West African Brisket
1 teaspoon of ground ginger
1 tablepoon of paprika
1 teaspoon of coarse black pepper
1 teaspoon of cinnamon
1 teaspoon of chili powder
1 teaspoon of cayenne pepper
1 tablespoon of kosher salt
One 5 pound Brisket
4 garlic cloves, peeled and minced
4 tablespoons of extra virgin olive oil
3 onions, peeled and diced
3 bell peppers-green, red and yellow, seeded and diced
One 10 ounce can of diced tomatoes (Kosher for Passover!)
1-2 tablespoons of brown sugar
1 teaspoon of prepared horseradish
2 cups of chicken, beef or vegetable stock (Kosher for Passover!!!)
2 bay leaves
1 sprig of fresh thyme or a teaspoon of dried thyme
2 large red onions, cut into rings.
Preheat your oven to 325 degrees.
- Combine the spices and salt. Save about two teaspoons for the vegetables. Sprinkle the brisket with this mixture and rub in the minced garlic. Heat three tablespoons of olive oil in a large Dutch oven or pot. Sear the beef all around. Remove from the Dutch oven and set aside.
- Add the onion, and bell pepper to the oil in the pan. Season with the remaining seasoning. Saute until the onion is translucent and add the tomatoes and mix together and cook for about five minutes.
- Add the sugar and stock, horseradish, bay leaves and thyme. Pour out.
- Place the onion rings at the bottom and sprinkled with the remaining tablespoon of olive oil. Place the brisket on top of them. Cover with the vegetables and stock.
- Cover and bake in the preheated oven for 3.5 hours until the brisket is fork tender.
- Remove the brisket, cool and refrigerate. Once the brisket is chilled, you can remove excess fat and slice—always against the grain. You can then use the sauce to cover in a pan or pot and heat gently for a half an hour or more until heated through.
Matzah Meal Fried Chicken
This is a blend of old school, antebellum recipes with my own special Kosher/Soul touch.
1 teaspoon of kosher salt
2 teaspoons of Bell’s Poultry Seasoning
2 teaspoons of coarse ground black pepper
1/4 teaspoon of ground ginger
1/4 teaspoon of cinnamon
1 teaspoon of (sweet) paprika
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
2 Kosher chickens, preferably fryers, cut into breast, wing, leg and thigh portions
4 eggs beaten and mixed with a little water for an egg wash
3 cups of matzah meal
KFP cooking oil or if you are Sephardic like me Vegetable Oil mixed with Crisco.
1. Combine the salt and seasonings together in a bowl.
2. Wash chicken and pat dry. Season the chicken with the spice mixture and set aside for a few hours
3. Prepare the egg wash by beating eggs by fork and mix with a little water.
4. Prepare your station—the egg wash should be in a shallow dish. The matzah meal should be
5. You should place the coated chicken pieces on a rack over a cookie sheet in the refrigerator to set. This will help keep the coating on. The chicken can sit for 30 minutes or less.
6. Heat the cooking oil until hot but not smoking; about 325 degrees or so. Follow the rules of frying chicken!
Ease the pieces into the frying pan or Dutch oven.
Do not crowd the pan.
Remember dark pieces take a bit longer to achieve doneness.
Seasoning the coating is a no no because some herbs and spices will burn in the coating…
Adding more chicken will cool the oil–adjust accordingly.
Fry around 8 minutes a side and turn to brown all around another four minutes per piece. Use your best judgement–crispy and golden brown on the outside doesn’t mean done on the inside. To test, you should aim for 160 or above for white meat and at or above 175 for dark meat. The appearance of the chicken and the doneness of the meat inside are the two factors you have to balance when frying chicken. There is no exact formula so have an oil thermometer handy, a meat thermometer handy, and use your eyes, ears, and nose to do the rest of the work. Use TONGS not a fork to deal with the chicken.
Passover BBQ Lamb Rub–For Shoulder, Breast or Ribs
1 teaspoon of kosher beef or chicken bullion powder
1 teaspoon of black pepper
1 teaspoon of ginger
2 teaspoons of paprika
1/2 teaspoon of cinnamon
1 small onion, finely chopped
2 tablespoons of garlic, finely chopped
2 tablespoons of olive oil
2 tablespoons of white balsamic vinegar
1-2 tablespoon of prepared white horseradish
1 tablespoon of brown sugar
Carribean Compote–Its not a Recipe–its a Thing…
Take equal parts of cut up pineapple, orange and grapefruit.
Cube it up.
Pinch of salt
and to taste:
Dash of cinnamon
Dash of cayenne pepper
Dash of allspice
Dash of cloves
Two tablespoons of organic sugar, sugar in the raw, or agave.
Two tablespoons of lemon juice
Stir, chill, serve.