Tag archive for "Soy sauce"

Impressive Baby Lamb Chops for Rosh Hashanah

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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.

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Chicken with Pine Nuts in Lettuce Cups

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Chicken with Pine Nuts in Lettuce Cups

2 Comments 22 September 2012

This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

CHICKEN SOONG
Adapted from Shun Lee restaurant

Serves 4

Chicken:

  • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
  • 2 teaspoons egg white (beat the white until foamy, then measure)
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch

Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar (or red wine vinegar)
  • 1 tablespoon rice wine or dry sherry
  • 1-2 teaspoons sugar
  • 1 teaspoon water
  • 1/8 – ¼ tsp ground white pepper
  • 1 teaspoon cornstarch
  • 4 celery ribs, finely diced (1 cup)
  • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
  • 3 carrots, finely diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dark sesame oil
  • hoisin sauce (for serving)
  • 1 head iceberg lettuce (for serving)
  • 2 tablespoons toasted pine nuts
  • 1-2 Tablespoons canola (or peanut) oil

1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

Serve as a first course or part of meal. You can double the recipe for a larger group.

GINGER NOODLE SALAD
Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

• 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
• ½ cup soy sauce
• 2-4 green onions, thinly sliced (or more to taste)
• 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
• ½ red bell pepper, cut into thin strips
• fresh cilantro for garnish (optional)

Dressing:
• 2 tablespoons minced or grated fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• ¼ – ½ tsp dried chili flakes or to taste (optional)
• 1/3 cup good-quality dark sesame oil

1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.



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Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

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Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

No Comments 25 August 2012

Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

  • 2 cornish hens, cleaned
  • 3/4 c honey
  • 3/4 cup orange juice
  • 4 cloves of garlic, chopped
  •  1 red onion, chopped .
  • 1/2 cup soy sauce
  • salt and pepper.
  1. Place 2 cornish hens in a roaster.
  2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
  3. Pour mixture on top of cornish hens.
  4. Marinating overnight is preferable.
  5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
  6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
  7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.
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Sweet Maple Chicken for  Rosh Hashanah

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Sweet Maple Chicken for Rosh Hashanah

2 Comments 25 August 2012

Start Planning your  sweet  Jewish New Year menu  now with this Maple sweetened  holiday chicken- a proven winner on the dinner table!

  • 1 cup apple cider or juice
  • ¼ cup maple syrup
  • 2 tbs veg oil
  • 2 tbs soy sauce
  • 2 star anise
  • 1 cinnamon stick
  • 6 unpeeled garlic cloves
  • ½ tsp red hot pepper flakes (optional)
  • 6 chicken thighs
  1. -       In a pitcher or bowl, whisk together apple cider, maple syrup, oil, and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper.
  2. -       In a large freezer bag or bowl, add chicken. Pour the cider mixture over and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
  3. -       Remove marinated mixture from fridge and heat oven to 400 deg. Pour contents of bag or bowl (including liquid) into a large roasting pan. Turn chicken skin side up.
  4. -       Roast chicken  about 1 hour  leaving chicken skin side up until cooked.

by Marie Torgueman

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A Shabbat and Holiday Favorite Brick Roast Recipe

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A Shabbat and Holiday Favorite Brick Roast Recipe

1 Comment 05 April 2012

“Hi Marlene,

I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

Beatrice Ashkenazi

 Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

TANGY BRICK ROAST

  • One 3 pound brick roast
  • soy sauce (you can use Passover soy sauce)
  • lemon juice
  • garlic powder
  • onion powder
  • paprika
  • vidalia onions
  • garlic

 

  1. Slice two vidalia onions and layer them on top and bottom of  the roast.
  2. Crush garlic over the roast.
  3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
  4. Place the roaster in the oven at 350 degrees and roast about two hours.
  5. Wait for it to cool then slice.
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How to Make Cedar Planked Salmon- Video

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How to Make Cedar Planked Salmon- Video

1 Comment 27 April 2011

Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!

Ingredients

  • 1 cup pure maple syrup
  • 2 tablespoons finely grated peeled fresh gingerroot
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
  • a 2 1/2-pound center-cut salmon fillet with skin
  • greens from 1 bunch scallions
  •  

    Directions for this Kosher Recipe

  • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
  • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

  • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
    • 3 pounds Yukon Gold potatoes
    • 1 1/2 cups milk
    • 3/4 stick (6 tablespoons) unsalted butter
  • 3 tablespoons whole-grain or coarse-grain mustard
  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

    Read More
    http://www.epicurious.com
  • for more info on grilling on cedar planks
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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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    Passover Ground Lamb on a Cinnamon Stick

    kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

    Passover Ground Lamb on a Cinnamon Stick

    5 Comments 16 March 2011

    “Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

    Ground Lamb on Cinnamon Stick

    • 1 lb ground lamb
    • 1/4 c tart cherry juice or pomegranate juice
    • 1/2 tsp ground cinnamon
    • 1/2 tsp allspice
    • 1/4 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/8 tsp ground cardamon
    • 1/2 shredded or finely chopped medium onion
    • 1/4 c toasted pine nuts
    • 18 cinnamon sticks

    Directions for this Kosher Recipe:

    Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

    Apricot Wasabi Sauce:

    • 1/2 c apricot preserve
    • 3 TBSP soy sauce
    • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

    Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

     

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    Crispy Vegetable Spring Rolls

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    Crispy Vegetable Spring Rolls

    2 Comments 05 January 2011

    “Hi Marlene,

    I just couldnt resist sharing this recipe with you- I made them twice this weekend already…. I always want to have something Pan- Asian style…”  Enjoy! Sophia Cohen

    Needed for this Kosher Recipe

    • buy pre packaged spring roll paper, cut diagonally to make two large triangles
    • julienne carrots and celery, shredded cabbage, red onion (optional) and basil

    Directions

    1. place towards one end of the triangle, and roll, keeping the veggies peeking out from the top.
    2. Pan fry in part sesame oil and part safflower oil till the outside is crispy. (No need to deep fry- the pan frying is more then enough)
    3. use your favorite soy sauce dip- I like Trader Joe‘s Soyaki!
    4. My kids love them. You can also add any shredded or sliced cooked chicken or meat or tofu!!
    5. Be creative- these are super yum and super fun!
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    Marcey’s String Beans

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    Marcey’s String Beans

    No Comments 27 October 2010

    “Hi marlene, I have a good one.” from Marcey Gindi

    2 bags of hanover  frozen petite string bean defrosted or u can use 1 1/2lbs blanched french string beans

    Put them in a Ziploc bag

    Add

    • 3tbs soy sauce
    • 1/4 tbs crushed red pepper
    • 1tbs toasted sesame oil
    • 2 cloves crushed garlic
    • 1tbs or 2 of sesame seeds

    Let marinate a few hrs

    Preheat oven 400 degrees

    Spread out beans in a cookie sheet pan

    Place tray 4 to 6 inches from heat. Bake for 45min until crunchy and slightly charred. Enjoy!

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    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    gourmet kosher cookbooks, kosher meat recipes, kosher recipes, SHOP HERE

    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    No Comments 13 October 2010

    Magen David Yeshivah's Brand New Gourmet Cookbook

    Get a sneak peek at just one recipe from Magen David Yeshivah’s new cookbook to be launched just in time to buy your Hanuka gifts……..

    Contact  Yvonne at yvfranco@gmail.com for more info.

    Asian-Style Short Ribs

    1 cup soy sauce

    1/2 cup mirin

    1/2 cup dark brown sugar

    1/4 cup toasted sesame oil

    6 cloves garlic, minced

    5 pounds short ribs (flanken)

    5 scallions, chopped

    black and white sesame seeds

    1. Combine the soy sauce, mirin, brown sugar, sesame oil, and garlic in a medium bowl; whisk to blend well.

    2. Pour the mixture into a zippered bag large enough to contain the ribs. Add the ribs and seal the bag. Turn the bag over several times to coat the meat well.

    3. Refrigerate overnight, turning the bag occasionally.

    4. Preheat the oven to 350°F.

    5. Place the meat and the marinade in a roasting pan.

    6. Bake, covered, for 2 hours

    7. Remove from the oven and transfer to a serving platter. Garnish with scallions and sesame seeds. Serve immediately.

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    Salmon with Sesame, Miso and Ginger Dressing

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    Salmon with Sesame, Miso and Ginger Dressing

    No Comments 02 October 2010

    The holidays are over, but its time to start planning weekday meals.

    You can find white miso at your favorite health food store.

    Ingredients:

    1/4 cup white miso (fermented soybean paste)

    1/4 cup mirin

    2 tablespoons unseasoned rice vinegar

    2 to 3 tablespoons soy sauce

    2 tablespoons minced green onions

    1 1/2 tablespoons minced fresh ginger

    2 teaspoons toasted sesame oil

    4 salmon fillets, 8 ounces each

    Salt and freshly ground pepper

    Directions

    Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

    Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.


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    Easy Soba Noodles with Thai Peanut Sauce

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    Easy Soba Noodles with Thai Peanut Sauce

    No Comments 28 September 2010

    by Esther Serouya

    1 package soba or udon noodles boiled and drained

    1 cup smooth peanut butter

    1/4 cup rice vinegar

    1 garlic clove chopped

    3 tbs ketchup

    1/4 cup light soy sauce

    1 teaspoon of grated ginger

    1 tbs hot sauce

    1/4 agave nectar or honey

    1 tbs sesame oil

    1 cup water

    blend all ingredients in blender till smooth serve over hot soba noodles

    for stir fry wash and cut up 1 broccoli and 2 onions

    sautee in hot olive oil for 5 minutes toss with noodles

    this recipe is super easy and delicious!

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    Shabbat Roasted Chicken-Six Ways

    kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

    Shabbat Roasted Chicken-Six Ways

    No Comments 01 September 2010

    We dug up these recipes from our archives- perfect for the holidays…..

    These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

    All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

    PLEASE let me know if your family likes these new dishes!

    Which one is your favorite?

    Simplest Whole Roast Chicken, Six Ways:
    Makes 4 servings
    Time: About 1 hour
    This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
    1 whole chicken, 3 to 4 pounds, trimmed of excess fat
    3 tablespoons extra virgin olive oil
    Salt and freshly ground black pepper
    A few sprigs fresh tarragon, rosemary, or thyme (optional)
    5 or 6 cloves garlic, peeled (optional)
    Chopped fresh herbs for garnish

    Directions for Creating this Kosher Recipe
    1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
    2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
    Herb-Roasted Chicken:
    A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
    Lemon-Roasted Chicken.
    Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
    Roast Chicken with Paprika:
    With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
    Roast Chicken with Cumin, Honey, and Orange Juice.
    Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
    5 More Ways to Flavor Simplest Whole Roast Chicken:
    There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
    1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
    2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
    3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
    4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
    5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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    22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

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    22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

    1 Comment 08 July 2010

    Recently, Mark Bittman featured a great article featuring 101 Fast Grilling Recipes.
    We’ve edited out the un-kosher ingredients and pared it down to the top 22 summer grilling ideas for all of our kosher cooks!
    Which ones are your favorites?  Comment below and let us all know!
    1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
    2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter, or margarine, or Earth Balance, and spoon over the artichokes. Finish with parsley.
    3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
    4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
    5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
    6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goatcheese and some salad greens.
    7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
    8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil .
    9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like
    10. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

    11. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.
    12. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
    13. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.
    14. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
    15. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
    16. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
    17. Grill pineapple (or anything, really, from tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
    18. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
    19. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
    20. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).
    21. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
    22. Grilled poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

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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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