SUMMER ISSUE
* YOUR SOURCE FOR ALL THINGS KOSHER *
SUMMER 2016 | ISSUE 33
ART OF BARBECUE
NINE-DAYS/ VEGETARIAN OPTIONS NEAPOLITAN PIZZA:
ENDLESS OPTIONS HOT FOOD TRENDS ICE CREAM FLOATS USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25
KOSHER MEDIA NETWORK
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FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM
Chillin' Out With my Childhood BY CHERYL RICH HEISLER
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THE MENU DAIRY PIZZAS
CLASSIC MARGHERITA
PESTO
QUATTRO FORMAGGI
FUNGHI MISTI CON TARTUFO
tomato, mozzarella, basil, olive oil
basil pesto, ricotta, red onion, balsamic reduction
garlic, mozzarella, ricotta, gouda, gorgonzola
wild mushrooms, ricotta, truffle oil
NAPOLETANA
SPINACH
tomato, mozzarella, anchovies, oregano
mozzarella, ricotta, gouda, pine nuts, spinach, truffle oil
THE “OH-MY-GOD” DESSERT PIZZA peanut butter, Nutella, marshmallows, caramel sauce, candied nuts
MEAT PIZZAS
BBQ BRISKET
SALAMI & EGGS
THE BROOKLYN
barbecue sauce, pulled brisket, red onion, baby arugula
tomato sauce, spicy Italian-style salami, egg
tomato sauce, Italian sausage, peppers, onions
THE BLASPHEMY DESSERT PIZZA chocolate chips, Facon
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| CHALLAH: SMORES |
s'mores bars
TIP: To make challah muffins, simply follow challah instructions, but instead of making a large challah, divide dough into 12, make twelve mini-challahs and place in muffin tray lined with cupcake holders.
s'mores challah
s'mores challah muffins
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SUMMER BARBECUES
GRILLED CUBAN MOJO CHICKEN
Are For The Birds. Chef Avi Levy
A
FRESH HERBED WINGS
BOURBON BBQ CHICKEN
h, summertime. Lazy days, baseball, and a good old barbecue—what could be better and what could be more American? Or Israeli, for that matter, minus the baseball, of course. Now, when most of us think barbecue, we’re thinking hot dogs, hamburgers, and steak. All great choices for your grill, but I’d like to talk about a meat that’s a bit lower in the pecking order . . . chicken. Now, before you die-hard red meat eaters cry foul, stay with me to the end; I promise you that you’ll no longer cry foul . . . you’ll cry fowl! Chicken can be one of the most succulent and flavorful meats when cooked on the grill. On its own, chicken doesn’t have a strong flavor, but when combined with spices, herbs and, of course, the smokiness of fire, you have the makings of a beautiful meal. Before I get to the recipes, let’s talk barbecue. Gas or coals? That is the question. Whether ‘tis nobler in the yard to suffer the burns and smoke of outdoor fire, or to take arms against a sea of sparks and flame. And by opposing the toil of coals, go to gas? Never thought you’d get Ham-let into a kosher cooking article, did you? Anyway, it’s an old question and one that ignites strong opinion from some. Gas is quick and convenient, but coals give more flavor to the meat. That being said, my preference is both (I’m so diplomatic). If I’m using gas, I usually put a few chunks of hardwood onto the burner or in a smoker box, and let them smolder to get some smokiness into my food. If I’m using charcoal, I also use wood in the fire as well. In fact, sometimes I forsake charcoal and gas altogether and build a fire from hardwoods. (Please see my sidebar for my approaches to both gas and charcoal.) So once you’ve decided on which type of fuel you’re using, it’s important to have a hot side and a cool side to your grill. You want to be able to move the meat from one zone to the other as necessary. It’s also important to make sure your grill grates are seasoned. An old trick that my Israeli friends swear by is to soak an onion in vegetable oil and then rub it across the hot grill. Take a look at my sidebars for some other useful tips and strategies. However, the number-one rule when it comes to summer barbecues is to be patient. This is not simply throwing some meat on a fire and becoming a caveman or cavewoman. It’s taking your time, enjoying the process and doing it with family and friends. By the way, I love to do some barbecue on Friday afternoon and eat it for Shabbat dinner. So, this summer, go beyond the dogs and burgers, and put yourself in a fowl mood. The recipes I’m ‘oaffering’ are tried and true and even if you’ve never done chicken on the "barbie," everyone will think you’re an old pro. SUMMER 2016
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| GRILLING GUIDE: KABOBS |
Kabobs STEVEN WEINBERGER
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| GRILLING GUIDE: STEAK |
SUMMER STEAKS CHAYA LICHTENSTEIN
Editor’s Note: Any meat that benefits from being cooked on high heat we quickly refer to as a steak. Nowadays, butchers are creatively and smartly utilizing shoulder cuts, cut just-so, to create cheaper alternatives to the ultimate steak: the rib eye. The general premise of cooking any steak is to use ultra-high heat (you really want to hear the pan or grill sizzle and spark), sear the meat until a nice char develops on each side, and then finish in the oven, if necessary. A meat thermometer helps with thicker cuts such as London broil and is an essential tool for meat perfection. Bringing meat to room temperature before serving is key, as is allowing the meat to rest about fifteen minutes before cutting into it. That way, the juices don’t run out and they have a chance to redistribute, working their flavorful magic.
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Shi fra Kle in
DS
GRIL SALA LED GRILLE E AD D BR
SAL A
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D
CARIBBEAN P EACH
SAL AD
| GRILLING GUIDE: SALADS |
T
he following salads are incredibly simple to prepare. Each is inspired by a different international cuisine, so
enjoy bringing new, exciting flavors to your summer table! SUMMER 2016
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| GUACAMOLE |
Guacamole Party
TomatoHerb
Shifra Klein
GUACAMOLE IS THE IDEAL SUMMER DISH. Avocados are in season and pair beautifully with summer bounty such as corn, tomatoes, and peaches. Below are a few of my favorite guacamole variations. Almost everything tastes amazing with avocado, so feel free to customize and create your own version of guacamole. Share your guacamole creations with us for a chance to win an IMUSA guacamole dish set. Email magazine@joyofkosher.com or share on Instagram @joyofkoshermagazine.
CHUNKY OR SMOOTH? When it comes to guacamole, some like it chunky, some like it smooth. Make it the way you prefer. Chunky? Gently mix so avocado breaks down just a bit. Smooth? Mash guacamole with a fork as you mix ingredients together. LEFTOVERS? Slice day-old bread or challah and toast until golden. Top with a healthy helping of guacamole for a wonderful lunch or snack. Top with sliced radishes for an extra crunch.
BASIC RECIPE: Serves: 6 3 ripe avocados, peeled and chopped into ½-inch chunks ⅓ cup finely diced red onion or shallot Juice of 2 large lemons Juice of 1 large lime 1 teaspoon salt 1-2 teaspoons crushed red pepper (depending on how spicy you like it) ½ cup roughly chopped cilantro or parsley
Combine all ingredients together.
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Tuna Tartare
| GUACAMOLE |
NOTE: We do not recommend making guacamole in advance. It is one of those dishes best served fresh.
Summer Peach
Classic Bagel & Lox
Smoky Corn
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| A GUIDE TO REAL BARBECUE: THE ART OF LOW & SLOW |
It takes a perfect day to make perfect barbecue. Luckily, that’s exactly what we got when we trekked out to barbecue master Ari White’s kitchen headquarters on a sunny May afternoon.
I
n the four years since White introduced authentic barbecue to the kosher masses, at a pop-up event in the parking lot of a Riverdale synagogue, a lot has happened—to him, and to the world of kosher barbecue. For one, his customers are more educated about what real barbecue is: they know it does not involve throwing burgers on a grill, and they’ve learned that the pink “smoke ring” around the interior of the meat doesn’t mean it’s undercooked. Low-and-slow barbecue cooking has caught on like wildfire across the kosher world—from new restaurants in Brooklyn and Miami to home cooks experimenting with smokers in backyards everywhere. For White, his ‘cue success was almost as unlikely. He always loved to cook, whether it was whipping up dinner for his family or replicating the flavors of his native El Paso in his own kitchen. But he never dreamed it would be his career, settling down instead into a corporate job at an investment company. Fate intervened when the company invested in a restaurant, only to have the chef back out at the last minute. Throwing caution to the wind, White left his job and never looked back. Next came Ari’s Kosher Deli in Washington Heights, where he served up sandwiches to hungry Yeshiva University students and made some of the first beef bacon in the kosher world. White became famous for his cholents, with flavors from Texas Smokehouse Cholent to Moroccan Dafina, so for his next project, he began catering shul
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