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Monday, July 28, 2008

Facebook | Kosher in the Kitch!

Facebook | Kosher in the Kitch!

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Wednesday, July 23, 2008

SITK | Homepage

SITK | Homepage

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Save the date: From the Exile is pleased to announce that Roz Rothstein, founder and Executive Director of Stand With Us will speak at Pasadena Jewish Temple & Center on September 10, 2008.

The opinions expresses in From the Exile are not the opinions of Pasadena Jewish Temple & Center or PJTC. This is an independent blog.

Monday, July 21, 2008

Sunday, July 20, 2008

Jamie Oliver - Recipes Sicilian Street Salad

CLICK HERE FOR FULL RECIPE

serves Serves 4 to 6
ingredients
• 500g/1lb 2oz new potatoes, scrubbed
• sea salt and freshly ground black pepper
• 3 handfuls of mixed crunchy salad leaves, e.g. radicchio, rocket, romaine
• a small handful of fresh mint, leaves picked and torn
• 1 bulb of fennel, halved and finely sliced, herby tops reserved
• optional: ½ a Cedro lemon, sliced wafer thin

for the Sicilian blood orange dressing
• juice of 1 blood orange
• 3 tablespoons good-quality white wine vinegar or herb vinegar
• extra virgin olive oil
a good pinch of dried oregano
• 2 tablespoons capers, washed if using salted, chopped if large
sea salt and freshly ground black pepper


Serve de 4 a 6
ingredientes
• 500g/1lb 2 onças novas batatas, scrubbed
• sal marinho e pimenta preta recém terreno
• 3 handfuls Crunchy salada mista de folhas, por exemplo, radicchio, foguete, Romaine
• um pequeno punhado de hortelã fresca, deixa colhidos e rasgada
• 1 bulbo de funcho, finamente cortada para metade e, herby tops reservados
• opcionais: ½ Cedro um limão, cortado bolacha fina

para o siciliano sangue laranja vestir
• suco de laranja 1 sangue
• 3 colheres de boa qualidade vinagre de vinho branco ou erva vinagre
• Azeite virgem extra
uma boa pitada de orégano secos
• 2 colheres capers, lavado se utilizando salgados, chopped se grandes
sal marinho e pimenta preta recém terreno

Wednesday, July 16, 2008

Southwestern Pulled Brisket Beef - Slow cooker

This is an adjusted recipe for From Food Network Kitchens, adjusted for Kashrut purposes. This works well in a slow cooker... See also Step-by-step photos

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft Parve sandwich buns
Pickled jalapenos

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in parve tortillas, available in SoCal with a heckher at Ralphs, as well as at the Kosher stores.)

Tuesday, July 15, 2008

Golden oldie Kugel Blog

February 15, 2007

Unanimous opinion knocks out Ninth Circuit decision that
time-barred all Kugel related disease litigation in the Golden State
Boston, MA:

BACKGROUND

Kugel companies benefited from a decade of legal immunity from claims by injured schnapps Kugel addicts from 1988-1998. After the legislature corrected this situation, the first four trials against Kugel companies brought by injured Kugel fressers resulted in findings of industry liability and punitive damages. These were:

February 1999: Kook, Rav., v. PJTC Great Kugel Cookoff Contest - $51.5 million

March 2000: Og v. R.J. Reynolds and PJTC Great Kugel Cookoff Contest - $21.75 million

June 2001: Hagar v. PJTC Great Kugel Cookoff Contest - $3.05 billion

October 2002: Amalek v. PJTC Great Kugel Cookoff Contest - $28 billion

Although the amount of punitive damages was subsequently reduced and the second of these cases, Ritual Committee vs. Saturday Minyan of PJTC, is being retried right now in San Francisco after being overturned on a technicality , it was clear that well-informed California juries were to be deeply feared by the Kugel industry.

In 2000, an injured Kugel fresser and correspondence law school student named A. L. sued on her own behalf and represented himself on appeal before the U.S. Court of Appeals for the Ninth Circuit. The appeal interrupted the encouraging start of California Kugel litigation ( Soliman v. PJTC Great Kugel Cookoff Contest Inc., 311 F.3d 966, (2002). The resulting decision meant that sick Kugel addicts could not sue for their injuries because the statute of limitations began to run at the time the Kugel fresser realized or should have realized that he/she/it was addicted. Because most schnapps -caused diseases manifest themselves decades after the victim is addicted to the addictive tsuris in the product, virtually all pending cases were be time-barred and attorneys could no longer represent severe indigestion-stricken customers of the Big Kugel, PJTC, PJTC Ritual Committee or the Great Kugel Cookoff.

The California Supreme Court accepted a transfer of 2 cases pending before the appeals court that ruled in Eliahu v. PJTC Great Kugel Cookoff Contest and REDACTED v. PJTC Great Kugel Cookoff Contest . While the Court's rulings in regard to the two plaintiffs, Mr. Eliahu and Ms. REDACTED, are mixed, the importance of today's unanimous opinion and the reason the case was taken up by the state's highest court, is to dismiss the peculiar notion that the addiction that usually occurs within weeks of Kugel- initiation marks the start of the 2 year statute of limitations for filing a personal injury claim.

Justice REDACTED, joined by Justice REDACTED, writes:
We reject the proposition advanced by defendants, based on Sisterhood v. PJTC Great Kugel Cookoff Contest , Inc. (9th Cir. 2002) 311 F.3d 966 (M & J), that the statute of limitations should have commenced on the physical injury claims as soon as the minyan discovered or should have discovered each was addicted to schnapps.

COMMENTARY


REDACTED Professor of Law at Northeastern University in Boston, noted that, "the California Supreme Court just changed the light from red to green and a high volume of Kugel litigation traffic is about to roar into California Courtrooms."

REDACTED, Director of the Kugel Products Liability Project at Northeastern University School of Law, stated that, "contrary to many analysts proclamations, the time is ripe for a major resurgence in individual schnapps cases.

COLESLAW


Alton Brown has this complicated recipe, but my cousin gave me a simple one:

Coleslaw Recipe courtesy Alton Brown
Show: Good Eats
Episode: Salad Daze II: The Long Arm of the Slaw


1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper


But this is a simpler way to do it.

My cousin's simple recipe
Thin slice some green cabbage
Put into the bowl
Sprinkle white wine vinegar on it
Add a little mayonaise.
Salt and pepper if you want
Stir with fork

Voila'
I guess you can add shredded carrots or red cabbage, but I like it plain.

Cooper's Old Time Pit Bar-B-Que ~ LLano, Tx


Trip To Fredericksburg
Originally uploaded by mlsnp.

to do list: Skip the pork, go to Jeff's Sausages and Kosher Club (20lb briskets)





It's BBQ season. Time to head out to Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California8930 W. Pico Blvd.
Los Angeles, CA 90035
310-858-8590

Relish the joy of finely cured and cooked meats, and the thrill of creative salads and slaws. At Jeff's Gourmet we make everything from scratch, using the finest meats, fresh herbs, stocks and California wines.

14# Brisket Texas Style!


14# Brisket Texas Style!
Originally uploaded by tgrier.

I am putting this brisket on the smoker at midnight for a nice 12-14 hour smoke.

Uploaded by tgrier on 17 May 08, 10.34PM PDT

BBQ Texas Brisket part four - Aha!

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Other Recipes from this Episode
Hot Slaw
Slow Cooker Pinto Beans
Strawberry and Cream Pie

More Recipes Like This

* Barbecued Texas Beef Brisket
* Wood Chick's BBQ Smoked Beef Brisket
* Barbecued Texas-Style Beef Brisket
* Texas Oven-Roasted Beef Brisket
* Emeril's Texas-Style SmokeRecipes : Texas Brisket : Food Network

BBQ Texas Brisket part three Bobbie Flay

Recipes : Smoked BBQ Brisket : Food Network: "Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Boy Meets Texas Girl"

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BBQ Texas Brisket part two =- overn method?

Barbecued Texas Beef Brisket
Recipe courtesy Gourmet magazine
Show: Cooking Live
Episode: Food Styling
Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Recipes : Barbecued Texas Beef Brisket : Food Network

BBQ Texas Brisket part one

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups
Recipes : Texas Brisket : Food Network

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