Chicken Fried Cauliflower Steaks With Chimichurri

 

Chicken Fried Cauliflower SteakChicken Fried Cauliflower Steaks With Chimichurri

Fried Cauliflower is my go-to side dish at any pizza shop. That being said, I am always disappointed when it is made using a breading instead of a batter.  To take this humble side dish to the next level I used cauliflower steaks to produce a vegetarian riff on chicken fried steak. A cauliflower steak is a 1/2″ vertical cross section taken from the middle of the cauliflower to produce a large flat piece with lots of nooks and crannies. Those nooks and crannies create lots of surface area for the flour dredge and batter to grab on to and become delicious crispy bits. This recipe works well with florets (smaller flower shaped pieces) as well.  If are looking for a side dish, then definitely use florets instead.

ChimichurriChimichurri

Originally, I thought about smothering this dish in a mushroom gravy, which would be traditional for a chicken fried steak. I decided instead to go with Chimichurri to brighten up the dish and give it a pop of color. Chimichurri is a great sauce from Argentina usually served on grilled meat. It pairs the earthy flavors of fresh herbs with the sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes. I used cilantro in my chimichurri, which is the leaf from the the plant that coriander comes from. Many people have a predisposition to disliking cilantro. If you are in that population, parsley is a great substitute, and if chimichurri is not your thing, then definitely try it with mushroom gravy.

 

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Chicken Fried Cauliflower Steak
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Chicken Fried Cauliflower Steak
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
 

This a great take on fried cauliflower and a riff on chicken fried steak.  The second dip into the flour gives this dish on an extra layer of crunch and the seltzer helps keep the batter light. This recipe works just as well for smaller pieces of cauliflower as it does with large steaks.

Course: Main Course
Cuisine: American
Keyword: Cauliflower
Servings: 4 people
Author: Daniel Peikes
Ingredients
  • 1 Head Cauliflower The larger the better
  • 4 Cups All-Purpose Flour Divided in half
  • 2 Large Eggs
  • 2.5 Cups Seltzer
  • 1 tbsp Dried Cayenne Pepper Optional for a little kick
  • 1 tbsp Paprika Smoked if you have it
  • Salt and Pepper To Taste
  • Chimichurri Sauce
  • Vegetable Oil for Frying
Instructions

  1. Add 1/2 inch of vegetable oil to a heavy frying pan or cast iron skillet and place over medium heat. Make sure the heat is not too high otherwise the outside of the cauliflower will burn and the middle will will be tough.

  2. In a bowl, combine 2 cups of flour, salt, pepper, and paprika. Stir to combine.

  3. In a separate bowl, beat the eggs with 2 cups of the seltzer. The add the other two cups of flour and the dried cayenne pepper and stir to create a batter.  It should be thin. If it seems thick, add the other 1/2 cup of the seltzer.

  4. Vertically slice four 1/2" pieces from the middle of the cauliflower. Dust each piece in the flour mixture and then shake off the excess, then dip the cauliflower in the batter and let any excess drip away for a few seconds, and finally dip back in the flour one more time.

  5. Carefully add the cauliflower steaks to the pan, being careful not to splash the hot oil.  Make sure not to crowd the pan, so work in batches. If your pieces are large, do one at time.  Fry on each side until golden brown and delicious.

  6. Plate, drizzle on chimichurri, and serve immediately.

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Chimichurri
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Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 

Chimichurri is a great sauce from Argentina usually served on grilled meat. It consists of earthy flavors of herbs combined with sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes.

Course: Sauce
Cuisine: Argentine, Latin, South American
Keyword: Chimichurri
Servings: 2 Cups
Author: Daniel Peikes
Ingredients
  • 1 cup Cilantro or Parsley Chopped finely
  • 4 cloves Garlic Chopped finely
  • 1 medium Red Onion Chopped finely
  • 1 medium Fresh Red Chili Chopped finely
  • 3/4 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • Kosher Salt To taste
Instructions

  1. Place all ingredients in a large mixing bowl, and stir to combine. 

Chocolate Avocado Pudding

 

Let’s do a little experiment.  Can I get your attention with just one word?  How about CHOCOLATE!  See, didn’t that do the trick? 🙂

Okay, let’s get down to some chocolate business here. Let’s talk about chocolate avocado pudding.  I know…it sounds bizarre.  But trust me, something magical happens when take ripe, creamy avocados and blend them into the base of what makes this luscious chocolate pudding.  But fear not, there’s no green color or avocado flavor in the final result.  Nope, just a boost of healthy fats and rich perfection, and this pudding is the perfect snack for a cold winter’s day.  Maybe top it with some cool whipped cream, add some fresh strawberries and chopped mint?  Or you can eat this along side some piping hot chocolate and you have a major choc fest happening.

I don’t know why chocolate pudding reminds me of a day cuddling up in bed, watching a good movie – maybe it just reminds me of home, of my childhood?  This isn’t quite your old fashioned Snack Pack pudding that you had in your lunchbox.  Ah, this is your childhood favorite re-imagined –  healthier and better!  Also, bonus points for this recipe being gluten-free, vegetarian AND vegan, keto-friendly, paleo, egg-free, nut-free and sugar-free!  I use a delicious sugar-substitute called Swerve (check it out below).  It’s a sugar alcohol made from erythritol and doesn’t spike your blood sugar and measures equal to sugar (just a little hint – I’ve found Swerve on sale sometimes at Jewel, so check it out in the baking aisle).

The first time I made this pudding, my smart husband took one bite and exclaimed “is there avocado in this?”  How in the hell did you know that?!  He’s just a bloodhound when it comes to finding the one “green” ingredient, and avoiding it at all costs.  But since I blew that cover, I always attempt to hide other veggies in his food, sans avocado.

I’ve learned my lesson with him.  Oh well.  Hope the rest of you enjoy it! 🙂

Chocolate Avocado Pudding Recipe

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Chocolate Avocado Pudding
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Chocolate Avocado Pudding
Prep Time
10 mins
Total Time
10 mins
 
Course: Dessert, Snack
Cuisine: Kosher
Keyword: Avocado Pudding
Servings: 3 cups
Author: Rachel Katzman
Ingredients
  • 1 can of full-fat coconut cream
  • 1/2 cup unsweetened cocoa powder
  • 2 ripe avocados, sliced, peeled
  • 3/4 cup Swerve or use sugar, or sugar subsitute
  • 1 tbsp maple extract you can use vanilla instead
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
Instructions

  1. Add the coconut cream (first) into the container of a high-speed blender.  This step is important to put in the liquid/cream first so it's easier to blend.

  2. Add the avocados, sweetener, extract, cinnamon, and sea salt.

  3. Blend on high speed for 1 minute until fully combined.

  4. Chill in the fridge for a few hours to set up (it'll be good otherwise, but will be slightly runnier at room temp, and I prefer it cold).

  5. Place in serving bowls, garnished with sliced strawberries (yum) and freshly chopped mint. 

Don’t forget to check out some of our other great dessert recipes: Boozy Eggnog Custard Filled Doughnuts and Dairy-free maple cinnamon custard

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Boozy Eggnog Custard Filled Doughnuts

 

DoughnutsBoozy Eggnog Custard Filled Doughnuts

Happy holidays!  Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.

I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays.  Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.

Frosting and Filling

Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out.  I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.

Boozy Eggnog Custard Filled Doughnuts Recipe

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Doughnuts
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Boozy Eggnog Custard Filled Doughnuts
Prep Time
30 mins
Cook Time
30 mins
Rising
1 hr 30 mins
Total Time
1 hr
 

A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods.  If nothing else it should make it easier to handle all that time with relatives.

Course: Dessert, Snack
Cuisine: Holiday, Homemade, Jewish, Kosher
Keyword: Doughnut
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnuts
  • 28 oz All Purpose Flour
  • 4 Large Eggs Beaten
  • 4 tbsp Unsalted Butter Half a stick
  • 1 1/2 Cups Eggnog
  • 1/2 tbsp Salt
  • 2 Envelopes Instant Yeast
  • Cooking Spray
  • 1/3 Cup Warm Water
  • 1 Gallon Vegetable Oil For frying
Boozy Eggnog Custard
  • 2 5.1 oz Boxes of Vanilla Pudding Mix
  • 1.5 Cups Eggnog
  • 1 fl. oz Rum
  • 1 fl. oz Bourbon
Special Equipment
  • Digital Kitchen Scale
  • Large round cookie cutter or pastry ring
  • Stand mixer with paddle and dough hook attachments
  • Plastic Wrap
  • Rolling Pin
  • Large pot or Dutch Over For frying
  • Piping bag with a filling tip
Instructions
Doughnuts

  1. Add the yeast to the water, stir, and allow to bloom for five minutes.

  2. Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.

  3. Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.

  4. Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 

  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.

  6. Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.

  7. On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.

  8. Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash.  Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.

  9. Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling. 

Filling

  1. In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.

  2. Add the filling to a piping bag with a filling tip and twist closed.  From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket.  Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole.  Eat immediately!

For some other holiday treats check out these recipes: PSL: Pumpkin Spice Latkes and Pizza Latkes!

Recap of the Jewish Food Media Conference!

 
Welcome to JFMCON!

It’s not every day that I get to sit in a room full of my peers and role models in the social media world who inspire me! But just a few weeks ago, I had the pleasure of getting to meet some of these influencers and it could not have been more exciting!  More on that later…but first…

Veteran’s Day weekend, Daniel and I headed to NY for the Jewish Food Media conference. We arrived on Sunday and my dear friend (of 20 years!) Nissania Hazghia not only picked us up at LaGuardia airport, but drove us into the city where we had a fabulous brunch at Sunflower Cafe on the Upper West Side!  Granted, we were spending about 30 minutes looking for parking, but hey, that’s what we get for driving into Manhattan!  I got the Israeli breakfast – 2 eggs (one perfectly cooked; the other not so much), tuna, avocado, Israeli salad and feta.  Perfectly filling and perfectly Rachel-friendly!  It was so fantastic catching up with an old friend who I haven’t seen since her wedding, 12 years ago!  She then drove us to my sister Melissa’s place in Hell’s Kitchen where we dropped our stuff and headed downtown to the 9/11 Memorial.

Wow, if you haven’t been down to Ground Zero – you must.  They did such an amazing job not only telling the history and the story behind the building of the World Trade Center towers, but of course preserving the memories and showing dignity and respect for those who lost their lives in the 1993 bombing and of course on September 11th.  It was raw, emotional, moving, yet beautiful and humbling.

After the museum, we made our way back uptown and Daniel headed to a dinner that night, while I stayed in with my sister and ordered in from Noi Due.  I have to say, we were shocked that they charged for delivery (it seems to be standard that every restaurant in NYC has free delivery, but not this time).  While the food was pretty good, it was very expensive and relatively little food for the price (also, they forgot the tartar sauce for the salmon burger).  I’m sure the food and portions are much better in the restaurant, but my sister had just traveled back home from Thailand and Bali, so we were definitely staying in that night.  Couldn’t muster up the energy to go out.  #tired.

The next day, Daniel and I met up at Port Authority to head to Passaic, New Jersey for the conference.  And of course, we met a fellow bus-rider heading to the conference as well!  It was great meeting you Talia (@ron_appetit)!  Love meeting new friends already!

We finally made it!  The space was beautiful.  Factory220 is a cool warehouse-type event space that was great for this conference (except for the giant beams in the middle of the room which made it difficult to see the speakers, but oh well).  When Melinda Strauss (from @kitchentested) started this conference 7 years ago, they had no more than 50 people attend.  But this year was sold out at 150!

The day started off with a walk down the “red carpet” courtesy of Chaim from @trippingkosher and our good friend Yosef Silver!  Check out the Facebook live here (fast forward to 16:50 to see Daniel and me)!

httpss://www.facebook.com/trippingkosher/videos/590885764676108/?t=983

First up on the agenda, we heard presentations from sponsors FocusCamerca.com and Kosher.Com, “What Brands are Looking for From Influencers” – some insightful information about contacting brands and standing out in the crowed to do a collaboration with them.  Why you?  What’s your pitch?  How is this going to benefit both of us? Good food for thought…

Next, we heard from 16-year-old popular food and lifestyle blogger, Eitan Bernath about creating your personal brand.  And yes, even though he’s young, he has a plethora of knowledge especially on social media (that some of us older farts may need some refreshers on)!  But he did have some good points about making your photos consistent as part of your overall aesthetic.  Great chatting with you, Eitan!

Lunch is served (yay for some Rachel-friendly salads)!  This is really the time to start networking, chatting away and soaking in as much info from as many people as possible!  And boy did I soak up! Definitely some exciting collabs in the works, so stay tuned!

Okay, back to the presentations.  Next up, we have Miriam Pascal (@overtimecook.com), Food Blogger and Cookbook author.  With the help of our fearless conference leader Melinda, Miriam gave us a great insight into food photography, showing us the use of artificial lights, since not all of us have the option to use natural light (especially when it gets dark so early in the winter!), and of course, promoted the sale with Focus Camera that was happening that day to get the exact lights she was using!  How fantastic!

Sam Adler was next.  She’s a food blogger (@frostingandfettuccine.com) AND the Saveur Blog 2018 Award Finalist!!  Her presentation, “Finding Your Unique Photography Mood and Style” was fantastic.  Really got into the depths of looking closely at your blog, your Instagram feed and figuring out your theme, your aesthetic – similar to what Eitan was talking about earlier in the day.  You know exactly how to identify her photos – light colors, pinks, bright and cheery photos, so it was a good reminder for anyone on Instagram!

Miriam Pascal demo’ing her photo and light skills!

Next up was Malkie Scholnick, founder of Power Your Edge, about “Building a Business Beyond Instagram”, but unfortunately, I was out in the lobby chatting with some new friends!  I’m sure it would be been super beneficial for me to hear her thoughts!

And last but not least, the #dreamteam.  Blogging Q&A Unplugged with:  Danielle Renov (peaslovencarrots.com), Naomi Nachman (naominachman.com), Eitan Bernath (eitanbernath.com), Melinda Strauss (kitchen-tested.com), and Chanie Apfelbaum (busyinbrooklyn.com). I mean, I DID get a photo of them doing their session, BUT sadly, I had to jet out and head for the airport!

Just being able to meet some people who share similar passions about food, lifestyle blogging, and just navigating the crazy world of social media, I made some great friends almost immediately (looking at you Alexa @sustainablepantry, Racheli @decadencebyRachaeli and Alyssa @aglassofgoldwater)!  And how funny that I ended up meeting a slew of people from Chicago, some of us living just blocks away from each other and we had to come all the way to Passaic to meet?!  #smallworld. But that was the beauty of this conference!  Being able to meet some people who are genuine and want to share their tips and insights about growing your brand and your business.  So isn’t this the perfect opportunity to chat (especially with the local Chicagoans I met) to discuss collaborations?  What better way to help each other out and grow our brands?

So there ya have it, folks.  A great conference meeting great people.  What more could I ask for?

Check out some more photos from the weekend/event!

PS – HUGE thank you to all of the incredible sponsors and the amazing SWAG BAG!

PSL: Pumpkin Spice Latkes

 

Pumpkin Spice LatkesPumpkin Spice Latke

With Thanksgiving not too far in the rear view mirror, and Hanukah (or is it Chanukah? Or Hannukah?) coming up soon I got the idea to merge the flavors of the season. I give you the Pumpkin Spice Latke.  Hey if it works for Starbucks, Cheerios, and Oreos, why not latkes? Potato would be a bit too savory for this one, so I went with spaghetti squash. The stranded nature of the spaghetti squash gives a similar texture to shredded potato. I did try making it with butternut squash first. I found it a bit too wet, causing the middle to stay raw while the outside burned.  This recipe works equally well as a side dish or a dessert.

If sweet is not your thing check out a few of our other latke recipes: Pizza Latkes, Jalapeno Cheddar Cauliflower, and Spaghetti Squash Latkes with Dipping Sauce Trio

Giveaway

Before we get to the recipe, don’t forget to click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by the incredibly talented cookbook author, Naomi Nachman!

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Pumpkin Spice Latke Recipe

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Pumpkin Spice Latkes
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Pumpkin Spice Latkes
Prep Time
10 mins
Cook Time
20 mins
Squash Roasting
2 hrs
Total Time
30 mins
 

A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.

Course: Dessert, Side Dish
Cuisine: American, Jewish, Kosher
Keyword: Chanukah, Hannukah, Hanukah, latke
Servings: 12 Latkes
Author: Daniel Peikes
Ingredients
Latke Ingredients
  • 1 Large Spaghetti Squash
  • Pepper To taste
  • Salt To taste
  • 2 tbsp Maple Syrup real, not pancake syrup
  • 2 tbsp Cinnamon
  • 2 tbsp Ground Ginger
  • 2 tbsp Ground Clove
  • 2 tbsp Freshly Grated Nutmeg
  • 1 Cup All Purpose Flour
  • 3 Large Eggs Beaten
  • Vegetable Oil For frying
  • Powdered Sugar Optional for garnish
Instructions

  1. Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.

  2. Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.

  3. Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.

  4. Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.

  5. Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty.  Repeat to make additional patties 

  6. Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!

Destination: Dallas Kosher BBQ Championship and Cookbook Giveaway

 

Giveaway

Before we get to the dish on Dallas Kosher BBQ Championship, don’t forget to enter our giveaway for the new cookbook
Perfect Flavors: Creative, easy-to-prepare recipes inspired by my family and travels by Naomi Nachman:

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Destination: Dallas

About 3 weeks ago Rachel, Elliott (Rachel’s husband) and I headed down to the Lone Star State for the Dallas Kosher BBQ Championship. We compete under the team name of Five Dudes and Vegetarian. Thanks to my awesome wife Ronit for holding down the fort while I was off having fun.

A Little Bit About Kosher KCBS Competitions

I am going to pause here and provide a little background on the format of kosher BBQ competitions established by the Kansas City BBQ Society (KCBS):

Teams compete in four categories: chicken, beef ribs, turkey, and brisket. They are judged by six judges on taste, tenderness, and presentation. Judges score entries on a scale of 2-9, with the lowest judge’s score dropped. The scores are then tallied and the winners are announced.

In order to keep everything kosher, the competition provides all of the equipment, meat, and ingredients.  Usually, there is prep time Thursday night or Friday morning ahead of the event. At this point meat, ingredients, and utensils are given out and access to a kosher kitchen is provided.  The event swings into full gear Saturday night, where the teams are provided a smoker and a grill. They then start cooking, drinking, and having an all around good time.  The teams’ pit-masters tend their fires throughout the night until it is time to turn their hard work in to the judges.

Getting Going

We headed out to the airport at about 3:30 AM with what seamed like the slowest Uber driver ever. We made it in plenty of time for our 5 AM flight.  After an uneventful flight we grabbed a rental car and headed to Benny’s Bagels where we grabbed breakfast.  Rachel and I got omelets, which to our surprise, they make in the microwave, and Elliott had a bagel and cream cheese.  The food was decent for a small bagel joint, but nothing to write home about.

Prep Party

We then headed to Congregation Beth Torah, the organization that was hosting the the Dallas Kosher BBQ Championship to start prepping for the competition. Most of the local teams had prepped the night before, so it was a pretty light crowd. Shortly after we arrived, our friend and kosher BBQ legend Mendel Segal of Backyard BBQ and Brew in South Florida showed up. He joined us at our Airbnb for Shabbat.  It was great to hang out with him for the weekend.

Rachel got started on blending our rubs and simmering our sauce, I started trimming the brisket, and I think Elliott made some phone calls when he wasn’t schmoozing with his mohel (he was born in Dallas) who also happened to be the mashgiach for the event.

Once I was done trimming the brisket, I rubbed it will our classified combination of spices and injected it with our secret elixir (If I ever obtain a 1st place prize in brisket I’ll publish my recipe). Then it was on to the turkey.  We decided to spatchcock the turkey, which involves removing the back bone and pressing down on the breasts to flatten to bird so it cooks evenly. I then injected the turkey with another concoction, and placed a compound margarine under the skin.  Finally we let the bird bathe in broth until we were ready to cook it on Sunday.

We intentionally deferred chicken prep until Saturday night.  It was was Rachel’s call, as it fell to her to do chicken prep as Debbie, our teammate that usually handles the chicken, did not make the trip. The ribs were not available yet, so we cleaned up and headed out.

Run Around Town

The next stop was Dollar Tree. There is no place better for all the bits and pieces you need to compete in a BBQ competition, or host a Shabbat in a converted garage Airbnb. While we were out we checked out Boot Barn where I bought myself a belt buckle, as well as a Penzey Spices where I went for the free smells.

Then it was off to the new kosher grocery and deli Kosher Palate to pick up some lunch and our Shabbat food.  I was able to pick up pretty much everything I needed for Shabbat from grape juice to dessert and everything in between. They have some solid food.  I especially liked their Ali’s (named for the chef) chicken, a roast chicken with Mediterranean flavors. We did a little more running around and checked out the local big box grocery store with a large kosher section and then headed to the Airbnb to get ready for Shabbat.

Sabbatical Suds

We got to the Airbnb and after some confusion about how to get in, we started to unload the car and unpack. The Airbnb was small but cozy. Perfect for a quiet Shabbat before the all the excitement of a an overnight BBQ competition.  About 45 minutes before Shabbat was to begin Mendel Segal showed up.  Friday afternoons with Mendel means one thing, “Beer Before Shabbos”. Beer before Shabbos is short video Mendel does most weeks where he picks a beer to taste and briefly talk about.  Elliott and I got our 15 seconds of fame as guests on that week’s episode.

Shabbat was fairly uneventful.  We went to shul, ate, and tried to get as much sleep as possible. We knew we needed all the rest we could get before the competition.  The Shabbat meals were nice and the company was excellent.  The food from Kosher Palate was tasty and spending time with Mendel, Elliott, and Rachel is always enjoyable.

BBQ Bonanza

After Shabbat we quickly packed up and checked out of the Airbnb and headed to the contest grounds to get set up.  With this contest being later in the year, Shabbat was over fairly early, allowing us plenty of time to get organized and relax before the brisket needed to go on the smoker.

Once we got to the contest it was the prefect example of organized chaos.  A lot of stuff going on all at once, but all in near-perfect harmony.  The organizers seemed to have a perfect handle on everything going on and the volunteers worked diligently to make sure everything went off without a hitch.  Special thanks to Brian Rubenstein and Sandy Dorf. They bent over backwards to make sure all the teams that traveled in from out of state were well taken care of.

Rolling Smoke

After getting set up and having a few shots we threw a few hot dogs on the grill for dinner and waited for the time to come to put the brisket on.  Eventually 1 AM came around and it was time get the brisket to get started.  I don’t know why, but I had the hardest time getting my smoker up to 250°F.  We were using a Weber Smokey Mountain* which is a model I am very familiar with and is quickly becoming the standard for Kosher BBQ competitions, but something just wasn’t clicking.

My theory is the issue was with the charcoal I was using.  I was using a brand that I was not used to and it created a lot of ash. The other possibility was I was just not getting a good seal and my smoker was leaking heat.  The lid to my smoker didn’t fit quite right which likely was contributing to the issue.

Size Does Matter

Soon after setting up we received our ribs, which were huge!  This created a space issue.  Usually kosher competitions provide a 22″ Weber Smokey Mountain* and a 22″ Weber Kettle*. When we have smaller ribs, and a turkey breast as opposed to whole bird, we are generally able to fit everything on the smoker without the use of the Weber kettle.  Due to the volume of meat we had to cook I ended up doing the turkey on the kettle. The kettle was bit hotter than I wanted and the dark meat got a little dry.

Here Comes the Sun

The ribs went on around 6 AM, a little earlier than usual due to their large size.Shachris Selfie We then managed to pull together a minyan for Shacharit  followed by a Kosher BBQ Competition Shacharit selfie with Mendel Segal, which has become a standing tradition.

Breakfast, featuring bagels and coffee provided by the contest organizers along with shakshuka and french toast that Rachel made were soon to follow. That’s right Rachel managed to make french toast in a foil pan on a charcoal grill.

After breakfast the chicken and turkey went on and the event opened to public.  There were all sorts of vendors and activities. I can’t reiterate enough how well this event was organized.

Time for Turn-Ins

A little bit before noon was when the real fun began. Turn-ins were every half hour starting at noon.  The energy of the teams putting together their boxes to be presented to the judges is one of those things that defies words.  You really need to experience it. (That is an invitation for all of you to visit us at the next competition.)

Chicken

The first category was chicken which came out decently. It is hard to get the pieces to be perfectly uniform when using kosher thighs, as they can vary in size and come with rib bones attached. I can’t complain too much about the chicken though, as we scored better than expected.

Ribs

While the ribs were very large and didn’t lay out well in the pan (we used foil pans instead of the standard foam boxes due to the size), they were excellent quality plate ribs, which are meatier than the back ribs we usually use. Our ribs came out pretty good, not sure why we didn’t score better.  I can only theorize that in Texas they like their ribs a little less sweet than we make them.

Turkey

The turkey breast came out pretty moist, but I need to work on my presentation for it. As I mentioned earlier the dark meat came out a bit dry so I didn’t end up putting any in my box.

BrisketBrisket

Our brisket took forever to get to temp, but eventually got there.  I let some other teams taste my brisket and received positive feedback, but I think the pieces that went to the judges just weren’t the best.  In the future I plan to cut the whole brisket and then decide what to put in our box for the judges.

Celebrity Judges

We also provided small portions of all four categories for a panel of celebrity judges, as well as turkey and brisket for the spectators for the People’s Choice award. The celebrity judges included some serious BBQ royalty including Jill Grobowsky Bergus, owner of Lockhart Smokehouse in Dallas, one of the oldest and well known BBQ joints in Texas. Along side her was Daniel Vaughn who has my dream job, the BBQ editor for Texas Monthly Magazine and Gabe Boxer AKA The Kosher Guru.

Results

Smokey DanielWe took fifth overall. If you take into account the fact that second, third, and fourth place were separated by less than a point, and the guy who took first has his own BBQ restaurant, I think we did pretty well. After the awards we headed to a local heath club to grab a quick shower. We then headed to the airport for a fairly uneventful flight followed my an Uber home. As soon as I got home I passed out. It was a whirlwind trip, but a lot of fun.  We are hoping to return next year, and hope to see you all there!

Don’t forget to check out Rachel’s take on the contest: 2 Dudes & a Vegetarian Do Dallas and Cookbook Giveaway!

*This post contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

Pizza Latkes!

 
Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!

Giveaway!

And hey ya’ll!  Don’t forget about our COOKBOOK GIVEAWAY!

Selfie with Naomi Nachman!

Click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by my new friend and incredibly talented cookbook author, Naomi Nachman!

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Pizza Latke Recipe

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Print
Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
Instructions

  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

 

2 Dudes (& a Vegetarian) Do Dallas…oh, and Cookbook Giveaway!

 

Giveaway

Before I get to the “dish” on the Dallas Kosher BBQ Championship, don’t forget to enter our giveaway for the new cookbook Perfect Flavors: Creative, easy-to-prepare recipes inspired by my family and travels by Naomi Nachman!

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The Dish on Dallas

Debbie didn’t do Dallas.  At least not this year. 🙂  Debbie IS one of our beloved teammates on the Kosher BBQ competition circuit, but alas, I couldn’t avoid that joke… #sorrynotsorry.

Let’s travel back to 2 weeks ago, Friday October 26th.  Our BBQ team “5 Dudes and a Vegetarian” (only 2 dudes this time), hopped on a 5 AM flight (gross, I know) and made our way to the Lone Star state! Tired, hungry, but full of adrenaline, we made it to the shul in time for prep.  And let me say, as someone who is very organized, I was thrilled to be part of the most organized BBQ prep I’ve ever seen!  The table of ingredients had rows of spices, herbs and sauces lined up oh-so perfectly.  It made finding our spices to make the base rub so much easier!  This Dallas Kosher BBQ competition is shaping up to be pretty great!

2 hours later, the brisket has been trimmed, the rubs and sauce are made, the turkey spatchcocked, injected and rubbed and we’re finished for now.  The ribs weren’t available until Saturday night and chicken?  Well, we can wait on that too.

Next, we headed to the semi-new Kosher market and take-out BBQ place, Kosher Palate.  We ordered ahead and picked up food for Shabbat, including chicken, green bean salad, cucumber salad, & chicken fingers (we did an Airbnb for Shabbat, and the one and only Mendel Segal of RaBBi-Q joined us)!  And we had JUST enough time to fit in a “Beer Before Shabbos” video!  Check it out here!

Shabbat was restful and relaxing – even in our tiny garage home for the night. It was the perfect set-up for a BBQ competition weekend.  Nothing fancy needed here – just good food and good company.

Let the Battle Begin

Saturday night the fun begins!  Tents, tables, equipment are being set up.  Proteins arrive.  Our station is organized (you’re welcome). Of course, the moment I turned on my phone, I heard about the horrible tragedy in Pittsburgh. The atmosphere became a bit more somber.  Just remember to hug and kiss your loved ones and keep them safe. Ultimately, I cannot thank the police enough for being at the event all night and all day and for keeping us safe!  Thank you Blue!

Midnight rolls around and I’m up!  It’s time for me to prep the chicken!  I honestly don’t know why I volunteer to do the least-appealing (pretty gross) job in this competition. I mean, chopping off knuckles, pulling out tendons, and thinning skin is not exactly a vegetarian’s paradise, but those chicken thighs looked mighty adorable when they were all done if I say so myself.

A long night ahead.  I probably fell asleep for about 10 minutes, but as usual, I caught a second wind.

The sun has risen and the men are davening Shacharit.  That’s my cue to make breakfast! As always, bfast consists of shakshuka on the grill. This time we added French Toast, made with a leftover challah from Shabbat!  #breakfastFTW

And now the REAL fun begins.  Countdown to turn-in times.

Feeding BBQ Aficionados

But first – let’s introduce the celebrity panel!  This is just pure fun, bringing some meat selections from each team to this very talented group of chefs and foodies!  They ate, chatted with the crowd and ultimately gave out judges’ favorites awards!

Let me introduce you to…

  • Vicki Nivens – owner of Hard Eight BBQ for over 15 years and has overseen the growth to over 4 locations across North Texas with a 5th on its way!
  • Jody Dean – longtime host of 98.7 FM KLUV morning drive and BBQ aficionado (returned to the event for his 4th year in a row!)
  • Jill Grobowsky Bergus – born into BBQ royalty and owner of Lockhart Smokehouse in Dallas (where NO forks and NO sauce are apparently the norm)
  • Daniel Vaughn – one of, if not THE most well-known and recognizable BBQ aficionados throughout Texas, he recently won a national magazine award for Texas Monthly’s 2017 Top 50 BBQ issue and published his first book The Prophets of Smoked Meat: A Journey Through Texas Barbecue in 2013
  • John Tesar – executive chef and partner of the renowned Knife Dallas (named “Best Steakhouse” by Dallas Magazine in 2015 AND 2016), 4-time James Beard “Best Southwest Chef” semifinalist and contestant on the hit Bravo show “Top Chef”
  • Gabriel Boxer – known as the “Kosher Guru”, is a leading expert in the kosher food industry and restaurant consultant and runs one of the largest kosher foodie Facebook groups “Kosher Guru’s Kosher Nation”

Sadly, we didn’t get a chance to chat with the celeb panel, but it looked like they were having a great time!  And how could they NOT?  Free BBQ!

Time For Turn-Ins

All the while the crowd was enjoying the fantastic event (lots of kids activities and local vendors), the teams were getting their turn-in boxes prepped perfectly for the judges.  Chicken, ribs, turkey and brisket.  Each turn-in a half hour apart.  Meat sliced to perfection (or so we thought, fingers crossed). 7 portions laid out on the folded piece of foil inside a white Styrofoam container – very fancy here.  Spills wiped up and time checked.  All 4 proteins submitted to the judges successfully!

Amazing Organizers

Before I get into HOW we placed in each category, I personally want to thank Brian Rubenstein and Sandy Dorf for their hard work on running this amazing event.  I have never seen such incredible organization. Even though little glitches popped up (it happens in any event, right) I can speak for our entire that team that we were so overwhelmed by the love and support and for you and Sandy truly going above and beyond to help us, especially as we traveled for the event.  Brian – I know you REALLY wanted us to be there and we are so thrilled that we got the chance to come!  It’s been so much fun getting to know you over the years and we would LOVE to come back next year.

Ready for the Results

So how did we place?  Well, we won 4th place in chicken, 4th place in turkey, 5th place in ribs and 5th overall!  Not bad considering we competed against some serious BBQ veterans!  And the 2nd, 3rd and 4th places were only separated by less than 1 point!  So I’d say we did pretty well!

Well, we’ve already marked our calendars for next year’s event – October 27th, 2019!

Check out some pix from the big event!

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*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

My Bubbie’s Tuna Casserole

 

Tuna CasseroleTuna casserole.  Just the name brings up fond memories (and heavenly aromas) for most of us who grew up with this classic dish.  But this isn’t just ANY tuna casserole.  Nope, this one is extra special to me.

My grandma, or “Bubbie” (my father’s mother), Madeline, passed away 1 year ago this week, and she was famous for her “Tuna Romanoff”, as the original recipe calls it (unclear where exactly it came from, but probably some classic cookbook somewhere).  It’s the dish that my siblings and I constantly craved from when we were young. We always requested it when we came over to my Bubbie and Zayde’s house. My Bubbie usually had one stashed in the freezer, because she knew how much we loved it.

 

Reinventing a Classic

So it’s been a crave-able dish for so long.  And for good reason – there is a TON of fat in here (my fellow keto community, rejoice!) lots of full-fat dairy!!! But there’s also a lot of ingredients that I personally don’t eat these days. Things like cream of mushroom soup (too much sodium and I’d rather make it myself), and pasta (too many carbs for me, personally).  I’m all for the classics, but I love using fresh mushrooms instead of the condensed can of thick mushroom soup.  And instead of pasta?  Ah, how about cauliflower?  This time I used mini florets!

So it seemed only fitting that for my Bubbie’s 1st yahrzeit, why not re-create her rich, creamy, savory tuna casserole into something a bit more Rachel-friendly, but more modern too – a perfect way to celebrate her life!

Preserving a Memory

Gold-foiled recipe art

And, to top it off, a few months ago, I decided to have this recipe framed in this cool gold foil curated piece, from minted.com. I feel so grateful to have a few copies of some classic Bubbie recipes she wrote down many years ago.

I got a few other recipes too – a decadent and rich spinach and cheese mostaccioli and an insanely buttery, ooey gooey St. Louis coffee cake. The cake was known, when my dad was growing up, as the “Shiva” cake, because when the kids came home from school and they saw a cake sitting on the kitchen table, they knew that a Shiva call was in the books. Sorry kids, no cake tonight for you!

It’s little stories of my Bubbie and Zayde like these that are so touching, yet there’s always a little bit of humor in them. Bubbie had many “Shiva” cakes stored in her freezer – I guess like any Jewish grandmother would.

Another funny story, she used to put her garbage in the freezer, so it wouldn’t smell!  Honestly, I think it’s kind of a brilliant idea! The first time my mom came home to meet my dad’s parents, she opened up the freezer and looked a little stunned and immediately went to tell my dad about the oddities she found in that ice box.  I know, I’m dating myself, ha! 🙂

Mad (as she was affectionately known) would have absolutely loved this. She loved feeding people so I couldn’t think of a more fitting way to honor her memory. Plus, she was a very classy lady, so a gold foiled-frame with her recipe, and reinventing a “classic”?  It’s Bubbie-approved perfection in my book.  I know she’d be smiling, giving me her lovable “Bubbie kisses” and saying “oh doll, how special!  What a wonderful treat, Rachel Shira”.

This is for you Bubbie – I miss you!

My Bubbie’s Tuna Casserole Recipes

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Reinvented Tuna Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 6 people
Author: Rachel Katzman
Ingredients
  • 2 cups cauliflower florets I used frozen (thawed) mini florets
  • 3 5 oz. cans tuna (packed in water)
  • 1 cup full-fat sour cream
  • 1 cup full-fat cottage cheese
  • 1/4 cup green beans, sliced into small chunks You can use fresh or frozen or even canned - whatever you got!
  • 1 cup mushrooms, diced Use any kind you like! White button mushrooms work just fine here 🙂
  • 1/4 cup heavy cream
  • 1/4 cup pecans, lightly toasted and chopped
  • 2 tbsp pimento, or roasted red peppers
  • 1.5 tsp dehydrated onion
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/4 tsp Tabasco sauce
  • 1 tbsp ghee (clarified butter)
  • 1/4 tsp thyme
Instructions

  1. Pre-heat oven to 400F.

  2. Add the ghee to a hot skillet and saute the mushrooms, about 5 minutes until softened.  

  3. Add the heavy cream and season with a dash of salt and pepper and add the thyme.

  4. In a large mixing bowl, add the tuna, cauliflower, pimento, sour cream, cottage cheese, dehydrated onion, seasoned salt, pepper, Tabasco and pecans (just take a dry skillet and toast the pecans for a few minutes over medium heat - be careful not to burn - then roughly chop).

  5. Pour the tuna mixture into a greased casserole dish.

  6. Add the mushroom and cream mixture and pour on top - do no mix in.

  7. Bake for 30 minutes until golden brown and bubbly.

  8. Serve hot! YUM!

Thai One On: Drunken Noodles

 

Thai NoodlesDrunken Noodles

I know there is a propensity to add a boozy element to a dish and call it “drunken”, but drunken noodles, which to my knowledge is the original “drunken” dish, contains no alcohol. Rumor has it the dish received the drunken moniker due to the need to wash it down with a cold beer to tame the heat in it. A second theory is because it is a great for soaking up booze after a night of heavy drinking.

Many recipes for drunken noodles call for cherry tomatoes, which I loathe. Instead I added red bell peppers for some color and texture. Snow peas and bok choy were also added for some earthiness. Chicken is used in my version, but you could easily substitute tofu, seitan, or tempeh for a vegetarian version. If you leave out the eggs also, it can be vegan.

Oyster Sauce

Drunken noodles include oyster sauce for some sweet caramel notes and fish sauce for some funky flavor. Oyster sauce is made by reducing oyster juice with sugar and soy sauce to produce a thick sweet syrup. All real oyster sauces are inherently not kosher, as kosher prohibits eating any seafaring creatures that do not not have fins and scales. Of course if you don’t keep kosher then then don’t worry about it, and use off the shelf oyster sauce.

There are are some kosher mock oyster sauces out there, but they can be hard to find. I ended up making my own. I did use dried oyster mushrooms in my version to give the sauce a boost of umami, and to allow be to preserve the “oyster” alias.  The recipe for my mock oyster sauce is below, but you could always substitute hoisin sauce if need be.

Fish Sauce

Fish sauce is made simply by packing small fish such as anchovies in salt, letting them ferment, and then squeezing the liquid from the fish.  While kosher fish sauce is available, there is a prohibition in the world of kosher from mixing fish with terrestrial meats (such as beef, lamb, or goat) or poultry (such as chicken, duck, or turkey).  As I used chicken in my recipe, real fish sauce was out. So I made a mock fish sauce without any actual fish. You can make a kosher pescaterian version of this dish using tofu instead of chicken and definitely use fish sauce .  Again, if kosher is not something you worry about, then mix all the chicken and fish you want.

I used several fermented and salty products to mimic fish sauce’s funky flavor.  The recipe for my faux fish sauce is below. You can substitute (fish free if you want to keep it kosher) Worcestershire sauce for the fish sauce in a pinch.

Sriracha

I did attempt to make my own sriracha sauce, but just could not get a good balance between flavor and heat.  I will probably get back to it sometime in the future, but for now I used sriracha straight out of the bottle.

Recipes

Drunken Noodles

0 from 0 votes
Thai Noodles
Print
Thai Drunken Noodles
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Despite the name this recipe does not have any alcohol in it.  As best I can tell, it is called drunken noodles either because all of  the spice in the recipe encourages you to drink to tame the heat, or possibly because it is a great dish to soak up the booze after a long night of drinking.

Course: Main Course
Cuisine: Asian, Thai
Keyword: Drunken Noodles
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Sauce
  • 1/2 cup "Fish" Sauce (Recipe Below) On subsitute (fish free) Worcestershire sauce
  • 1/2 cup "Oyster" Sauce (Recipe Below) Or substitute hoisin
  • 1/4 cup Sriracha
Noodles
  • Vegetable Oil Enough to cover the bottom of the pan
  • 4 Thai Chilies Sliced thin and stems discarded
  • 4 Cloves Garlic Finely minced
  • 2 tbsp Fresh Ginger Finely minced
  • 2 Cups Chicken Breast or Tofu Cut in to 1/4" thick slices
  • 2 Large Eggs Do not beat the eggs
  • 1 Medium Red Onion Peeled, ends removed, and sliced in 1/8 inch slices from root to top
  • 1 Red Bell Pepper Sliced into thin strips
  • 1 Cup Snow Peas or Snap Pea Pods
  • 1 Cup Baby Bok Choy Sliced thin
  • 5 oz Medium Width Rice Noodles Cooked according to the packages directions
  • 4 Leaves Thai Basil Cut in to thin strips (AKA chiffonade)
  • 2 Scallions Sliced thin
Special Equipement
  • 1 Wok or High-Sided Saute Pan
Instructions

  1. Prepare sauce by combining the oyster sauce, fish sauce, and sriracha in a sauce pan over low heat.  Stir until thoroughly combined.

  2. Add enough oil to cover the bottom of your wok or high sided saute pan and place over high heat.  Add the garlic, ginger, and Thai chilies and cook stirring constantly until the garlic starts to brown.

  3. Add the eggs to the pan whole and as as lightly stir to break the yolks.  As they eggs begin to set add the chicken or tofu.  Continue to stir vigorously until the chicken or tofu begins to brown.

  4. Add in the onion, red bell pepper, pea pods, and baby bok choy, and continue to stir vigorously until the onions start to become translucent.

  5. Add cooked noodles making sure they contact the pan and begin to brown.

  6. Add the sauce and stir until it is all all absorbed.

  7. Remove from the pan and garnish with the scallions and Thai basil

“Fish” Sauce

0 from 0 votes
Pho
Print
Vegan "Fish" Sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Fish sauce is a sauce used to add a little funk to a dish.  Fish sauce is usually made by fermenting small fish such as anchovies in salt and then pressing out the liquid from it. While kosher fish sauce is available, I chose to make my own vegan fish sauce as many people who eat strictly kosher do not mix fish with meat or fowl. To create the requisite funk I used a quartet of fermented products, some of which can be hard to find. For that reason, even though I usually shy away from recommending specific brands, I make an exception here. I ended up buying much of what I needed at Whole Foods, but most they can of course be found on Amazon.com.

Course: Sauce
Cuisine: Asian
Keyword: Fish Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients to a small saucepan over low heat.  Stir until all the solids are dissolved. 

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

“Oyster” Sauce

0 from 0 votes
Spicy Thai Chicken Tacos
Print
"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.