Category: Meat & Poultry

Kosher Wedge Salad


This reinvented kosher Wedge Salad is the stuff salad dreams are made of!!! @kosherdotcom

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Kosher Wedge Salad

Turkey strips:
9.5oz @tirat_zvi_usa smoked turkey breast, Cut into strips
3 tbsp bbq sauce
1 1/2 tsp smoked paprika
1 tsp mustard powder
2 tbsp dark brown sugar
1 tbsp neutral flavored oil

Dressing:
2/3 cup Mayonnaise
2 tbsp Dijon mustard
2 cloves garlic, minced
3 tbsp pickled jalapeño brine
salt and pepper, to taste

For the salad:
1 head iceberg lettuce, quartered
1 pint grape tomatoes, sliced
1 bunch scallions or chives, finely chopped

Method:

Preheat oven to 400°. Please the turkey straps on a Porsche online baking sheet and stir with remaining ingredients. Bake for 20 minutes or until crispy.

Prepare the dressing by whisking all the ingredients in a small bowl. Depending on the acidity of your brine you may want to add a bit of sweetener. I use Trader Joe’s hot & sweet jalapeño brine.

To serve, Pour some of the dressing over each iceberg wedge, top with sliced tomatoes and chives and garnish with turkey strips.

Related Recipes:

Turkey & Pastrami Wrapped Asparagus
Kosher “Shrimp” Toast
Kosher Udon Ttoekbokki

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Corn Dogs

Corn dogs + Bonus Cornbread Funnel Cakes!!

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Corn Dogs

1 pkg @abelesheymann hot dogs cut in half crosswise
1¼ cups flour
¾ cup cornmeal
⅓ cup sugar
½ teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup nondairy milk
Canola oil, for frying

Method:

Mix the flour, cornmeal, sugar, salt and baking powder in a bowl. Add the eggs, milk and oil and whisk together until the mixture is very creamy. Transfer to a tall glass.

Push a wooden skewer through the center of the hot dogs or sausages (if the skewer is too long to fit in your pot, cut it to shorten).

Fill a 4qt saucepan with 2” of oil. Heat the oil over medium-high heat until it reaches 375 degrees.

Holding the tip of the skewer, dip the hot dogs into the batter, then rotate it to let excess batter drip off. Carefully place the hot dog into the hot oil, fry until golden and crisp, 2-3 minutes. Repeat with the remaining hot dogs. Serve immediately.

Tip! If you have leftover batter use it to make Cornbread Funnel Cakes. Fill a ziploc bag with the batter, cut a hole to create a piping bag and pour the batter into a pot of hot oil. Flip when golden brown. Top with powdered sugar. Serve Immediately.


Related Recipes:

Bunless Fajita Dogs
Corndog Hamantaschen

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Meatballs Paprikash

When I got back from Budapest, I knew I wanted to make a dish inspired by my trip using the paprika I brought back from my travels and this paprikash-inspired meatball dish was born! It’s a nice change from tomato-based sauce and perfect for a chilly night in the Succah.

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Meatballs Paprikash

For the meatballs:
2 lbs ground beef
2 eggs
3/4 cup breadcrumbs
2 cloves minced garlic
1 1/2 teaspoons sweet Hungarian paprika
Salt and pepper, to taste

For the sauce:
2 tbsp extra virgin olive oil
1 large onion, sliced into half moons
1 large red pepper, sliced into strips
3 cloves garlic, sliced
2 tbsp red pepper purée (omit if you don’t have)
1 heaping tbsp sweet Hungarian paprika
3 cups chicken stock
Salt and pepper, to taste
1-2 tbsp honey, optional

Make the meatballs: in a large bowl, combine the meatballs ingredients and mix with your hands until incorporated. Refrigerate while you prelate the sauce.

Make the sauce: in a Dutch oven, heat the olive oil over medium heat, add the onions and sauté until softened, add the red pepper strips and continue to sauté until caramelized. Add the garlic, and sauté until fragrant. Stir in the paprika and mix until fragrant, then add the pepper purée and stir to incorporate. Add the stock, salt and pepper and bring to a gentle simmer. If you like it sweet, stir in the honey.

Shape the meat into small balls and gently add to the sauce. Cover the pot and simmer 20 minutes, then gently mix. Return the cover to the pot and simmer the meatballs for 1 1/2 hours or until the meatballs are soft and the sauce has thickened.

Serve with rice and fresh herbs, if desired.

Related Recipes:

Smoked Paprika Popcorn Cauliflower
Lemony Orzo Soup with Meatballs
Bourbon Peach Meatballs

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Sheet Pan Shawarma

Shawarma in the Sukkah! Such a fun idea to serve for an afternoon lunch!

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Sheet Pan Shawarma

2 lbs @carvingblockmeats Pargiot (dark meat cutlets)
2 tbsp shawarma spice
2 tbsp grapeseed oil
Hummus, tahini, schug or harissa, for serving
Israeli salad, cabbage salad, beet salad, carrot salad, Israeli pickles, optional, for serving

Method:

Mix the chicken with the shawarma spice and oil. Place directly on a sheet tray and broil on high for 15-20 minutes or roast at 425 for 20-25 minutes.

Slice thinly and stuff into laffa, pita opt serve in a grain bowl!

Related Recipes:

Sheet Pan Sausage & Peppers
Sheet Pan Chicken Fajitas, 5 Ways
Grilled Chicken Shawarma Salad

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Couscous Stuffed Capons


A festive holiday recipe even Miami Boys Chior would approve of!

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Couscous Stuffed Capons for a Crowd
Serves 12

Dash of cinnamon
12 capons (boneless chicken thighs, skin-on)
Paprika, salt and pepepper, to taste
1 jar @liebersfoods Gourmet Sweet Chili Sauce
2 cups water
2 tsp olive oil
Salt and pepper, to taste
1 tbsp @liebersfoods consommé powder
2 cups instant couscous
3 cloves minced garlic
1/2 cup parsley, chopped
3.5oz. Roasted chestnuts, chopped
4oz. Dried figs, thinly sliced (or any dried fruit)
1/3 cup pine nuts
1/4 cup grapeseed oil
Juice of 1 large orange
1 tbsp @liebersfoods honey
1 cup @liebersfoods seasoned Panko crumbs

Method:

In a small Saucepan bring 2 cups of water oil salt and pepper to a boil. Add a consommé powder and whisk it in to incorporate. Add the couscous, give it a stir, turn off the heat and cover to steam for 10 minutes.

Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the garlic, parsley, chestnuts, figs, and pine nuts. In a small bowl combine the oil, orange juice, cinnamon and honey and mix into the couscous mixture, stirring to combine.

Preheat oven to 375°.

Working with one capon at a time, add t
he stuffing to one side of the chicken and fold it over, Wrapping the chicken around the filling. Transfer the rolls to a parchment-lined 9 x 13 pan so that they are tightly packed, 6 per pans.

Sprinkle the stuffed capons with paprika salt and pepper and then brush generously with chili sauce. Cover each pan with two layers of foil and bake for one hour.

Uncover the chicken and sprinkle with Panko crumbs. Return to the oven at 425° for 15 to 20 minutes until the chicken is lightly browned and Panko crumbs are crispy.

NOTE: To prepare in advance, You may refrigerate or freeze after baking, then complete the last step before serving.

Related Recipes:

Israeli Couscous With Beef
Hawaij Couscous
Chickpea Couscous
Israeli Couscous with Chickpeas

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