6-8 boneless chicken breasts and/or thighs, cut into scallopini 1” knob of ginger, peeled and grated 4 cloves garlic, pressed 1/4 cup soy sauce or GF tamari Juice of 1 lime 2 tbsp maple syrup 1/2 tbsp sesame oil 2 tbsp chopped fresh mint, divided (1 tbsp for marinade, 1 tbsp garnish) Sesame seeds for garnish . Pictured with miso-tahini dipping sauce, but the chicken doesn’t need the sauce – it’s delicious as is too! . Mix ginger, garlic, soy sauce, lime juice, maple syrup, sesame oil and 1 tbsp mint. Pour over chicken and let marinate for about an hour. Grill and enjoy! . Garnish with remaining mint and sesame seeds.
5 boneless chicken breasts, cut into scallopini 2 tbsp olive oil 2 tbsp @sardofoods kalamata olive pesto (you can sub with olive tapenade or just kalamata olives cut small) 4 cloves garlic, minced 4 sundried tomatoes (in oil), chopped into tiny pieces 2 tsp sumac 2 tbsp basil, chopped finely Zest of 1 lemon 1 tbsp capers . Mix together all marinade ingredients and coat chicken (you can leave some marinade for garnish or just make a bit extra). Allow to marinate for about an hour. Grill for about 5 minutes per side.
A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well. 2 whole chickens, cut into quarters (or whatever pieces you prefer) 12 cloves garlic, minced 1 inch piece of ginger, grated Salt and freshly ground pepper 1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well) 1 1/2 cup dried fruit (prunes, figs, apricots), cut in half 4 tbsp extra virgin olive oil, divided 1/3 cup silan 1/3 cup balsamic vinegar 1/2 cup white wine 3 bay leaves Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well. Surround chicken with dried fruit. Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken. Pour wine around chicken and tuck bay leaves into the wine. Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!!
This is my mother’s recipe that I beg her to make for pesach and Rosh hashana – it is mouthwatering and delicious. She’s an incredible cook but doesn’t write anything down or actually follow recipes properly. But I asked her nicely to try her best to write down all the steps so I can share.
Ingredients: 5 lb veal brisket 4 tbsp fresh rosemary, chopped plus a few extra rosemary sprigs 1 inch fresh ginger, grated 6 cloves garlic 1/4 olive oil 2 tbsp freshly ground pepper 2 cup dry white wine Approx 1 cup water
Directions: Preheat oven to 350°F. Mix rosemary, 4 cloves minced garlic, grated ginger and olive oil. Set aside Slice remaining 2 cloves of Garlic Make slits ever few inches in brisket, add garlic slices and a sprig of rosemary. Rub marinade over roast. Grind lots of pepper all over roast. Add about wine and water. Roast covered for about 21/2 to 3 hours. Remove from oven. Heat to 425°F. Uncover and roast for another 20 to 30 minutes until nicely browned. Check so it doesn’t burn. When cool cut thin slices against the grain.
Ingredients: 1.5 lb London broil (butterflied) 2 tbsp mustard powder 6 large cloves garlic, minced 2-3 tbsp minced ginger 2 tbsp fresh rosemary, chopped Zest of 1 lemon 1/2 cup soy sauce or GF tamari 1 tbsp olive oil 1 tsp lemon pepper Freshly ground pepper
Directions: Mix all ingredients for marinade together and pour over London broil. Allow to marinate for at least 2 hours up to overnight. Preheat oven to 400°F – be sure it is ready for London broil before you start grilling. In the meantime, heat a grill pan, coated with a bit of oil, to medium-high heat. Remove meat from marinade (reserving it for later). Grill the London broil for 3 minutes per side. Transfer meat to an oven safe dish and pour marinade back on. Bake uncovered for 15-20 minutes. I cooked my London broil in a cast iron skillet and put it straight into the oven like that. The cooking method for the meat comes from, @kimkushercuisine ‘s first cookbook, The Modern Menu.
These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main. I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus. Top the humus with cooked minced meat mixture. Top with tahini and fresh mint. Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.
Marinate 8 boneless skinless chicken thighs in: Juice of 1/2 a lemon 2 Tbsp shawarma seasoning 1 tbsp zaatar 3 tbsp extra virgin olive oil (EVOO) 1/3-1/2 cup chopped parsley, mint and basil Let this sit in the fridge for 1-4 hours In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes. Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)
Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping.
Ingredients: 4 veal shoulder steaks Marinade: 1/4 cup red wine 1/4 cup extra virgin olive oil 5 garlic cloves 1 tbsp soy sauce or gluten free tamari 1 inch fresh ginger, finely chopped Zest of 1 lemon 2-3 sprigs fresh rosemary, stems removed 1 tbsp umami seasoning, optional Pinch of kosher salt Freshly ground pepper
Directions: Marinate veal shoulder steaks in marinade ingredients for at least 1 hour and up to overnight. Grill on medium-high heat for about 3/4 minutes per side until nicely browned. Enjoy!
Erin Eats 