Shabbat Recipe Roundup: Kosher BBQ!

I am sure we’ve all had our share of hamburgers, hot dogs and other grilled treats this summer, but how about a Southern style barbecue Shabbat!

Trade in the challah this week for some corn bread from The Parve Baker.

And what Southern themed meal would be complete without collard greens? Thankfully The Food Network has a vegetarian version – so instead of 1 Tbsp olive oil plus 1 Tbsp butter just use 2 Tbsp olive oil to make this pareve.

Admittedly this recipe for Barbecued Brisket and Burnt Ends will take you a long time, but no pain no gain – if you want some authentic barbecued brisket you are gonna have to put in some time! Serve a simple Green Bean and Tomato Salad with Tarragon Dressing on the side.

No barbecue would be complete without pie at the end and this pareve Peanut Butter Fudge Ice Cream Pie from Couldn’t Be Parve couldn’t be more perfect.

Shabbat Shalom and happy cooking!

 

Keep on Noshing

Shredded Brisket Cumberland Pie

Savory meat pies have been everyday fare in Britain since the early Middle Ages. The original, hard-shelled stew-filled pasty was ...

Za’atar Fried Chicken with Spicy Thyme Honey Recipe

This American comfort food classic gets an Israeli twist with plenty of za'atar and fresh thyme.

Meatballs with Tahini and Tomatoes Recipe

The rich, nutty flavor of sesame adds a special pop to this creamy dish.