Marissa Rosenberg – Marketing Director for Solo, Prime Grill and (soon to open) Prime Ko – has kindly sent us the following recipe by Solo‘s Guest Chef Eli Kirshtein:
The Passover Plate
Place the Charosset on the bottom of a shallow bowl. Place the brisket cut into a 10 oz portion on top. Garnish with the mixed herbs and the brined celery.
Zeroah
1 Brisket
1 cp Brown sugar
1 cp Horseradish
1 cp Dijon Mustard
Take the brisket and salt well. Smoke for 1 hour or cook slowly on a charcoal/wood grill. Combine the other ingredients and rub all over the brisket evenly. Wrap in foil and cook fat side up at 200 degrees for 11 hours
Charosset
1 btl Red Wine
¼ cp Dried Figs Small Dice
¼ cp Apples Small Dice
¼ cp Dates Small Dice
¼ cp Marcona Almonds
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
¼ cp Sugar
Reduce wine by half with cinnamon, star anise, bay leaf, and sugar. Strain out the spices. Add the figs, apples, dates, and almonds and reduce by half
Maror
15 Tarragon Leaves
15 Parsley Leaves
15 Cilantro Leaves
15 Mint Leaves
15 Basil Leaves
Combine all.
Karpas
4 Stalks Celery Cut into 1 inch pieces
600 ml Water
50 gr Salt
50 gr Sugar
Combine the water, salt, and sugar till all is dissolved. Add the celery.
Between the above, the hardboiled egg (Beitzah), and the Romaine Lettuce (Chazeret) you have all that you need for the Seder plate!
Enjoy the Seder!!
[As you can see Chef Eli doesn't believe in heimische recipes either. He's obviously not afraid of defying convention to create delectable dishes! CS]
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