Short Ribs and Horseradish Potato Puree

Seder 1
Daube of Short Ribs of Beef Picholine adapted from Terrence Brennan's recipe:

• 1/4 cup olive oil
• 2 large onions, chopped
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 2 tablespoons minced garlic
• 2 tablespoons fresh or dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons coarsely cracked black peppercorns
• 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler)
• 2 bottles hearty red wine, such as Zinfandel
• 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher- or 8 big strips of Flanken-style short ribs
• 1 quart chicken stock
• 1 1/2 cups pitted black olives (nicoise, or israeli)
• 6 anchovy fillets, chopped (optional)

In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Simmer until reduced by one-fourth, 20 mins or so. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat.
Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Put in refrigerator to cool further, and remove more fat that rises to the surface. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives (and anchovies). Cook until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Return the short ribs to the pot. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.

"Seder plate" Potato Puree (horseradish, parsley, salt)

• 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed
• 3 tablespoons fine sea salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup peeled, grated fresh horseradish
• handful of fresh parsley
• Freshly ground black pepper, to taste

Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Pass the unpeeled potatoes through a potato ricer into a large bowl. Beat in olive oil and horseradish. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water

Paella! ole

Paella!
To make a kosher version of paella, simply use chicken and any spicy sausage that is available.

For vegetarian paella, try any mixture of beans, asparagus, mushrooms, squash, and parboiled new potatoes.


Ingredients
2 chicken breast fillets
3 tablespoons smoked spanish paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2  chorizo  or other sausages of your choice
4 garlic cloves, crushed
1 Spanish (yellow) onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
2 cups Spanish rice, BOMBA if you can find it- its the best or Goya Medium
1 teaspoon saffron threads
4 cups chicken stock
1/2 cup green beans
one red pepper sliced in thick wedges


Fresh flat-leaf parsley or cilantro, for garnish
Spanish olives for garnish
Lemon wedges, for serving

Directions
Rinse the chicken pieces and pat them dry. Mix the paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.

Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Quickly cook pepper wedges and green beans, remove to plate.
Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the sausage and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.


Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper, and more smoked paprika. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Arrange  the reserved chicken and the chorizo on the rice. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the green beans on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley and olives. Serve with lemon wedges.

Thanksgiving Do Ahead Tips (also for Latkes)

I've gotten quite a few calls today about what you can do ahead of time if you are cooking Thanksgiving, and how to optimally store the do-aheads.

Here are some tips that work well for me:

FIRST THE MOST IMPORTANT THING:

4 Days Before Thanksgiving - Start Thawing The Turkey Now:

Thawing the Turkey: If you're bought a frozen turkey, you'll need to start thawing it.

Every 5 pounds of turkey will require 24 hours of thaw time in the refrigerator (i.e., a 15-pound bird will take 3 full days). Start defrosting the frozen turkey in the coldest part of the refrigerator, in the back. A slow thaw equals a juicy and moist turkey.

NEVER DEFROST TURKEY AT ROOM TEMPERATURE - bacteria multiplies at room temperature. Another REASON TO BUY AN ORGANIC BIRD

Following information on thawing turkeys from the National Turkey Federation:

Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight	Days to Allow for Thawing Turkey
8 to 12 pounds	2 to 2.5 days
12 to 16 pounds	2.5 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

Emergency Thawing Only: If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method. This is not my favorite method as it is a last-minute hassle and does dry out the turkey.

COLD Water Turkey Thawing Time
Turkey Weight	Hours to Allow for Thawing Turkey
8 to 12 pounds	4 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

What can you do before Thanksgiving? A few days before Thanksgiving, iron table linens, designate serving platters, and clean and polish your glassware and silver. Set the table if you can. Order, buy, and arrange flowers or other centerpiece and decorations. Save a few blooms to decorate platters and serving bowls. Make cranberry sauce and refrigerate. You can also make cranberry chutney and applesauce several days ahead and store tightly closed in the refrigerator. Prepare other sauces, jellies, and dressings; store in the refrigerator. Purchase, wash and cut up vegetables that you will use for your stuffing and side dishes. Chop onions, celery,carrots, parsley etc. and store in zip-lock plastic bags. Chop bunches of herbs and wrap in a damp paper towel inside a plastic zip lock bag in the freezer.

PIES:

• You can make pies up to a month in advance, and freeze. After assembling, put the entire unbaked pie — greased tin and all — into a loose-fitting plastic bag and seal tightly. Transfer it to the refrigerator the night before baking to thaw, and the next day you’ll have a fresh baked pie on your table in the hour it takes to bake it up fresh.
• Make pie crust pastry up to 5 days ahead and store, well wrapped in the refrigerator. Make the dough, and roll it out between two sheets of parchment paper. Fold up the parchment paper around the pastry and double wrap in plastic wrap. Let it warm up a bit before you start to assemble your pie.
• Cookies can be made up to a month ahead. You can make the dough and freeze, Or portion your cookies right on baking sheets, and freeze until hard, then place the individual cookies on parchment lined baking sheets and bake whenever you want. Rolled and cut cookies like sugar cookies can be baked ahead and frozen in airtight tupperware containers, and iced and decorated before serving.

LOAF CAKES LIKE PUMPKIN BREAD AND CRANBERRY BREAD

Bake up to five days ahead. Cool well, and wrap well in plastic. Keep at room temperature (think fruitcake) they actually improve.

SOUPS:

Vegetable soups can be easily frozen if they don't have cream or eggs, Making them an excellent trick. They can be stored in the refrigerator for up to three days. Reheat the soup before serving, and thin as necessary before serving if it has thickened too much. Be sure to leave enough space in the container you freeze in. Soup can be frozen in heavy duty ziplock freezer bags.

GRAVY:

Turkey Gravy can be made up to five days ahead. When you heat it up, correct the seasoning, and add any pan drippings you have accumulated.

SALADS:

If you are using kale or cabbage or sturdy greens you can clean and cut them up in advance. Otherwise, I don't really recommend making salads ahead, because-- well, because they are supposed to be FRESH!

DIPS:

You can make hummus, eggplant dip and the like a day or two ahead. Marinate a bunch of olives with good olive oil and some herbs de provence, and a shake of red pepper.

POTATO DISHES:

Potato Dishes that cook in casserole pans- like our FAVORITE PRALINE SWEET POTATOES can be assembled a day ahead and put in to cook before the meal. Watch carefully when you are juggling a lot of dishes in the half hour before the meal, because the pecan topping can burn easily. Have some parchment handy to lay over the top if its browning too fast.

LATKES

Because of, well, you know what, you might have to be dealing with latkes too. Make Latkes (or the given sweet potato variety) ahead. Cool, and freeze individually on cookie sheets until hard. For reheating: Put frozen latkes on cookie sheets into a 375 degree oven, turning frequently until crisp and hot. Keep warm on paper towels in a warming drawer if you have one or a 225 oven.

Mashed potatos can be made ahead by boiling them 2 or more hours before the meal, and leaving them in the warm water. then mash at the last minute with olive oil, pepper and sea salt. I love a handful of whatever fresh herbs you have leftover- parsley, a bit of sage, chives, celery tops, scallions.

FOR QUESTIONS OF SAVING, STORING AND NOT WASTING GOOD FOOD BE SURE TO CHECK THIS LINK

What to serve with Latkes? FLANKENBERRY! Braised Flanken with Pomegranate.

Pomegranate Short Ribs

Everyone has a different idea of what they want to put into their stomach before the fast day of Yom Kippur. Henry, for example liked a big steak and baked potato, and our friend Peter requested boiled beef. Now, boiled beef is not something I have included in my repertoire, so searching for a recipe, I found this one, from Melissa Clark in the NY Times. I especially liked the idea of the pomegranate in this one, because it has a symbolic meaning to Jews, for whom the many juicy seeds represent the 613 commandments in the Torah. I love the idea of serving this dish before The Day of Atonement. I wish all my readers a meaningful fast, and, the wish that we all be sealed in the book of life.

 Braised Flanken with Pomegranate
4 pounds flanken ribs
1/2 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
2 tablespoons extra virgin olive oil
3 medium carrots, peeled and diced
3 medium celery stalks, diced
2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped
2 garlic cloves, finely chopped
1 shallot, chopped
1/2 cup pomegranate juice
1/3 cup dry red wine
2 cups chicken stock, or as needed
3 thyme branches (see note)
1 rosemary branch
1 bay leaf
3 whole cloves
1 1/2 tablespoons pomegranate molasses (optional)
1/3 cup pomegranate seeds
2 tablespoons chopped fresh cilantro.


1. Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.
2. Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
3. Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
4. If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.
Yield: 4 to 6 servings.
Note: You may wrap herbs and cloves in cheesecloth before adding to pot; remove before chilling or serving.

Serve with

Herb Mashed Potatoes

Scrub a couple of pounds of new potatoes, fingerling, or yukon gold potatoes, put in a pan with water to cover and cook until a knife pierces the potato easily.
Reserve about a cup of the cooking water.
Mash the potatoes roughly and add a good drizzle of olive oil, salt and pepper. Continue mashing, adding the cooking water (or milk, cream, or soy milk) till smooth. Before serving, stir in a handful of chopped fresh herbs like parsley, chives, lovage, thyme, or celery tops. Keep warm until serving.

Today is a Great Day for Beef Bourguignon and Spaetzle

Can You Believe this GROSS weather? I mean, at least it should be snow... never mind, what's the use in whining. Get into the kitchen and cook up something comforting, classic, and convivial. Make it today, and it will be better tomorrow, or Sunday.  Roasted "Frost-Kissed" Artichokes are the perfect first course,

 Just be sure to switch wines before the Beef Bourguignon.

BEEF BOURGUIGNON

• 1/2 pound bacon, beef bacon, or 1/3 cup olive oil
• 3 pounds beef stew cut into 1" cubes
• 1 large onion chopped
• 3 Tablespoons flour
• a good bottle of burgundy red wine (if you wouldn't drink it don't use it in this)
• 3 cups of beef stock, home-made if possible
• 4 Tablespoons tomato paste
• 4-5 sun-dried tomatoes
• fresh rosemary 
• 2 cups fresh carrots cut into julienne
• 2 cups pearl onions (you can use the frozen ones but if you see cippollini, grab them up)
• half-pound fresh wild mushrooms, like chanterelles
• 1 oz dried wild mushrooms, soaked
• 1/2 cup pitted black olives, french if possible, like nicoise..
• 1 tablespoon of fig or currant jam
• fresh parsley for garnish

Preheat oven to 325

cook bacon or beef bacon in heavy casserole with a lid (like Creuset or like), drain on paper towels, leave a couple Tablespoons of fat in the pan.

Saute the beef a few pieces at a time, taking care to really let them brown and develop a crust. (Don't stir them around a lot). This will make the difference between good and great!

Add the onions to the meat, sprinkle with flour, salt and pepper, and cook, (now you can stir) for 5 minutes

Add wine, stock, tomato paste, sundried tomatoes, and rosemary and bring to simmer. Cover casserole and put in oven let cook for 1 1/2 hours. Add the carrots and pearl onions, and the soaked wild mushrooms, and continue cooking until very tender, about 2 1/2 hours total.

Clean and slice the fresh mushrooms lengthwise, and saute in a bit of oil or butter, add to the stew before serving. Correct seasoning, stir in the jam. Garnish with chopped parsley, and the reserved bacon.

And serve with some mashed or roasted potatoes, broad noodles, or whip up some Spaetzle, below. I know, it sounds nuts, but its even quicker than going to the market, and you have the ingredients in your kitchen already.

Press small amount into simmering water

Simmer for 2 minutes then skim into ice-water to cool

EASY  Spaetzle
Recipe from The Balthazar Cookbook,
2 cups all-purpose flour
7 large eggs
1/4 cup milk or soy milk.

• Combine the flour, eggs and milk in a large mixing bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight.
• Prepare an ice bath. 
• Bring a large pot of well salted water to boil with a drizzle of olive oil. If you’ve got a potato ricer, or spaetzle maker, use it. Otherwise, NO PROBLEM (more details at this link).
• Set a large colander with big holes over the pot. 
• Remember, the steam is going to be hot. Use potholders.
• Pour a ladle full of batter into the colander and press it through the holes with a plastic scraper.  Boil for 2 to 3 minutes, then skim out the spaetzle with a slotted spoon  and drop it in the ice bath. 
• Continue with remaining batter in 3 batches. Use only a little batter at a time, so they don't all smoosh together.
• When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking. 
• You can use it right away, or keep it, well covered, in the fridge for a day until needed. Before serving, bring a pot of water to the boil, and add spaetzle, until heated through. Drain and serve.

 RICED POTATOES
I don't usually recommend buying single-purpose gadgets like the spaetlze press, because they usually take up excess precious kitchen space. I admit that I keep this item stashed in the back of the pantry, but it actually is excellent for making mashed potatoes. Technically they would be called "Riced Potatoes" The mashed potatoes come out very light and fluffy. Made-ahead mashed potatoes are usually terrible, but if you have one of these, and even the dimmest kitchen companion, you can hand over the press, a bowl, and some warm, boiled potatoes, and be genuinely, harmlessly, helpful.

• Potatoes, about one medium-size one per person
• Pot of Boiling Water
• Olive Oil or Butter
• Salt and Pepper
• Any fresh herbs like parsley, thyme, mint, chives, or a mix

Bring water to boil. Clean (organic) potatoes well, and boil about 20 minutes, just until they can be pierced with a knife. Turn off heat. Potatoes can rest in this hot water for at least half an hour. If longer, remove and drain, but keep warm.

In a serving bowl of appropriate size, pour in 3-4 Tablespoons of olive oil, a good amount of salt and pepper, and roughly chopped herbs.

Remove potatoes from water, and press through the ricer. No need to peel them, the ricer somewhat separates the skins. (Make sure they don't build up in the press and block the holes.

Resist the urge to stir up the fluffy potatoes, just wait till they are all done, and gently mix with the dressing at the bottom of the bowl. Garnish with another sprig of herb.

Lima Bean Soup with a Kick, because Summer is going to be over one of these days. Haul out that slow cooker.

Here is one of those fall recipes that will really put you in the mood for the cold cozy nights ahead. There is a ton of good fresh produce in this one. Leeks, kale, carrots etc. The chipotle in adobo gives it an earthy spicy kick. You can make it vegetarian by leaving out the meat entirely, and adding a tsp of "liquid smoke", and kosher by substituting any smoky kosher sausage or "bacon" you have access to. You can even use hot-dogs, for a childhood reminiscence of the pea soup with hot-dogs that your mom or grandma used to make.

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes.

In addition to lowering cholesterol, lima-beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Slow Cooker  Lima Bean Soup
Serves 4-6
1½ cup dried lima beans, cannellini beans, or navy beans
6 cups water
2 cooked smoked turkey legs, smoked sausage, or "bacon"
2¼ cups water
1 14.5-ounce can reduced-sodium chicken broth
1½ cups sliced celery (3 stalks)
1½ cups sliced carrots (3 medium)
1½ c sliced leeks
1 or 2 chipotle peppers in adobo sauce (its in a can in the Mexican section) and a tsp or more of the sauce
2 tablespoon fresh rosemary or 2½ teaspoons dried crushed rosemary
1 bay leaf
3 c torn fresh kale or spinach
Salt
Ground pepper

Rinse beans. In 4-quart saucepan, combine beans and 6 cups water. Soak overnight. Or bring to boil, reduce heat, simmer uncovered for 2 minutes, remove from heat, cover and stand for 1 hour.

Drain and rinse beans, put in slow cooker.
Add meat, 2¼ cups water, broth, celery, carrots, leeks, chipotle, rosemary, ¼ teaspoon pepper, bay leaf. Cover and cook on low heat setting for 11 to 13 hours, or high heat 5½ to 6½ hours.
Remove meat, cool. Mash some of the beans slightly or put in blender and return. Cut meat off bones, or cut up sausage and return. Discard bones and bay leaf. Stir kale into soup. Season to taste.

Grill Roasted Dijon-Herb Rack of Lamb

I was thrilled when Grow and Behold started to sell kosher, organic, pastured lamb as well as beef and poultry. This was the centerpiece of a Rosh Hashana feast. Tell G & B that Elise sent you.
The most important part of this recipe is to cook the lamb S-L-O-W-L-Y.

Grill-Roasted Rack of Lamb

• 2 racks of lamb (2 1/2 pounds each), chine bones removed and excess fat trimmed
• Salt and fresh ground black pepper
•  Dijon mustard
•  3 tablespoon chopped Italian parsley
• 3 tablespoons chopped rosemary 
• 3 Tablespoons chopped thyme 

Make a charcoal fire, or heat a gas grill. If using charcoal, let the coals burn down until they are ashy and push them to one side of the grill. 

Season the lamb with salt and pepper. 
Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.  
Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. 

Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. 

Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.

Kielbasa, Kale and White Bean Skillet Stew. Soul and bone warming cold weather dinner

For most of my readers, I don't have to tell you that, baby, its COLD outside!
I had a very busy week, and wanted to make a dinner that would be homey, hearty, and out of the ordinary. I had a package of Grow and Behold Kielbasa in the freezer, and decided to experiment.
Now, I do not have an innate love of Polish cuisine, our family from a different part of Eastern Europe, and so I'm not a huge fan of sweet and sour stuffed cabbage, and the like. But seeing as kielbasa is Polish, I decided to try to play off that taste. I added in kale and carrots, tomato sauce, and beer. The result was a bit of a mish-mash, but served with a crisp baguette, this really hit the spot, and I think, would be a great part of any Superbowl Weekend. *note: the kielbasa from Grow and Behold is not smoked, so I added some smoked paprika for a smoky edge. Feel free to spice it up with some hot sauce if you like... I did!

Keilbasa Skillet Stew

• 1 pound Kielbasa, sliced into 1/2 inch pieces
• 1 onion chopped
• 1 green or poblano chili minced
• 1 bunch kale (Lacinato preferred) washed, stems and center rib removed, shredded
• 4 carrots sliced into 1/4 inch rounds
• 1 can tomato sauce
• 1 cup of wine, beer or water
• 1-2 Tablespoons dijon mustard
• 2 Tablespoons Cider or White Wine Vinegar
• 1 Tablespoon brown sugar
• 1 can cannelini beans rinsed
• salt and pepper to taste. (1 Tablespoon smoked paprika if desired)

In a large skillet, brown the kielbasa, and when it is fairly well cooked add chopped onions and peppers.

Saute till the vegetables start to soften, add in remaining ingredients except for the beans, and cook over low heat, stirring occasionally, until the kale is softened, and most of the liquid is absorbed, about 15 minutes. Add the beans and cook an additional 10 minutes.

Do not overcook or the beans will turn mushy.

Serve in bowls with crusty bread.

Barbecue (Smoked) Brisket and the Perfect Barbecue Sauce

Kansas City Style Barbecue Sauce

Ingredients
2 tablespoons Chili Powder
1 teaspoon ground black pepper
1 teaspoon salt

2 cups ketchup 
1/2 cup yellow mustard 
1/2 cup apple cider vinegar
1/3 cup worcestershire sauce 
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup molasses dark 
1/4 cup honey
1 teaspoon tabasco 
1 cup dark brown sugar 

3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves garlic

 If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 teaspoon of liquid smoke

1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. 

2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

Sliders are IN! Balsamic Onions, Arugala, and Fresh Tomatoes make them AMAZING

  

Sliders are SO in, you can hardly open a menu today that doesn't offer them. I happen to love bite-sized anything... remember me, the one that orders three apps for dinner? For a bar-b-q they work great, especially if you are willing to make homemade slider rolls, as we do. Even if you don't, try this recipe. It is delicious!The fresh arugala, cherry tomatoes and balsamic onions are THE BOMB!

A couple of hints.

When you make the golfball sized burgers, flatten them slightly and make a depression in the center with your thumb. This avoids the bulging-in-the-middle burger phenomenon (tah-dah!!). Oil the grill well, or use one of those grill liners that you use for vegetables. Put them on the grill, let them sit untouched for 3 minutes, then turn them ONLY ONCE. Leave them a bit underdone, as they will continue to cook after the grill.

I like to split and garnish the rolls on a separate tray, then nestle the cooked burgers beside, that way the arugala stays crisp.

• 2 pounds ground beef, not too lean
• 1 tablespoon dijon mustard 
• 3 tablespoons olive oil
• 1 teaspoon chopped thyme
• 4 teaspoons chopped garlic
• 1 teaspoon sea salt
• 1 teaspoon aleppo or black pepper
• 12 small slider or brioche buns
• handful of arugala
• cherry or plum tomatoes sliced
• balsamic onions (see below)
• Ketchup, for serving

Build a charcoal or gas fire.
Mix meat with mustard and other seasonings, mixing well to combine but keep the mixture fluffy. Shape into 12 small burgers with a center depression (see above). Grill for 4 minutes per side.

Split buns, and put arugala, tomato, and balsamic onions inside. Serve hot with ketchup. 

Balsamic Onions:

3 small red onions sliced thinly
olive oil
sprinkle of sugar
salt and pepper
1/4 cup good balsamic vinegar

In a heavy pan, heat about 1/4 cup olive oil, and cook sliced onions very slowly, stirring occasionally. When they have turned translucent, add in a sprinkle of sugar (about a tsp), and mix. Continue to cook until onions are soft and golden. Stir in balsamic vinegar, and season to taste with salt and pepper.

You can also do this in a 375 degree oven... mix onions, oil, vinegar, salt and pepper and bake about 15 minutes, toss with more vinegar when done.

 

 

Artisinal Kosher Charcuterie with seasonal accompaniments.

Array of Kosher Charcuterie from Prime Butcher Baker in NYC

Carrot ginger soup with Harissa Mayonnaise

Serving suggestions for Charcuterie Platter

Baby cucumber, pea-shoot, arugala and mint salad with Meyer lemon dressing

I'm working on an article for Bitayavon on some of the terrific options now available in the world of Kosher Charcuterie, but you don't have to be kosher to prepare this wonderful summery feast. In fact, it would be the perfect picnic menu.

Purchase a selection of Pâté, sausages, and cured meats. Serve with cornichons, pickles, olives, and a selection of mustards. Be sure to include a crusty Baguette. Prime Butcher Baker in NYC has an awe-inspiring selection of kosher versions
You might think you are in the Marais!


The Carrot Ginger Soup is lovely hot, warm, or cold, and improves with age. Swirling a big spoonful of harissa (or srichacha, or chipotles in adobo) into mayonnaise is a great counterpoint-- and only adds to the already stellar nutritional qualities of the concoction.

• 2 tablespoons olive oil
• 2 red onions, peeled and chopped
• 3 cloves garlic
• 4 cups vegetable stock
• 1 cup orange juice
• 2 pounds carrots peeled and roughly chopped, or use the "baby" ones
• 2 Tbs fresh ginger, chopped
• pinch saffron
• 1 Tbs. smoked paprika
• salt and pepper to taste

Harissa Mayonnaise:
1/2 cup mayonnaise mixed with
1 Tbs. harissa, srichacha, or chipotle

1. Saute onions, garlic, and ginger until they begin to soften, stir in saffron, paprika and cook about 5 minutes.
2. Add chopped carrots and saute 10 minutes.
3. Add stock and juice, salt and pepper, reduce heat, cover and cook until carrots are very soft, about 45 minutes.
4. Use an immersion blender, regular blender, or food processor to blend thoroughly.

Serve hot or cold with a swirl of Harissa Mayonnaise and a sprig of mint, parsley, or garnish of your choice

THIS WEEK AT THE FARMER'S MARKET

The baby cucumber, pea-shoot, arugala, mint and walnut salad features finds from this week's farmer's market, and suggested a new feature of the blog. From now on I will include a recipe made from things currently available this week. Improvise on the recipe however you wish. Any fresh herb can be added, ditto any interesting greens.

I had a bit of Meyer Lemon marmalade left over from this Blueberry Trifle. It is a good example of ways to use up leftovers. I simply added 2/3 cup olive oil and 1/3 cup apple cider vinegar to the remains of the marmelade right in the jar, a bit of salt and pepper- and shake!

combine on a platter or bowl:
6 small cucumbers peeled and cut into 1/4 inch slices
6 sprigs of mint chopped roughly
2 cups baby arugula
handful of pea shoots
raw walnuts

Add any basic vinaigrette you like, but I really liked the sweetness of the marmelade. You could use honey and some lemon juice, lime juice, or orange juice to the same effect.

Today Is A Great Day for a Smoky Oven BBQ Brisket

Superbowl appetites will appreciate this easy inside-BBQ brisket that really keeps the spirit of "the real thing".

Smoky BBQ is as close as your oven

It needs to start a couple of days before, though.
But first, let's talk about brisket for a minute. In the picture there are two cuts that I like to cook. The piece on the left is a second cut brisket, the one on the right is top of the rib. I never make "first cut" brisket anymore, it's just too lean, and doesn't have the marbling of fat that is really required for that falling-apart tenderness.
I know, it looks like a lot of fat, and it is. However...by using my procedure for making it ahead, the meat cooks slowly, and when you refrigerate it overnight, the fat all rises to the top, and you can remove it all before serving. Figure on a pound of raw brisket per person--you end up with about half the weight after cooking.





Here is what you will need:

• 1 second-cut brisket or top of the rib.
• A good spice rub
• Liquid Smoke
• Worcestershire Sauce
• Good BBQ Sauce

•  Coat the brisket in the spice rub in a baking pan lined with enough foil to enclose the meat in the pan. (put a layer of parchment cooking paper between the meat and the foil if you don't cook right in foil)
• Sprinkle on Liquid Smoke
• Close up the package, and refrigerate overnight. Before baking sprinkle with Worcestershire Sauce.
•  Preheat oven to 265, and bake brisket for about 6 hours.
•  Open the package carefully (steam) and pour a bottle of BBQ sauce over the brisket and bake an hour longer.
• For the low-calorie version (I know... just kidding) allow brisket to cool and put in refrigerator until fat rises to the top and can be removed.
• Slice cold brisket, return to a baking dish and warm in a 350 degree oven.
• Serve with additional BBQ sauce on the side.

Barbara Sibley of La Palapa's Chili-Cookoff Winning Chili...Deliciousness Just Runs in Our Family!

One of the most popular foods to eat while watching the N.Y. Giants defeat the New England Patriots on Sunday will be chili. Today on Good Day New York, viewers learned how to prepare a hearty -- but easy -- version by the winner of the 2012 Golden Chilifest.
Barbara Sibley is chef and owner of La Palapa located on St. Mark's Place (and my dear cousin).

Watch the Video Here:

www.lapalapa.com
 
La Palapa's Award-Winning Chili Recipe
Serves 6
2 lbs gound beef
6 guajillo chiles
12 chiles de arbol
2 cups chopped onion
2 tablespoons chopped garlic
2 cups tomato puree
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2-3 tablespoons salt
¼ cup corn oil
2 cups cooked pinto beans
1 cup chopped red peppers
1 cup chopped poblano chiles
½ cup chopped jalapeños
1 tablespoon chopped cilantro
1. Wipe the chile de arbol and guajillo chiles clean with a damp paper towel. Place in a non reactive bowl and pour one cup of boiling water over them. Allow to soak for 20 minutes. Blend well in a blender with as much of the soaking water as is need to blend well. Strain through a sieve. Set aside chile puree.
2. In a deep sauté pan or 3 quart stock pot add the corn oil, onion and garlic and cook at medium heat until translucent. Add the beef and sauté until cooked.
3. Add the tomato and chile puree to the beef and cook for about 3 minutes at medium heat. Add in the cloves, cumin, black pepper, thyme, bay leaves and salt. Continue to sauté for one or two minutes or until the spices are aromatic.
4. Stir in the cooked beans, chopped red pepper, poblano chiles , jalapeños and cilantro. Lower heat to a simmer and cook about 15 minutes or until some of the liquid is reduced.
5. Chili is always best the next day when the flavors mellow.

Read more: http://www.myfoxny.com/dpp/good_day_ny/good_day_cafe/cafe-la-palapa-chili-super-bowl-20120131#.TygTc753P4I.facebook#ixzz1l3XUyRIx

Fiesta! A Cinco De Mayo Buffet of Mexican Tapas via Barbara Sibley

Several months ago I attended a cooking class by my cousin Barbara Sibley, chef/owner of the La Palapa Restaurants at the Culinary Loft in Soho.

Sorry that this picture does not accurately illustrate the very beautiful Barbara Sibley

Use either yellow or blue corn tortillas

The food was delicious and the class was fun. But, I found it to be particularly successful in clarifying and demystifying the ingredients and techniques of authentic Mexican Cuisine. I love Mexican food, but before this adventure, my culinary repertoire generally required cellophane wrapped items found in the "snack food" aisle of Stop n Shop. Following the class, I wanted to try some recipes at home and write about them, but the miserable cold winter that lasted until last week did not exactly inspire me to dive into a day-long marketing and cooking marathon exploring the recipes in her new book Antojitos: Festive and Flavorful Mexican Appetizers.

But,  Amanda came to Connecticut this weekend with some of her (and my) favorite longtime- buddies, and requested fajitas for dinner, immediately after I submitted a review of Costa Careyes in Jalisco, Mexico to Jetsetter (I will update when the sale goes live), I immediately grabbed the book and headed to the SoNo Country Market in Norwalk. In addition, I have been excitedly enjoying creating and adapting recipes using a wonderful new product: Jack's Gourmet Sausages, which come in Chorizo, Italian, South African, and other Varieties. Supersol and Park East Kosher stock them. And now you can order ONLINE! Click link above.


The result:

Very Happy People 

I encourage you to visit La Palapa, or to get the book, but here is the menu and a couple of the recipes, in red.

The Menu:

Tequila with Sangrita

(a lovely mixture of orange, fresh tomato, pomegranate, and hot chili juice)

Hibiscus Margarita

Salsas:

Pico de Gallo

(fresh tomato salsa)

La Palapa's Tomatillo Salsa

Entrees:

Tequila and Lime Marinated Skirt Steak

Corn Masa Chalupas with Chorizo

Turkey tacos 

(adapted from the recipe for Pork Loin Tacos with Ancho and Pasilla Chile rub)

Jicama, Melon, Apple, and Pineapple Salad

Grilled Fresh Asparagus

grilled mini-skewers of sweet onion and sweet peppers

blue corn and yellow corn fresh tortillas 

 Following Recipes all © 2009 by Barbara Sibley and Margaritte Malfy

note: for most recipes it will be pretty hard to avoid visiting a market that stocks the required items, or order online.

 

Chalupas (Corn Masa Boats) with Chorizo or its Kosher and Vegetarian Variant

1 generous cup Masa Harina

1/4 teaspoon kosher salt

1 cup warm water

corn oil for frying

1. Mix masa harina and salt. Slowly add the water, working into the flour to form dough. Knead 3-5 minutes until moist and smooth.
2. Divide into 12 equal balls, and pat into thick disks.
3.  
4. Cook disks, a few at a time, on a hot griddle on medium high heart, turning once for about three minutes on each side until a golden brown crust forms on each side.
5. As you remove them, (careful, hot), use your thumbs to pinch the edges up and the center down, creating a rim.
6. Cool completely, and set aside, covered well with plastic wrap until ready to fry
7. Heat about 1" of oil in a skillet until hot and a small piece of dough sizzles on contact, and gently fry the chalupas, turning once, for about 2 minutes on each side until crisp and golden. Do not brown too much or they will toughen.

Lift from oil, drain on paper towels and fill immediately, or wrap tightly in an airtight container at room temperature for up to three days, and reheat in a dry skillet or griddle, or microwave on high, 15-30 seconds. 
 Assemble:
1 teaspoon corn oil
3/4 cup chorizo (Jack's gourmet kosher chorizo®*, vegetarian chorizo)
1/4 cup Tomatillo Salsa (below)
1/4 cup crema Mexicana (or  non-dairy Tofutti Sour "cream")
1 Tablespoon finely crumbled queso fresco, or ricotta salata cheese, (or soy cheese crumbles)
Chopped onion, cilantro leaves, guacamole for garnish


In a skillet heat oil and add chorizo breaking up into small pieces until well cooked, 5 minutes. Reserve.
Warm chalupas as above, and arrange on platter.
Fill each "cup" with a Tablespoon of Cooked Chorizo, and top with 1 teaspoon salsa, a dollop of crema, and a good sprinking of cheese, onion, and cilantro. Serve with guacamole if desired.


*Jack's kosher chorizo is quite spicy, and salami-like. I cut it into 1/4 inch pieces, fried it well with an equal amount of ground beef, and drained off the rather shocking amount of fat in a strainer. This comes very close to the taste and texture of real chorizo.

for the vegetarian version, I cooked Soy-Rizo in a skillet, and since that too was very strong, I added about half a can of black beans. This would also be a good combination for Tostadas.

The finished Chalupas

Tomatillo Salsa
(makes about 2 cups)
10-12 tomatillos, husks removed and cut up (about a pound)
10-12 sprigs of fresh cilantro
1 large jalapeno, stemmed and seeded (more or less to taste)
about 1/4 cup water
1/2 cup chopped sweet onion such as Vidalia
kosher salt


In a blender or food processor combine the tomatillos, cilantro and chiles. Pulse, adding a bit of water at a time until a coarse puree forms.
Transfer to a glass or ceramic bowl and add chopped onion and salt to taste.
Can keep up to 5 days in fridge.

Tomatillo Salsa Ingredients

Blender-ing the Tomatillos

Jicama, Melon and Pineapple Salad

1 jicama peeled and cut into sticks, 2 inches long, and about 1/2 inch thick

1/2 cup fresh orange juice

kosher salt

2 oranges peeled and cut into sections with pits and pith (membrane, white stuff) removed

1 granny smith apple cut into thin wedges

1/4 cantaloupe peeled, seeded, and diced 

1/2 small pineapple peeled cored, and cut in 1/2 inch pieces

3 Tablespoons chopped fresh cilantro

romaine lettuce hearts washed well

2 Tablespoons lime juic

1/2 to 1 teaspoon chile pequin powder or spanish sweet paprika

1. In a small bowl combine jicama, orange juice and 1/2 tsp. salt, toss and refrigerate up to an hour.
2. Add apple, orange, canteloupe, pineapple and cilantro. Mix
3. Line salad bowl with romaine leaves. Mound jicama/fruit mixture in the middle and sprinkle with lime juice, salt to taste, and just a sprinkle of the chili powder.
4. Serve Immediately