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October 24, 2014 / 30 Tishri, 5775
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Posts Tagged ‘BBQ’

Kosher Barbeque a Smoking Hot Fad in New York

Tuesday, February 26th, 2013

A portable kosher barbeque rig is giving New York and the East Coast a taste of the backyard BBQ of yesteryear.

“There’s no one else doing this,” Got Cholent? president Ari White told Kosher Today. “I’m making it my mission to liberate New York’s kosher community from the exile of the great barbeque.” Gemstone catering, a division of Got Cholent? and under Star-K kosher supervision, is providing “pop-up” barbeque catering for events.

“Most Orthodox New Yorkers tend to marinate their steak in some store bought sauce and call it ‘barbeque’,” said the Texas-born White. “But for something to really be barbequed, it needs to be wood-smoked, and there’s no way to fake that genuine, barbequed taste.”

He calls himself the “pit boss” over the “Texas Roadside Smokehouse BBQ.”

White remembers his father and their rabbi smoking 40 turkeys for 5 days straight to prepare for the holidays. “My grandfather was an avid ‘smoker,’ and he passed this on to me and my father. When I moved from El Paso to New York, I knew the tri-state area would appreciate what real barbeque means — I just had to get them to taste it,” he stated.

His 2-ton wood-burning “HaKodesh Barbeque” provides “pop-up” barbeques, complete with a dining tent, bales of hay and country music.

“At our first pop-up in Riverdale, we served more than 3,000 people in four afternoons, and we had to turn away hundreds more,” according to White. “We had a similar smashing success in Westchester’s Lincoln Park.”

HaKodesh Barbeque will be making appearances in New York’s street fairs a week after Pesach and will be the first kosher “smoker” to compete in the Food Network’s Brisket King NYC competition.

New Yorkers will have a chance to feast on mid-city barbeques at upcoming street fairs, starting with an April 7 event at Union Square.

On Yom HaAtzmaut, when hundreds of thousands of Israelis can’t get through the Independence Day holiday without a cookout on the coals, White will serve’em up at a location to be announced later.

A large barbeque event also is scheduled for Philadelphia in early June.

Easy Weeknight Dinners – Grown-Up Grub The Whole Family Can Enjoy!

Wednesday, November 2nd, 2011

Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it’s back in the kitch for me! Farewell to the days of slacking off by serving frozen pizza and cold cut sandwiches for dinner. I may be a foodie; however, after a long day of juggling work and taking care of my son, a mom needs a break! Since take out and frozen dinners no longer make the cut, I have been on the hunt for easy weekday meals that taste great and are quick to whip up. Below are some of my fave dishes to serve for supper that guarantee no leftovers.

Meat Sauce

My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great way to sneak in whole grain pasta because the sauce is thick and flavorful and will cover up the taste if your kids are not fans of the healthier carb.

Ingredients: 1 box of rotini pasta 1 onion, diced 3 cloves garlic, diced 1 red pepper, cut into strips 1 lb. ground beef 1 can of diced tomatoes 1 small can of tomato sauce 1/4 cup ketchup 1/4 cup of sugar 2 tsp each of salt, pepper, paprika, garlic and oregano.

Directions:

Prepare pasta as directed on box. While the pasta cooks, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkle in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

Crunchy BBQ Chicken Fingers

The best way to get your kids to finish their dinner is to serve them something they can eat with their hands! When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.

Ingredients: Boneless chicken breasts cut into strips 1/2 cup of mayo 1/2 cup of BBQ sauce Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)

Directions:

Combine the mayo and the BBQ sauce in a large bowl. Dip the chicken strips into the mixture, then coat with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!

 

Tuna Noodle Casserole:

Lately my husband has been craving his mom’s tuna casserole. Since my son is a fan of pasta, I figured I would make both the men in my life happy by surprising them with this dish for dinner! My sister-in-law Sarrit and I experimented with my mother-in-law’s original recipe until we came up with this version that is the definition of comfort food at its best.

 

Ingredients:

1 bag wide noodles, boiled and drained according to package directions

Chronicles Of Crises In Our Communities – 8/06/10

Wednesday, August 4th, 2010

Infertility: Where do we draw the line ?

One more voice joins the chorus of emotional protest to “Is tznius not the hallmark of our lifestyle?” (Chronicles 6-18-10)

Dear Rachel,

As a 23-year old married woman who has been through four unsuccessful IVF cycles to date, I could not resist responding to the utter lack of sensitivity and ignorance exhibited by the segment of the letter from “Tznius ” If I may, I’d like to address the author directly.

Dear Tznius,

The only explanation I can imagine for the kind of statement you made in your letter is that you live a life blessed by perfection and cursed by naiveté. Only ignorance of the hardships people go through could have compelled you to make sweeping judgments about the decisions of suffering couples in their attempts to have a family.

For Avraham Avinu and Sara Imeinu, it was three angels that delivered an end to their childlessness. In our days, it is the “men and women in white coats” who serve as Hashem’s emissaries.

Those organizations, who in their great wisdom place cute, smiling babies in their ads, champion a truly worthy cause that deserves every bit of respect as they raise funds to help countless couples both financially and emotionally achieve the great dream and Jewish ideal of a beautiful family.

Finally, I question the very premise of your point: since when istznius the “hallmark of our lifestyle?” While it may be an important aspect and value, it is my understanding that across the board all would agree that the Beit HaMikdash was destroyed because of sin’at chinam, not a lack of tzniut.

I would venture to say that the finger you are pointing in the name of tzniut borders very closely on what tears our vast array of Jewish communities apart. What the cornerstone of our Jewish “lifestyle” should be is ahavat Yisrael, including an extreme sensitivity to our brethren – in this case those who nobly do their best to share in the joy of making new additions to Am Yisrael.

Pray for me and I’ll pray for you

Mixed Marrieds

Dear Rachel,

I have an issue with the lack of apparent friendship between husbands and wives. My neighborhood is having a well-publicized BBQ for men only. My husband refuses to go as he doesn’t understand and will not encourage separation between men and their wives.

Many of our neighbors clearly don’t agree with my husband and don’t care to spend time with their wives. They are the men you see Motzei Shabbos in the middle of the night at the movie theater acting like teenagers (we see them when we go as a couple).

They are the men who frequent clubs and bars without their wives. What I don’t understand is why this is not discouraged by local rabbonim but is, in fact, encouraged, as when men and their wives are forced to sit separately at almost every function (even where there are no shiurim or dancing).

Why is this separation so necessary? My husband has his best guy friends over with their wives and my closest girl friends visit with their families.

We’ve talked to many of our neighbors, and after so many years of this kind of programming they seem to have no desire to be socially involved or to “hang out” with their wives. Isn’t this terrible?

My husband is my best friend, and if there is absolutely anyone I would be happy to sit/stand/talk to at any function, it’s him. Maybe if we all felt this way, our community as a whole would have less marital issues.

Am I crazy for thinking this? (As a side note, my husband does indeed feel the same way).

Married to my best friend

Dear Married,

For a change (where this column is concerned), it is refreshing to hear from a happily married woman who enjoys being in the company of her husband.

That aside, let’s tackle one aspect of your contention at a time. Happily married men enjoying a boys’ night out, so to speak, is perfectly normal and acceptable. To take it one step further, there really is nothing wrong or unseemly in going out without one’s spouse.

The same can be said for a wife. How many women can honestly claim never to have had a need or a longing to get together with a good (girl) friend, be it to enjoy a pastime that hubby wouldn’t care to partake in, or to just de-stress?

Incidentally, it is also perfectly normal for well-adjusted and happily married men (and women) to occasionally feel a need for some breathing space; following a time out, they will usually come home refreshed and eager to be with their spouse.

Sadly, there are husbands and wives who run away from home every chance they get, but in this instance we are addressing the acceptable and the norm.

Speaking of acceptable – much depends upon the accepted practice within a community’s environment. While in your neck of the woods it is apparently acceptable for couples to get together, there are communities (and individuals) that frown upon such a practice.

For those who take the words of our sages literally and seriously, mixed affairs are taboo; “strictly family” get-togethers are okay, but if men and women unrelated to one another are expected to attend, separate rooms (to separate the genders) – or a partition, space permitting – are par for the course.

“Oh, please ” – I can hear the protest of some readers. Roll your eyes if you will, but anyone paying close attention to this column in the last few years will concede that given the opportunity, our yetzer hara will not hesitate to come in for the kill.

Yes, wanting to spend all of your time together is a wonderful thing. But supposing your friend’s husband is not as lucky as yours in his relationship with his own wife. Plus, he harbors a secret admiration for you.

Let’s presume that your neighborhood’s BBQ event was planned for couples – and the attractive woman from down the block finds your husband charming and a great conversationalist.

A mixed BBQ married men and women mingling how advantageous for initiating the devastating dance of deception.

Don’t fool yourself into believing it only happen to others.

“Al tarbeh sicha im ha’isha” – don’t [spend much time in idle chatter or] converse excessively with a woman (Pirkei Avos 1:5)

Do we consider ourselves to be smarter than our Torah sages?

Be Prepared For BBQ Season

Wednesday, July 8th, 2009

     When the weather is beautiful and the days are long, most people like to end their weekend with a barbeque. But if you are trying to watch your weight, big barbeques can spell big trouble! However, grilling does not have to mean a cholesterol and fat overload. Try to enjoy a healthier version of your favorite dishes this season, with tasty burgers and side dishes that are good for both your palate and waistline.

 

     Many people have a problem with portion distortion. It is very hard to guess how many servings you are eating. Here is a rule of thumb to estimate serving sizes. A baseball or tennis ball is about the size of a cup. This should be your serving size for items like mashed potatoes or pasta.  These favorites do not have to be eliminated, but don’t eat more than one portion. When taking a portion of your main dish, picture two decks of cards. This means your fish, steak or chicken portion will be 6 oz. If you enjoy steak but your cholesterol level is high, you can try a serving that is the size of one deck of cards, sprinkled over a colorful salad. This way you keep the taste up, and the cholesterol and fat down. 

 

      Make sure that before you sit down to eat, you prepare a large bowl of salad. Eating salad first will help curb your appetite so you won’t be starving when eating your main dish and you will take a smaller portion.

 

     Hamburgers, a usual family favorite, provide a great source of protein, iron and zinc. The problem is that they can also be loaded with calories and fat. Serving size is important to keep in mind, since patty sizes can vary widely. A 3-ounce patty might be quite satisfying for some people, especially children. This also allows you to eat something else at the BBQ.  However, if you are eating a 6-7 oz burger, then you want to make sure it’s your whole main dish. To decrease the calorie and fat content of your burger, you can use turkey and chicken instead of beef.  Turkey and chicken for burgers should be made from skinless white meat.  If you are buying packaged burgers, read food labels carefully, you may find that extra-lean ground beef burgers have less fat than those made from turkey.  Also important is the burger size, because they can range from 70 calories and just a gram or two of fat to 600 or more calories with up to 40 grams of fat!

 

      To keep your lean patties moist, add barbecue sauce, Worcestershire sauce and ketchup. You can also top your burgers with grilled onions and mushrooms, roasted red peppers, thick tomato slices, salsa, ketchup, mustard or barbecue sauce. Just remember that extra lean meat will cook faster than high fat meat options. Be careful not to overcook your burgers, so that you enjoy the taste of a healthy summer BBQ.

 

Vegetable salsa

Ingredients:

1 cup diced zucchini

1 cup chopped red onion

2 red bell peppers, seeded and diced

2 green bell peppers, seeded and diced

4 tomatoes, diced

2 garlic cloves, minced

1/2 cup chopped fresh cilantro

1 teaspoon ground black pepper

2 teaspoons sugar

1/4 cup lime juice

1 teaspoon salt

 

Directions: Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

 

This recipe yields 16 servings at

Be Prepared For BBQ Season

Wednesday, July 8th, 2009

     When the weather is beautiful and the days are long, most people like to end their weekend with a barbeque. But if you are trying to watch your weight, big barbeques can spell big trouble! However, grilling does not have to mean a cholesterol and fat overload. Try to enjoy a healthier version of your favorite dishes this season, with tasty burgers and side dishes that are good for both your palate and waistline.

 

     Many people have a problem with portion distortion. It is very hard to guess how many servings you are eating. Here is a rule of thumb to estimate serving sizes. A baseball or tennis ball is about the size of a cup. This should be your serving size for items like mashed potatoes or pasta.  These favorites do not have to be eliminated, but don’t eat more than one portion. When taking a portion of your main dish, picture two decks of cards. This means your fish, steak or chicken portion will be 6 oz. If you enjoy steak but your cholesterol level is high, you can try a serving that is the size of one deck of cards, sprinkled over a colorful salad. This way you keep the taste up, and the cholesterol and fat down. 

 

      Make sure that before you sit down to eat, you prepare a large bowl of salad. Eating salad first will help curb your appetite so you won’t be starving when eating your main dish and you will take a smaller portion.

 

     Hamburgers, a usual family favorite, provide a great source of protein, iron and zinc. The problem is that they can also be loaded with calories and fat. Serving size is important to keep in mind, since patty sizes can vary widely. A 3-ounce patty might be quite satisfying for some people, especially children. This also allows you to eat something else at the BBQ.  However, if you are eating a 6-7 oz burger, then you want to make sure it’s your whole main dish. To decrease the calorie and fat content of your burger, you can use turkey and chicken instead of beef.  Turkey and chicken for burgers should be made from skinless white meat.  If you are buying packaged burgers, read food labels carefully, you may find that extra-lean ground beef burgers have less fat than those made from turkey.  Also important is the burger size, because they can range from 70 calories and just a gram or two of fat to 600 or more calories with up to 40 grams of fat!

 

      To keep your lean patties moist, add barbecue sauce, Worcestershire sauce and ketchup. You can also top your burgers with grilled onions and mushrooms, roasted red peppers, thick tomato slices, salsa, ketchup, mustard or barbecue sauce. Just remember that extra lean meat will cook faster than high fat meat options. Be careful not to overcook your burgers, so that you enjoy the taste of a healthy summer BBQ.


 


Vegetable salsa


Ingredients:


1 cup diced zucchini


1 cup chopped red onion


2 red bell peppers, seeded and diced


2 green bell peppers, seeded and diced


4 tomatoes, diced


2 garlic cloves, minced


1/2 cup chopped fresh cilantro


1 teaspoon ground black pepper


2 teaspoons sugar


1/4 cup lime juice


1 teaspoon salt


 


Directions: Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.


 


This recipe yields 16 servings at ½ cup each. Each serving provides:  20 calories, 1g protein, 5g carbohydrates, 0g fat, 0mg cholesterol, 150mg sodium, 1g fiber and 174mg potassium.


 


 


 


Shani Goldner is a Registered Dietitian and a CDN with a Master’s of Science. She runs a private nutrition practice where she counsels children, adolescents and adults in weight loss, diabetes, hypertension, cardiovascular health and cancer related nutrition. She can be reached at (718) 854-5784.  She is an Oxford provider. Phone consults are available. For more information, please visit www.mynydiet.com  

Treats for Kids of All Ages

Friday, October 3rd, 2003

For many of us, September means back-to-school. The stores are filled with sales on clothing, school supplies and books; the supermarkets are filled with sales on snacks and drinks. Here are some great treats for the whole family:

* Snyder’s of Hanover (OU dairy) – the pretzel company has a wonderful new line of pretzels and chips. Apple Cinnamon Rounds are bite-size sourdough pretzels with the taste of apple and cinnamon. In my house they went very quickly – even my picky eight year old enjoyed them. They also come in Caramel but beware, once you open the bag, the smell will draw them from all over. My husband very much enjoyed the Organic Honey Wheat Sticks – thin crunchy sticks with a lite honey taste low in fat and all organic ingredients. By far, however, our favorite was the Tomato and Pesto Veggie Chips under their EastSmart label.
A colorful bag of chips with zesty tomato and pesto flavoring, you can’t eat just one – actually you may find yourself finishing the bag without even realizing how much you have eaten. The whole variety of Snyder products can be found in your local supermarket.

* Happy and Healthy Products (OU parve and dairy) – are truly that, products that will make you happy and are healthy to eat. We tried all the flavors in their “Fruitfull” line – frozen fruit bars with chunks of real fruit. The dairy flavors were rich and creamy and a delight to eat – with choices like Strawberry Cream, Coconut and Mango Cream amongst others, how could they not?! Among the parve flavors, we most enjoyed the Strawberry and Fuzzy Navel. However, hands down the favorite was the Happy Indulgence Decadent Dips. These are whole fruit bars, blended with cream and covered in rich dark chocolate. Imagine – Chocolate Dipped Banana Split, Cappuccino Biscotti, Chocolate Dipped Coconut – rich and creamy, great tasting, but low in fat. Happy and Healthy also has a line of smoothies available for foodservice. To find these products in your area, see their website at www.fruitfull.com.

* Rokeach Foods is distributing a line of Elite Products (Badatz and other Israeli Hechsherim, parve and Cholov Yisroel) that most of us are familiar with. We had an opportunity to try the coffee flavored hard candy under the Elite Mutar label. All the coffee drinkers in our office enjoyed them, as they had a nice rich coffee taste. The Must gum comes in a variety of flavors and in two different formats – tablet and stick. In my house the stick gum, in menthol and banana, were gone within a day – and I took home five packages! In the tablet form the breath freshening, sort of an icy flavor went over the best. We also tried the Pesek Zman red chocolate bars. Those went pretty quickly as well. As a matter of fact, one of
our employees came back for seconds within a couple of minutes. All of the Elite products can be found in your local kosher grocery or the kosher sections of major supermarkets.

* The Long Island Lemonade Company produces a line of kid and adult friendly lemonade under the Citrus Bay label (OU parve). Available in glass or plastic bottles, they are each rich, with a different fruit taste. With flavors like Pink Paradise and Diet Peach Lovers Cove, there is something to please every palate. I took home a number of bottles and had a real old-fashioned taste test. In each plastic cup we poured a sample without telling the kids what it was. While they enjoyed most of what they tasted, the hands-down favorite was the Lemonade Ice Tea. To find out where these great drinks can be purchased in your neighborhood, check out their website at www.citrusbay.com.

Now, this last item is not really a snack, but can be used to make many things a special treat. Kernel Season’s (CRC parve and dairy) is an exciting new product and idea – popcorn seasonings in a container. I know, I know – popcorn seasonings? I thought it was a little strange too, until we started using them. I took home Apple Cinnamon, Chocolate Marshmallow and BBQ, and have used all three. And not just on popcorn. The Chocolate Marshmallow on vanilla ice cream, the apple cinnamon in plain yogurt and the BBQ on chicken – that’s right, chicken. They are all natural, no fat, no MSG and very little sodium. We also tried it on popcorn; for that our favorite is apple cinnamon. However, there are so many
varieties to choose from, you can make everyone happy. Check out their website at
www.kernelseasons.com to find out where to purchase.

Printed from: http://www.jewishpress.com/sections/food/kashrut-scene/treats-for-kids-of-all-ages/2003/10/03/

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