Tag archive for "Marination"

Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Impressive Baby Lamb Chops for Rosh Hashanah

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

kosher recipes

HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

5 Comments 10 February 2013

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Dear Hostesses,

You can win a whole year’s supply of Soy Vay marinades!

That’s hundreds of dollars worth of never having to search for the last minute dinner ingredient that’s probably NOT in your pantry!

Let your Asian culinary talents shine through with preservative free all natural Soy Vay marinades.

JUST:

1.Create a fabulously tasty ORIGINAL recipe for a  salad, fish, chicken, meat, or veggie recipe using any of the Soy Vay marinades or dressings.

2. Tag your recipe on your Instagram and/ or Twitter account with

  • #ilovesoyvay and
  • #thejewishhostess and
  • @thejewishhostess.

3. MAKE SURE YOU:

  • Send a pic of  the Soy Vay bottle in the photo of the background of the dish.
  • Send the photo and recipe to me at marlene@thejewishhostess.com

4.-I will post the photo and recipe on The Jewish Hostess INSTAGRAM account.

5.-Most LIKES on Instagram will win A YEAR”S SUPPLY OF SOY VAY MARINADES!!

6.-Winner will be announced on July 4 and recipe will be featured on The Jewish Hostess and Soy Vay site!

7:- Please TWEET, PIN, and SHARE this Contest on FACEBOOK!

For some SOY VAY inspiration, check out this recipe for Soy Vay Wasabi Salmon and Soy Vay Wasabi Lambchops with Roasted Mushrooms.

You can also click onto the SOY VAY site for some additional mouth watering ideas for your Soy Vay recipe contest.

Yo can purchase SOY VAY HERE

Here are just SOME pics of my dinner makeovers with SOY VAY!

 

Soy Vay Marinade, The jewish Hostess

 

All done- THANK YOU Soy Vay!!!

Soy Vay Wasabi Grilled Salmon with Tri Color Mini Peppers

soy vay

Grilled Chicken Tehina Garlic Soy Vay Wrap

soy vay

Island Teriyaki Soy Vay Minute Steak

soy vay

Soy Vay Flounder in Parchment with Easy Veggies

Soy Vay

Experimenting with Wasabi Soy Vay Marinade on Lamb Chops

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Make Sure You Always Have These Marinated Olives in Your Fridge

kosher appetizer recipes, kosher recipes

Make Sure You Always Have These Marinated Olives in Your Fridge

No Comments 02 November 2011

Marinated Olives

Italian olive oil, both oil and an oil bottle ...
Image via Wikipedia

 

The world was not created in one day. So too your Jewish holiday and Shabbat meals. Prepping and cooking in advance is a must when it comes to entertaining for a large bunch. These marinated olives are the perfect appetizer for a scrumptious Shabbat lunch, especially accompanied with Syrian mazza such as lahamagine and kibbe . They are also perfect in the fridge for that unexpected guest.

SERVINGS: Makes 2 pounds

Ingredients

  • 1 tablespoon fennel seeds *
  • 2 pounds of green and black olives, assorted (2 1/2 cups)
  • 5 large garlic cloves, crushed
  • 1 tablespoon crushed red pepper
  • Zest strips from 1 orange, cut into fine julienne
  • About 1 cup extra-virgin olive oil

Directions

  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

Notes:

Fennel Seed has a delicate flavor; light and sweet, similar to anise.

Courtesy of Food and Wine Magazine

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Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, shavuot recipes and ideas

Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

4 Comments 02 August 2011

Here’s a quick and easy way to keep that barbeque going- even during the nine days of Ab!

This easy grilled tilapia recipe was especially simple because the salsa and marinade ingredients are staples in my fridge.  By 4 o’clock the fresh fish was delivered to my home from I and D Glatt in Brooklyn, and I was able to have the first batch of grilled fish ready for the little ones that come off the camp bus at 4:20.

(Of course the day NEVER ends, being that color war  broke out today, and right after dinner we were off to buy BLUE TEAM face paint  from Michael’s Crafts…by the way- if you decide to shop there any time soon, make sure you print out your 20% off coupon!- I was the only one in the store that didn’t have one!!!! )

Enjoy this delicious recipe! Even the picky eaters loved it!!! Marlene

Try this Fish and Veggie Grilling Basket from Amazon!

 

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 2 squeezes of lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons crushed garlic
  • zaatar spice
  •  ground black pepper
  •  salt
  • 2 lbs tilapia,  or lemon sole fillets.

Mango Salsa:

  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • Kernels  from one whole corn
  • 1 cubed avocado (add at the last minute with lemon)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced (check out the video above- How to seed a chili pepper)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste
 Directions
  1. Whisk together the extra-virgin olive oil, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a bowl. Zest one lemon, add the zest ,and then squeeze the juice from the lemon into the bowl. Add the tilapia fillets, coat with the marinade and let rest until salsa is chopped.
  2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley, and jalapeno pepper in a bowl. Add the lime juice, lemon juice and toss.Season to taste with salt and pepper, and refrigerate until ready to serve.
  3. Preheat an outdoor grill for medium-high heat, and light spray grill pan.
  4. Remove the tilapia from the marinade and discard marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Adapted from http://allrecipes.com

 

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Easy Grilled Zaatar Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah chicken recipes

Easy Grilled Zaatar Chicken

5 Comments 20 July 2011

I made this simple dish on Friday night. The fresh mediterranean flavor  was an instant hit.

Recipe from Joy of Kosher

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1 Tsp. salt
  • 1 Tsp. pepper
  • 2 tablespoons Za”atar
  • 2 whole chickens, cut up into 1/4s

Directions

1  Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)

2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.

In the winter months these GRILL PANS are a great  alternative to chilly outdoor cooking :

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Honey and Ginger Salmon with Grilled Orange Slices

kosher fish recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Honey and Ginger Salmon with Grilled Orange Slices

2 Comments 25 April 2011

This recipe is a perfect main course for Shavuot. Kids and adults will love this version of grilled salmon. Double or triple the recipe for a large crowd.

  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup  freshly squeezed orange juice
  • 1/4 cup honey (preferably from the health food store)
  • 2 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon kosher sherry or apple juice
  • 1 tablespoon minced fresh ginger root
  • 1 pound wild salmon fillet
  • one sliced orange
  1. In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.
  2. Line an 8-in. square baking dish with parchment paper; coat the paper with nonstick cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. The skin should slide off easily using a fish spatula.
  3. Place sliced oranges on a separate baking pan. Brush with orange juice and broil one or two minutes or until light brown and slightly crispy.
  4. Garnish salmon with sliced oranges. Enjoy!

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Healthy Summer Menu Secret Recipes by Ariella Fallack

card game lunch, hanukka recipes and tablesettings, kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Healthy Summer Menu Secret Recipes by Ariella Fallack

1 Comment 29 September 2016

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Make sure you cast your vote for the most original dessert bar! All voters get a chance to win a $25. gift certificate to The Jewish Hostess Shop!

 

Thank you Ariella for taking the time out to send in your gourmet summer recipes! We can’t wait to try them all and dig in!

Check out another one of Ariella’s gourmet quinoa salad recipes (spinach, avocado, chick pea, and cherry tomato) HERE.

Hi Marlene,

This past week my in laws and I hosted Esther Hidary’s weekly shiur. We had around 40 girls and made the following:

  • Quinoa with corn, red peppers, onion and olives.

  • Cheese, tomato and basil platter
  • Guacamole
  • Zaata squares
  • Marinated tempeh- 5 grain soy tempeh marinated in Wegman brand Orange Teriyaki and grilled 2-3 minutes each side.
  • Zaata Bread- Mix 1 cup ketchup with Zaata to your liking. Put on top of 100 calorie wrap or thin pizza crust. Bake at 350 for 5-7 minutes.
  • Spinach wontons with dipping sauce (recipe from the very talented Lorraine Gindi)- sauté 1 box fresh spinach with 1/2 onion. Drain!! Mix with ricotta cheese and 1 egg. Make sure it’s not too watery. Add salt. Put in the center of wonton dough and fold into a triangle. Flute the ends if you would like. Spray with Pam and bake at 350 for 15-20 minutes. Serve with dipping sauce: mix 1 cup Greek yogurt with shredded cucumber and garlic.

  • Rice paper rolls with peanut sauce- can find in ethnic section in Wegmans supermarket. Marinate 1 brick of tofu in soy sauce for 30 minutes. Slice avocado and jicama. Place rice paper in plate of hot water for 10 seconds. Remove. In the center of the paper, place slices of tofu,avocado, jicama and spinach. Wrap like an egg roll. Make sure to keep covered so doesn’t dry out. Serve with peanut sauce (bought mine from Wegmans).
  • Spinach and arugula salad- roast beets. Slice and place over lettuce. Cut goat cheese into balls and roll in crushed walnuts.

 

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