Cooking Like It's Treif
Keeping kosher doesn't mean your meals have to lose out on style and taste.
The Treif Challenge
It might seem impossible to modify this recipe for Filet Mignon Wrapped in Applewood Smoked Bacon. Here is the recipe, first in non-kosher form, then deconstructed and re-imagined by flavor profiling, and thinking outside the treif box.
Filet Mignon Wrapped in Applewood Smoked Bacon
2 Tablespoons butter
1 teaspoon parsley flakes
1 teaspoon minced onion
4 filet mignon steaks
4 slices applewood smoked bacon
Coat the steak with butter, parsley, and minced onion. Wrap steak with bacon, using a tooth pick as a skewer. Grill until rare or medium rare.
The Kosher Solution
This recipe is obviously treif; it contains bacon as well as meat mixed with dairy. Filet mignon is also a suspect cut. Since it is dangerously close to the sciatic nerve, it is nearly impossible to butcher according to Jewish law, and therefore extremely expensive and hard to find when it is kosher.
The flavor profile of this dish is mouth-watering: firmness of beef, juiciness of blood, glossiness of butter and pig fat, woodiness and crunch of bacon, sweet and peppery flavor, slightly tart herb taste of onion and parsley.
With that flavor profile in mind, the kosher chef creates the following:
Rib Eye with Chimichurri Sauce Wrapped in Turkey Bacon
4 Tablespoons chimichurri sauce
4 rib eye steaks with plenty of fat left on the cut
4 slices turkey bacon
1 Tablespoon cracked pepper
Chimichurri is a Dominican green sauce made of herbs and oil, and used for marinating. Its woody taste mimics the applewood bacon. Not only does this sauce have a luscious herbal flavor (a better substitute for the boring parsley/onion combination), it also contains vegetable or olive oil, which replaces the glossiness of butter.
Rib eye is, for the money, the best gourmet kosher beef cut. It has excellent marbling (fat to lean ratio, where there is just enough fat to create juiciness), and this means that the butter and the pig fat from the bacon will not be missed.
Finally, turkey bacon has the same crunchy texture and visual appeal of applewood bacon. In general, turkey, especially smoked, is an amazing pork substitute. It can also be honey baked to have the same taste and texture as ham.
Just like with the treif recipe, rub the steak in the marinade, wrap in the "bacon," insert toothpick, and grill. No one will be the wiser.
Having Fun With Limitation
What drives many people away from kosher cuisine is the idea of "giving up" the foods they want. No more cheese on the cheeseburger. No more baked potatoes loaded with bacon.
But in the past, Jews in every country in the Diaspora found ways to create kosher versions of their neighbors' food. Italian Jews took duck and smoked it to create duck prosciutto, the kosher cousin to the famous Italian salted ham. Jews in India replaced butter and yogurt with coconut milk and oil to make kosher meat curries.
Today, the secret is to have fun and think about how your creative substitutions make you part of a rich Jewish culinary history.
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