Place small dollops of mixture on top of crackers or toast bites and top off with a single black olive.

Salmon Mousse on Endive
Serves 15

• Salmon (1Lb.)
• Sour Cream (1Tbsp.)
• Black Pepper (To Taste)
• Shallots
• Chives
• Endives
  
  Place salmon, sour cream and black pepper into a food processor. Once well mixed, place on top of endives (or any cracker of your choice) and sprinkle minced shallots and finely chopped chives.

Caramelized Canadian Bacon Bites
Serves 15

• 7 6-oz slices of Canadian Bacon (about 1 inch thick, 8 inches long)
• Sugar
  
  Preheat oven to 350 degrees. Place Canadian Bacon slices on a pan and cook in the oven for about 2 minutes on each side. Remove the bacon, then coat it in sugar. Place in the oven for another 2 minutes on each side, remove, and slice into bite-size pieces. Serve.
  
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
  
  
  
  
  

Labels: Speedy Holiday Hors D’oeuvres

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse.

One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!

Cream-less Creamed Spinach
(2 servings)

Ingredients:

• 1lb Frozen, Chopped Spinach
• ¼ teaspoon Baking Soda
• 3 Tablespoons of Flour
• 6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
• 2 Tablespoons of Chicken Base (powdered)
• Salt and White Pepper, to taste
  
  
  1. Add Frozen, Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.
  
  2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
  
  3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
  
  4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
  
  5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
  
  6. Combine this mixture with the spinach, stir and enjoy!
  
  Time: Approximately 10-15 minutes
  

Labels: Cream-less Creamed Spinach

Q&A with Benjamin Prelvukaj

You know the drill … it’s Saturday night at home and you want to cook a nice steak for the family. You usually just pick up what is on sale from whatever store … but this time you want to do it right. We turned to our guest blogger Benjamin Prelvukaj, the founder of Benjamin Steak House, to tell us how to select a great steak to prepare at home. Please see Prelvukaj’s full bio at the end of this post.


Captivate Cooking: First off, what are some of the best (and worst) places to shop for steak?

Benjamin Prelvukaj: The best places to shop for steak would definitely be the butchers. But you know what? They’re selling very good meat in the supermarkets, too. Some of my purveyors actually ship to some of these big places- like Costco and B&J, and even Stop & Shop, believe it or not. The difference is, our steak is dry aged, whereas theirs is fresh. Worst places? I guess I would say grocery stores, because they don’t pay as much attention to quality.


Captivate Cooking: Can you tell us about the benefits of aged steak?

Benjamin Prelvukaj: What dry-aging does is tenderize the beef, as well as enhancing the flavor. The longer you age it, the more tender, juicy, and flavorful it gets. We age ours for 28 days, but if you go to the supermarket and buy what they call “dry-aged beef,” if it doesn’t tell you how many days it’s aged, and it’s fewer than 20 days, than you may as well buy fresh beef at half the price.


Captivate Cooking: When the consumer has the meat in front of them at the store, what characteristics should they look for in a quality piece?

Benjamin Prelvukaj: Marbling, redness, and the USDA Prime stamp. Marbling is the ratio between fat and meat- the more marbling, the more flavor you’re going to get. As per redness, you want a nice, deep red coloring to ensure freshness. If you see any dark patches- with a black-and-blue-type coloring- that means it’s been sitting out for a while, and you don’t want that! If at a butcher, you may want to take advantage of the opportunity and ask him to cut some fresh steaks for you.



Captivate Cooking: If someone is planning a steak dinner on the grill for a family of 4 (children in their early teens) what type of steak would you suggest they choose?

Benjamin Prelvukaj: My favorites are- of course- porterhouse and sirloin. Porterhouse is a nice size, too, so you can slice it as we do (please see previous recipe entry), and serve it family style!


Captivate Cooking: Following the previous question … what size should they purchase?

Benjamin Prelvukaj: For a family of 4, I would recommend using about 40oz. With little kids you may have some left over, but I’m sure mom and dad won’t mind!


Captivate Cooking: What are some leaner types of steak?

Benjamin Prelvukaj: Filet mignon, of course. It’s definitely not my favorite- since the lack of marbling means it isn’t as tasty as your fattier cuts. Still, it’s great if you’re on a diet! Also, Sirloin isn’t bad- less fat than the rib eye, but still enough to give it a great flavor.


Captivate Cooking: What is your favorite steak to make at home?

Benjamin Prelvukaj: Turkey! No, I’m just kidding! My favorite has always been the porterhouse- I practically grew up ion it, and to this day, even though we serve thousands a week, I still love sitting down with my family and sharing a juicy porterhouse right off the grill.


Captivate Cooking: Anything you would like to add?

Benjamin Prelvukaj: One secret I always offer to tenderize steak without dry-aging is to take a fork and actually repeatedly stab it. This breaks up all the veins and muscle, leaving an extra juicy, tender cut.

Bon appétit!

Labels: How to select a steak

This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.

Crème Brulee is a classic steak house dessert- both because of its elegant simplicity and light, creamy texture. It’s luscious, vanilla flavor and crispy, caramelized crown offer the perfect ending to a decadent steakhouse dinner. Following is a very simple recipe we use in-house, which is both user-friendly and sure to be a hit at your next dinner party:

Fresh Vanilla Bean Crème Brulee

Ingredients:

• 2 Quarts of Heavy Cream
• 20 egg yolks
• 300 grams of sugar
• 2 vanilla beans
  
  1) Preheat oven to 350 degrees
  2) In a bowl, combine egg yolks and sugar. Beat until well-blended.
  3) On a cutting board, lay the vanilla beans flat down. Slice down the middle and remove the vanilla beans from the middle of the pod.
  4) Add vanilla beans and heavy cream to a pot and bring to a boil. Remove from heat.
  5) Pour the boiled heavy cream slowly into the egg yolk mixture, stirring the whole time. The key is to stir it slowly, so as to create a creamy texture.
  6) After stirring, remove the excess skin of the cream, which formed after it was boiled. This is also a good way of eliminating a considerable amount of fat from the dessert.
  7) Distribute this mixture evenly into about 10 1-inch crème brulee dishes.
  8) Place the dishes on a baking pan and bake for about 30 minutes.
  9) Remove from oven and let it cool down. When ready to serve, coat the top of the dish with sugar and torch it with a cooking torch until it caramelizes, turning a crispy, golden brown. Be careful not to burn it!
  10) Enjoy!
  
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
  
  
  
  
  

Labels: The Perfect Crème Brulee

This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.

Many people ask us why Cabernet Sauvignon is the most extensive red on our wine list. The fact is, it is the most elegant varietal and perhaps the most versatile varietal, as well. Many also consider it to be the “King of Wines,” a notion that I strongly agree with. A finely produced Cabernet will always display a great balance of character, solid tannins, a lingering finish on the palette, and a refined bouquet. It is almost never a weak wine, and its body characteristics are almost always opulent, but not overbearing. As such, it is strong enough to go with a dish as rich and as flavorful as steak, but not too strong to overpower it. That said, the solid tannins in Cabernet and its contained level of natural sugar will always add to the steak experience. Here are a few of my domestic favorites from California:

BR Cohn “Olive Hill” from Sonoma Valley: with its excellent tannins and smooth finish it is reminiscent of a solid Bordeaux style wine.

Shafer from Napa Valley: displays some of Stags Leap’s best characteristics, this amazing district’s fruit offers a smooth velvety finish.

One may also opt for the remarkable “Cave Cellared” Jarvis with their steak, for an impressive depth and boldness, pushing the borders of the Cabernet Sauvignon’s natural characteristics with depth of character and strength and intensity of body.

Cheers,
Benjamin Prelvukaj

Labels: Cabernet Sauvignon- the “King of Wines”

Labels: Benjamin Steak House, Porterhouse for two recipe