Category: Meat & Poultry

Hamantachos! Eggroll Nachos

Oh em geeeeeeee you guysssss!! I have not been this excited about a recipe in some time (I say that every time, don’t I?!), but seriously now – these nachos are a DREAM! The idea came to me by way of apricot hamantaschen – the triangle shape (perfect for eggroll wrappers or wontons) and the apricot filling – only savory – which I do best.

Who doesn’t love some warm sauteed cabbage, pop-in-your-mouth edamame, and crunchy wonton chips. And the duck sauce? It’s always the favorite part! So I made my own, with an apricot jam base, flavored to perfection with garlic, ginger, soy sauce, rice vinegar, sesame oil and sriracha. oh. so. good.

This recipe is just perfect for the Purim meal. Finger food for noshing  – just what I like to serve! And you can even set up a BYOB station so people can build their own bowl!

 

Hamantachos

6 eggroll skins, sliced into triangles
canola oil, for frying
1.5 lbs. ground dark meat turkey or chicken
1 scant tbsp minced ginger
2 cloves minced garlic
2 tbsp + 1 tsp neutral oil (grapeseed, avocado), divided
2 1/2 tsp sesame oil, divided
soy sauce, to taste
kosher salt, to taste
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
1 large carrot, julienned
1 cup frozen edamame, thawed
3 scallions, chopped
1 tbsp black and white sesame seeds

Apricot Jam Duck Sauce
1 cup good quality apricot jam
2 clove garlic, grated on microplane
1″ chunk ginger, grated on microplane
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
1-2 tsp sriracha

Method:

Heat a generous amount of canola oil in a frying pan. Add a few eggroll wrappers at a time and fry until golden, flipping after 2 minutes. Drain on paper towels.

Heat a large saute pan or wok, add 1 tbsp neutral oil and 1 tsp sesame oil. Add the ground turkey, season with salt and cook until crumbly and no longer pink. Season to taste with soy sauce (about 2-3 tsp). Remove from the pan.

Add another tbsp neutral oil and tsp of sesame oil. Stir in the green and red cabbage and carrots. Stir fry until softened, seasoning with salt and soy sauce, to taste. Remove from the pan.

Add a tsp of netural oil and a 1/2 tsp sesame oil to the pan and stir in the edamame. Stir fry until lightly toasted, seasoning with salt. Remove from the pan.

In a small saucepan, add the duck sauce ingredients, bring to a simmer, whisking to break up the jam. Cool slightly.

Layer the nachos: Spread the eggroll wrappers out on a platter, top with warm sauteed cabbage, ground turkey crumbles, edamame, scallions and sesame seeds. Drizzle the duck sauce generously over the nachos and serve immediately.

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Related Recipes:

hot dog eggrolls
Asian chicken salad with crispy wontons
plantain nachos

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Haman Holipches Stuffed Leeks

What are Haman holipches you ask? Good question! Traditional holipches refers to stuffed cabbage – one of my favorite traditional foods growing up, but this version uses leeks instead of cabbage, and they’re wrapped up in the same style of samosas, to form a perfect triangle – just the thing for Purim! (watch the Instagram reel to see how it’s done!).

I’m a huge fan of leeks (it’s my favorite part of the chicken soup!), so when I saw some variations on this recipe on Instagram, I knew I had to jump on the trend and create my own version, inspired by some Persian flavors including apricot and mint.

These Purim pockets honor the tradition of eating kreplach during the holiday, because their hidden filling symbolizes the hidden nature of the Purim miracle. Kind of like why we eat hamantaschen too!

Haman Holipches

3 leeks
1.15 lbs. ground beef (not lean)
3/4 cup jasmine or basmati rice (raw)
2 cloves garlic, minced
1/3 cup sliced dried apricots
1 thai red chili, minced
1/4 cup chopped mint
1/4 cup chopped parsley
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp kosher salt

Sauce:
2 cups water
1/3 cup silan
zest of 1/2 lemon
juice of 1 lemon
1/4 tsp allspice
1 tbsp olive oil
salt and pepper, to taste

Method:

Bring a pot of salted water to a boil. While the water boils, trim the leeks by removing the root and the dark green tops. Cut along the length of the leeks and peel the first few layers apart until the peels are no longer wide enough to use for filling (depending on the thickness of the leeks, you should be able to use the first 6 layers or so).

Wash the leek peels well to remove dirt and transfer to the boiling water to blanch for 2 minutes – until softened and pliable. Transfer to a paper towel.

Finely chop the leftover leek (that was too narrow to use for wrapping) until you have 1/2 cup.

In a medium mixing bowl, combine the ground beef, rice, chopped leek, garlic, chili pepper, apricots, mint, parsley and spices. Mix until fully incorporated.

Working with 1 sheet of leek at a time, place a large spoonful of filling in the top corner of the leek and fold it over in a triangular pattern, folding it over itself repeatedly until you have a single triangular shaped pocket.

Layer the pockets into a Pyrex dish, overlapping slightly.

In a large measuring cup, combine the sauce ingredients. Pour over the leeks. Wrap with a layer of parchment paper and foil and bake at 375 degrees for 1 hour. Uncover, raise the oven temperature to 425 degrees and continue to cook, uncovered, until the leeks start to brown around the edges and the sauce thickens, about 20-25 minutes.

Related Recipes:

cabbage hamantasch knish
wonton beef empanadas
salmon en croute with creamed leeks

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Salami Wellington

It’s amazing how I’ve been trashing up salami here for Purim on the blog for 12 years now and I still get so excited about it. AND I still, somehow, come up with new and exciting ideas! This year is probably my favorite because I’ve ALWAYS wanted to make beef wellington and I couldn’t believe just how awesome it turned out! Yes, it’s a bit of a patchke, but it’s so beautiful to serve, especially for your Purim meal!

Why have I been trashing up salami for 12 years now? I started the trend on my blog years ago for Purim since salami is hung like Haman was hung on the gallows! My drunken hasselback salami went crazy viral, as did my salami babka a few years later! I hope you love this one as much as I do!

Happy Purim!

Salami Wellington

2 tbsp extra virgin olive oil
1 large shallot, finely minced
16oz. finely minced cremini mushrooms
2 cloves garlic, finely minced
2 tsp fresh thyme
salt and pepper, to taste
splash of whiskey, optional
5 strips Abeles & Heymann beef fry
2 tbsp dijon mustard
14oz. Abeles & Heymann salami
2 sheets puff pastry, thawed
1 egg yolk, thinned out with a splash of water

Method:

In a shallow pan, heat the olive oil. Add the shallots and saute until translucent. Add the mushrooms and saute over high heat until all the liquid has been released and the mixture is mostly dry, about 10 minutes. Add the garlic, thyme, salt and pepper and stir to incorporate, saute 1 minute. Deglaze the pan with whiskey, if desired. Remove the mushroom mixture from the pan and transfer to a plate or baking sheet. Place in the freezer to cool.

Lay a large piece of Saran wrap on your work surface. Place slices of beef fry down in a row, overlapping slighty. Spread the mushroom mixture over it. Brush the salami with dijon mustard and place on top of the mushrooms. Lifting the Saran wrap, roll the layers around the salami, tightening the roll around the sides until taut. Place in the freezer while you prepare the puff pastry.

Preheat oven to 425 degrees.

Lightly roll out the puff pastry to smooth out the folds. Take the second sheet of puff pastry, and using a lattice cutter, cut out a strip of lattice.

Remove the roll of salami from the freezer. Place on the solid sheet of puff pastry, wrap it around tightly and seal the ends. Brush with egg wash. Wrap the lattice sheet of puff pastry over it and brush with additional eggwash.

Transfer to a parchment lined baking sheet and bake until golden brown, about 25 minutes.

Slice and serve.

Other salami recipes:

last year: salami chopped sandwich
two years ago: sweet & sour salami
three year: roasted antipasto salad
four years ago: salami nduja
five years ago: salami tarte tatin
six years ago: salami potato latkes
seven years ago: salami babka
eight years ago: salami quiche
nine years ago: beer battered salami chips with beer mustard
ten years ago: drunken hasselback salami
eleven years ago: salami chips

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Hot Honey Hasselback Salami

Do I ever tire of hasselbacking salami? No, I do not. And I feel the same way about building boards – it’s the perfect game day, or really any day, snack! So I couldn’t resist a few flavor combo, with a condiment that’s all the rage – HOT HONEY. Plus, you know how I feel about alliteration! HOT. HONEY. HASSELBACK. Yes please!!

Hot Honey Hasselback Salami

1 salami
1/2 cup hot honey, such as Gefen
3 tbsp yellow mustard

Dipping Sauce
1/2 cup mayo
1 tbsp sriracha
1 tsp smoked paprika
1 1/2 tsp rice vinegar
2-3 tbsp hot honey

Method:

Preheat oven to 400 degrees.

Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

In a small bowl, combine the hot honey and mustard.

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 30-40 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges.

While the salami is cooking, mix the dipping sauce in a bowl until incorporated.

Serve with dipping sauce and, if desired, add other accoutrements like crackers, pretzels, crudites, dried fruit, nuts and pickles.

 

Other Salami Recipes:

roasted antipasto salad
salami nduja
salami tarte tatin
salami babka
beer battered salami chips with beer mustard
drunken hasselback salami
salami chips

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Creamy Leek & Chicken Soup with Barley

 

Creamy Leek & Chicken Soup with Barley

4 chicken bottoms
salt and pepper, to taste
2 tbsp extra virgin olive oil
2 large leeks, white and pale green parts only, chopped
4 cloves garlic, minced
1/4 cup dry white wine
5 sprigs thyme
2 dried bay leaves
1 cup barley, rinsed
9 cups chicken or vegetable stock
1/2 tsp umami seasoning (optional)

Method:

Heat the olive oil in a soup pot. Season the chicken with salt and pepper and sear until browned on both sides, about 4 minutes per side, remove from the pot. Add the leeks and saute until wilted and starting to brown. Add the garlic and stir to incorporate and soften. Add the wine and use a spatula to scrape any bits from the bottom of the pan while the wine cooks down and the mixture is creamy. Return the chicken to the bot and add the thyme, bay leaves, barley, and stock. Season with umami seasoning, and salt and pepper, to taste.

Bring the soup up to a boil, reduce to a simmer and cook, covered, for 1 hour.


Related Recipes:

cream of chicken soup in bread bowls
cream of leek soup
grilled leeks with crispy panko
salmon en croute with creamed leeks

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