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Appetizers

This is a delicious recipe for Matbucha, shared with us by our dear friend Roseanne.

 Matbucha texted

10 chopped Roma tomatoes, unpeeled and cut up 
2 full heads garlic, minced 
2 spicy hot peppers- habanero or jalapeno, minced 
1 cup olive oil

Garlic and peppers can be chopped by hand or finely in a food processor. Don't touch your eyes! 
Place all ingredients in a pot over low heat and simmer for about 2 hours, uncovered. 
The longer it cooks, the darker and thicker it will be. However be certain to stir often to prevent burning. Add more olive oil if necessary.
Let cook, cool and serve as a dip

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KosherEye.com

pimento cheese copycat 
Photo Credit Atlanta Journal Constitution

Watershed is a landmark southern restaurant in Atlanta – originally made famous by Chef Scott Peacock. We are sharing a popular southern recipe from this restaurant, Pimento Cheese. The recipe was recently published in the Atlanta Journal Constitution. Watershed is not a kosher restaurant – but you can enjoy making this classic at home!

Ingredients

1 small roasted red pepper, skin and seeds removed
6 Tablespoons mayonnaise
1 teaspoon white vinegar
½ teaspoon salt
Pinch cayenne pepper
½ lb. sharp cheddar, finely shredded
1/3 cup pecans, finely chopped and toasted

Directions

In the bowl of a food processor, combine red pepper, mayonnaise vinegar, salt and cayenne. Pulse until mixture is smooth. Transfer to a mixing bowl and add cheese. Mix and then cover and refrigerate at least 30 minutes. How to toast pecans: Place in a dry skillet until they become fragrant and start to turn light brown. (About a minute). Stir constantly and remove immediately when ready. Set aside.  Divide mixture into 2 balls and roll in toasted pecans…serve with crackers or toasted bread. Makes about 2 cups

Notes

Recipe: Kosher, Appetizer, Snack, Passover friendly
Serve with orange marmalade or fruit preserves

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KosherEye.com

texted_2corn_salsa-sm

Serve this with tortilla chips or as a salsa atop grilled chicken, fish or burgers. Do consider using fresh corn when available.

Ingredients

1/2 poblano pepper, seeded, broiled, peeled and chopped
2 Tablespoons extra-virgin olive oil
12 ounces fresh corn, or 12 ounces frozen corn, cooked and drained
1 small jalapeño pepper, seeded and chopped
2 Tablespoons fresh cilantro, chopped
3 Tablespoons red onion, chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Pinch sea salt

Directions

Brush the poblano with 1 Tablespoon olive oil and grill or broil skin-side down, until charred about 5 minutes. Cool slightly; peel and finely chop.
Cook corn until tender, about 3 minutes; drain.

Combine corn, poblano, jalapeño, cilantro and red onion in a bowl. Stir in the remaining 2 Tablespoons of olive oil, lime juice, sugar and salt. Mix with spoon and Enjoy!

Notes

Recipe: Kosher, appetizer, copycat, parve, vegetarian

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                         pigs blankets whole                                           pigs in blankets 3


KosherEye.com

We do not know why puff pastry enrobed hot dogs are known as "pigs in blankets" - but even though the origin of the name is unclear, it is a popular nosh and simcha treat in homes across the world. Usually served as an appetizer, this classic can be made meat or vegetarian or used as an entree. With the many vegan. sausages and hot dogs now available, anything goes. Add a dipping sauce and everyone's happy!

Note: Yes, we know that these certainly are not our healthiest recipe, however we suggest that all deliciousness can be enjoyed, in moderation. 

Ingredients

2 sheets puff pastry (like the OU parve Pepperidge Farm Brand)
2 lbs. full sized hot dogs (We like A & H brand)
1 teaspoon Dijon or brown deli mustard
Egg wash: 1 egg + 1 teaspoon water, mixed with whisk or fork

Directions 
Sprinkle a bit of flour on a cutting surface. Roll the pastry out to a 12" x 12" square
With a pastry brush, lightly coat entire pastry with mustard.
Use a ruler or tape measure to mark 4" lines all around. Then cut into 4" squares with a pizza cutter or a knife.
Place each hot dog in a 4" square of puff pastry at the end closest to you. Roll up and seal seam by brushing on egg wash.
Slice each pastry covered hot dog into 3 pieces, diagonally.
Place on a parchment covered sheet pan. For optional shine, brush on additional egg wash.
Freeze for future use or refrigerate overnight.

Bake at 375 degrees for about 20 minutes or until done. If baking the frozen hot dogs, time may be a bit longer. These delicious treats are ready when they are puffed and golden brown.
Notes 
After freezing, place in a plastic freezer bag. Freezes well for up to a month
For a simple rolling technique-- watch this short video: https://www.youtube.com/watch?v=RSJFi9af7cQ

Trivia:
Pigs in a Blanket Fun Facts:
The term “pigs in a blanket” often refers to hot dogs such as sausages, cocktail or breakfast/links wrapped in biscuit dough, pancake, or croissant dough, and then baked.
In Israel, the term for this dish is Moshe Ba'Teiva (Moses in the basket)

• The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids in 1957.
• April 24th is National Pigs in a Blanket Day.
• Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.
• They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal.
• In the United Kingdom, pigs in blankets are small sausages wrapped up in bacon.
• Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.

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KosherEye.com

Sushi_Sriracha_texted_frosting_sm

Ingredients

4 cups cooked sushi rice
1 carrot, shredded
2 cucumbers, chopped or shredded
2 scallions, chopped
1/2 lb. Dr. Praeger's fish sticks, or smoked salmon or faux kosher crab
1 teaspoon Sriracha or to taste
1-cup mayonnaise
Juice of ½ of lime
2 avocados, chopped

Dressing:
1/3-cup rice vinegar
1/4-cup sugar
½ teaspoon salt
1 Tablespoon toasted sesame oil
2 tablespoons vegetable oil

Directions

While rice is still warm, mix cooked sushi rice with most of dressing
If using fish sticks, cook according to package directions; cool

Rice_springform_pan_smmFirmly press half of sushi rice into 9" springform pan

Spicy Mayonnaise:
Combine sriracha and mayonnaise - whisk together

Frosted_sushi_cake_smmFrost this layer with a generous amount of sriracha mayo
Top with cucumbers, scallions, and fish
Firmly press remaining rice on top
Refrigerate a few hours or overnight
When ready to serve, remove from springform pan
Frost with additional sriracha mayonnaise
Mix chopped avocados with lime juice
Garnish cake with avocados, sesame seeds and additional vegetables or fish as desired
Allow cake to sit at room temperature about one half hour before serving

Serve with extra sriracha mayonnaise, nori chips, soy sauce and/or wasabi on the side
Avocados can be used as part of layer instead of as topping.

Notes

Recipe: kosher, appetizer, fish

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