Category: Meat & Poultry

Thanksgiving Grazing Board

Thanksgiving 2020 is upon us and it’s looking different than usual. Many aren’t able to celebrate with family and the traditional Thanksgiving feast seems excessive for small groups and gatherings.

But it’s still Thanksgiving. And as hard as this year has been, just being here means there is what to be thankful for. Even if that means we don’t get to feast with family. Or we’re feasting over Zoom with a turkey sandwich.

So we adapt. And if 2020 has taught us anything, it’s how to do that. We do the best we can. One day at a time. We do with what we have. And who we have.

This year Thanksgiving might mean putting out a snacking board and playing a game of Kahoot over Zoom. And that is more than ok. We can all celebrate something. Somehow.

This board was inspired by Abeles & Heymann all new cabanossi that come in natural kosher casings in both regular and spicy flavors! The mini’s are super fun, just warm them up for a few minutes at 350 degrees to give that casing some extra snap!

Wishing you and yours a very festive and Happy Thanksgiving!

Thanksgiving Grazing Board

Abeles & Heymann assorted cabanossi
candied pecans
roasted cashews
grapes
capers
roasted chestnuts
corn muffins (bake in mini muffin tins)

Roasted Green Beans

1.5 lbs. green beans
2 tbsp olive oil
Trader Joes everything but the leftovers seasoning, to taste
kosher salt, to taste
freshly ground black pepper, to taste

Preheat oven to 425 degrees. Spread green beans on a baking sheet and mix with olive oil and seasoning. Roast for 15 minutes.

Variation: use herbs de provence or dried herbs in place of Trader Joes spice.

Maple Cider Cranberry Sauce

1 12oz. bag fresh cranberries, rinsed
3 cinnamon sticks
3 strips orange zest
4 peppercorns
3 cloves
1 cup apple cider
1/2 cup maple syrup

Add cinnamon sticks, orange zest, peppercorns and cloves to a spice bag, or create your own using a piece of cheesecloth (just tie the corners together).

Place spice bag, cider and maple syrup in a saucepan and bring to a boil over medium heat. Remove spice bag. Add cranberries and return to a boil. Reduce heat and simmer for 10 minutes, until cranberries burst and the sauce thickens. Remove from heat and rest until completely cooled. Refrigerate until ready to serve.

Related Recipes:

stuffed dates with chestnut cream
baklava pumpkin pie
acorn squash with wild rice stuffing
cookie butter pumpkin pie
Mexican hot chocolate pecan pie

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Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Charcuterie Stuffed Figs

15 fresh figs
2 cups chopped deli meat (see note)
1 tbsp mustard seeds
2 tbsp dark brown sugar
2 tbsp balsamic vinegar
1 tbsp dijon mustard, plus more for garnish
1 tsp honey
pickled jalapenos, for garnish (recipe follows)

Method:

Trim the tips of the figs to remove the stems. Cut an X shape into each fig, as if you are cutting it into quarters, leaving the bottom intact. Set aside.

Add deli meat to a cold saucepan and saute over medium heat until the meat releases some of it’s fat, 6-8 minutes. Add the mustard seeds and toast for 1 minute. Add brown sugar, balsamic vinegar, dijon mustard and honey and stir until the meat is coated.

Stuff the figs the charcuterie mixture and top with pickled jalapenos and dijon mustard.

NOTE: use whatever deli meat you have on hand. I used a combination of smoked turkey and salami.

Pickled Jalapenos

4 jalapenos, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 1/2 tsp kosher salt

Add the jalapenos to a mason jar. In a small saucepan, bring the vinegar, water, sugar and salt to a simmer, stirring to dissolve the sugar and salt. Pour the hot brine over the jalapenos. Cool and store in the fridge for up to one month.

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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Malawach Dogs

THIS. MAKES. ME. SO.  HAPPY.
Sigh (the good kind).

If you missed it, there’s big news on the Abeles & Heymann front – they’ve made it to Trader Joes, and at $5.99 a pack, it’s a total steal! Not only that, their hot dogs are now available nationwide, so you can ALL get a taste of the BEST kosher hot dog in town!!

This news had me so stoked that I had to celebrate with something extra special, so I went EN CROUTE (literally: wrapped in pastry). But not just any pastry.

Malawach pastry. The Yemenite stuff of dreams that puffs up into buttery goodness, and gets dipped into the ultimate pairing: resek (grated tomato) and schug (jalapeno dip).

Malawach with resek and schug, plus some hard boiled eggs on the side, is something you’ll find on many Middle Eastern menus, at loads of stalls at the Shuk and AT MY HOUSE. I’m convinced I must have been Yemenite in another life because their food just speaks to my soul.

Yemenite chicken soup, lachuch with butter and honey, jachnun, kubaneh… I can’t get enough. The traditional hawaij-spiced soup has become a Shabbat staple in my home, and whenever I can make it to Zion in Borough Park, I load up on spongey lachuch for my freezer. Jachnun gets stuffed into my cholent, and kubaneh is the one recipe I have yet to master, but consider it done.

And the beautiful, light and refreshing dips of tomato and jalapeno – well they’ve become an essential fridge stock and I always have jars on hand! Paired with tahini and pita, they make a delicious breakfast, lunch or dinner, with eggs on the side.

So yes, I am in love with Yemenite food. I am in love with Abeles & Heymann hot dogs. And that, my friends, is what makes the perfect recipe. Enjoy!

Malawach Dogs

1 package Abeles & Heymann beef hot dogs
2 discs malawach dough, thawed
1 egg, beaten
sesame seeds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and lightly coat with oil. Cut the malawach dough into strips and wrap them around the hot dogs, stretching lightly as you go. If the strips are too short, just continue wrapping with a second strip. Brush the malawach with egg and sprinkle with sesame seeds. Transfer to baking sheet and bake until puffed and golden, 20-25 minutes.

Serve with resek and schug.

Resek
2 plum tomatoes
salt, to taste

Grate the tomatoes on a box grater or pulse in a food processor until finely minced. Season, to taste, with salt.

Schug

5 jalapeno peppers (see note)
1 large bunch fresh parsley or cilantro or a mix
3 cloves garlic
1 tsp cumin
1 tbsp olive oil
1 tsp lemon juice
salt, to taste

Add ingredients to a blender or food processor and pulse until finely minced.

NOTE: You can control the heat of the schug by the amount of veins and seeds that you put in the sauce. For a mild schug, remove all veins and seeds. For a spicy kick, add a little at a time until desired spice level is reached.


Related Recipes:

bunless fajita dogs
hot dog eggrolls
spiralized spud dogs

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Salami Nduja

Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!

It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.

Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.

I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.

Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!

It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.

I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!

Salami Nduja

14oz. Abeles & Heymann salami, roughy chopped
1/3 cup sundried tomatoes packed in oil
2 tbsp oil from the jar of sundried tomatoes
1 tbsp smoked paprika
1 tbsp miso paste
2 tbsp chili garlic sauce (such as Huy Fong) or sriracha, to taste

Method:

Add all ingredients to the bowl of a food processor and blend until smooth and creamy. Store in the refrigerator in an airtight container for up to 2 weeks.

Other Salami Recipes:

last year: salami tarte tatin
two years ago: salami potato latkes
three years ago: salami babka
four years ago: salami quiche
five years ago: beer battered salami chips with beer mustard
six years ago: drunken hasselback salami
seven years ago: salami chips

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Sweet Hawaiian Deli Skewers

The Super Bowl is just around the corner and although I’m not a sports fan, I’ll take any excuse for a party! Especially when said party involves lots of finger food!


I’ve never been into sports, although I grew up with brothers who were big into the game so I totally get the hype! I’m happy to let the guys do their thing in front of the TV, while I do my thing in the kitchen. Just as there’s a strategy in the sport, there should be one in your menu planning too – lots of deli, plenty of small bites, and don’t forget the drinks!

When Domino® Sugar reached out to me about their new Domino® Golden Sugar, I was stoked to work it into a Super Bowl recipe! I love that it’s less-processed than granulated sugar and that it has a hint of molasses flavor. Domino® Golden Sugar is made from pure cane sugar and works cup-for-cup just like white sugar, but has a beautiful golden color.

I’ve always been intrigued by pineapple glazed ham, so I decided to do a bite-sized kosher version, using smoked turkey! The Super Bowl has always been about the big deli subs, so why not make glazed deli bites with a sweet sauce, inspired by the new Domino® Golden Sugar.

What I love about this recipe is that it uses easy to find ingredients and doesn’t take long to put together. They look adorable plated and no one will be able to resist the sweet, smoky and salty bite!

Now no matter who wins the game, you know you’ll be winning in the kitchen! Happy Super Bowl Sunday!

 

Sweet Hawaiian Deli Skewers
YIELD: approximately 30 skewers

1 lb. chunk of smoked turkey
20oz. pineapple chunks, in 100% juice, juice reserved
12oz. maraschino cherries
1/2 cup pineapple juice
1/2 cup Domino golden sugar
1 1/2 tbsp soy sauce
3 tbsp ketchup
1/2 tsp sriracha

Cut the smoked turkey into chunks. Thread the turkey, pineapple and maraschino cherries onto skewers. Place the skewers onto two baking sheets.

Preheat oven to 400 degrees.

In a small saucepan, combine the reserved pineapple juice, sugar, soy sauce, ketchup and sriracha. Bring the mixture to a simmer and cook for 5 minutes, until the sauce has thickened. Brush the sauce onto the turkey, pineapple and cherries and bake for 15 minutes, glazing it again with the sauce halfway through cooking.

Serve warm.

This post is sponsored by Domino® Sugar.

Related Recipes:

sweet Hawaiian chicken
turkey and pastrami wrapped asparagus
drunken hasselback salami

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