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Ribs texted

IMG 4848 We love ribs…beef, lamb, veal. But like many of our readers, we never know which cut to order and best methods to prepare each. Enter Grow and Behold Foods, owned and managed by Naf and Anna Hanau. They have brought Glatt Kosher pastured meats to tables across the U.S., and they take pride in using small family farms to raise their animals. Their practices adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. No hormones or antibiotics are ever used. And readers, the best news, they ship anywhere in the U.S.

We sampled four types of Grow and Behold ribs and explored optimum cooking techniques for each. We are sharing our favorite recipes along with recommendations from the meat mavens at Grow and Behold.

Please note: We usually start our ribs on the grill, and finish in the oven. However, all of these ribs can be finished over indirect heat on the grill.

Lamb short ribs

Lamb Short Ribs
From Grow and Behold “the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes.”

KosherEye Grilled Lamb Short Ribs with a Rosemary Honey Glaze
Marinade
1/2 cup chopped onions
½ cup honey
¼ balsamic vinegar
2 garlic cloves
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
Put all marinade ingredients in a bowl or plastic bag. Add lamb ribs. Marinate in refrigerator 4-8 hours.
Discard Marinade
Heat grill and brown lamb on both sides – about 5 minutes per side
Preheat oven to 350; Put ribs in lightly covered baking dish and roast for approximately 30 minutes.

KosherEye Hoisin Grilled Lamb Short Ribs
1-cup hoisin sauce like Lee Kum Kee Vegetarian Sauce, or Joyce Chen sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons sherry (optional)

Grill ribs for 5 minutes per side. Place in an oven proof-baking dish
Mix sauce together, and pour over ribs
Let marinate 4 hours to overnight
Preheat oven to 325
Roast uncovered for about 30-45 minutes, or until tender and cooked. Fabulous!

Veal short ribs cat 260Veal Short Ribs
From Grow and Behold: "These tender short ribs can be slow cooked, smoked, or braised." 

KosherEye Sticky Asian Apricot Ribs
1 jar apricot jam or preserves
¼ cup teriyaki sauce
A pinch of fresh rosemary leaves or a shake of dry rosemary

Grill ribs 3-5 minutes per side and place in an oven proof-baking dish
Mix rosemary, apricot preserves and teriyaki sauce
Preheat oven to 325
Put in covered baking dish and roast 1 – 1 ½ hours until tender
Remove from oven and allow cooling

Spare Ribs
From Grow and Behold: "made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones). There is meat both on the sides of the bones and on top. These cook well on the grill (same marinating suggestions as above".  

OMG... KosherEye Spare Ribs 
These are the most amazing ribs for steak and bone lovers 
Preparation- so easy!!
We grilled the ribs for about 5 minutes per side, removed from grill and placed them in an oven proof baking dish.
We mixed 1/2 cup of ketchup with 1 cup of Sweet and Sour Duck Sauce and added 3 teaspoons of apple cider vinegar. We poured this marinade on top of the ribs, then put it all in a preheated 325 degree oven and baked uncovered until tender and ready.

Beef back ribs cat 114Back Ribs
From Grow and Behold: These are the same ribs as on a bone-In rib steak, and are produced when we cut rib-eye steaks or filet mignon. They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”). The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat. Sometimes called “Dinosaur Ribs” because they are so large, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler. (However you like to season your steaks, you can season these back ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)

These back ribs require the simplest of preparation. We rubbed on Montreal steak seasoning…placed the ribs on a hot grill to brown on both sides. We turned them twice and then put them in a pre-heated 350-degree oven until they reached our desired doneness. We served them with a bowl of creamy horseradish sauce. Scrumptious!



pic short ribs CRBBQ Beef Short Ribs

This is our favorite KosherEye summertime beef short rib recipe; So easy!
We always count 1 lb. of ribs per person. We don’t mind leftovers!
2 cups barbecue sauce
2 cups sweet and sour duck sauce
1 cup ketchup
1/4 cup Worcestershire sauce
Grill veal or beef ribs just until brown
Place ribs in baking dish
Bring sauce ingredients to boil. Reserve 1 cup and set aside
Pour remainder of sauce over ribs and let marinate in refrigerator overnight
Bake ribs in oven, uncovered at 300 until tender
(approximately 1 ½ - 2 hours hours) Baste as necessary

If serving later and re-warming, cover loosely and warm in oven..
Serve reserved sauce on side.....Enjoy!
This recipe serves 10 with leftovers…It is also delicious on lamb or veal

If you would like more information, or want to consider an order, visit GrowandBehold.com 
For more rib recipes and a detailed rib guide visit: https://growandbeholdblog.wordpress.com/2013/05/17/beef-rib-cooking-guide/

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Eat Like YOU Live in the White House!

In celebration of Presidents’ Day, we are presenting some historical White House recipes, adapted for the kosher eater. Enjoy!

Chicken in White Wine

According to legend, Jacqueline Kennedy used this recipe for state dinners
Adapted from www.Food.com

4 tablespoons parve margarine
¼ lb smoked turkey
1 large onions, chopped
1 carrots, sliced
1 clove minced garlic
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1-teaspoon marjoram
1 bay leaf
1/2-teaspoon thyme
1 pinch salt, 1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms

Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.
Remove veggies, and brown the chicken in the remaining juices.
Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.  

Remove chicken from pan. Lightly sauté mushrooms. Remove.  Whisk in flour until sauce is thickened and bubbly.
Combine all ingredients and simmer for 10 more minutes.
Keep warm in low oven.

Melania Trump's Star Cookies
Melania star cookies 2

Originally shared by Family Circle magazine. Inspired by European butter cookies.
2 cups all-purpose flour
½ tsp baking soda
6 tbsp unsalted butter, softened
1 cup confectioners’ sugar 
2 egg yolks 
1 egg white 
2 tbsp sour cream

Directions:
Combine flour and baking soda. Set aside.
Beat butter and sugar until blended. Add egg yolks, egg white and sour cream. Beat until smooth.
Beat in flour mixture until dough just comes together. Form into 2 disks, wrap in plastic and refrigerate at least 30 minutes.
Heat oven to 350°. Roll out one disk on liberally floured surface with a floured rolling pin to 1/8-inch thickness.
Using a 2 1/2-inch star cutter, cut out star shapes and place on a parchment-paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate.
• Bake 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool.
• Re-roll scraps, cut out additional stars or just enjoy and bake.  
Yield about 4 dozen 

 

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The Scoop on Halo Top - Healthy Ice Cream gone Viral!

HaloPints Group 2 2

What do you reach for when you are in an ice cream mood? Put Halo Top in your ice cream repertoire. It is guilt free, creamy cool, and available in lots and lots of flavors; The ice cram is protein rich;  with less than 300 calories in a whole pint – so we can eat a LOT! (Our beloved Breyers, Ben & Jerry’s and Haagen Daz have about 1200 + calories per pint!).  Yes, we know that we are believers in portion control, but sometimes we just can’t follow the rules! Oh did we forget this most important fact- Halo Top is certified Kof K kosher dairy.

Halo Top Creamery was founded by Justin Woolverton, a "recovering" lawyer. He was on a mission to create a delicious, "good for you" ice cream that would be appropriate for hypoglycemic people seeking low sugar brands. He called himself an ice cream hobbyist, as he dabbled with low sugar recipes.

Halo1 cr E 350WWe discovered the brand when a reader suggested we write about it, and then my granddaughter shared her interest in it with me as well. So how did the tasting go? We invited 3 ice cream “aficionados” to the tasting – to share their honest opinions. We uncovered 7 flavors– chocolate chip cookie dough, peanut butter cup, pistachio, mint chip, birthday cake, s’mores, and sea salt caramel. We let the flavors sit on our counter for 10 minutes, and then the tasters dug in! They agreed that the ice cream was creamy and flavorful, and they loved the number of flavor choices. Their favorites were chocolate chip cookie dough, mint chip, and peanut butter. But they did have a hard time selecting faves!
So why is Halo Top different? Most flavors have only 280 calories in a whole pint and 2 grams of fat in a half-cup. The ice cream is low in fat, high in protein, and sweetened with stevia and erythritol, both all-natural sweeteners. Its texture and taste almost mimic full fat, sugar-sweetened ice cream. (News of the brand has gone viral!)

KosherEye note: Leave your Halo Top on the counter for about 10-15 minutes, then dig in.  For more information and where to buy, visit Halotop.com. Halo Top is available at supermarkets around the U.S.

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Ritz buffet with logo Small
A Destination Bat Mitzvah at the Ritz-Carlton Cancun

We were delighted to receive a lovely invitation to a friend’s Bat Mitzvah. This simcha indeed would be a very special treat when we realized that it was to be a destination event. The timing was perfect – right after Sukkot, when most everyone (including me!) is ready for a cooking break and a rest. So, Cancun – here we come!

Why Cancun? The young lady, our friend Rebecca, wanted to have something different to celebrate her special milestones… reaching her 12th birthday and becoming a Bat Mitzvah. She had previously been on a family trip to Cancun and stayed at the Ritz Carlton. She found it to be a happy, fun, beautiful and friendly spot. So Rebecca posed the possibility of a destination Bat Mitzvah to her parents.

After the family discussed the pros and cons (initially mostly cons) and assessed the feasibility of planning a meaningful Bat Mitzvah Shabbat and celebration in Cancun, Rebecca’s wish did become a reality. The challenges were substantial – the entire event had to be kosher; the guests had to have affordable accommodations and transportation; and the hotel had to have availability for the entire weekend. Because of her dad’s entrepreneurial “can do” attitude, and her mom’s detail-oriented skills and planning expertise, it came to be (and in my opinion, flawlessly)!

What a weekend of celebration! Services Friday night were held in a Mexican Palapa (think Gilligan’s Island) on the beach. The feel and sound of the strong winds, the sight of the sunset over the ocean, the white sand, and the stunning venue added a unique sense of serenity and certainly set the spiritual mood as we welcomed Shabbat. An Eruv had been put up around the space, thus allowing guests to carry outside on Shabbat, in what was otherwise a public domain. Following the service was a beautiful Shabbos dinner.

Services Saturday morning were followed by a delicious lunch; after sundown, the Havdalah service was performed and was followed by a gala outdoor reception Saturday evening.
A Torah was borrowed from the Cancun Chabad – arranged by Chabad Rabbi Mendel Druk, of the Cancun Jewish Center. Rabbi Druk assisted in the hiring of Benny Seren, a mashgiach (kashrut overseer) from Miami, and helped coordinate the kosher menu with the family and the hotel. The hotel had hosted a kosher Passover trip a few years previously, as well as several events for the local Chabad, but this was their first private kosher simcha weekend.

By the way, you many have heard of Rabbi Druk previously; he led the Chabad Hurricane Katrina search and rescue team and the Chabad relief effort after the Thailand Tsunami. Rabbi Adam Starr, an orthodox Rabbi from Atlanta coordinated services along with several other Atlanta community rabbis and lay leaders. With more than 90 guests attending, there was no problem forming a minyan. A highlight after services was Rebecca's  sharing her beautiful words of Torah, which she based on the learning she did with her Bat Mitzvah teacher.

The hotel made everyone feel welcome and comfortable. The Ritz management asked the family to explain the significance of a Bat Mitzvah, and the needs of a Sabbath observant Jew so they could educate the hotel staff and anticipate guest needs. The staff not only complied, but also did everything graciously, respectfully and with a smile. 

ritz copycat guacamoleAnd now to the food – it was plentiful, luscious and served according to the Ritz Carlton’s high standards. The family asked the Ritz Carlton Executive Chef Andreas Schatzschneider and Executive Sous Chef Rene Camelo to plan a menu which would include hotel specialties, while adhering to kosher and Shabbat laws regarding food preparation and appropriate ways to keep food warm. In lieu of typical Shabbat foods like brisket, kugel and cholent, the menus were infused with Mexican flavors, used locally caught fresh  fish, local fruits and vegetables, and kosher meats and poultry brought in from Mexico City.

Ritz Paella MobileMeals included Ritz Carlton specialties such as seared red snapper with tropical mango sauce, an array of ceviches, Veracruz style fish paella, skirt steak with chimichurri salsa, jerk style chicken, assorted, tasty salads, and of course, there was no shortage of guacamole. The food was spectacular!

To prepare kosher food, one of the hotel's kitchens was closed for several days prior to the event. Kashering started on Wednesday morning, and the kitchen had to be cleaned and unused for at least 24 hours. Kashering was performed by the mashgiach Benny Seren and a hotel team. Glass dishes, flatware and serving ware had to be kashered as well as appliances, ovens, sinks, counters, and outdoor grills (basically everything). Quite a job! Parve and meat foods were prepared in the kitchen, and much of the fish, meat and poultry were cooked on outdoors grills. Sunday breakfast, which was dairy, had to be prepared in separate fry pans set up in a dining area and served on disposables.

From a guest’s point of view, this was a dream weekend;  a treat for the body and soul. I enjoyed the company of the other guests, the spectacular beach, the luxury accommodations, and the serene Shabbos enhanced by the fabulous kosher food. We were honored and happy to celebrate a sensational simcha with longtime friends. What could be better?

If you wish to contact the Ritz Carlton Cancun to explore hosting a kosher event, contact Jodi Schwartz 561-487-2324; jodi.schwartz@ritzcarlton.com

Try these delicious recipes for the Ritz Carlton Cancun:
Guacamole – A Signature Dish of the Ritz Carlton, Cancun
Veracruz Style Fish Paella

 

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