Author: Daniel Peikes

Fermented Hot Sauce with reCAP Mason Jar Kit and Giveaway

Fermented Hot SauceA few months back Rachel and I attended the 2017 International Home + Housewares Show.  This was the second year we went, and the second year that the fine folks at reCap Mason Jars have taken time to talk to us and show us their products.  They followed up with us after the show and sent us one of their super fun Fermentation Starter Kits to review and another one to give away.  Fermentation in a mason jar is a great way to preserve vegetables, while giving them great flavor.  If our recipe below we take it to the next level and make a bright hot sauce. Details on the giveaway are at the end of the post.

As far as the kit is concerned, it is pretty straight forward.

It comes with the following:

1-24 ounce Ball Mason jar

1-Pour lid

1-reCAP Fermenter (A waterless airlock)

1-4 ounce Ball Mason jar

1-2.5 ounce packet Himalayan Pink Salt

An instructional guide including 3 recipes

The products included all look to be of solid quality.  The two mason jars included are made by Ball, which makes a quality product. the pour lid seems to be made of quality plastic and forms a good seal.  The pour lid can be used for other things like salad dressings and cocktails. The airlock fermenter seem to be of good quality, but check back in two weeks when we find out how the fermented hot sauce comes out (recipe below).  The pink salt is a nice touch, but really any salt would have worked.  I usually use Morton Canning and pickling salt.  The instructions and guide could have been a bit more detailed.  I did not like the fact that they put all the measurements in volumetric measurements instead of weights.  This can throw you off it you use a different size grind on your salt such as kosher salt which is much larger, or pickling salt which is much finer.

A while ago we did an un-boxing video on Facebook Live, check it out here:

What is Fermentation?

A quick primer of fermentation.  Fermentation is a process where something, usually a vegetable, is preserved by exposing it to specific beneficial bacteria, yeasts, or other microorganisms.  They keep other, nasty, bugs away and create a pleasant tangy flavor. This is accomplished by submerging the vegetable in a salt water brine, which keeps the harmful bugs away while beneficial ones thrive.  Other herbs and spices can be added to the brine for additional flavor. The process creates carbon dioxide, this is where the airlock comes in.  The airlock allows the carbon dioxide out without letting other contaminants in, so the glass jar does not explode.

I took one of the recipes that came with the Fermentation Starter Kit and put a twist on it.  Below is my version of the recipe.  The sauce takes two weeks to ferment, so stay tuned to see how it comes out.

Hot Sauce Fermentation Ingredients

 

5 from 1 vote
Hot Sauce Ingredients
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Fermented Green Hot Sauce
Prep Time
10 mins
 

This is a recipe based on the hot sauce recipe included in the Fermentation Starter Kit by reCAP.  The kit includes all of the equipment you need. The original recipe is for a red hot sauce, but I had a bunch of green peppers to use up so I went off script.  I also added lime juice and scallions that are not in the original recipe to put my own spin on it.  

This recipe only takes about 10 minutes to prepare, but then takes 2 weeks to ferment so plan ahead.  It goes great on tacos, pizza, chicken, or anywhere you want to add a little heat.

Course: Sauce
Cuisine: Tex-Mex
Servings: 1 Jar
Author: Daniel Peikes
Ingredients
  • 1 Green Bell Pepper Sliced thin
  • 2 Jalapenos Peppers Sliced into rounds
  • 2 Serrano Pepper Sliced into rounds
  • 2 Cloves Garlic Sliced thin
  • 2 Scallions Sliced thin
  • 1.5 Cups Filtered Water
  • 1 tsp Salt
  • Juice of One Lime
Instructions

  1. Combine the salt, water, and lime juice to create a brine.  Stir until the salt is dissolved.

  2. Add all the peppers, garlic, and scallions to a mason jar, then pour the brine on top, leaving a few inches of space at the top.

  3. Add a weight to keep the peppers below the water line.  A smaller mason jar works well for this.

  4. Cover the mason jar with a pour lid fitted with an airlock

  5. Let the vegetables ferment for 14 days, then remove from the brine but don't throw out it out.

  6. Blend the vegetables slowly, adding the brine back in until the desired constancy is achieved.  Store in the refrigerator and it should last for a very, very long time. (or maybe not, if you use it quickly!)

Now on to the giveaway.   The fine people at reCap MAson Jars, will give on lucky reader of our blog a free fermentation starter kit.  You can earn entries into the giveaway by using the Rafflecopter links below and completing the following tasks:

  1. Subscribe to the blog via the box on the top right of screen
  2. Visit and follow us at httpss://www.facebook.com/meatyourvegetables/
  3. Share this post on Twitter
  4. Follow @meaturveggies on Twitter. You can find us here:  httpss://twitter.com/meaturveggies
  5. Leave a comment on this post letting us know how you you like this post and what you would like to see on the blog

a Rafflecopter giveaway

The giveaway will run for 2 weeks, which is coincidentally the same amount of time it take for the hot sauce in the recipe to ferment.  Tune back in then and we will do a taste test to see how the hot sauce came out, and announce the winner of the giveaway. Good luck everyone and thanks for your support.

This post contains affiliate links, which means I receive compensation if you make a purchase using those links.  The products being reviewed and given away were provided free of charge by reCap Mason Jars.

Loaded Jicama Fries Two Ways

After Pesach (AKA Passover) everyone is a little sick of potatoes.  Jicama, a large tuber from Mexico with the texture of a turnip and the flavor of an apple is a great substitute for a potato. You don’t get the same crunch as you do with a fried potato, but it is not bad for an occasional change.   Originally I was going to name this  post Jicama Fry Poutine Two Ways, but the recipes moved too far away from a traditional poutine, which is made with cheese curds and gravy.

Mushroom and Cheese Jicama Fries Jicama Fries with Mushroom Gravy and Cheese Sauce

Kosher cheese curds can be very hard to obtain so in my dairy version I substituted a cheese sauce, and the gravy for a mushroom sauce, to keep it all kosher.

 

 

5 from 1 vote
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Jicama Fries
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This is a great potato alternative if you want to change it up.  You can try baking them instead of frying, but believe me, it won't be nearly as good.

Course: Side Dish
Cuisine: Mexican, vegan
Servings: 4
Author: Daniel Peikes
Ingredients
  • 1 Large Jicima Cut in to 1/2"X1/2" Fries
  • 3 tbsp Seasoned Salt To taste
  • Vegetable Oil For frying
Instructions

  1. Put a large pot of water over high heat and bring to a boil.  Add the fries and boil for 10 minutes to soften them.

  2. Remove the fries from the water and dry them completely.  A salad spinner works well for this.

  3. Add vegetable oil to your largest, heaviest frying pan so it come 3/4" inch up the side.  If you have a cast iron skillet this would be a great time to break it out.  Put over medium heat.

  4. Once the oil gets to 350°F start adding the fries a few at a time being careful not to crowd the pan.  Fry on each side until golden brown.

  5. Move the fries to a cooling rack, season with the seasoned salt, top with your favorite additions, and serve immediately.

5 from 1 vote
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Mushroom Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Sauce
Cuisine: vegan, vegetarian
Ingredients
  • 1 lb Mushrooms (I like cremini AKA baby bellas, but white buttons will work) Stems removed, rinsed, and sliced
  • 2 large Onions Halved
  • 3 tbsp Butter or Olive Oil
  • 3 tbsp All Purpose Flour
  • 3 Cloves Garlic Finely Chopped
  • Additional Olive Oil for Sauteing
  • 1 tbsp Soy Sauce
  • 1 Cup Vegetable Stock Preferably home made, but store bought will be fine
Instructions

  1. Add a couple of tablespoons olive oil to a large saucepan or a dutch over over medium heat.  Add the mushrooms, being careful not crowd the pan. Work in batches if necessary.  Saute the mushrooms until the are nicely browned on both sides and remove them from the pan.

  2. Add the onion and some olive olive oil if needed.  Saute the onions until they take on a golden color.  Add the soy sauce and the garlic and continue to cook until the garlic just starts to brown.  Then remove the onions and garlic from the pan.

  3. Turn the heat down to low and add the flour and butter or olive oil.  Stir constantly to completely coat the flour particles with the fat.  This is called a roux, it is a great thickener for sauces. 

  4. Stir in the mushrooms, garlic, and onions.  Then slowly add vegetable stock, stirring regularly until the desired thickness is achieved.

  5. Serve immediately on top of fries, knishes, pasta, or chicken, the sky is the limit.

5 from 1 vote
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Cheese Sauce
Ingredients
  • 3 tbsp Butter or Olive Oil
  • 3 tbsp All Purpose Flour
  • 1/2 Cup Whole Milk Or Cream
  • 1 Cup Shredded Mozzarella
Instructions

  1. Put sauce pan over low heat and add the flour and butter or olive oil. Stir constantly to completely coat the flour particles with the fat. This is called a roux, it is a great thickener for sauces. 

  2. Continue to stir the roux constantly. Once the roux starts to brown add the milk or cream slowly and continue to stir.

  3. Once the milk or cream is completely incorporated, add the cheese and stir the cheese until it is completely melted.  Serve immediately.

Jicama Fries with Shredded Beef and Spicy Salsa Verde

For my meat version, I wanted to something that would stick the ribs, topped off with some heat.  I happened to have had made some Mexican food recently and thought that this was a great opportunity to use up some leftovers.  Pulled beef is a great opportunity to break out the slow cooker (AKA Crock-Pot), and as Ron Popeil always said, set it and forget it. The ingredients for the salsa are grilled, which is a great way to use up the heat from dying coals after a backyard soiree.

5 from 1 vote
Pulled Beef Jicama Fries
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Pulled Beef
Ingredients
  • 1 Hunk of Beef Nothing fancy. Neck or shoulder is fine
  • 1 Bottle Beer
  • 29 oz Can of Tomato Sauce
  • 4 Cloves Garlic Roughly chopped
  • 1 Large Onion Sliced
  • 1 tbsp Dried Oregano
  • Salt and Pepper To taste
Instructions

  1. Throw all the ingredients in the slow cooker (AKA Crock-Pot).  Let it cook for about 6 hours on low.  Shred with two forks.  Serve as a taco, with rice, on fries. or over pasta.  Freezes well.

0 from 0 votes
Pulled Beef Jicama Fries
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Spicy Tomatillo Salsa Verde
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is a great condiment when you want to kick it up a notch.  You can add more or less chili peppers to control the level of heat.  You can also remove the ribs and seeds from the peppers to decrease the heat.

Course: Dip
Cuisine: Mexican
Servings: 8
Author: Daniel Peikes
Ingredients
  • 2 Jalapeno Peppers
  • 2 Poblano Peppers
  • 2 Green Bell Peppers
  • 6 Large Tomatillos Husks removed
  • 1 Large Onion Peeled and roughly chopped
  • 3 Cloves Garlic Skin removed
  • Olive Oil
  • 1 Handful Cilantro Chopped
  • 1 Lime
  • Salt and Pepper to Taste
Instructions

  1. Toss all the peppers, tomatillos, onion, and garlic with the olive oil. Put them on the grill or under the broiler until the skin begins to char and then remove from the heat

  2. Remove the tops from the peppers and add them to a large mixing bowl along with the onion, tomatillos, and garlic.  With an immersion (stick) blender, process until desired texture is achieved. This can also be done in a food processor or a regular blender.

  3. Add the cilantro, salt and pepper and the juice from the lime to bowl.  Stir to combine. Serve alongside chips, or on top of tacos or fries.

Don’t forget to check out Rachel’s Jicama recipe here: Spicy Slaw with Quick Pickled Jicama and Creamy Salsa Verde Dressing

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

When it comes to Passover (AKA Pesach), most families have more traditions than Fiddler on the Roof.  I was all set to make you a super traditional matzo ball with homemade chicken schmaltz and gribenes.  I figured this was going to be an easy challenge to beat Rachel at.  How could a vegetarian gluten free dish beat (to quote Walter from The Big Lebowski) “…three thousand years of beautiful tradition, from Moses to Sandy Koufax”.  So I spent hours slowly rendering chicken skin to extract some liquid gold and produce crispy little chicken skin cracklings, and then…and then one of my kids spilled my schmaltz. All over the kitchen floor. Needless to say, I was not happy.

That is when I went in to problem solving mode.  What do I have in the house that is similar to schmaltz? That is where I completely broke with tradition and went to one of my favorite crutches, (kosher) bacon. Ask your Bubby, there ain’t nothing traditional about bacon. That being said, it does provide fat and crunch just like schmaltz and gribenes.

Let me know what you think of the recipe in the comments.  Also, let me know if you like my matzo ball soup or Rachel’s better.  You can find hers here: Minestrone Soup with Gluten-Free Matzah Balls

5 from 1 vote
Pho
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Chicken Soup
Prep Time
20 mins
Cook Time
4 hrs
 

A classic kosher comfort dish.  It's good for what ails you, they don't call it Jewish penicillin for nothing. I don't like anything too fancy in my chicken soup so I stay away from things like zucchini and tomatoes, but if you like them feel free to add them, it won't hurt anything.  

One final note, your soup will never taste as good as your mother's for 2 reasons:

1. Memories are a strong force

2. She probably added some soup mix with MSG to give it that little something extra.

Course: Soup
Cuisine: Jewish
Servings: 1 Large Pot
Author: Daniel Peikes
Ingredients
  • 4 Medium Carrots Peeled and cut into 1 inch rounds
  • 4 Ribs Celery Rinsed, tops and bottoms cut off and cut into 1 inch pieces
  • 1 Large Sweet Potato Peeled and cut into chunks
  • 1 Turnip Peeled and cut into chunks
  • 1 Parsnip Peeled and cut into 1 inch rounds
  • 1 Onion Peeled and roughly chopped
  • Salt To taste
  • Pepper To taste
  • 1 Handful Dill
  • 1 Handful Parsley
  • 3 Bay Leaves
  • 4 Chicken Leg Quarters Remove and save the fat and skin to make schmaltz
Instructions

  1. Put all the ingredients in your largest pot and fill with enough water to cover everything, making sure not to fill too high in order to prevent it from boiling over.

  2. Cover the pot and put over high heat and bring to a boil.  Once the soup is at a boil remove the lid and turn the heat down to a simmer.

  3. Let the soup simmer for about four hours or until the soup reduces by about 15%.

  4. Remove chicken from the bones, adding the chicken back in to the soup and discarding the bones.  Serve within a week or freeze for up to six months. 

5 from 2 votes
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Matzo Balls
Prep Time
1 hr
Cook Time
5 mins
Total Time
1 hr 5 mins
 
Course: Soup
Cuisine: Jewish
Servings: 12 Small Matzo Balls
Ingredients
  • 1/2 Cup Matzo Meal
  • 2 tbsp Cold Chicken Stock
  • 2 tbsp Fat (Kosher) Bacon grease, chicken schmaltz, or vegetable oil
  • 1 Large Egg Beaten
  • 2 tbsp (Kosher) Bacon or Gribenes Chopped very fine
  • 2 quarts Chicken Stock For cooking the Matzo Balls
Instructions

  1. Add all ingredients except the 2 quarts of chicken stock in a large mixing bowl, stir with a large wooden spoon, ideally one passed down from your Bubby, until all ingredients are thoroughly combined. Put the mixture in the fridge for about an hour to hydrate.

  2. Roll out the matzo balls just slightly smaller than a golf ball and cook in chicken stock for about 5 minutes. Serve immediately or remove from liquid and freeze.

Lamb Bacon Chili Shakshuka With Quail Eggs

Before you ask, yes you can may this with any type of bacon and eggs, it does not need to be lamb bacon or quail eggs.  I happened to have some excellent lamb bacon from CWS Meats and I also managed to find a local small chain grocery store that regularly carries kosher quail eggs.  I figured a kosher bacon and egg change would be a great one for me and Rachel.

Lately it has been wet, cold and gray in Chicago so I was craving something warm and hearty.  As we are getting close to Passover I did not want to buy any new ingredients, so I rummaged through my fridge and came up with this shakshuka recipe.  Shakshuka is generally made by simmering vegetables in a tomato sauce, and then carefully adding whole eggs and cooking they until the whites are set and the yolks are just warmed through.  Chili peppers are often added to the sauce to give it a kick.

This recipe can easily be scaled up and down for more people, or for that matter the size of your pan.  This recipe comes out wonderfully in  cast iron skillet, but a saute pan or a large frying pan will work in a pinch.

Don’t forget to check out Rachel’s dish using the lamb bacon and quail eggs and let us know which you liked better in the comment.  Hers can be found here: Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

5 from 1 vote
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Lamb Bacon Chili Shakshuka With Quail Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Dish
Cuisine: Mediterranean, Mexican
Servings: 4
Author: Daniel Peikes
Ingredients
  • 6 Slices Lamb, Beef, or Pork Bacon Diced
  • 1/2 lb Ground Beef
  • 1 Medium Onion Diced
  • 6 Medium Mushrooms Sliced
  • 1 Each Red and Green Pepper Diced
  • 15 oz Can of Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • Slices of Pickled Jalapenos For garnish if you like it hot
  • Torilla Chips
Instructions
  1. Put a large saute pan or cast iron skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon, keeping the fat in the pan.
  2. Add the ground beef and cook until completely browned. Remove the ground beef, again leaving the fat in the pan.
  3. Add the onions and cook until the start to brown. Add the peppers and mushrooms and cook until the also start to brown.
  4. Add the tomato sauce, cooked ground beef, and Italian seasoning. Bring to a simmer.
  5. Carefully add the eggs one at a time, being careful not break the yolks. Let the eggs cook in the sauce until the whites are set and the yolks are warm.
  6. Sprinkle on the bacon and garnish with the jalapenos and tortilla chips. Serve immediately.

2017 International Home + Housewares Show Review

Last Sunday Rachel, Elliott (Rachel’s husband), and I went to the International Home + Housewares Show at McCormick Place on Chicago’s Museum Campus.  For those of you not from around these parts, McCormick Place is the nation’s largest convention center with 2,600,000 square feet of prime exhibit space.  Needless to say there was an insane amount of walking involved.  We walked about 10 miles in 9 hours.  Once we got there, we met up with Gabriel Prero and his wife Lena. Gabriel is very long time friend of mine (since preschool) and a very talented industrial designer.  If you ever have the chance to walk a trade show with an industrial designer, I highly recommend it.  While I tend to concentrate on either form or function, Gabriel is able to look at a product and truly appreciate the marriage of the two.

To be honest, we did rush through the show due to its size. One could easily spend two full days at this show, as it fills all three major halls at McCormick Place.  Here are some of the highlights:

Anova is coming out with some cool new items including a $99 immersion circulator. Anova was one of the first companies to bring the immersion circulator/sous vide cooking to the home kitchen, and at that price, this new product really makes sous vide cooking accessible to the home cook.

Aervoe was showing a temperature-controlled induction cooktop for $124.  While it is not as accurate as PolyScience’s THE CONTROL °FREAK™ ,at a fraction of the cost, it is be a good option for the home cook.

The Loki Smart WIFI Thermometer, a magnetic ball that can read up to four (internal or ambient) temperature probes and transmit to your mobile device, was something I found interesting.   It also has a social media component for finding and sharing recipes.  They are currently in pre-orders with prices starting at $99.

PicoBrew was there showing off their Pico Personal Craft Beer Brewery.  These things are super slick.  It is a totally hands off system from start to finish with cartridges that can be purchased to produce your favorite style of beer.  The cartridges can also be customized for your own secret recipe.  Unfortunately, at $800 it is out of my price range. Of course, if they wanted to send me one to review I’d be happy to oblige.

Mason jars and fermentation were a running theme throughout the show.  Some standouts in that space were mason jar top companies Masontops, Kraut Source, and reCap.  Kraut Source takes the win in the fermentation department with their lid that includes a spring loaded disk that holds your vegetables below the waterline to prevent any nasty bugs from getting to them. From an aesthetic standpoint, Masontops comes out ahead with some great colors, a wooden cap with a plastic liner, and a chalkboard top.  Finally, from a range of functionality standpoint reCap was impressive, with a wide variety of lids including a sprayer and a pump.

The Party Bar from Igloo
Trailmate from Igloo

Igloo is celebrating their 70th anniversary and showing off the Trailmate, which is best described as the SUV of coolers, and the Party Bar, the ultimate cooler for entertaining.

Like in past years, SodaStream was there giving out their sample bottles and showing off the new MyWater Flavor Essence.  I really love these, as they are unsweetened, making them, a great way to add flavor without added sugar or nasty tasting artificial sweeteners.

We had some time to hang out with Chef Randall Smith at Ergo Chef, and play with their innovative knives. They make a line of RaBBi-Q knives developed in conjunction with my buddy, the winningest man in kosher BBQ, Mendel Segal. Chef Randall also competes in the kosher BBQ circuit on Team Shiva Que.  I look forward to sharing a few drinks with him in the future as we cook brisket late into the night.

Finally we ran in to a few food celebrities including Fabio Viviani from Top Chef,who is absolutely hilarious, Jeff Mauro AKA the Sandwich King, a Chicago native from the Food Network, famous Emeril Lagasse, as well as BBQ legend Steven Raichlen.

 

For Rachel’s take on the show see here: Recap: 2017 International Home + Housewares Show!

Happy Pi Day: Smoked Duck Personal Pot Pie

Pot Pie

Happy Pi day (at least for another few hours) to my math nerd friends, not to be confused with National Pie Day, which next year will be on Tuesday, January 23rd according to Google. For those of you who don’t remember, Pi (π) is the Greek letter used to represent the magical number needed to calculate the area and circumference of a circle.  Its approximate value is 3.14, hence Pi day is March 14th.  See this link for a much more accurate value for Pi: Pi to a million places. Now that the math lesson is over, on to the food!

Many people make pie for Pi Day because they sound the same and they are generally circular (and who doesn’t want an excuse to eat pie!), and therefore Rachel has challenged me to Pi Day throw down. I had some leftover smoked duck from my Very BBQ Purim Se’udah, and figured pot pie was a great way to use it up.  And yes, this recipe will work fine with roast duck, roast turkey, or even chicken.

Pot Pie Mise

5 from 1 vote
Cut Pot Pie
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Smoked Duck Personal Pot Pie
Prep Time
1 hr
Cook Time
20 mins
Total Time
3 hrs 20 mins
 
Course: Appetizer, Main Dish
Cuisine: BBQ, Homemade
Servings: 12
Author: Daniel Peikes
Ingredients
Duck Stock (Or Just Use Chicken Stock)
  • 1 Duck Carcass Leftover
  • 2 Duck Wings
  • 1 Tablespoon Celery Salt
  • 1 Tablespoon Whole Mustard Seed
  • 1 Teaspoon Dried Dill
  • 1 Tablespoon Black Peppercorns
  • 2 Bay Leaves
Filling
  • 2 Cups Duck (or Chicken) Stock
  • 2 Smoked Duck Legs and Thighs Bones Removed
  • 2 Carrots Diced
  • 11 Oz Canned Corn
  • 1 Medium Onion Chopped
  • 6 Medium Mushrooms Chopped
  • 2 Stalks Celery Chopped
  • 4 Cloves Garlic Chopped
  • 3/4 Cup AP Flour
  • 1/2 Cup Olive Oil
  • 24 Puff Pastry Squares or Rounds
  • Cooking Spray
  • 1 Egg Beaten
Instructions
  1. Take all the ingredients for the stock, put it in a large pot, and boil for couple of hours. Strain out the solids and preserve the liquid.
  2. Put the oil in a large heavy pot over medium heat. After 2 minutes, add the flour and whisk until the all the flour is coated in oil and there are no dry pockets. This is called a roux.
  3. Turn the heat down to low and cook the roux until it starts to brown, stirring regularly to prevent burning.
  4. Add all the vegetables, the stock, and the duck meat to the pot and stir, making sure to incorporate the roux into the mixture. Cook until the vegetables have softened.
  5. Spray 2 muffin pans (they usually hold 6 muffins) with cooking spray. Press one puff pastry square into each muffin compartment to form the bottom crust. Add the filling, about 2/3 of the way to the top and cover with another puff pastry square, tucking the ends in. Brush egg on top.
  6. Preheat the over to 350°F and bake until golden, about 20 minutes.

Cut Pot Pie

Let me know what you think of the recipe in the comments.  Also, let me know if you liked my recipe or Rachel’s better.  You can find hers here: Happy Pi Day! Chocolate Sweet Potato Pudding Pie with Maple Coconut Cream

A Very BBQ Purim

So what you may not know is Rachel and I have a kosher BBQ team known as 5 Dudes and a Vegetarian and until recently I was living in condo where I could not grill or smoke.  On the first of the year I finally moved in to a house, and I bought myself a new grill and smoker. So for Mishloach Manot  and the Purim se’udah this year I decided to do a BBQ theme. Check out my menu below.

Appetizer:
Vegetable Soup: Pulled out of the freezer

Proteins:
Cherry Glazed Smoked Duck: I am going to put 2 ducks on new 22” Weber Smokey Mountain Cooker for a few hours at about 250°F basting with apple juice every hour or so until they hit an internal temperature of 160°F.  Then I will glaze the ducks with some homemade cherry jam and finish them over high heat on the Weber Original Kettle 22″  to set the glaze and crisp up the skin.

Smoked Top of The Rib Roast:  I refer to this cut as a poor man’s brisket.  It usually comes netted and rolled, but if you take the net off and unroll the roast, it is a thin striated piece of meat very similar to brisket.  I plan on applying a dry rub of garlic powder, onion powder, smoked paprika, ground cumin, salt, pepper and brown sugar.  The roast will be cooked alongside the duck on the 22” Weber Smokey Mountain Cooker at 250°F until it hits about 200°F and then I will let it rest and slice it.

Beef Burger Sliders:  Seasoned with just salt and pepper and grilled on the Weber Original Kettle 22″. Served on a pretzel bun with all the fixings including slow cooker caramelized onions and home pickled jalapenos.

Romanian Hot Dogs: Because the kids love them! Grilled of course on the Weber Original Kettle 22″.  Served on a poppy seed bun, but no ketchup. (We are in Chicago after all)

Sides
Sides are being brought by guests.
Brought By Rachel:
Super Spicy Drunken Noodles
Raw Falafel Balls with lemon za’atar dipping sauce
Cauliflower Tabbouleh
You can see her Purim se’udah menu ideas here:  Purim Se’udah Menu – the Rachel way

Being brought by another guest:
Roast Potatoes
Squash Kugel

Dessert
Dessert by my wife, Ronit:
S’mores Turnovers: Puff pastry triangles filled with chocolate and marshmallows, and baked until golden brown

And of course plenty of wine, beer and whiskey to go around.
Let me know what you think about the menu in the comments.  Happy Purim everyone!

Barbecue Chicken Hamantashen

In honor of the upcoming Jewish holiday of  Purim I challenged Rachel to hamantaschen throw down.  I figure I should be able to best her easily, as they are usually high in sugar and carbs which are Kryptonite  to my compadre.

While hamantaschen usually take the form of a sweet triangular cookie, I went in a completely different direction creating a savory appetizer version.  For the BBQ sauce I recommend my Dr. Pepper BBQ Sauce .

5 from 1 vote
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Barbecue Chicken Hamantaschen
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
A great a savory twist on a traditionally sweet cookie. It makes a great appetizer.
Course: Appetizer, Side Dish
Cuisine: Asian, BBQ
Servings: 4
Author: Daniel Peikes
Ingredients
  • 12 Round Won-ton skins Thawed
  • 1/2 Chicken Chopped (Roasted, Grilled, or Smoked Store bought rotisserie or leftover chick works great for this
  • 2 Cups BBQ Sauce
  • 1 Whole Egg Beaten
  • Vegetable Oil for Frying
Instructions
  1. Add the chicken and BBQ sauce to a pot and simmer over medium heat for about 10 minutes.
  2. Add a teaspoon of the chicken to the center of the won-ton skin, brush egg on the edges, and fold the edges to make a triangle with an open center. Repeat for all 12 won-tons.
  3. Fill a heavy frying pan with about a 1/2" of oil and place over medium heat. Fry over until golden brown on each side and serve immediately.

Please let me know what you think of the recipe in the comments. Also let me know if you liked my hamantaschen recipe or Rachel’s better.  Her’s can be found here: Not one, but TWO healthy Hamantaschen!

Dr. Pepper BBQ Sauce

This is a great all purpose sauce that takes advantage of that special something you get from the 23 secret flavors that are combined to make Dr. Pepper.  If you don’t want to take the time to reduce Dr. Pepper to syrup you can use Soda Stream’s Dr. Peter Sparkling Drink Mix.

I love this on chicken and often use it balance out spicy rubs on wings.  It also makes a great condiment for burgers.  Please let me know how you like it in the comments.

5 from 1 vote
Pulled Beef Doughnuts
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Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

Thai Chicken Won-tons With Peanut Dipping Sauce

Hey fellow food friends, welcome to Meat Your Vegetables. A safe food space for carnivores and herbivores alike.  I am Daniel Peikes, by day I do something boring that no one understands for a bank, and on nights and weekend I like to play with my…food.

My partner in crime is Rachel. She is a pescatarian (which means she eats fish but not meat), but is sensitive to needs of all types of eaters.  One of our regular features will we an ingredient challenge, where one of us provides something for us both to cook with that is a little out of the other’s wheelhouse.

I came in to possession of copious  amounts of slightly damaged chicken breast.  They didn’t look very pretty but they tasted fine, so I figured this was the perfect occasion for me to challenge Rachel to a chicken throw down.  I have been dying to play around with some Thai flavors and needed something that would hide the poor aesthetics of the chicken.

5 from 1 vote
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Thai Chicken Won-Tons With Peanut Dipping Sauce
Prep Time
1 hr
Cook Time
15 mins
Total Time
2 hrs 15 mins
 
Course: Appetizer, Side Dish
Cuisine: Thai
Servings: 12 Pieces
Author: Daniel Peikes
Ingredients
  • 1 Pound Boneless, Skinless chicken breasts About 3 medium sized breasts
  • 1 recipe Thai Marinade See recipe below
  • 12 Won-ton skins Thawed
  • 1 Egg Beaten
  • Vegetable Oil for Frying
Instructions
  1. Add the whole chicken breasts into the marinade and let it marinate in the refrigerator for at least an hour.
  2. Chop the the chicken with a chef's knife into a very fine dice.
  3. Fill the won-ton skins with the chicken, seal with the beaten egg, and crimp the edges.
  4. In a dutch oven or a large heavy pot add enough oil to come about 3/4 the way to the top. Place over medium heat and bring the oil to about 350 F. A frying/candy thermometer is an excellent tool for this.
  5. Fry the won-tons in batches of three, as to not crowd the pan, until golden brown. Be careful that your oil does not get too hot or too.
5 from 1 vote
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Thai Marinade
Prep Time
15 mins
Total Time
1 hr 15 mins
 
Course: Sauce
Cuisine: Thai
Author: Daniel Peikes
Ingredients
  • 1/4 Cup Soy Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 1" Piece Ginger Grated
  • 3 Cloves Fresh Garlic Chopped
  • 1 Shallot Chopped
  • 1" Piece Lemongrass Sliced thinly
  • Juice from 1 Medium Lime
  • 3 Kafir Lime Leaves
  • 1/4 Teaspoon Black Pepper
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Garlic Chili Paste
  • 1 Fistfull Cilantro Chopped
Instructions
  1. Combine all the ingredients and stir thoroughly to combine. Add you the protein or vegetable you want to marinate and let it sit if the fridge for a minimum of an hour.
5 from 1 vote
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Peanut Dipping Sauce
Course: Sauce
Cuisine: Thai
Author: Daniel Peikes
Ingredients
  • 1/4 Cup Creamy Peanut butter
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Coconut Milk
  • 1/4 Teaspoon Red Pepper Flakes Optional
Instructions
  1. Combine all the ingredients in a small saucepan. Cook oven low heat stirring constantly until combined.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Rachel’s better.  You can find her’s here: Coconut Chicken and Spicy Soba Noodles