The Kosher Express

I admit that when I first heard the concept of boneless ribs, I was quite the skeptic. I didnӴ believe that they could ever taste as good as the Bone-in ribs. I was wrong. Here is the recipe I created to make the perfect BBQ ribs

Place ½ teaspoon of thyme, ½ teaspoon of garlic powder, 1½ teaspoons of pepper, and ½ teaspoon of olive oil and 3 tablespoons of BBQ sauce into a bag.
Squeeze a little bit of lemon juice into the bag as well, and then place the ribs into the bag.
Shake Bag and set in refrigerator for 40 minutes to marinade.
Preheat the grill to make sure it is hot for when you put the ribs on.
Place the ribs onto the grill straight from the bag, and pour the marinade into a bowl to be painted onto the ribs.
After grilling each side of the boneless ribs for 4-5 minutes, paint each side with the BBQ sauce mixture we made.
Let each side cook for on medium heat for another 1-2 minutes
Re-paint the Boneless ribs on each side.
Then check with small incision into the ribs and continue cooking until you reach a preferred temperature.

SUGGESTED MAIN DISHES:

• Grilled Onions
• Fruit Salad
• Corn on the Cob

This 5 Lb. London Broil recipe will rock your socks off! It is way too easy to make for how delicious it tastes. One time cooking this, and you will be hooked for life! Enjoy!

Place ½ Cup of Olive Oil, 1/3 Cup balsamic Vinaigrette, ¼ Cup Whiskey, ¼ Cup Rum into a measuring cup.
Stir in 2 tablespoons of pepper, 1 tablespoon of paprika, 1 tablespoon of thyme, and 8 Garlic Cloves (finely chopped) into the measuring cup.
Pour mixture into a big bag and place defrosted 5 Lb. London Broil into Bag. Mix around and place in fridge to marinade for 3 hours (rotating every hour).
Pre-heat Oven at 375 degrees.
Place 5 Lb. London Broil in an uncovered cooking pot.
Place Chopped Sweet Onions on and around the 5 Lb. London Broil.
Every 30 minutes, pour some liquid onto the London Broil.
Place in oven for 2-2.5 hours depending on how well done you like the London Broil

SUGGESTED MAIN DISHES:

• Steamed asparagus
• Brown rice
• Kugle

This pepper steak recipe was originally a Chinese Pepper Steak Recipe passed to me by a friend. However, due to a soy sauce allergy, I have modified it quite a bit, and have turned it into a delicious, easy-to-make Western take on the classic Pepper Steak.

Place the sliced onions and peppers onto a plate and set aside
Cut the defrosted Pepper steak to insure that each steak slice is about 3 inches long and place on a separate plate
Mix Ingredients #4-10 in a mixing bowl thoroughly.
Pour about 1/3 of the mixture into the wok and heat to a sizzle.
Pour in the onions and peppers and sauté in mixture and cook until the vegetables shrink and become malleable, then put the vegetables on a side plate (not in wok).
Pour remaining mixture into wok and bring to a sizzle.
Put beef slices into sizzling mixture. And cook until beef is no longer red. Add sesame seeds for extra deliciousness.
Add the vegetables back into to the wok, and cook both vegetables and beef for another 3-5 minutes.

SUGGESTED MAIN DISHES:

• White Rice
• Brown Rice
• Edamame

Don’t feel like cooking a whole to do, but still want something that tastes unique and special? Well, this top of Rib Roast recipe is unbelievably tasty when cooked right!

Defrost the Meat.
Pour ½ Olive Oil into a measuring cup and ½ BBQ sauce into measuring cup.
Finely chop 7 gloves of fresh garlic, and place in a measuring cup.
Mix in ½ teaspoon of fresh rosemary and 1 teaspoon of fresh thyme, 1 tablespoon of pepper, 1 teaspoon of paprika, and a light sprinkling of cayenne pepper into the measuring cup.
Take Roast out of its netting, pour mixture into a bag with roast and let marinade for an hour.
Preheat Oven to 215 Degrees.
Chopped up Large Yellow Onions.
Place the Top Rib Roast into the cooking pan Rolled up as if in netting, and pour the remainder of the mixture from the bag into the pan on top of the meat.
Place onions on a round the Top Rib Roast.
Very lightly sprinkle cinnamon on top of the onions and Top Rib Roast.
Pour about 1/4 cup of cranberry juice into the base of pan to ensure that it cooks moist.
Then cover the top with aluminum foil, and cook on low heat for 3.5-4 hours.
Take out Top of Rib roast, and it should be perfect!

SUGGESTED MAIN DISHES:

• Mashed Potatoes
• Roasted Potatoes
• Roast Vegetables

The Kosher Express would like to wish you a Happy Hanukkah! This Latke Recipe is easy to make and fun for the whole family! Thanks to Aunt Alice, who is an amazing cook and decided to share her secret latke recipe!

Grate potatoes in blender or by hand.  Leave to drain in colander.
In large bowl mix eggs well, then add all other ingredients except for the oil.
Put the grated and drained potatoes into egg mixture and stir
Preheat oven to 200 degrees as a holding place to keep finished latkes warm.
Pour 1/8 inch of oil in a frying pan and turn heat onto medium..
When oil is hot, drop spoonful of potato mixture into oil. .
Brown to golden color on both sides, and cooked the latke through..
(Flip the latkes over only once).
Place finished latkes in oven to keep warm while others are made..
Serve with applesauce.

SUGGESTED MAIN DISHES:

• Boneless Ribeye Steaks
• Bison London Broil
• Meatloaf

This recipe is so good that it could be a warm drink on a cold winter’s day. This recipe will bring out the savory flavor in this cut of meat.

DIRECTIONS

• Preheat oven to broil
• Rub parve margarine around the inside of the pan, until coats the entire pan.
• Place the pepper, lemon pepper, thyme, garlic, and basil into a bowl and mix around.
• Sprinkle over the steak until covering both sides finely.
• Place the skirt steaks in the pan.
• Heat the parve margarine, apple-sauce, brown sugar, paprika, and cinnamon in the frying pan.
• Sautee the Onions in the Mixture for about 7 minutes
• Then place the mixture on top of the Skirt Steaks and cook in oven for about for about 5-10 minute until only a little bit of pink remains in the center.

SUGGESTED SIDES

• Apples
• Potato Chips
• Salad

This Brown Sugar Broiled Ribeye is the perfect steak to escape from the everyday grind. It’s fun to cook, it tastes delicious, and it is easy to make.

INSTRUCTIONS

General:

• Preheat the oven to broil.
• Finely Chop the Garlic
• Cut 2 Onions into long strands

Steaks:

• First rub olive oil over the pan
• Then put the defrosted steaks on the pan
• Surround the steak with freshly chopped garlic (Add to your individual taste preference).
• Season each side of the steaks with 1½ Tablespoons of Thyme, 1 Tablespoon of Pepper, ½ Tablespoons of Rosemary, 1 Teaspoon of Lemon Pepper, and a dash of salt and Oregano.
• Squeeze, One full lemon
• Turn over steak, and put on the same ingredients

Sautéed Onions:

• Heat 3 Tablespoons of parve margarine and 3 Teaspoons of olive oil on high heat to frying pan.
• Add a dash of salt, pepper, and some of the finely chopped garlic to the heat.
• Add the Two Onions, and heat until all the onions are covered in the sauté.
• Add 3/4 cup of brown sugar to the frying pan.
• Sautee them for about 5 to 8 minutes until the onions are limp.
• Place them on top of the raw steak (make sure to let the juice from the Saute marinade the steaks).
• Then place in the oven for 5-10 minutes on broil.
• Cook to desired pinkness on the inside.

SUGGESTED DISHES

• Pasta marinara
• Mashed Potatoes
• Roasted Potatoes

This Italian classic tastes amazing, and yet it is so simple to make. One bite of this pasta, and your taste buds will be speaking Italian in no time!

INSTRUCTIONS

• Preheat the pot with 3 cups of water
• Finely chop about 4 tablespoons of fresh basil
• Finely chop three chunks off of the fresh garlic clove
• Cut up the chicken breasts into cubes
• Pour about ¼ cup of olive oil into the large frying pan.
• When hot, add the fresh basil, fresh garlic, pepper, and salt.
• Allow to sauté for about 2 minutes while stirring.
• Add chopped onion and sauté until limp
• Add the Chicken cubes to the oil.
• At this time place the pasta into the boil water, and look for directions on how long to leave boiling.
• Sauté until chicken has been cooked through (cut a big piece and look to see if cooked all the way through).Add your favorite pasta sauce directly into the frying pan.
• Stir until hot.
• Pour pasta out through a strainer, and prepare to eat.

This oven-roasted lemon chicken is a Shabbat classic. It tastes delicious and is so easy to make! All you need is 30 minutes of preparation time, and about an hour to cook it in the oven.

INSTRUCTIONS

• Preheat the oven to 350.
• Pour a little oil into a medium sized cooking pan (2 inches deep) and rub it around
• Put the defrosted chicken in the pan with the less meaty part up.
• Coat the chicken with a thin layer of oil.
• Lightly Sprinkle the spices over the side of the chicken facing up:
  • a.1/2 Tablespoon of Basil, Pepper, Salt, and Paprika
  • b.1 Table Spoon of the thyme, rosemary, and pepper
• Cut the lemon and squeeze half of it on the side of the chicken facing up.
• Turn over the chicken and repeat steps #4-6.
• Add a light dab of Parve Margarine on the top of each piece (to make it brown and crispy on the top)
• Add about 1 cm of Water to the base of the pan so the chicken doesn't dry out. (To really keep moist, cover with tin foil)
• Put chicken in oven for 25 minutes and turn pan around (in case oven heats unequally).
• Put chicken in for another 25 minutes
• Cut a piece of the chicken to ensure its white on the inside and not pink.
• TURN OFF THE OVEN (Somebody may have forgotten this once…)

SUGGESTED DISHES

• Roasted Potatoes
• Green Beans
• Mashed Potatoes

There are two kinds of people in the world. Those who would be happy with a bowl of soup for dinner, and those who, after finishing the soup, look up and say "What's the next course?". I am one of the former. I don't even need salad or bread to go with my soup, although that's optimal. I'm happy just with the soup. My husband is one of the latter. This soup is for men (and the rare woman) such as he...it's definitely a meal.

INSTRUCTIONS

• Braise the beef. Preheat oven to 300. In a large, heavy saucepan (I use a Dutch Oven), heat 1 T. olive oil. Season the meat with salt and pepper and sear each side over high heat until browned, about 2 - 3 minutes/side. When browned on all sides, add 2 c. of the beef stock and the Madeira to the saucepan and bring to a simmer. Cover and braise in the oven for 2 1/2 hours, turning the meat once, until tender.
• Make the soup. Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots, mushrooms and remaining 2 T. olive oil and cook, stirring, for 2 - 3 minutes. Add the remaining 8 c. of stock and bring to a simmer. Reduce the heat to moderate. cover and simmer until the rice is tender, about 50 minutes.
• Combine the two. Remove the meat from the braising liquid, let cool slightly, then shred it. Add the shredded meat and the braising liquid to the casserole, taste, then season with salt and pepper. Simmer the stew for 5 minutes, the ladle into bowls and serve.

Soup is a very forgiving and flexible medium. This soup can be made as written with turkey legs, or with leftover dark-meat turkey and the turkey carcass, or with chicken legs and thighs.

INSTRUCTIONS

• In a soup pot, heat 2 T. of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat 'til browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover, reduce
• Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bone, discard skin. Return the bones to the pot and simmer the turkey stock, uncovered, for one hour longer. Coarsely chop the turkey meat.
• While the stock simmers, heat the remaining tablespoon of oil in a medium skillet. Add the diced celery and red onion and cook over medium heat until softened and lightly browned. Transfer to a food processor. Add the chopped turkey and pulse until combined. Taste. Add S & P, then pulse until the turkey is finely chopped.
• On a work surface, lay out 10 wonton wrappers at a time. Scoop 1 T. of the turkey filling into the center of each wonton wrapper. moisten the edges of each wrapper with water, fold in half on the diagonal, creating a triangles, and press the edges to seal. Transfer the filled wontons to a baking sheet and keep covered with a damp cloth while filling the remaining wrappers.
• Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper to taste, then bring the stock to a simmer. Add the wontons, cover and cook just until the wrappers are tender, about 5 minutes. Ladle the soup into bowls, garnish with the chopped dill and serve.

Take a break from your tried and true recipes for a quick weeknight chicken with this delicious fragrant yellow curry.

INSTRUCTIONS

• Pat chicken dry with paper towel.
• Heat oil in a large (12 - 14") skillet over moderately high heat 'til hot (oil shimmering, but not smoking). Add chicken pieces and brown on each side (about 2 - 3 minutes/side). Transfer chicken with tongs to plate.
• Stir garlic, curry powder and cayenne into fat in skillet. Stir 1 minute. Add coconut milk, tomatoes with their juice, currants and salt, and bring to a simmer.
• Add okra and chicken, along with any juices accumulated on the plate, and simmer briskly, partially covered, until chicken is cooked through (about 15 - 20 minutes). If using fresh green beans, add them into the sauce in the last 5 minutes of simmering to maintain a crisp-tender consistency.
• Transfer chicken to serving bowl. Sprinkle with cashews. Serve with jasmine or basmati rice.

Adapted from a recipe by Suvir Saran, executive chef and owner of NYC's Devi restaurant.
Makes 2 meatloaves. Each meatloaf serves 8

When I was growing up, my mother worked full time, but was always able to have supper on the table within a short time after her arrival home. Meatloaf was made on Sunday, then refrigerated for a day, allowing the flavors to meld and enabling Mama to pop it into the oven on Monday afternoon, just in time for supper. If you plan to freeze one meatloaf, shape one loaf on a parchment-lined baking sheet, cover loosely with plastic wrap and freeze until firm. Wrap in parchment, then wrap tightly in foil. Freeze up to one month. Freeze half the glaze along with it in a quart zip-top bag. To bake, unwrap the frozen meatloaf, transfer to a parchment-lined baking sheet, then thaw completely meatloaf and glaze overnight in the refrigerator. Bake as directed. When ready to glaze, cut off a corner of the bag to squeeze the glaze onto the top of the meatloaf, brush glaze and continue to bake as directed.

INSTRUCTIONS

• Melt the margarine in a 12" skillet over medium-high heat. Add the breadcrumbs and tost, stirring constantly, until deep brown, about 3 minutes. Transfer to a large bowl (big enough for all your meatloaf ingredients) to cool. Wipe skillet clean.
• In the skillet, now combine the oil, onion, and 1 t. salt. Cook over medium heat, stirring frequently until the onion is soft and just starting to brown, 4 - 5 minutes. Stir in the ginger and cook about 30 seconds. Add the green pepper and garlic and cook about 1 minute. Stir in the coriander, cumin and black pepper and cook, stirring, an additional 1 minute, to blend the spices in thoroughly.
• Add the mushrooms and cook, stirring often, until they release their juices and the liquid has evaporated, about 6 - 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat and set aside to cool.
• Position a rack in the center of the oven and heat the oven to 300 degrees. To the bowl with the breadcrumbs, add the beef, turkey, red pepper, cilantro, eggs, ketchup and paprika and knead gently until everything is evenly incorporated. Add the cooled mushroom mixture and knead again until combined. On a parchment-lined rimmed baking sheet, shape the meat into two 9" x 5" loaves and bake for one hour.
• While the meatloaf bakes, whisk the glaze ingredients together in a small bowl. After one hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer registers 165 degrees when inserted into the center of a meatloaf, about 30 - 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter to slice and serve.