Tag: meat

Coffee Rosemary Rack of Beef Short Ribs

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3 kg rack of beef short ribs 
1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ )
4 cloves garlic
1 tbsp maple syrup
1 tsp dry mustard (omit for passover)
Handful chopped fresh rosemary 
Fresh ground pepper . 
Mix together all ingredients except meat to form a rub and spread over beef. 
Bake uncovered at 375°F convection for 30 minutes 
Then 250°F non convection covered for 2 hours 
Serve topped with sauce from pan.

Pesto Squash & Sausages

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This recipe is an adapted version of a recipe that my mother has been making for years, from the cookbook “Mushrooms” by @alastairhendy .
Ingredients:
1 tbsp avocado oil
1 butternut squash, peeled, seeds removed and cubed
1-2 boxes mushrooms, gills removed and sliced
1-3 oz bag chestnuts (I used @gefen_foods – you can use 2 bags, they’re just so good), sliced
2 @jacksgourmet sausages
1/4 cup basil pesto, homemade or storebought (I used @shneidersusa )
1 clove garlic, peeled
1 tsp balsamic vinegar .
Directions:
Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
In the meantime, pan fry the sausages for about 5 minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices.
Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic.
Garnish when basil. .
This can be served as a meal or a side dish. Use vegan sausages and top with Parmesan cheese. You can serve on top of quinoa or pasta or rice.

Rosemary Roast Chicken

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This chicken is simple and delicious! Hope you try it and enjoy it! .
2 whole chickens, cut into eighths 
4 cloves garlic, minced 
1/4 cup extra virgin olive oil 
2 tbsp smoked paprika 
Juice of 1 lemon
1/4 cup fresh rosemary, chopped 
1/2 tbsp Trader Joe’s lemon pepper 
2 tbsp silan .
Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. .
Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.

Pomegranate Mint Chicken

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This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. .
2 whole chickens, spatchcocked
2 cups pomegranate syrup or silan
2 cups red wine
8 cloves garlic, pressed through a garlic press
1/4 cup mint, chopped
Freshly ground pepper .
Zest of 1 lemon
2 tbsp pomegranate seeds
1-2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint .
Garnish – mint and pomegranate seeds
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Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. .
Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken.
Bake for 20 minutes, until nicely browned.
Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.
Garnish with pomegranate seeds and mint.
Serve boiled down marinade alongside chicken as a dipping sauce.
This chicken does not freeze well.
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@faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!

Mushroom & Wine Beef Brisket

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~3 lb beef brisket, patted dry 
1/2 Tbsp dry mustard (omit for Passover)
zest of 1 lemon
lots of freshly ground pepper
1 tsp salt 
1 Tbsp soy sauce 
2 Tbsp extra virgin olive oil, divided 
handful of fresh rosemary and thyme
5 cloves garlic, minecd
2 onions, thinly slices 
2 boxes mushrooms ( I used portobello and cremini) 
2 cups chicken broth 
1.5 cups red wine 
a few more rosemary sprigs
1 tbsp tomato paste 
2 bay leaves .
Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour. 
Preheat oven to 325F. 
Sear brisket on both sides on high heat for a few minutes per side. 
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. 
Sauté mushrooms in remaining oil. 
In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. 
Top with mushrooms. 
Bake covered for about 3 hours.
Allow to cool and slice thinly against the grain.

Sweet and Smoky Instant Pot Pickled Brisket/Corned beef

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This cooking method comes from the Facebook group “kosher instant pot” where a few members helped me with what to do, as I am not an #instantpotexpert. I wanted to pass along this method because it makes cooking brisket SO MUCH EASIER (I know, it’s already easy but this is next level simple)
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Rinse off spices from brisket. 
Pour 1 cup water into the bottom of the instant pot. Place in your trivet with the brisket on top. 
Cook at high pressure for 75 minutes with natural pressure release for 15 minutes. 
Top with a mixture of 1/4 cup each mustard and apricot jam, 2 tbsp maple syrup and 1 tbsp smoked paprika

Ginger Noodles with steak, eggplant and mushrooms

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1 package Asian noodles (I buy frozen ones that need to be boiled for only 1-2 minutes) cooked according to package directions
1 tsp sesame oil 
1 small eggplant, cubed and salted (wipe off salt after to absorb excess moisture)
1 box of mushrooms, sliced 
5 cloves garlic, peeled and minced 
1 inch knob of fresh ginger, peeled and minced 
2 tbsp Olive oil or grapeseed oil to sauté 
3 tbsp soy sauce 
3 tbsp rice vinegar 
1 tbsp honey 
1 tsp sriracha hot sauce 
1 cooked rib steak, thinly sliced against the grain (see my London broil recipe for my favourite steak marinade) 
Sesame seeds and fresh basil for garnish
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In a large saucepan, over medium heat, heat oil and sauté eggplant and mushrooms. Once softened, add ginger and garlic and continue for sauté for another minute or 2. 
Add soy sauce, rice vinegar, honey and hot sauce. Allow to simmer for 2-3 minutes. 
In the meantime, drizzle sesame oil onto noodles. 
Mix noodles into soy sauce and vegetable mixture, making sure that the noodles absorb the sauce. You may want to add an extra tbsp soy sauce if the vegetables absorbed too much of the liquid. 
Remove from heat, top with steak, mushrooms and eggplant! 
Garnish with basil and sesame seeds.

Smoky Zaatar Chicken

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This chicken is so yummy that ALL 3 of my picky kids ate it! That being said, I don’t know if they’ll eat it ever again. But I call it a win! .
2 boneless chicken breast, each cut into 2 or 3 thinner cutlets (depending on thickness of breast)
2 tbsp zaatar
1 tsp sumac 
2 tbsp smoked paprika 
Zest of 1 lemon
Pepper 
2 tbsp olive oil 
2 garlic cloves, minced . 
Mix together marinade ingredients and coat chicken. 
Grill on BBQ or grill pan for a few minutes per side. I usually cut the thickest one to see if it’s cooked through or use a meat thermometer.

Honey Mustard Hasselback Salami

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1 large salami
2 heaping tbsp honeycup mustard
1 tbsp smoked paprika ~1 tsp maple syrup (adjust according to your sweetness preferences)
Water to thin. .
Preheat oven to 400°F.
Put 1 chopstick on either side of salami to keep in place and to avoid being able to but all the way through. Thank you @busyinbrooklyn for this tip.
Slice salami into super thin rounds but don’t cut all the way through (that’s why the chopsticks are there). Place salami in a greased baking dish.
Mix together honeycup mustard, smoky paprika and maple syrup. Add water to thin so it’s easier to drizzle.
Brush onto salami, making sure to get into all the crevices.
Bake uncovered for about 45 minutes, basting every 15 minutes or so.

Dill Chicken with Artichokes, Olives and Capers

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Ingredients:
1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

Directions:
In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.