web analytics
May 26, 2013 /17 Sivan, 5773
At a Glance ▼
Food
Sponsored Post
The Tosfos Yomtov was convinced that the death of 300,000 –600,000 Jews during the Chmielnicki massacres of 1648-49 were because of improper Tefila. Communicated: Tefilla

Chillul Tefila Bifarhesia, as well as halachicly challenged verbiage and dress, are external manifestations of a critical lack of personal yiras shomayim which has lethal consequences.



Home » Food

Summer Barbecues

Published: August 12th, 2011
tell a friend

            I love hosting backyard barbecues on sunny, cloudless days. Hubby at the grill. Me sitting poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.

 

Well, ok, we don’t exactly have a pool. Ours cost $20 bucks and we blow it up with an air pump every summer, but to the kids, it’s a pool. And I’m not sure when was the last time I sipped a drink – certainly not when I’m entertaining. I’ll probably be scuttling back and forth from the kitchen, bringing out all the things we forgot to set on the table outside. And to be honest, I haven’t read a novel in the 7 years I’ve been married. But a girl can dream, right?

 

This season, we need to look at burgers and dogs (and even chicken and steaks) as blank canvases. Think of yourself as a culinary artist. (This does not mean painting with ketchup!) Get your creative juices flowing by imagining all the creative condiments that will totally put zing into your barbecue fare.

 

For burgers, I came up with Corn and Avocado Relish and deliciously Spicy Fried Onions. (I would add fried onions to anything except oatmeal. And yes, I’ve been known to eat them sans burger or steak. Yummy.)

 

For your dogs, think steak sandwich and do a Peppers and Onion Saut? – so easy and so colorful. It makes for a hot doggie that’s all grown up! And spice up your ho hum slaw with Poppyseed Slaw. Just don’t forget the toothpicks!

 

 

Peppers And Onion Saute 

 

Times: Prep time: 10 minutes; Cook time: 10 minutes; Ready time: 20 minutes; Serves 2

 

Ingredients

2 tablespoons olive oil

2 cups sliced bell peppers, assorted colors

1 medium red onion, thinly sliced

2 cloves garlic, minced

1 teaspoon Worcestershire sauce (check for a non-fish designation)

1/2-teaspoon kosher salt

Freshly ground black pepper

 

Directions

In a medium saut? pan over medium high heat, add oil, peppers and onions and saut? for 4 to 6 minutes, until beginning to soften. Add garlic and Worcestershire and saut? 5 minutes more or until wilted. Add salt and pepper and stir to combine. Serve on hot dogs or hamburgers.

 

 

Poppyseed Slaw 

 

Times:Prep time: 5 minutes; Ready time: 5 minutes; Serves 2

 

Ingredients

2 cups shredded green cabbage

1/2 cup shredded carrot

4 green onions, chopped

1/4-cup mayonnaise

2 tablespoons apple cider vinegar

2 teaspoons poppy seeds

1-teaspoon kosher salt

 

Directions

In a medium bowl combine all ingredients and stir well to evenly coat and combine. Refrigerate for 15 minutes or up to 2 hours. Serve as a topping for burgers, hot dogs or grilled chicken.

 

 

Spicy Fried Onions 

 

Times:Prep time: 5; Cook time: 24; Ready time: 29 min

 

Ingredients

2 red onions, thinly sliced

1/3 cup all purpose flour

1-teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 – 2 teaspoons cayenne pepper

Canola oil for frying

 

Directions

Combine onions, flour, salt, pepper and cayenne in a large Ziploc bag. Seal the bag and toss to coat onions with seasoned flour.

 

In a large pot, heat oil until it reaches 360 F. Shake excess flour off onions and fry in batches for 4 to 6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Continue with remaining onions until all are fried.

 

Serve immediately as a topping for burgers, hot dogs or grilled steak.

 

 

Corn And Avocado Relish 

tell a friend

About the Author: Jamie Geller was "The Bride Who Knew Nothing" - until she found her niche as everybody's favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. Join Jamie and the world's largest kosher food community of joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie's Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher.


You might also be interested in:


no comments

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
Sayed Nasrallah Speech
Nasrallah Vowing to Sustain Assad’s Regime (Dubbed Video)
Latest Food Stories
hot-busy-kitchen-10912000
Sections → Jewess Press → Daily Living

It’s all over.

The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.

Food → Recipes

Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]

Food → Recipes

With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.

Sections → Jewess Press → Daily Living

When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.

Food → Kosher Food News

So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]

Sections → Jewess Press → Daily Living

So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.

Sections → Features → Features On The Jewish World

In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.

Food → Recipes

Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.

Food

A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.

Food

Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.

Food → Recipes

We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.

Food → Kashrut Scene

Artisan gefilte fish.

For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.

Sections → Jewess Press → Daily Living

Goodbye humdrum. Hello, gorgeous!!

With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.

More Articles from Jamie Geller
Joy-Of-Kosher-logo
In Print → From the Paper

Cooking according to Chanukah tradition doesn’t have to be boring! Though it’s unlikely that any Maccabee ever saw a potato, latkes are traditionally made with potatoes and that particular “traditional” dish is based on a South American tuber that didn’t cross the Atlantic until the sixteenth century.

Joy-Of-Kosher-logo
Food → Recipes

The all-purpose stovetop to oven skillet is a kitchen essential. Mine works overtime and never lets me down. My skillet and a pair of tongs turn out delicious dinners for my family. Here are three special skillet suppers:

Food → Recipes

One of the cool benefits of living way north of the GW Bridge and the Big Apple is that we are in real apple country. On a whim, we can take the kids to a local orchard not ten minutes from our house, and become one with nature. It feels just like the olden days – only back then, the farmers would pay hired hands to pick the apples, while we actually pay the farmers to please, please let us harvest their fruit.

Food

I love hosting backyard barbecues on sunny, cloudless days. Hubby at the grill. Me sitting poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.

InDepth → Front Page

I try to make it a point to work things into my life – including insane schedules, impossible goals and conflicting priorities – in the most upbeat way I can. OK, so it doesn’t always work. What surprises me is how shocked people are when I tell them I just can’t handle everything.

Food

I sometimes — ok, often — envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn’t go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He’s a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it’s not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu.

Food

This is the final cleaning phase and your vacuum cleaner is going to be running all week long! Go over all the bedrooms, living spaces, offices, the dining room, kitchen – every possible area that needs to be vacuumed.

Food

Order your meat now before the prices go up. That’s right, now is the time to get the best deals on Passover meat purchases. And the best part is that you don’t have to take delivery until closer to Passover.

    Latest Poll

    If you could only choose one of the following scenarios regarding Chareidi IDF service, which would you choose?





    View Results

    Loading ... Loading ...

Printed from: http://www.jewishpress.com/food/summer-barbecues/2011/08/12/

Scan this QR code to visit this page online:

Related posts:

  1. Recipe: Vegetarian Shepherd’s Pie
Close