Tag archive for "Truffle oil"

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!

8 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 Oven Fries with Parmesan Cheese and Truffle Oil

kosher dairy recipes, kosher recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Easy Oven Fries with Parmesan Cheese and Truffle Oil

No Comments 14 November 2011

 

This sophisticated version of good old  french fries are updated with tangy parmesan cheese and exotic truffle oil from Italy. Truffle oils are used in small amounts to enhance the flavor of a dish and is usually added AFTER cooking because it is said that  the aromatic flavor gets lost in the cooking process. Learn more about truffle oils HERE.  Let me know how you like this gourmet and easy side dish!! Marlene

Parmesan & White Truffle Oil Oven Fries

Truffle Oil, D'Allasandro, White - 8 Oz Bottle Each

If you don’t have truffle oil on hand, you can easily buy it  from Amazon: Kosher Truffle Oil, D’Allasandro, White – 8 Oz Bottle Each.

Ingredients:

    • 6-8 Yukon Gold potatoes, sliced into 12 wedges
    • 4 tablespoons olive oil
    • salt & pepper to taste
    • 2 tablespoons kosher  white truffle oil
    • 2-4 tablespoons of  fresh kosher parmesan cheese
  • Preheat oven to 425 degrees.  Thoroughly clean the potatoes and slice each potato into 12 wedges.  Toss with olive oil, salt & pepper.  Place on a parchment lined baking sheet and roast in the oven until golden brown, about 18-25 minutes (depending on how crispy you like your fries).  Remove from the oven, toss with parmesan  Drizzle with white truffle oil.  Sprinkle with chopped parsley for garnish, if desired. Serve with any fish, soup, and a salad.

kosher recipe adapted from http://blogs.babble.com

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