Category: Meat & Poultry

Apple Cider Liver Pâté

Growing up as an Ashkenazi Jew, chopped liver was part and parcel of our Shabbat menu. My mom would always saute chicken livers on Friday afternoons, and to be honest, the smell was NOT for me, I would literally LEAVE THE HOUSE. Years later, as an established and curious foodie, I couldn’t help but order the jarred creamy liver pâté from various restaurant menus – it was always paired with homemade jam and crostini and it looked so GOOD. And it was! So, chicken liver finally found a place in my heart (and on my palate!).

The thing about kosher chicken liver, is that it needs to be broiled in order to remove the blood (since blood is not kosher), and it can sometimes render it dry. Cooking it down in some stock (with a hint of wine or cognac), is always a good idea, so this time, I decided to go with our current theme – apple cider! The cider cuts through the gaminess of the liver, which pairs wonderfully with the fruitiness of the juice, making it ultra creamy and oh. so. delicious.

Serve with apple cider onion jam and whole grain mustard for a truly special bite!

 

Apple Cider Liver Pâté

2 tbsp olive oil
1 large onion, diced small
1/2 – 3/4 lb. broiled chicken livers, roughly chopped
1/4 tsp baharat, allspice, or warm spices of your choice
1 1/2 cups apple cider (not vinegar)
salt and pepper, to taste
1 hard boiled egg

Method:

In a large saute pan, heat the olive oil and add the onions, saute until deeply caramelized, 10-15 minutes.  Add the chicken livers and saute until heated through. Add the baharat and saute to incorporate. Deglaze the pan with apple cider, scraping up any bits from the bottom of the pan, season with salt and pepper. Allow the livers to cook, uncovered, over medium heat until the apple cider reduces to a thick sauce.

Transfer the mixture to a food processor with the S blade attached. Add the egg and blend until creamy. Transfer to a jar or serving dish and refrigerate until set, 1-2 hours.

Serve with your favorite jam, mustard, pickles and crackers.

VARIATION: You can also serve the sauteed livers as creamy chopped liver without blending into a spread.

 

Accoutrements:

apple cider onion jam
beer mustard
pickled chili peppers
pickled onions
sourdough crackers

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Turkey Wrapped Beef Stuffed Dates

These are a mouthful – and I don’t just mean the title! Medjool dates are stuffed with the juiciest little kofta bites, then wrapped in smoked turkey, glazed with spicy honey mustard, and topped with pickled hot peppers. It’s sweet, salty, spicy, all and once and it’s DELICIOUS! With Simchat Torah coming, finger food is just the thing and these are an absolute winner!

 

Turkey Wrapped Beef Stuffed Dates

1 lb. ground beef (not lean)
1/4 cup grated shallot
2 cloves garlic, grated
3 tbsp chopped parsley
1 tsp sweet paprika
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp ground pepper
24 pitted medjool dates
12 slices smoked turkey, sliced in half
1 cup honey
1/3 cup yellow mustard
2 tbsp sriracha
pickled chili peppers (recipe follows) and parsley for garnish, optional

Method:

Preheat oven to 375 degrees. In a large bowl, combine the beef, shallot, garlic, parsley, paprika, cumin, salt and pepper, Mix to incorporate. Form small torpedo-shaped bites of beef and stuff into the dates. Wrap each date in 1/2 slice of turkey. Transfer the bites to a baking rack sent into a baking sheet.

In a small bowl, combine the honey, mustard and sriracha, Brush the glaze over the turkey. Bake at 375 degrees for 20 minutes, brushing the glaze over the turkey after 10 minutes, and then again as soon they finish cooking.

Garnish with pickled chili peppers and chopped parsley, if desired. Serve warm.

Pickled Chili Peppers
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt

3 Thai chilies, thinly sliced
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt

In a small saucepan, combine the vinegar, water, sugar and salt, bring to a boil. Add the chili peppers to an 8oz jar, pour the hot brine over them and set aside to cool. Cover and refrigerate for up to one month.

Related Recipes:

feta stuffed dates with crispy kataifi
brie stuffed dates
beef stuffed apricots

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Beef Chili Bar

There is a LOT of cooking (and eating!) ahead of us, and I’ve said it before, and I’ll say it again! Build your own bowl bars are the way to go! There is so much to build on, it fills up a table, and it’s a fun feast! And so festive too! I love a warm bowl of chili in the Sukkah, but ramen is probably our fave! Here are some other great BYOB ideas for the holiday!

RAMEN BOWLS
broth: chicken soup, miso soup, bone broth (here’s a great recipe!)
noodles: ramen, udon or rice noodles
veg: julienned carrot, zucchini, snow peas, mushrooms, bok choy, cabbage
protein: London broil, chicken breast, leftover brisket or roast, soft boiled eggs
toppings: nori, sriracha, sesame seeds, scallions, radishes, chili peppers, lime wedges, cilantro
sauces: sriracha, gochujang, chili crisp

SUSHI BOWLS
grains: sushi rice, crispy sushi rice, quinoa
fruit/veg: julienned carrot, julienned cucumber, radish, avocado, mango
protein: flaked salmon, raw tuna, kani, edamame
toppings: nori, sesame seeds, french fried onions, scallions or chives
sauces: sweet sauce, spicy mayo, soy sauce, wasabi sauce, teriyaki sauce

BURGER BAR
bread: pretzel buns, burger buns, sourdough
protein: beef burger, turkey burger, quinoa burger, pulled beef, pulled chicken, sunny side up eggs
toppings: lettuce, tomato, onion, sauteed onion, pickled onion, pickles
sides: onion rings, french fries, corn on the cob
sauces: bbq sauce, ketchup, mustard, mayo, pickle relish

FALAFEL BAR
bread: pita, laffa, lachuch, malawach
protein: falafel, shawarma chicken, shnitzel, hard boiled eggs, hummus, roasted chickpeas
toppings: red cabbage slaw, Israeli salad, Israeli pickles, Israeli hot peppers, sauerkraut, sumac onions, beet salad, fried eggplant, parsley
sauces: tahini, amba, schug, harissa

2 tbsp extra virgin olive oil
1 medium onion, diced
1 red pepper, diced
3 garlic cloves, minced
1 ½ lbs ground beef (not lean)
1 jalapeno, diced (veins and seeds removed) or 4oz. canned green chilies
1/3 cup tomato paste
2 (15 oz) cans black beans, drained and rinsed
1 (15oz.) can kidney beans, drained and rinsed
2 (14.5 oz) can diced tomatoes
2 cups chicken or vegetable broth
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp cinnamon
1/8 tsp cayenne pepper (optional, for extra heat)
1 tbsp Dutch process cocoa powder
2 tbsp brown sugar
2 tbsp maple syrup
Salt and black pepper, to taste

BYOB BAR toppings & sides
iceberg lettuce
Sliced jalapeños
sliced avocado
corn
red onion
cilantro
lime wedges
dairy-free our cream
salsa or pico de gallo
guacamole
soft and hard shell tacos, wraps
tortilla chips
cornbread

Method:

Heat a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, 3 minutes, add diced peppers (jalapeno, if using) and continue to saute until softened, 2 minutes. Stir in garlic and cook 1 minute. Add beef and cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add chili powder, cumin, paprika, cinnamon, and cayenne. Stir well to coat.

Add the diced green chilies (if not using jalapeno), beans, and diced tomatoes and pour in broth. Stir everything together. Add cocoa powder, brown sugar and maple syrup and stir to incorporate. Add salt and pepper, to taste. Bring to a simmer, cover and cook 30–40 minutes, stirring occasionally, until thickened and flavors have melded.

Serve hot with toppings and sides of choice.

Related Recipes

cornbread
pumpkin chili
BYOB ramen bowls
pulled brisket ramen
falafel board
crisp rice sushi salad

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Chicken Caesar Wraps

Chicken Caesar wrap

People always ask me if my kids eat my food and the truth is, As they’re getting older, they are definitely more receptive to interesting dishes and flavors. But when they’re young, they are like most kids and they’re pretty picky! Namely, my youngest, a feisty nine-year-old with an intensely savory palette! She loves Nori, soft, boiled eggs, ramen and basil dip with sourdough!

Every time she’s interested in a new food we get really excited, And let me tell you, so does she! She will eat it for breakfast, lunch and dinner Until she is sick of it!

Her latest interest comes from a pretty horrible experience that we had at the airport when our flight was delayed for eight hours, and we went shopping for kosher food with our voucher from United Airlines. She tried their chicken Caesar wrap, and she was hooked! (Probably because my kale Caesar salad with smoked paprika Panko crumbs is her favorite!).

Alas, as a good mom, I had to learn to make my own at home, which means I get to share the recipe with you!

She said it’s even better than the one in the airport (And by the way, of course she’s over it entirely!)

Chicken Caesar Wraps

2 large flour tortillas
2 pieces oven grilled chicken , sliced
1 head Romaine lettuce, chopped

Pickle Brine Caesar Dressing:
3/4 cup mayonnaise
3 tablespoons pickle brine
1 garlic clove, minced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper to taste

In a medium bowl, whisk together the mayonnaise, brine, garlic, Dijon, salt, and pepper until creamy.

Toss the romaine into some of the dressing. Place wrap on a piece of parchment paper and top with salad. Add grilled chicken and drizzle with more dressing. Wrap, slice and serve!

NOTE: depending on the acidity of your pickle brine, you might want to add a bit of sweetener to balance it out.

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Cruciferous Crunch Chicken Salad

Gimme all the cruciferous veg! Maybe it’s the crunch, maybe it’s the color, but I love everything in the cabbage family – kale, cauliflower, kohlrabi – it’s my jam! Mix it all together and you’ve got a party in your mouth. I made this on the last day of the Chag to use up leftover grilled chicken and the bowl was licked clean (mostly by me!!). So I had to make it again for y’all!

Kale Crunch Salad
YIELD: 6 servings

4 cups kale
2 cups shredded red cabbage
1 kohlrabi, peeled and julienned
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
2 pieces leftover sumac pargiot (or any chicken)

Dressing:

1/3 cup grapeseed or light olive oil
3 tbsp pomegranate concentrate (see note)
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
Salt and pepper, to taste

Method:

Spread the kale out on a platter or bowl. Mix the cabbage into the kale. Top with pomegranate seeds, kohlrabi, chicken and sunflower seeds.

In a small bowl, combine dressing ingredients and whisk until thickened.

When ready to serve, toss the salad with the dressing.

NOTE: I used Sadaf pomegranate concentrate which is like molasses, but it doesn’t have added sugar. If using molasses, reduce honey as needed.

Related Recipes:

Kale Crunch Salad
Grilled Chicken Salad with Basil Dressing
Asian Chicken Salad With Clementines
Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Grilled Chicken Fattoush with Za’atar Ranch 

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