BEST MEAT SAUCE EVER

Meat sauce should be all about the meat. It should have deep, rich beef-y flavor that is so delicious and mildly addictive that technically you could eat it all by itself with just a spoon. 

Like any good sauce based food though, it needs to flavorful enough so that the taste totally stands out when eaten with a some good baguette, over past, rice or even zoodles. 

That is what this meat sauce is about. Flavor, texture and taste. 

I can’t take the credit it bc I learned how to make meat sauce from the my mother, who taught me all about not overworking the meat and teaching me the  joys of a textured sauce! 

So thanks mom! 

Make sure to double the recipe, bc meat sauce freezes amazing, is loved by all and can help you on a busy when you need a fast dinner! 

For the printable Meat Sauce recipe click here

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VERY SAVORY DRY RUB BRISKET

I love a good piece of meat. Lately I’ve been especially liking my meat to have as much meaty flavor, texture and scent as possible. That means no more over sweetened pulled beef, sweet ribs or sweet anything for that matter. I want a piece of uber savory meat that I can sink my teeth into. 

That is what this brisket is all about. It’s a dry rub with no sugar, that is balanced out by the addition of wine to add a layered of sweetness that is perfectly balanced with the natural acidities that wine posses. 

Since these holidays are crazy, I’ve been trying to cut out as many cooking steps as humanly possible. So, for this brisket (or deckle), I skipped the searing and just started it off in the oven uncovered to help create a nice crust. 

It’s easy to make, uses simple ingredients and tastes extremely savory and satisfying!

For the printable Very Savory Dry Rub Brisket recipe click here

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5 EASY MARINADES, 1 HOUR – stock your freezer with 5 premartinated proteins in no time! PART 2

                            

 

Part 2 of stocking your freezer does not just come with 2 simple meat recipes. It comes with an added bonus of an extremely time appropriate salad for you to serve the brick roast with. 

Why did I that? Because you all rock!

The truth is that I felt like when you buy a brick roast and have it butterflied you walk away with 2 pieces of meat. I wanted you to be able to serviette meat once on its own, because it’s that good and then once again in a different, dressed up, still exciting way. 

These holidays are all about food and having repetitive meals is a huge no-no for me. Of course there are always a few staple like chicken soup, schnitzel and potato kugel, but everything else has got to be original or I’m basically just forcing myself to eat!

So here you go. Today’s recipes are:

  • Easy Korean Ribs
  • Butterflied Brick Roast
  • Steak Salad with Pomegranate Vinaigrette + Chimmichurri

If you followed the this post and the last post you should now have 6 perfectly marinaded cuts of meat that just need to be simply thrown into an oven or on a grill! All you have left to do is, well, everything else. But at least the meat is off your head! 

For the printable Easy Korean Ribs click here

For the printable Butterflied Brick Roast click here

For the printable Steak Salad with Pomegranate Vinaigrette + Chimmichurri  click here

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5 EASY MARINADES, 1 HOUR – stock your freezer with 5 premartinated proteins in no time! PART 1

 

“Stocking your freezer is easy to do. Stocking your freezer the RIGHT WAY, is an art form.” -Me

Ok, so thats not a deeply profound quote that I suspect anyone will ever repeat, but I don’t think it’s a super important and helpful tip for the upcoming holiday season!

It’s super imoprtant to know what to freeze and what not to freezer. Especially when it come to protein. Don’t freeze a cooked steak. It will not be delicious. No matter how you freeze it, or how you defrost it. Do not freeze a cooked standing rib roast. I know there are some who do, but I’m against it. A giant hunk of meat, not covered in sauce, will take for ever to defrost and by the time it does the meat will have a weird freezer-y (yup, its a word) taste!

Here’s what you should freeze:

  • Raw proteins that are pre-marinaded. 

Why? Because in this situation the freezing will actually enhance the quality of the meat. The marinade will penetrate the protein in a much more flavor inducing way and all you have to do when you want to eat is defrost and follow the cooking instructions!

  • Proteins that are braised. 

Why? Something about the liquids it cooks in keeps the meats very soft and very tender even after defrosting and reheating. There sone key rule to braising though. The protein must NOT be removed from the cooking liquids until it has completely cooled. That means no touching. At all! The eat will completely dry out. During the cooling process the meat will reabsorb a lot of those cooking juices and if you take it out it won’t have any juicy goodness to soak up.

  • Cakes and cookies!

Why? No idea but they freeze and defrost beautifully. I actually find that some cakes taste better after they’ve defrosted from the freezer. My only rule with freezing baked goods is that they must be left whole. No cutting a cake in half. Sorry! Wrap the baked goods in a few layers of saran wrap and then foil to keep them safely away from any possible freezer burn. 

For part 1 of these5 easy marinades I’m giving you 3 recipes. 

   

Miso + Apricot Roasted Turkey Breast 

Garlic + Rosemary Lamb Shoulder

and

Duck Fat Roasted Breast Of Veal

All of these can be marinaded in minutes and cooked up fresh,  simply and easily!

HAPPY FREEZING EVERYONE!

For the Miso + Apricot Roasted Turkey Breast recipe, click here

For the Garlic + Rosemary Lamb Shoulder recipe, click here

For the Duck Fat Roasted Breast Of Veal recipe, click here

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SAVORY STOVETOP BRISKET

Seder food can be a challenge. It’s not easy to work hard to make food that you know will end ups mostly being served as leftovers. By the time it comes time to eat the meal, everyone is so stuffed up on matzah that after they gulp down their chicken soup everyones appetites have seriously decreased. 

So, I like to make food that reheats well, since thats where most oil the food is headed. Brisket is the perfect candidate for that. It’s naturally fatty which protects the meat from drying out.

This version is something I developed for the seder since it is cooked totally in a pot. Nothing roasted at all! For me, this is all I want at the seder. Something deeply savory to balance out all the wine!

It’s super simple to make and reallllly delicious! Plus, the leftovers are amazing! Just reheat covered and serve again over fresh creamy mashed potatoes! 

Happy cooking everyone!

For the printable Savory Stovetop Brisket click here

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SAVORY JAMS + SAUSAGE BOARDS

Here’s the thing. Pesach is all about the proteins. Fine, potatoes also but this post os just about the proteins. We’re talking everything from beef, lamb, veal, chicken, turkey duck and eggs! It’s all good and all delicious. For some reason though, because we are limited in the products we can use on Pesach we have this idea in our head that all the food is “simple”. In reality that couldn’t be farther from the truth. 

How many of us actually use products to cook our proteins with anyway? Maybe the occasional quick recipe will use an already bottled sauce or an ethic recipe will call for an ingredient that although could totally be kosher for Pesach just doesn’t have certification. Really though, with a little bit of research into those flavors you can reproduce so much of them using the limited ingredients we have access to on Pesach.

But wait.

There is another option. 

We. can take our proteins and go in another direction completely. An all together easier, but equally delicious directions. We can leave the proteins very lightly seasoned with basic staples like salt, pepper and garlic. Then we can create a variety of our own condiments to serve along side our proteins. Beside for how awesome it is to have a fridge stocked with the right sauces, salads, dips and jams it is also super convenient if you have to feed lots of people with different food preferences. Like I said in my last blog post, keeping a well stocked fridge on Pesach is half the battle when you need to feed people every single meal for more than a week! 

I like to serve huge platters of proteins every night. Then I switch up the accouterments each night so things don’t get boring. I try to have the proteins stick to a theme. Every night I serve one tip of chicken, think chicken legs, cutlets, pargiyot or wings. Then I add in a meat. Somenights its veal ribs and veal chops. Other nights ill go the lamb route and serve baby lamb chops and keftas. If I could find kosher for Pesach sausages I by a variety of those and serve them on a huge platter with the jams. It keeps the dinners interesting but still super easy and quick to create!

Here’s all the added advantages to this style of Pesach cooking:

  • Have more free time on Pesach by spending one day stuck in the kitchen making all the dips, salads, jams and condiments then spend the rest of Pesach throwing meals together in no time at all!
  • Feed lots of people exactly what they want but serving simply season proteins and letting everyone build their own plates with whichever flavors they like!
  • Since proteins can go on a grill or under a boiler, the only dishes you’ll have to do each night are the ones you eat off of!

and last but not least…

  • Your food will be infinitely more delicious!

My last suggestions, which is really more of a strongly advised statement is make all your accoutrement parve. After you turn over your kitchen, make sure to do these first. Double and triple the recipes you love so that they last the whole yuntiv because you are going to want to eat them with every single meal!

Happy Cleaning Everyone!

*NOTE: These recipes call for already sautéed onions. I start off all my Pesach cooking with 40 onions that I cook on low heat for 5-6 hours until they are golden and practically melted. I wrote up about how I do it in my last blog post!

For the printable MELTED PEPPERS AND ONION JAM click here

For the printable FENNEL AND ONION JAM click here

For the printable JALAPENO AND ONION JAM click here

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FRENCH DIP SANDWICHES

I have been dreaming about bring you all the French dip sandwich for sooooo long. The only thing is that I had to find the exact right timing to thrown this most bomb dignity recipe at you. Making your own roast beef, although incredibly easy, just sounds intimidating. Then top that off with making the crazy luxurious and most insanely delicious Au Jus, which also simple but seems complex and I knew I’d lose you. 

I decided I needed to save it for a time when were all willing to put a little more effort into our food. So that meant a holiday. But what holiday is it really acceptable to serve a glorified steak sandwich. 

Only one.

PURIM. 

It’s the fun-est of the holiest days of the year. It’s the one holiday where having a huge pot (or crockpot) of roast beef in simmering jus is not only acceptable but perfectly appropriate. 

This dish can stay warm all day and the meat and rice only get more and more flavorful by the minute. Every guest that come to your seudah can right away wash and sit down to a perfectly hot, irresistible and super yum french dip sandwich. 

And that my friends, is how we win PURIM. 

Wishing each and every one of you the most joyous, happy, healthy and love filled Adar ever!

✌🏻💜&🥕,

Danielle

              

For the printable French Dip Sandwich recipe click here

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BOURBON BRAISED RIBS

   

I love everything about this dish. It’s meaty, really well balanced in flavor, sticky in the best way possible and completely addictive. 

I use this sauce on so many cuts of meat that I really hope you play around with it. If you’re more the pulled beef type, no problem. Just use a brisket instead of ribs, cook it at a little bit of a lower temp for a little longer and, BOOM, the best pulled beef ever! Say your family are corned beef lovers? Prepare your corned beef the usual way and then use this as your sauce! In fact you can even pour it over chicken. It’s that good!

It doesn’t take long to make and these ribs freeze really well so I definitely suggest making a huge batch and freezing it. Then you can go back to the kitchen, cook the million other dishes you need to prepare for all these holidays all while having the piece of mind that you already have at least one killer meat done!

Happy cooking! 

For the printable Bourbon Braised Short Ribs Recipe click here

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Vietnamese Banh Mi Sandwich

Meat. Gooood.

Bread. Gooood.

Pickled Vegetabes. Good.

Creamy Soy Sauce. Good.

Put it all together to make the best sandwich ever. Verrrrrrrry good.

It actually doesn’t seem fair to call this a sandwich. These days, the word sandwich evokes a picture of two pieces of some sort of floppy bread, smeared with PB&J, or cream cheese stuffed into a condensation filled plastic bag, pulled out from the bottom of a knapsack, 20 degrees hotter than it was when I put it in there in the morning.

That is not what’s happening here.

The banh mi is a sandwich at it’s best. It’s basically the little black dress of sandwiches. It consists of 4 very simple components that can be switched up or accessorized in a ton of different ways. No matter what you do to it though, the basic premise is a good French baguette, quickly cooked protein, flavor bomb pickled veg, umami packed mayonnaise and fresh herbs keep this sandwich down to earth, easy to make, portable, and simple but sophisticated.

The banh mi is what happened as a result of Vietnam being a French occupied colony from the middle of the 19th century until Vietnam’s independence in 1954. Like any good group of people, the Vietnamese took the incredible baguette that the French brought with them, made it their own and stuffed it with a combinations of France’s best delicacies and their own deeply cultural pickled veggies. The Banh Mi, which really just translates to mean “bread of wheat”, became a staple across Vietnam because it could be filled with anything and carried around easily. 

The first banh mi sandwiches were spread with a thin layer of French liver pate, then filled with a thin layer of thinly sliced meat, topped with pickled vegetables (usually carrots and radishes) and fresh Vietnamese coriander leaves. It was the perfect east meets west combo.

Over time, the Bahn mi has transformed to mean any kind of sandwich as long as it’s in a Vietnamese style French baguette, filled with some sort of protien and loaded with pickled veggies and coriander. They sell them on the streets of Vietnam filled with thinly sliced beef, scrambled eggs, crushed pork meatballs, roasted pork belly, tofu for the vegans out there, grilled chicken and even sardines. 

For pretty obvious reasons, I chose to go the route of thinly sliced meat. In my house nobody is vegan, eggs are for breakfast, we keep kosher and if I served my husband and sons a sardine sandwich they would trade me in. 

Liver pate was optional so for those that unwisely chose to skip it I created a soy sauce-mayonnaise to add in some of that creamy umaminess they were missing. 

Traditionally Vietanam style French baguettes actually have a bit of a thinner crust than regular French baguettes but I couldn’t find that so I just went with I had access to. You can, of course make your own baguette, but then this would not be an easy to make sandwich anymore.

                   

Pickled veggies are a staple in my fridge. They come in many forms, flavored differently and grace basically every dish I serve. If you aren’t obsessed with pickled veggies, you will be after you make this sandwich so  double or triple the recipe so that you too will have a well stocked pickled veggie fridge. I also added thinly sliced spicy peppers for some heat and although you can leave it out, I urge you strongly to try the banh mi with it.

However you do it, whether with meat, chicken, tofu, eggs, sardines or really any other protein you can think of just make sure to cross this dish off your list of “I want to make that one day but not today” dishes because you will absolutely fall in love with it at the first bite. And all over again with every other subsequent bite you take. 

For the printable Banh Mi Sandwich Recipe click here

 

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