Category: Meat & Poultry

Tajin Tacos

TAJIN TACOS!! So quick and easy and oh so good, using one of my favorite cuts of meat – oyster steak.

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Tajin Tacos

2 oyster steaks
Tajin seasoning
2 tbsp grapeseed oil
1 mango, diced small
1 jalapeño, finely diced
1/2 small red pinion or 1/4 of a large, finely diced
1/3 cup cilantro, chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lime
Kosher salt, to taste
Soft corn tortillas
Chili lime hot sauce

Method:

Sear. Dice. Mix. Assemble. Enjoy!

Related Recipes:

Skirt Steak Tacos
Refried Bean Tacos
Taco Skillet
Fish Tacos With Savory Plantain Tortillas

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Salami Chopped Sandwhich


Did you know that some people have a custom to eat salami on Purim because it’s hung like Haman was hung on the gallows? In the Purim spirit, I decided to make the viral chopped deli sandwich, only kosher! With my favorite salami!

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Salami Chopped Sandwhich

7oz salami, sliced
5oz Hod Golan honey glazed turkey
1/2 large red onion, thinly sliced
1 large beefsteak tomato, thinly sliced
3 iceberg lettuce cups
1/2 cup cornichons (or pickles of your choice)
3 tbsp Mayo
2 tsp red wine vinegar
1 tsp dried oregano
1 tbsp extra virgin olive oil
Salt and pepper, to taste
2 hoagie rolls

Method:

Now chop, mix and stuff!!

Related Recipes:

Fried Fish sandwich

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Apricot Harissa Chicken


I love a hearty bone in chicken recipe, especially for Friday night. The combo of apricot and harissa is 🔥

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Apricot Harissa Chicken

6 pieces bone-in chicken
8 oz dried Turkish apricots
Salt and pepper, to taste
12oz apricot jam
2 tbsp harissa
1 tsp smoked or sweet paprika
Zest and juice of 1/2 lemon
2 tbsp tomato paste

Method:

Read the oven to 375°. Place the chicken and apricots in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.

Related Recipes:

Baharat Roasted Spatchcock Chicken With Tzimmes
Roasted Summer Chicken
Ratatouille Roasted Chicken
Chimichicken

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Asian Chicken Salad With Clementines


Pass me some Vitamin C!!! Crunchy, citrusy, chickeny….
So so good!

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Asian Chicken Salad With Clementines

DRESSING:
1 tbsp clementine zest
1 tbsp grated ginger
2 cloves garlic, grated
1 tbsp sesame oil
1/4 c grapeseed oil
1 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
Pinch red pepper flakes
1 tbsp white miso paste

SALAD:
1/2 head green cabbage, shredded
1 carrot julienned
2 grilled chicken breast, sliced
3 scallions, chopped
5 clementines, sliced
1/3 cup roasted cashews, crushed
3 eggroll wrappers, thinly sliced and fried

Method:

Grate the zest of a clementine and ginger into a small bowl, add in your sesame oil, grapeseed oil, soy sauce, rice vinegar, honey, red pepper flakes and miso paste. Stir to combine. Slice your eggroll wrappers into thin strips and fry until golden brown. In another bowl add your green cabbage, carrot, sliced chicken, scallions, clementines, and cashews. Finish with your fried eggrolls, pour over the dressing, mix it and enjoy!

Related Recipes:

Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad With Jalapeno Honey Mustard Dressing
Asian Chicken Salad

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Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

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Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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