Archive for the 'Jack’s Gourmet' Category

22
Jan
13

The Thrill of Victory…


[I confess, it's been just over two month since Kosherfest 2012, and this video should have seen the light of day much sooner. Though making our readers wait was unprofessional and unforgivable there were truly extenuating circumstances, unfortunately. In any case, the competition was exciting. The three competing Chefs, were consummate professionals. I have no doubt the judges had a very hard time declaring a winner. CS]

Last year, I was one of the judges at Kosherfest 2011 Chefs’ Competition , this year I was behind a SONY AX2000 taping the proceedings. There was excitement, at times the chefs nervousness was palpable yet – at all times – it was obvious these 3 professionals were thoroughly enjoying what they were doing.

All videos copyright of © The Kosher Scene


The judges were Chef Jack Silberstein, from Jack’s Gourmet, Chef Seth Warshaw of etc steakhouse, Paula Shoyer, author of The Kosher Baker and Pastry Chef Philip Kaemerle, pastry instructor at the Center for Kosher Culinary Arts. The event was sponsored by CKCA, Jack’s Gourmet and Great Kosher Restaurants Magazine.

Chef Alexandre Petard from Ladino Restaurant, Chef Koby Weiner from Fairway‘s Kosher Food division and Chef Ari White from Got Cholent? and Gemstone Caterers went up against each other. Each created a masterpiece with the secret ingredient which they only were able to find out about immediately prior to the clock starting the 45 minute countdown. Yellow tail tuna, was that secret ingredients, while they could prepare it in any way they liked, they had to use each of a number of ingredients given them.

The fact that such varied dishes were made with the same set of ingredients is a true testament to each one’s imagination, creativity and professionalism. I hope, gentle reader, you enjoy watching this video as much as I enjoyed the live proceedings.

CS

06
Dec
12

Caldo Verde


In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Caldo Verde

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

  • 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
  • salt and freshly ground black pepper
  • 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
  • 2 tablespoons olive oil

Directions

  1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
  2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Ingredients

  • 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

  1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
  2. Follow step 1 in the vegetarian version above.
  3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
  4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

25
Nov
12

Facon, Lettuce and Tomato Sandwich


I just had to try Jack’s Gourmet Facon in a sandwich…

Facon, Lettuce and Tomato Sandwich

Serves 1
Cooking Time 10 minutes

Ingredients

  • 2 slices  Jack’s Gourmet Facon
  • 2 slices whole wheat bread
  • 2 tablespoons mayonnaise
  • 2 tomatoes sliced
  • 4 baby lettuce leaves
  • salt and pepper

Directions

  1. Heat a small nonstick frying pan and cook the facon> turning once, until it is golden brown and crisp. Remove and drain on paper towels.
  2. Toast the bread on both sides. Spread one side of each toast with mayonnaise and arrange the bacon, lettuce, tomatoes and facon on top of the pieces. Season with salt and pepper and top each with the  second piece of toast. Cut into quarters and serve hot or cold.

Enjoy, gentle reader, enjoy!

CS

23
Nov
12

Chicken, Potato and Facon Soup


Having tasted Jack’s Gourmet award winning delicious new product – Facon - at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

  • 1 tablespoon margarine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 9 ounces, Jack’s Gourmet Facon , chopped
  • 2 large leeks, sliced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 pound 12 ounces potatoes, chopped
  • 7 ounces skinless breast, chopped
  • 1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)
  • salt and pepper to taste
  • cooked facon and sprigs of fresh parsley to garnish

Directions

  1. Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.
  2. In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.
  3. Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.

CS

02
Mar
12

KFWE 2012 – Part 4 – Videos


We started our video shoot by speaking to Jay Buchsbaum, Royal Wine Corporation‘s Vice President

Next we spoke to Sasson Ben Aharon, from Israel’s Binyamina Winery

Dr Moises Cohen from Elvi Wines a superb winery producing some of Spain’s top award winning wines..

The Directeur Général of Barons Edmond and Benjamin de Rothschild, Bertand Otto and Pierre Miodownik, consultant to the French Wine Industry, consultant to the Royal Wine Corporation and owner of Domaine Netofa, in Israel, spoke to us next…

After talking to just a few winemakers, we turned our attention to the food. Dr Alan Broner from Jack’s Gourmet was next…

The owner of Boro Park’s Glatt A La Carte spoke to us next…

Ari White from Got Tcholent? Inc/Gemstone Caterers spoke to Geila Hocherman and I…

After Ari White told us that Pardes Restaurant was his inspiration, we just had to go to their table. While I’d hoped to see Chef/Owner Chef Moshe Wendel, and/or his wife Shana, we were greeted instead by one of his suppliers Grow and Behold, who more than ably represented Chef Moshe

Then we turned to Ristorante Tevere

We ended the video taping by talking to cookbook author, James Beard Award winner, food historian and good friend, Gil Marks

All in all, between fantastic wines and celebrated winemakers, between top restaurants and incredible delicious foods,  February the 13th was an evening to remember!

CS

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 3 – Food

Kosher Food & Wine Experience 2012 – Part 2

Kosher Food & Wine Experience 2012 – Part 1

Kosher Food & Wine Experience 2011 – Part 2

Kosher Food & Wine Experience 2011 – Part 1

2010 Kosher Restaurant & Wine Experience – The Event

17
Feb
12

Kosher Food & Wine Experience 2012 – Part 3 – Food


Like fraternal twins, one can no longer give the latest buzz in kosher wine without speaking of the distinctive elegant array of kosher foods to pair it with.  CS has already shared with you the fabulous wine selections we had sampled at the show.  The culinary offerings were no less remarkable, I loved the amenity of table hopping proximity sampling bite sized servings of some of the most exclusive culinary offerings out there in the greater NY area.  Top tier restaurants caterers and food producers showed off their best gourmet delights.

Sushein

Here are some highlights.  My all time favorite in the fish category was far and away Gemstone Catering’s Ahi Poke- a hawaiin street style Ahi tuna sashimi served on a sesame wasabi crispy wonton shaped like a spoon topped with ginger & lemongrass foam. It was the perfect mouthful of harmoniously matched flavors. I would pair that with Herzog‘s Reserve Chardonnay 2009. 

got cholent? Inc/Gemstone Catering

Honorable mention goes to Sushein for their delicious sushi offerings.

River Dale from Pomegranate Supermarket, gave Geila Hocherman (Kosher Revolution) a taste of their prosciutto and she told me it was almost as good as her own duck prosciutto, I sampled their Butcher Block Honey Mustard Corned Beef and it was melt in your mouth scrumptious. etc’s steakhouse‘s Barbeque Oxtail coated with etc’s own barbeque sauce served with crushed red mashed potatoes was incredible and it looked like attendees couldn’t get enough of it.

Pardes served a smoked organically grown appetizer with meat from ‘Grow and Behold’ – Smoked Ribeye Tartare, Soy Enoki & Rice Krispies that was quite tasty.

Tevere is tevere as always incredible, and though I had no room left I had to go back for seconds of their artichokes - Carciofi alla Giudia, I would pair it with Herzog‘s Late Harvest Chenin Blanc 2010.

Dr. Alan Broner and Jack Silberstein - Jack's Gourmet

Jack’s Gourmet served me their Sweet Italian Sausage with olive oil, smashed potatoes and pepper and onion ragout.  CS, tells me  our videographer insisted on a 5 minute break to devour a few sets of their sausages!

Silverleaf  Caterers had a very nice Veal Shepard’s Pie which we followed with their Tiramisyu Cake-Up.

Silverstone Caterers Veal Sheppard's Pie

I was now ready for dessert, Basil‘s table was manned by our good friend Chef Udi Ezra (the restaurant’s Pastry Chef), he was serving a chocolate truffle pastry and introduced me to Guilty Pleasures, a few tables away. Their Very Strawberry, was just that verrrry strawbery! I loved the Bana-Bana, the Cappuccino Truffle and Toasted Almond Crunch I could see it all paired with some of Binyamina’s Liqueurs like the Limoncello, or the Sour Apple, my favorite, or perhaps the Amaretto. CS interviewed Maureen Sussanah owner/confectioner of Guilty Pleasures on last evening’s internet radio special.

All in all it was a great show with superb wines, succulent food, and lots of friends!

SYR

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 2

Kosher Food & Wine Experience 2012 – Part 1

03
Oct
11

The Contests, so Far…


Because of many requests, we’ve extended our contests until October 31st. On the Jack’s Gourmet Contest, we are giving away $100.00 worth of Jack’s Gourmet Kosher sausages plus a Jack’s Gourmet baseball cap.

Jack's Gourmet is giving $100.00 in all 5 varieties of their sausages, plus a Jack's Gourmet baseball cap

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet kosher sausages. The contest runs through October 31st, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday November 14. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

So far we’ve received 21 recipes ranging from less than mediocre to delicious and creative. We extended the contest as you, gentle reader, requested; why don’t you send those recipes? Show us your creativity!

As for our other contest, don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes?

We will publish the best photos and ideas and pick a winner who will receive:

  • 1 carton of juice boxes
  • 1 dozen assorted fruit roll-ups
  • 1 lunch box

Keep those recipes and ideas coming, gentle reader, get to work!

CS

31
Aug
11

EXTRA, EXTRA! Contest, Contest!!!


Starting today and running until September 20, one of you – gentle readers – will have the chance to win 2 Jack’s Gourmet Variety Packs ($100.00 value)…

and a Jack’s Gourmet cap…

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet. sausages. The contest runs through September 20th, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday October 3rd. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

Meanwhile don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes.

We will publish the best photos and ideas and pick a winner who will receive:

  • 1 carton of juice boxes
  • 1 dozen assorted fruit roll-ups
  • 1 lunch box

Keep those recipes and ideas coming, gentle reader. get to work!

CS

09
Mar
11

No Broadcast Tonight


Kudos to our dear friend, Rabbi Yaakov Spivak at the Jewish Radio Network, for hosting the past eleven episodes of The Kosher Scene Radio Show. We’re so excited to announce that starting next week, we’ll be moving to a terrific new net station.  We’ll be bigger and better than ever with new tech abilities and worldwide coverage. Check The Kosher Scene Radio for updates and details about our new and exciting venue. This week, however, we will be taking a week hiatus from radio while we make the necessary transitions.

Last week’s show featured Moshe Aaron Zimmerman from Liquors Galore (1212 Avenue J; Brooklyn, NY 11230-3702; Telephone: 718.338.4166), if you missed it here is the archived show. In the past, Aaron has shared some basics of wine tasting on this blog’s pages, with a four part series on Enjoying Your Wine (BuyingTastingStoring and Grape Varieties). His talk on our show was interesting and very informative.

Here are the links to our past guests’ audio files:

We have a great lineup of upcoming guests, enjoy a quiet night off tonight, but be sure to listen our new show. We’ll give you the details at the beginning of next week.

CS

23
Feb
11

Kosher Food & Wine Experience 2011 – Part 1


It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

  • 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
  • 12 slider buns (4 burger buns can be substituted instead)
  • 1/2 cup sauerkraut
  • 1 tablespoon caraway seeds
  • 4 tablespoons grain mustard
  • 1 tablespoon chopped fresh tarragon leaves

Directions

  1. Combine the sauerkraut and caraway seeds and reserve.
  2. Combine the mustard and tarragon leaves and reserve.
  3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
  4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana KirschenbaumChef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS




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