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Re
Beef Neck
Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Coffee Rubbed Delmonico Club Roast (Chk)
Marinated London Broil (Weissmandl-Bet Yosef Glatt)
Marinated Beef Jerky *assorted varieties (Weissmandl-Bet Yosef Glatt)
Seasoned Or Mediterranean Beef Patties, Sliders, Kabobs (Weissmandl-Bet Yosef Glatt)
Breaded Dark Chicken Cutlets (Weissmandl)
Coated Cornflake Chicken Fingers (Weissmandl)
WOW! Marinated Chicken
BROCCOLI CAULIFLOWER KUGEL
This broccoli kugel goes way back. It’s been tweaked and changed over time to the kugel that I know today. It’s simple to make and so delicious. If you’re looking for the perfect broccoli kugel, this is it. It’s healthy and just as delicious.
Ingredients:
2 lb frozen broccoli
2 lb frozen cauliflower
2 eggs
2 Tbsp light mayonnaise
3-4 Tbsp onion soup mix
1/2 Tbsp kosher salt
Slivered almonds, for topping
Directions:
1. In a large pot, add your frozen broccoli and cauliflower. Cover with water.
2. Bring to a boil and let cook on high for 1- 1 1/2 hours, until soft.
3. Strain through a fine mesh strainer and let cool in the strainer, to release all liquids.
4. Return cooked broccoli and cauliflower to pot and add the rest of ingredients, except almonds.
5. Using a potato masher, mash well until incorporated.
6. Place into a 9x13 or two 9 inch rounds. Top generously with slivered almonds.
7. Bake at 350° for an hour or until almonds are very toasted.
MY BUBBY’S POTATO SALAD
A big thanks to my mother for measuring a Hungarian recipe and putting it down on paper. This recipe is a family classic, something that was passed down and mastered by grandmothers and aunts.
Ingredients:
6 medium- large Idaho potatoes
1 small green pepper
1 small onion
2 regular sized carrots
8 small kosher dill gherkins
1/2 cup pickle juice
1/4 cup+ 2 Tbsp vinegar
2 Tbsp kosher salt
1 cup mayonnaise
Directions:
1. Cook potatoes whole with peel on until fork tender. When slightly cooled but still warm, remove peel with your hands. Cube and add to a large bowl.
2. Using the S-blade of your food processor, add green pepper and chop until fine. Add to bowl with potatoes.
3. Repeat with onion, carrots and pickles. Chop separately and add it to the bowl.
4. Add remaining ingredients to bowl and mix well.
5. As it sits, the potatoes absorb the flavors. Enjoy room temperature or cold.
Note: This is a big batch, perfect for a large family or family gathering.
Potato salad can last in the fridge for up to a week.
NOT YOUR BUBBY’S CHOLENT
This cholent is not your typical Shabbos cholent. The flavors are different but combine to make the most delicious and different cholent ever. This is a huge hit with every guest that has ever eaten the meal at our house.
Ingredients:
1 cup barley
1 cup navy beans or cholent beans
3/4 Tbsp kosher salt
1 Tbsp paprika
3-4 heaping Tbsp chicken consommé
2 Tbsp honey
1- 1 1/2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1/3 cup BBQ sauce (not smoked flavor)
Water
Optional:
Beef Kalichal
Flanken
Cheek meat
Deckle squares
Eggs
Cubed potatoes
Marrow bones
Kishka
Jachnun
Directions:
1. Combine everything in a pot, crockpot or a baking pan. Add enough water to fill 3/4 of the way. (Barley absorbs a lot of water which will cause the cholent to thicken.)
2. If cooking in a pot: Cover. Bring to a boil, lower flame to a medium low and cook for 4-5 hours.
3. If using a crockpot: Let cook on low until Shabbos morning.
4. If baking in oven: Bake on 200° overnight.
