Earlier this week I wrote about a recipe for Chicken Gribenes N Waffles Cupcakes. It was a recipe I had researched. Considered. Carefully planned. And it came out…ok. Not quite as mind blowing as I had hoped. But fun to execute and I remain proud all the same. I mean, who else can say they made a delicious pareve cupcake topped with fried chicken skin!?
I had planned to make grilled chicken breasts with a farmers market-fresh peach salsa for dinner this past Monday evening. I picked up all the ingredients I would need for the fruity salsa. My daughter kept me company at the counter while I carefully diced and mixed. It’s such a great feeling when you feel like your meals are well-planned, healthful and then actually executed, right!?
And then my husband, who was bringing home the chicken breasts, got held up at work. What to do with the my salsa!?
Looking in the fridge I spotted some fresh spinach, and a small piece of steak leftover from dinner the previous evening. Hmmm….could these things go together? The answer was a resounding yes.
I added some fresh corn, cucumber, slivered almonds and a drizzle of balsamic vinegar and olive oil. Wow- what a winning recipe! My husband and I devoured the leftovers-inspired salad. Who cares if my big plans for grilled chicken breasts with mango peach salsa didn’t work out – the salad that emerged is even better. It was a great reminder to myself that sometimes the best things happen when you don’t plan, both in and out of the kitchen.
I hope you enjoy this hearty salad recipe, and I wish you happy improvising!
For mango peach salsa:
1 mango, diced
2 small-medium sized peaches, diced
1 cup chopped tomatoes
½ red bell pepper, diced
¼ cup finely diced red onion
2 Tbsp finely diced jalapeno
1 Tbsp olive oil
Juice from ½ lemon
Salt and pepper
For grilled steak:
1 pound skirt steak
1 Tbsp olive oil
Salt and pepper
1 bag washed spinach
½ English cucumber, diced
1 cup fresh corn
¼ cup slivered almonds
2 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
Heat grill pan on medium-high heat.
Pat steak dry and season liberally with salt and pepper. Add olive oil and rub each side. Oil grill pan and grill steak turning once, 4-6 minutes for medium-rare.
When steak is done, remove from pan and transfer to a cutting board. Let sit loosely covered with foil another 5 minutes.
Meanwhile, assemble the salad and mango salsa.
For the mango peach salsa: in a small bowl combine mango, peach, tomatoes, bell pepper, red onion and jalapeno. Season with salt and pepper and squeeze half a lemon on top. Add 1 Tbsp of olive oil and mix.
For the salad: place spinach leaves on a large plate. Add chopped cucumber, corn and almonds. Top with around 1 cup of mango peach salsa.
After the steak has rested for 5 minutes, slice the steak diagonally across the grain. Place steak on top of salad.
Drizzle with olive oil and balsamic vinegar.
I spend, what some may consider, an unhealthy amount of time thinking about food, and how to make kosher versions of unkosher favorites. As Summertime approaches, I have been thinking a lot of about: hamburgers! Or perhaps more accurately, how absolutely mouth-watering delicious a cheeseburger looks. Alas, kashrut.
There is no way to recreate a kosher cheeseburger, and I simply don’t count soy cheese on top of a beef burger as a viable option. But I did want to explore a more creative way to make an amazing kosher burger.
Last week I wrote about making burgers for Shabbat and topping them with The Pioneer Woman’s Onion Strings. But as I was prepping my ingredients, I decided to shift strategy. I called my husband, who graciously stopped by our favorite butcher to grab a bag of chicken skin for me to whip up a batch of gribenes!
I know, gribenes is not healthy. It is far from heart-friendly, or waist-friendly. And I don’t advocate for making it more than once or twice a year max. But it is delicious. A Jewish version of pork rinds I always like to say.
How to make gribenes? Cut chicken skin into medium size strips. I don’t like cutting them too small, I like a larger piece of skin to crunch on. Heat a large skillet on medium heat and add a scant tsp of oil or chicken fat (schmaltz) into the pan. Add chicken skin and saute 20-25 minutes, scraping frequently with spatula or wooden spoon to avoid the skin sticking or burning.
When skin is a deep brown and appears crispy, remove with slotted spoon and place onto a paper towel. Sprinkle with salt.
So what did I decide should go on the ultimate kosher burger? Iceberg lettuce for a refreshing crunch, avocado for richness, spicy mayo, grilled pastrami and gribenes. And the combination of creamy, salty, crispy and spicy was the perfect way to enjoy a cheese-less burger. My husband gobbled his up so fast I barely noticed he ate it!
I am usually my own harshest critic, but even I had to admit: I had created a masterpiece, kosher or not.
Hope you enjoy as much as we did!
1 1/2 lb ground beef
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 avocado, sliced
2 cups shredded lettuce
8 slices thinly sliced pastrami
3/4 cup gribenes
For spicy mayo:
1/2 cup mayonaise
2 Tbsp ketchup
2 Tbsp sriracha or hot sauce
1 Tbsp horseradish
1 tsp spicy brown mustard
Divide beef into four equal parts. Use food scale if you want to be exact. Form meat into four patties and lay out on a platter.
In a small bowl, mix together salt, pepper, onion powder and garlic powder. Sprinkle liberally on one side of burgers.
Heat a grill pan or cast iron skillet over medium-high heat. Place burgers seasoning side down. Cook 5 minutes on first side. While burgers are cooking, sprinkle the other side with seasoned salt.
Flip burgers and cook another 3-4 minutes for medium burgers. Another 5-6 minutes for more well-done burgers. While cooking burgers, grill slices of pastrami for 2-3 minutes on each side, or until crispy. Remove from heat and place on paper towel to remove and excess grease.
To make the spicy mayo, whisk together mayo, ketchup, hot sauce, horseradish and mustard,
To assemble burgers, spread around 1-2 tsp of spicy mayo on each side of bun. Place shredded iceberg on bottom bun. Place burger on top of iceberg.
Top burger with grilled pastrami, avocado and gribenes. Place bun on top.
If you’re anything like me then you probably find yourself perusing the farmer’s markets each weekend during the summer to enjoy the bounty of colorful produce – fresh tomatoes in every color, shape and size; green and yellow squash and juicy peaches. I love picking out new items each week depending on what looks fresh. But sometimes I run out of ideas of what to do!
I’ve put together some of my favorite simple recipes you can try to use up your end-of-summer farmer’s market finds.
Last summer I made this recipe for Blackberry Buttermilk Cake and I could not stop making it! The buttermilk makes for a flavorful and moist cake, and the fresh berries add a great tang! I’ve also made this cake with raspberries and blueberries and it came out just as good. At Rosh Hoshanah I even made the cake with apples on top – so experiment away!
My in-laws’ garden this year is overgrown with sweet cherry tomatoes – but how many tomato salads can you eat!? I love this recipe for Broken Lasagna with Zucchini Tomato Sauce to use up some of those garden fresh tomatoes and squash.
This past weekend we picked out some cucumbers for a salad with some fresh-from-the-garden basil. To make a simple cucumber-basil salad: slice the cucumbers into rounds and chop the basil. Make a simple dressing made with 1/4 cup white vinegar, 1 Tbsp sugar, salt and pepper to taste. Drizzle the cucumbers with the dressing and basil and serve!
And for the simplest farm fresh dessert with peaches – try my grilled peaches with mascarpone and yogurt.
4 semi-ripe fresh peaches
2-3 Tbsp vegetable oil
3/4 cup mascarpone cheese, left at room temperature
1/2 cup greek yogurt
1 Tbsp lemon zest
1 1/2 Tbsp honey
In a small bowl mix together mascarpone, greek yogurt, lemon zest and honey. Set aside.
Cut peaches in half along the seam and twist off half to remove the pit. Brush with vegetable oil lightly on each side.
Heat up your grill, or heat up grill pan to medium-high heat. If using a grill pan, coat with cooking spray.
Grill peaches flesh side down until warmed through and and showing grill marks, about 4 minutes. Remove from direct heat, or turn heat down to low, and cover until peaches are warmed through, another 4-5 minutes.
Serve warm peaches with a generous portion of mascarpone and yogurt mixture. Garnish with a sprinkle of cinnamon, fresh mint or some extra lemon zest.
I don’t know about you, but after indulging in hot dogs, potato salad and other fattening goodies I need to detox for a few days. This week’s Shabbat recipe round up is chocked full of fruits and veggies to give your bloated belly a bit of a reprieve.
Eleven Madison Park is currently recognized as the best restaurant in Manhattan, and Food 52 has the restaurant’s recipe for Strawberry Gazpacho – a fun and seasonal twist on the traditional Spanish cold tomato soup.
Yes, yes veggie skewers are an easy and pretty way to serve some extra vegetables for a dinner or party. But these Lemon Pesto Vegetable Skewers from The Shiksa are truly a step above – packed with fresh flavor from lemon and herb pesto.
I love fennel particularly for its refreshing, distinctive flavor. If you also love fennel then this recipe for Roasted Fennel with Tomatoes will make a perfect easy side dish.
Chicken thighs are underrated for their flavor and versatility not to mention affordability! For an easy and flavorful main dish try this Roasted Chicken Thighs with Artichoke Panzanella.
Shabbat Shalom and happy cooking!