Meats and Poultry

Pulled Turkey Pizza

pulled turkey pizza slice with sauce

This recipe is simple to prepare and is perfect for those Thanksgiving leftovers.  It is a fleishig (meat) version of pizza and is really a cinch to make.  The first time that I prepared it, I served it for Shabbos lunch to the rave reviews of my guests.

You can easily substitute any type of pulled chicken or pulled beef.

pulled turkey pizza

INGREDIENTS

one refrigerated pizza dough

2 cups of Crockpot Pulled Turkey

water

3 roasted sweet potatoes or 1 large can yams

1/2 cup sautéed onions or french fried onions

arugula (optional)

DIRECTIONS

On a pan lined with parchment paper, roll out pizza dough to a large circle or to rectangle.

Arrange roasted sweet potatoes or canned yams on top of rolled dough.  Mash sweet potatoes or yams until the entire crust is covered, spreading mashed yams to the edge of the dough.

Bake at 400 degrees for 20-25 minutes until the dough is firm.

Add water to pulled turkey until turkey is very moist but not dripping with liquid.

Scatter pulled turkey over sweet potato mash.  Sprinkle with sautéed or fried onions.

Optionally, scatter wilted arugula leaves and your favorite sauce over pizza.

Enjoy!

 

Pastrami Sandwich Chicken Rolls

pastrami sandwich chicken

 

Last night, we had deli for dinner.

Pastrami. Rye bread. Mustard. Deli pickles. Cole Slaw. The whole deli shebang.

Every once in a while, we just need a deli fix. And, last night was it.

It was so delicious.  And, maybe, just maybe, I wanted a bit more deli in my life.

This morning, I looked at the thin cut chicken breasts that I bought for Shabbos and thought, “How about deli sandwich chicken rolls for Friday night dinner?”.

Here it is!

INGREDIENTS

2 pounds thin-cut chicken cutlets

deli or dijon mustard
mayonnaise

stuffing

2 cups of rye bread, cut into large cubes
1 large onion, diced and sauteed with 4 minced garlic cloves
8 ounces of pastrami, sliced or diced thin
salt and pepper to taste

stuffing
1/2 cup cornflake or bread crumbs
1 cup crushed french fried onions
salt and pepper to taste

DIRECTIONS

On a plate or pie dish, combine mustard and mayonnaise.

Saute onion and garlic until just starting to brown. Soften bread by soaking in water and then squeezing out extra water. In a separate plate or pie dish, combine rye bread, pastrami, sauteed onion and garlic and seasonings to form stuffing mixture.

On a third plate or pie dish, combine crumbs and seasonings.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing. Using a silicone brush, brush each stuffed cutlet with mustard/mayo mixture and then coat generously with crumbs/french fried onions. Place seam side down on lined baking sheet. Leave a bit of space in between chicken cutlet rolls, taking care not to crowd the cutlets.

Lightly drizzle olive oil or spray with cooking spray. Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.

Weeknight Oven Roasted London Broil

london-broil-low-and-slow

Want a simple and no-fuss weeknight roast?  This one is for you.  It takes 3-4 hours of low-heat-cooking, so make sure to start it early.  It is one of my simple favorites and will become one of your favorites, too.

Our local kosher butchers all sell London broil.  It is an inexpensive and rather lean roast, though, technically, London Broil is not a cut of meat but rather refers to a cooking technique.  Kosher London Broil is typically cut from the shoulder or neck area and various butchers use different types of flank and shoulder steaks for their London Broils.

The tenderness of the meat very often depends on the source and cut of the London Broil. In general, I try to choose a London Broil that has some fat surrounding the meat and no gristle running down the center.  The fat protects the meat during cooking and either melts during cooking or can be trimmed afterward.  The thicker gristle often runs down the center of the steak and is difficult to remove.  Therefore, I try to find cuts that do not contain gristle running through.

Although London Broil is synonymous with fast cooking  over high heat, this recipe employs a quick marinade and spice rub and then slow low-temperature cooking.

INGREDIENTS

1 small (2 pound) London Broil
1 large onion, sliced
1/2 cup cranberry juice or other fruit juice

barbecue sauce

Coffee Spice Rub or your favorite rub

DIRECTIONS

Line baking dish with foil, leaving enough foil on sides so that foil can be folded over London Broil as a packet.  Place sliced onion at bottom of foil-lined pan.  Place London Broil on top of  onions, fattier side up.

Mix 1/2 cup juice with 1/4 cup barbecue sauce.  Pour liquid over London Broil , coating both sides. Pat with coffee rub.

Close foil packet around marinated London Broil , leaving room between London Broil and top of foil packet, but tightly closing foil.

Bake at 275 for 2-3 hours in foil packet.  London Broil should be fork tender at this point. Open foil, add some more barbecue sauce and bake uncovered for 1 hour more .

For cleaner slicing, allow meat to reach room temperature for at least 30 minutes.

Simple Tips to the Perfect Kosher Skirt Steak

On Sunday, we hosted a barbecue for our immediate family. We grilled all the regulars: hot dogs, burgers and ribs. The star of the show, though, were the skirt steaks.

Skirt steaks are meaty, flavorful, tender, inexpensive and simple to prepare.  They are long and thin, versatile and take practically no time on the grill.  Because of their shape, they cook quickly and create a beautiful crust.  skirt steak-grilled perfectly

Here are five simple tips for preparing the perfect  kosher skirt steak: (more…)