Tag archive for "Cayenne pepper"

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013

This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.

  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

kosher meat recipes, kosher passover recipes,seder table Ideas, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

7 Comments 02 February 2013



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Re- post from 2012 because its such a fabulous Purim party recipe!!!!

If you don’t already a copy of Robin Jemal’s new cookbook, then you are indeed missing out on one of the best  gourmet kosher cookbooks that you could ever own. Robin’s hot off the press cookbook is chock full of easy to follow,  brand new twists on our traditional but sometimes boring routine recipes. Recipes such as Rosemary Lemon Cornish Hens, Sliced Steak Pizza with Arugula Truffle Oil and Oven Dried Tomatoes, Panko Crusted Zucchinni Rollups with Eggplant Tomato Sauce, and Butternut Squash Ravioli are just some of the mouth watering recipes in this fabulous collection of  soon to be your families’ favorites. 

This past Shabbat Lunch I served my family these pulled brick roast sandwiches on homemade challah rolls, and I can’t tell you the excitement on the table as everyone gobbled them up. 

Although I am not such a meat eater, I couldn’t help but snatch a couple of bites of this tender sandwich. It was delicious!  I would suggest adding this recipe to your Purim menu, along with Robin’s recipe for Deboned Chicken and Baked French Fries. Sorry -You will have to buy the book for the chicken recipe! Click here to purchase Dare to be Different! Its worth every penny!

For more info, contact Lorraine- CLICK HERE.

Juicy Pulled Brick Roast Sandwiches:

Seasoning for Roast:

  • 3 ½ pound brick roast
  • Olive oil
  • Salt
  • Pepper

Sauce for Brick or French Roast:

  • 2 Vidalia onions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • Paprika
  • 1 cup apricot preserves
  • ½ cup brown sugar
  • 1 cup ketchup
  • ½ teaspoon cayenne pepper
  • 2 teaspoons apple cider vinegar
  • ½ cup water

Pat brick roast dry and sprinkle it with salt and pepper. In a roaster, add olive oil and let it heat up. Sear roast on both sides until nicely browned.

Sauce: In a large skillet, fry onions in oil for 6-8 minutes over medium heat, and season with salt and pepper. Add garlic and paprika. (Do not let garlic brown). Stir in apricot preserves, brown sugar, ketchup, cayenne pepper and let it come to a boil. Lower fire to a simmer and stir in vinegar and water. Cook 3-5 minutes and allow ingredients to integrate.

Pour sauce over brick roast and cook in a roaster, in the oven, covered at 300°F for 4 hours. Add more water if needed.

Remove brick roast from oven and coarsely shred the meat with two forks. Skim any excess fat off barbeque sauce and return meat back into sauce. Serve on mini slider rolls.

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Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

kosher main dish recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

4 Comments 17 November 2011


Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

  • 2 large onions, diced
  • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
  • 1 package flanken meat, cut into cubes
  • 4 tbsp garlic powder
  • ½ tbsp cayenne pepper
  • 1½ Tbsp paprika
  • 1 cup soy sauce
  • 1 Tbsp onion soup mix
  • 1½ cup barley
  • 1 cup mixed beans
  • 9 potatoes, cubed
  1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
  2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
  3. Drain beans and barley and combine with onions and meat.
  4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
  5. Cover with water and let it cook for at least 2 hours on medium flame.
  6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
  7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
  8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

Don’t forget to checkout Cook Kosher for some great kosher recipes!

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Fillet of Sole With Tomatoes and Curry

kosher fish recipes, kosher pareve recipes, shavuot recipes and ideas

Fillet of Sole With Tomatoes and Curry

No Comments 18 May 2011


Meet Naomi Nachman, kosher chef  and founder of the Kosher Culinary Institute in the JCC of the Five towns, where she teaches cooking not only in her home base of Woodmere , N.Y.,but all over the tri-state area and neighboring communities. Thank you Naomi for sending in this delicious fillet of sole recipe. So easy, and practically fat free!

P.S.Fillet of sole can easily be substituted with flounder, tilapia, or salmon.

Fillet of Sole with Tomatoes and Curry:

Ingredients for this kosher recipe:

  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 Tablespoon curry powder
  • 8 portions fish (about 2 sides) filleted
  • ¼ teaspoon cayenne pepper
  • 3 gloves garlic, minced or 4 cubes from Gefen frozen package
  • 2 Tablespoons fresh cilantro or 6 cubes from Sabra frozen package
  • 1 Plum tomato diced
  • 1-cup tomato sauce
  • Kosher salt to taste
  • Water
  1. Heat pan for a minute and the add oil.
  2. Add onion and sauté until soft.
  3. Add curry powder and cook for minute while stirring.
  4. Place fish fillets on top of mixture.
  5. Cook for a few minutes and turn to coat other side and cook for another 3 minutes.
  6. In a small bowl mix cayenne pepper, garlic, cilantro, tomato, tomato sauce, and salt.
  7. Pour over fish in sauté pan.
  8. Add enough water to cover fish.
  9. Cook for another 10 minutes until fish is cooked through.


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Sweet and Spicy Butternut Squash Soup

kosher pareve recipes, kosher recipes, kosher soup recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

Sweet and Spicy Butternut Squash Soup

2 Comments 04 February 2011

by Ayelelet R.

We all know an apple a day keeps the doctor away, but there are other fruits out there that help keep us healthy. Butternut squash is actually a fruit; it is actually linked closely with the pumpkin! It is full of heart-healthy vitamins, a lot of fiber, and is a natural way to get folate. Folate is important for women in their child-bearing years, as it prevents birth defects. You will find it added to many baked goods in the supermarket, but natural accumulation of vitamins is always recommended. Luckily, this soup has butternut squash AND apples, so you can feel good about taking seconds (or thirds!) of this soup.

With immersion blenders a staple in everyone’s kitchen these days, it’s become really easy to whip up your favorite pureed vegetable soup. I got the idea to add apples to butternut squash soup from Ina Garten, but decided that her soup was too sweet and needed something to pack some extra punch. Halve the pepper if you are going to serve this soup to kids. Either way, this soup will take your taste buds for a ride!


  • 2 Tablespoons olive oil
  • 2 large spanish onions (or 4 smaller yellow onions)
  • 1 carrot
  • 2 celery sticks
  • 1 large butternut squash
  • 2 Macintosh apples
  • 1 cup vegetable stock
  • 1.5 cups water
  • 1/2 tsp salt
  • 5 clicks of freshly ground pepper (or 1/4 tsp)
  • 1/8 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  1. Heat up a large stockpot on medium low flame with the olive oil.
  2. Meanwhile coarsely chop the onion and add it to the stockpot. Let it sit and caramelize on a low flame for about twenty minutes.
  3. Add the carrot and celery (both coarsely chopped) to the pot and let sit another ten minutes. meanwhile, peel the butternut squash and apples, remove all seeds, and cut up into chunks.
  4. Add them to the pot and mix around with the other vegetables.
  5. Add the stock, water, and spices. Bring to a boil and then cover, letting it simmer for about an hour.
  6. At this point, all of the fruits and vegetables should be soft. Turn off the flame, let it cool for a little bit, and then immersion blend everything together. If you don’t have an immersion blender, you can pour the soup into a regular blender or food processor and puree in that. However, you must cool down the soup for a longer period of time if you are going to transfer to a blender otherwise you run the risk of burning yourself!
  7. At this point, I return everything to the pot and taste it. I usually add salt, pepper and thyme until it tastes right to me. I usually add more cayenne pepper until there is enough heat to my liking.  If you like your soup creamier, you can also add 1/2 cup skim milk or soy milk and gently reheat the soup.
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Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.


Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

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Pulled BBQ Chicken Sandwiches

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Pulled BBQ Chicken Sandwiches

No Comments 01 July 2010

This is unbelievably delicious and easy, especially if you buy a rotisserie chicken or use leftover roast chicken. Kids love this piled onto soft sandwich buns and it’s perfect for guests since it can be made in advance and reheated.

Taking the skin off the chicken reduces the fat and making a quick BBQ sauce yourself allows you to control the sugar, oil and imitation smoke flavor that’s usually loaded into the bottled brands (but if you’re feeling lazy, use the best bottled brand you can find).

You can make this spicy or mild to your taste and try and find smoked Spanish paprika if you can – it adds a wonderful smoky flavor.

  • One whole roasted, barbecued or rotisserie chicken
  • Sandwich buns

BBQ Sauce:

  • ½ medium onion, finely chopped (about ½ cup)
  • 2 garlic cloves, minced
  • 1 T chili powder
  • 1 tsp. ground cumin
  • ½ tsp. Aleppo pepper
  • ½ tsp. smoked paprika
  • ½ tsp. sea salt
  • 1 cup ketchup
  • 2 T Dijon mustard
  • 2 T soy sauce
  • 2 T Worchester sauce (fish free version-according to Jewish halachah  it not permissible to eat fish with meat in the same dish)
  • 1 T cider vinegar (or white wine vinegar)
  • 2 T honey
  • ½ cup water
  1. Sauté the onion in 1 tablespoon oil (preferably canola) over med/low heat until soft and translucent (about 10 minutes).
  2. Add in minced garlic and spices and sauté for 30 seconds.
  3. Add in remaining ingredients and stir until thick, about 10 minutes.
  4. Add salt and pepper to taste. If you like it spicy, add a dash or two of cayenne pepper. Set aside.
  5. Remove skin from chicken. Pull the meat off the bones and shred finely (I do this with my hands or you can use 2 forks to shred).
  6. Combine with BBQ sauce in a pot over low heat, stirring occasionally, 5-10 minutes.

Serves 4-6.

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Make Falafel From Scratch

kosher pareve recipes, kosher recipes

Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.

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