Archive for the 'kosher meat dishes' Category



15
Jun
11

Perfect Jewish


Published by Parragon Publishing, UK; 2008

From the dust cover:

The unique flavors of Jewish Regional cooking are brought to life in this fascinating new cookbook. It features an enticing range of 120 recipes from Jewish communities all around the world.

Perfect Jewish is a delightful cookbook by Elizabeth Wolf-Cohen features both Ashkenazic and Sephardic dishes divided into 5 sections:

  • Soups, aalads & appetizers
  • Main dishes
  • Light dishes and accompaniments
  • Desserts, cakes & cookies
  • Breads & pastries
The featured recipes cover Central, Eastern Europe and Russia, Spain, Portugal, the Middle East and North Africa. The selections and the beautiful photos paint a rich picture of our culture adapting itself to the various regions around the world that were graced with a Jewish presence.
The easy to follow, detailed recipes, and the mouth watering photos make this a must have book for every kitchen. It was hard to choose just one recipe out the many succulent selections but I finally decided upon something uniquely American, so we adapted (the original deli recipe calls for Gruyere cheese) the following from the book:

Detail from photo on page 142...

The Reubens Sandwich

Ingredients

  • 2 tbsp margarine softened
  • 4 slices “deli” rye bread
  • 4 – 6 oz cooked roast beef, or corned beef, or pastrami, [or a combination of any of these] thinly sliced
  • 1/3 cup sauerkraut, well drained
  • vegetable oil or margarine for frying
  • Pickled cucumbers to serve [yes, there is recipe for these on page 41, if you are truly ambitious!]
Thousand Island Dressing
  • 1 cup bottled or home made mayonnaise
  • 2 tbsp ketchup or chili sauce
  • 2 tbsp seeded and finely chopped green bell pepper
  • 2 tbsp finely chopped pimento
  • 2 tbsp finely chopped sweet and sour pickled cucumber
Following the great emigration of the 1880s, by the 1920s more than 2 million Jews were working in sweatshops. They bought kosher foods from Jewish neighbors and a great Jewish-American institution, the Jewish deli, was born. It served some fantastic sandwiches.
  1. Dressing: Mix the dressing ingredients together in a bowl until well blended. Store, refrigerated, in an air tight container for up to one week.
  2. Spread margarine on to one side of each bread slice. Lay margarine- side down. Spread the center with 1 tbsp each of the dressing.
  3. Divide the roast beef between 2 bread slices tucking in the slices to fit. Divide the sauerkraut and make an even layer over the roast beef. Top with the remaining bread slices, margarine side out, and press firmly to compress the layers.
  4. Heat a non-stick skillet or ridged griddle pan over medium-high heat. Carefully slide the sandwiches into the pan. Press down on on the tops of the sandwiches. Cook for 3 minutes or until the undersides are crisp and golden.
  5. Carefully turn, press down again and cook for 2 minutes, or until golden and the beef is hot. Transfer to a cutting board Cut in half and serve with pickles.
Serves 2
Enjoy, gentle reader, enjoy!
CS
05
Apr
11

An Unusually Delicious Brisket


Growing up in Uruguay, brisket (pecho) was a staple at every major festive occasion in my parents’ home and my mother’s brisket was served at least once, usually twice, during the sedorim. Aah, my mother’s brisket filled the house with its aroma, I remember the anticipation with which I waited to have itagain and again… Over the years I tried to find different versions of this old favorite and found many succulent variations, but last night’s version served at Lévana’s cooking demo far outshines most! Here she adapted her famous brisket to Passover by changing her deservedly famous recipe. She used honey instead of the usual molasses and brandy instead of bourbon Lévana has graciously agreed to share her recipe, notice the unusual ingredients:

Brisket in Coffee Brandy Sauce

Ingredients

  • 2 large onions, sliced very thin
  • 1 brisket. 6 to 7 pounds, first cut. Rinsed and patted thoroughly dry
  • 3 tablespoons instant coffee powder, decaf OK, mixed with 2 cups warm water
  • 1/3 cup brandy
  • 1/3 cup honey
  • ¼ cup vinegar
  • ½ cup olive oil
  • 1 tablespoon ground pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Scatter the onions in a pan just large enough to fit the meat.
  3. Place the brisket on top of the onions.
  4. Combine all remaining ingredients in a bowl, and pour the mixture evenly over the meat. Cover tightly with foil, and bake 2 hours.
  5. Turn the brisket over, and bake uncovered 1 more hour.
  6. Transfer the brisket to a cutting board and wait about 10 minutes before slicing.
  7. Meanwhile strain the cooking liquids into a small sauce pan, pressing hard on the solids (and discarding them), and reduce on a high flame to about 2 ½ cups. Let the brisket cool slightly.
  8. Slice thin against the grain. In places where the brisket is very long, cut across first before slicing. Pour the gravy on top.

Enjoy, gentle reader, enjoy! I most certainly did and will again.

CS

21
Feb
11

This Week’s Events


This is a great week! If you like food, if you like wine these events are tailor made for you:

Tuesday, February 22nd

Kosher Food & Wine Experience 2011

Tomorrow’s the event of the year!

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of Gamla Reserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: http://www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s).

Wednesday, February 23rd

Israel Wine Lovers featuring: Barkan Winery

9 Interesting Wines, 2 Great Winemakers and 1 Amazing Evening with Barkan Winery

Nanoosh Hummus Bar

Who’s hosting? Avi Ashman, Raphael Sutton
Price: $36.00 per person
Where? Nanoosh Hummus Bar
171 Madison Avenue New York, NY
When? 7:00pm

Barkan, with vineyards all across Israel, is the second largest winery in the country.  The winemaking team’s quest to produce a variety of quality wines results in Barkan making all of the right moves (including large financial investments) to continue improvements in their vineyards and in the winery. You can always count on Barkan, and it’s Boutique winery Segal, to release quite a few interesting wines.

We are honored that Irit Boxer and Yotam Sharon, two of Barkan’s winemakers, will be with us and present a selected wine list that demonstrates the great quality of their craftsmanship.  This tasting is a MUST and we promise a fun night!!  Where else can you taste two styles of Pinotage (never tasted that grape yet? you have to…) and the effect of 100 meter (300 feet) height difference on Cabernet Sauvignon’s flavor?  Other great wines will be explored as well…

All wines and foods, during the tasting, are Kosher.

Israel Wine Lovers meets at the back of Nanoosh and brings their own food, their own wines, since Nanoosh is not under ANY kosher supervision!!!

CS

03
Feb
11

Yummy Grill


It may be small and unpretentious, but don’t let that fool you. This hidden jewel, Yummy Grill (543 Kings Highway – off East 4th; Brooklyn, NY; Tel: 718.375.7557), serves up delicious food featuring Cavcasian and Israeli cuisines.

A partial view...

Chef/Owner Eli Hizkiyahu graduated, as Chef, from Israel’s famed Tadmore Hotel School in Herzliya. He arrived on the American shores about 19 years ago and made a successful career using food as his canvass. From fashioning Tfillin out of watermelons, to birds about to take off in flight – out of fruits and vegetables, he’s done it all as he travelled the length and breadth of the US plying his trade of food decoration at numerous catered and private affairs. About 9 months ago, Chef Eli and his wife opened up their current venue.

My companion RN and I stopped by for lunch, recently. She started out with a Lamb Soup…

Lamb Soup

It was nicely presented, spicy and very savory; in fact, it could have served as a complete meal by itself. It contained a few lamb bones, slivers of lamb and rice. Excellent! She described it as perfect comfort food for a winter day.

I started with an Avocado Salad. I have never been a fan of avocado, but the taste of this one was exceptional. Colorful, nicely but subtly spiced, it contributed to change my mind about avocado.

We then shared a platter of Baby Lamb Chops

Baby Lamb Chops

They were tender, juicy and had a very attractive aroma; came with a side dish of mixed Grilled Vegetables, consisting mostly of mushrooms, onions and peppers grilled to perfection.

We followed with a plate of Baby Chicken Kebab…

Baby Chicken Kebab

Tender, juicy delicious, it also came with those superb Grilled Vegetables (we just couldn’t enough of them!). All was served us in whimsically shaped but practical china, a delight to the eye. I washed it down with an Israeli malt. RN finished her meal with a delightful Tea w/Nana (mint leaves), while I had a coffee.

Ample portions, superb flavors, and very reasonable prices… isn’t it time to visit Yummy Grill?

CS

30
Jan
11

Horseradish Crusted Standing Beef Roast


When I first moved to the US, as a teenager in 1962, I discovered that American Jews – except for Passover – only ate horseradish with gefilte fish. Back in Uruguay, where I lived prior to immigrating to these shores, we would have horseradish with meat at almost any time we ate meat (daily!). In America that suddenly wasn’t cool… Arguing with Americans on this was futile… ahh, the American Jewish palate seemed so uneducated at that time. Fast forward 49 years… and we caught up with the rest of the world, we adapted all their seemingly strange foods and often improved them. When I came across this recipe, by Laura Frankel, it brought back some great memories and I knew i’d have to try it tonight.

Detail of photo from: theheritagecook.com

Horseradish Crusted Standing Beef Roast

Serves 6-8

Something wonderful happens to horseradish when it is cooked. The pungent root vegetable so tearfully familiar during Pesach becomes sweet and savory once cooked and slathered all over gorgeous beef. The king of all meat cuts is a perfect celebratory gorgeous hunk of meat. It looks intimidating-but is actually really easy and can be done ahead of time and kept warm.

Ingredients

  • 1 4-rib roast (about 9 pounds), cut from the small end or first cut with the chine bone cut off (ask your butcher to tie the bones on to the roast)
  • 2 onions, coarsely chopped
  • 2 red peppers, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 plum tomatoes, cut in half
  • 4 tablespoons fresh cracked black pepper
  • 6 tablespoons kosher salt
  • 1 cup prepared white horseradish
  • 2 bulbs of garlic, roasted and the soft garlic squeezed out
  • 1 750 ml bottle dry red wine (I prefer Cabernet Sauvignon)

Directions

Preheat oven to 450 degrees

  1. Lay the rib roast, bone side down, in a large heavy duty roasting pan. Scatter the vegetables around the roast. These will be the base for wine sauce later.
  2. Season the roast with salt and fresh cracked pepper. Mix the horseradish and roasted garlic together.
  3. Generously smear the mixture over the rib roast. Place the prepared roast in the pre-heated oven and roast for 20 minutes. Lower the temperature of the oven to 325 and roast for an additional 60 minutes.
  4. Insert a meat thermometer into the the thickest part of the roast and when the temperature registers 115 (for rare-medium rare)-remove the roast. Loosely tent the meat with foil and allow to rest for 20 minutes. This will allow the final temperature to be around 125-130. The internal temperature will continue to rise in a process called carry-over cooking.
  5. Remove the meat and place the roasting pan over a burner at medium heat. Add the wine and gently scrape up any brown bits with a wooden spoon. Continue cooking until the wine has reduced by ½. Strain out the vegetables and discard. Adjust seasoning with salt and fresh cracked pepper.
  6. Remove the bones and slice the meat. Serve on a platter with wine sauce and sautéed mushrooms if desired.
  7. To hold the meat for Shabbat-once the meat has reached the desired temperature, turn off the oven and remove the meat as in step 4. After the meat has rested and any carry over cooking is finished-return the meat back to the warm oven-allow the door to stand slightly open and the meat will stay warm for another 30 minutes or more.

Enjoy, gentle reader, enjoy!

CS

02
Jan
11

The Greater Joy of Cooking and the Perfect Sesame Chicken


The pace, pressures and responsibilities of our daily lives often make us feel like life is running us instead of the other way. Thursday night was a fortunate slice of moments lived well. I got some precious time with my teenage son who had returned from Yeshiva for the weekend. He was hungry and was in the mood for something different. Hunting through cookbooks and the net, he opted for sesame chicken.

We followed an easy recipe he found on allrecipes.com. As we prepared, mixed and measured, we schmoozed and caught up on our week. We waxed philosophical, we laughed, retuned and and cooked a wonderful meal that was gone in record time.

Perfect Sesame Chicken

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat – cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds

Directions

  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Serve with rice – Yields 6 servings.

We had some sauce left over and a chicken was on the counter destined for the Shabbos table. Instead of spicing it my usual way, I used the leftover sesame chicken sauce to baste and baked it at 375 F. till golden – about 90 minutes. It tasted moist,  sweetly delicious, with a balanced chili powder kick. Everyone loved it! Bypassing the fatty fried part of this classic sesame chicken recipe while retaining the essence of it’s  flavor was a cool guilt-free variation. Im a big believer in Ms Frizzle’s (The Magic Schoolbus) famous mantra “take chances, makes mistakes. Get messy!

Susie Fischbein certainly had the right idea about spending time with your kids in the kitchen, we’ve been doing it for years and it’s a chilled way to catch up, bond, create new memories spiced with the joy of being together.

Enjoy!

SYR

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09
Dec
10

Jack’s Gourmet – Part 2


What I like about Jack’s Gourmet sausages most, specifically and because of their superb taste, is the many dishes they can be used in. This past Tuesday I made a Sausage Pizza using both their Sweet Italian and the Hot Italian sausages and I used SYR‘s simple recipe.

SYR's Sausage Pizza, "delicious" hardly does it justice...

SYR’s Sausage Pizza

Ingredients

  • 9” pizza crust (I used a crust from Tradition, made with honey, with raised edges to avoid spillage)
  • Pizza Sauce (enough to fill the crust)
  • 1 cup shitake mushrooms, chopped (you may use any other kind of mushrooms as well)
  • 6 Pearl onions, chopped (little, sweet, Vidalia onions might even work better)
  • 1 elephant garlic clove, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup fresh basil
  • 10 grape tomatoes, sliced (you may use any other kind, including sun-dried tomatoes)
  • 1 Jack’s Gourmet Sweet Italian sausage, sliced
  • 1 Jack’s Gourmet Hot Italian sausage, sliced
  • Oregano
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450 F.
  2. Put crust in oven for 7 minutes to make it crisp.
  3. Take out crust and pour in pizza sauce, thin and evenly.
  4. Suatee the chopped mushrooms, onions, and garlic, lay them out on the sauce.
  5. Sautee the spinach and the basil, add on the sauce.
  6. Add the sausage slices, alternating each time between the Sweet Italian and the Hot Italian.
  7. Sprinkle the whole with the oregano. salt and pepper.
  8. Put in oven for 15-20 minutes or until sausage slices look slightly brown.

I washed it down with a glass of well chilled Bartenura Asti Spumante. Scrumptious and delightful pairing I would have enjoyed it tremendously even if I had ordered it in a restaurant!

As for tonight, I’ll be getting a little more adventurous by making this salad:

Radicchio, Mango and Pomegranate Salad with Sausage

Ingredients

  • 2 medium shallots, sliced 1/8 inch thick (about 1 cup)
  • 1/3 cup red wine vinegar
  • 1 tablespoon NatraZyle Xylitol (you may use granulated sugar, if you wish)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons freshly squeezed mango juice
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1pound radicchio and curly endives mixed, washed, dried, and torn into bite-size pieces
  • 1 cup cubed mango
  • 1/2 cup pomegranate seeds (from 1 small pomegranate)
  • 1 Jack’s Gourmet Boereworks sausage, sliced
  • 1 Jack’s Gourmet Mexican Style Chorizo sausage, sliced

Directions

  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
  2. Combine vinegar, NatraZyle, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the Xylitol, or sugar, has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
  3. Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
  4. Whisk the mango juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
  5. Heat the sausages in a sautee pan with a small amount of oil until golden brown on all sides, approximately 4-6 minutes.
  6. Add the sausage slices to the salad.
  7. Add the radicchio, curly endives and mango slices and toss well to combine. Top with pomegranate seeds, pickled shallots and serve.

The contrast between the mild Boereworks and hot Mexican Style Chorizo combined with the rest of the salad should be very interesting. I can’t wait!

CS

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06
Dec
10

Jack’s Gourmet – Part 1


Of the delicious products (new and old) I got to taste at this year’s Kosherfest, Jack’s Gourmet sausages rank among the best. With no fillers, no by-products and no artificial flavors their natural goodness makes them a superb choice for a cold winter eve… or any other occasion.

Jack’s Gourmet, the company is the brainchild of two partners. Chef Jack Silberstein and Dr. Alan Broner.

Chef Jack Silberstein, Dr. Alan Broner

Chef Jack graduated  from the Culinary Institute of America (America’s foremost culinary school) in Hyde Park, NY, in 2007. He worked as a private chef aboard a yacht and is a respected consultant with the meat industry. Dr. Broner is a dentist with a popular private practice as well as a professor of dentistry. Dr. Broner has a long time interest in cooking and fine cuisine having attended many courses and cooking demos both in Manhattan (many at the De Gustibus School School of Good Taste) and in Brooklyn. It was, in fact, at one such course given in Brooklyn (by Chef Jack) that the two partners met.

Noting the lack of anything resembling good tasting sausages in the kosher world, they set out to produce them. I can attest they’ve succeeded and deliciously so!!! Not only were they the most popular stop at Kosherfest 2010, but every time I stopped by by I saw most of the celebrity chefs standing in line waiting to get another bite.

Their sausages come in 5 varieties:

  • Mexican Style Chorizo
  • Boereworks (South African style)
  • Sweet Italian
  • Hot Italian
  • Cured Bratwurst

They also produce the best tasting, most aromatic, 1st Cut Pastrami and 1st Cut Corned Beef Brisket, I ever had.

Jack's Gourmet mouthwatering selections

I picked up all these selections last Thursday. After tasting the superb pastrami and corned beef I started that evening’s dinner with rolls made with corned beef, pastrami and bratwurst…

truly succulent!

On Shabbos, I used the Cured Bratwurst as one of the three types of meat (pastrami deckel and cheek were the other two) I put in cholent. The taste, the aroma, were incredibly enhanced. It was one of my most successful experiments and probably the best cholent I ever made.

Well, gentle reader, I guess I’ll have to come back and tell you about the rest of the flavors…

CS

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

08
Oct
10

I was looking for a Peking Duck recipe


Whenever I pass by a Chinese restaurant, my gaze invariably turns to those very shiny, brown colored, ducks that often are displayed so as to be seen from the outside. They look delectable but, alas, they are not kosher… I finally found what promises to be perfect directions for a delicious kosher Peking Duck on the Chef Kosher website.

Here is their recipe:

 

Peking Duck

Photo by: nhahangvannam.com

 

Peking Duck

Ingredients

  • 1 (4 pound) whole duck, dressed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup finely chopped chutney

Directions

1. Rinse the duck inside and out, and pat dry. Cut off tail and discard.

2. Mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub over the entire outside of the duck. Cut one of the green onions in half and place inside duck. Cover and refrigerate for at least 2 hours.

3. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

4. Mix the remaining 2 tablespoons of soy sauce and honey.

5. Preheat the oven to 375F. Place duck breast side up in a roasting pan and prick skin all over with a fork. Roast for 30 minutes.

6. Brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500F. Roast until skin is richly browned.

7. Prepare duck sauce by mixing plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

The more I reread the above recipe, the better it tastes in my mind… I think if I start preparing it now I could still enjoy for Shabbat, tonight. Hmnnn, that might make this Shabbat Rosh Chodesh, especially memorable!

CS




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