Sweet Potato Pastrami Hash

Fun side dishes are always a challenge. I get bored of making the same things all the time. This hash is super easy, super versatile, and is super yum! The combination of sweet potatoes and pastrami for some reason just work together. Maybe it’s the sweet and salty combo, I’m not sure but it’s just a match that just makes my taste buds sing. Sometimes for dinner I like making omelets and this hash on the side or I even use it for a Shabbos side too, it all just works. I prep my sweet potatoes in the oven first to cut down on the cooking time in the frying pan, but don’t leave out that caramelized onion that just makes the whole dish come together. I added a sunny side up egg and it was OMG. Try it and let me know.  

Ingredients

  • 2 large sweet potatoes diced into equal sized pieces
  • 1 large sweet onion chopped small
  • 1 package Meal Mart sliced pastrami cut into small pieces
  • Oil for frying and drizzling
  • Salt and pepper to taste

Directions

  • Preheat oven to 400 degrees.
  • Cut up sweet potato into small equal pieces and place on greased cookie sheet spread out with a drizzle of oil and salt and pepper to taste.
  • Roast in oven for about 10-15 minutes till fork tender and cooked through making sure it doesn’t burn but has a nice caramelized exterior.
  • In a sauté pan sauté onions with 2-3 tbsp oil until caramelized about 10 minutes.
  • Add cut up pastrami to the onions and sauté until the pastrami shrinks down a little and is heated through about 5 minutes.
  • Add cooked sweet potato to onion and pastrami mixture
  • Mix until uniform serve right away as a side for any weeknight meal or can reheat as a Shabbos side very nicely.

Enjoy!

CLICK BELOW FOR A PRINTABLE VERSION

Sweet Potato Pastrami Hash
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Ingredients
  1. 2 large sweet potatoes diced into equal sized pieces
  2. 1 large sweet onion chopped small
  3. 1 package Meal Mart sliced pastrami cut into small pieces
  4. Oil for frying and drizzling
  5. Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut up sweet potato into small equal pieces and place on greased cookie sheet spread out with a drizzle of oil and salt and pepper to taste.
  3. Roast in oven for about 10-15 minutes till fork tender and cooked through making sure it doesn’t burn but has a nice caramelized exterior.
  4. In a sauté pan sauté onions with 2-3 tbsp oil until caramelized about 10 minutes.
  5. Add cut up pastrami to the onions and sauté until the pastrami shrinks down a little and is heated through about 5 minutes.
  6. Add cooked sweet potato to onion and pastrami mixture
  7. Mix until uniform serve right away as a side for any weeknight meal or can reheat as a Shabbos side very nicely.
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

MEXIKOSHER QUEENS CLOSED!

MEXIKOSHER QUEENS CLOSED!
Breaking News! Due to supposedly tremendous increase in rent Carlos & Gabbys in Queens have been searching for a bigger and better location. While keeping their current spot open and running for now, they have bought out the new MexiKosher in Queens location. The MexiKosher location will be run under Carlos & Gabby’s management in the near future and we will see what will become of the new spot. We wish all those involved much Hatzlacha and cannot wait for Carlos & Gabby’s to be ‘muy caliente’ in their new location🔥!
Carlos and Gabby’s current address is 📫67-11 Main Street, Flushing, NY. Their future location will be at 📫69-44 Main Street, Flushing, NY.

Cholent Hack

Cholent is one of those things that is so hard to measure. It really is the little bit of this a little bit of that kind of a thing. Some people like different kinds of spices some use different sauces. Some use hot dogs for flavor some even use sausages. I play around with the different types of meat I put in my cholent, I use a variety of flanken, cheek meat, and bones, but there are always staples that are a must. I like a barley based cholent, I use some beans but mostly barley.  Sometimes I put in jachnun which is a rolled up Israeli pastry dough. I also make my cholent so that it’s ready for Friday afternoon as a pre Shabbos gaming for the kids and I. They come home starving and this is a perfect way to feed and nourish them without any thought, and the leftovers are perfect for Shabbos day lunch or some even have it as their breakfast of champions. Hope you enjoy my hacks let me know what you think!

Kosher Guru Cholent Hacks

Always put in a caramelized onion

Marrow bones are a cholents best friend don’t make one without them they add both flavor and the marrow inside is the best part of the cholent so don’t waste it 😉

My favorite and ultimate hack is Meal Mart kishka.

I Cut it in half, half goes to flavor my cholent so I break it up and mix it in with the beans and meat, and the other half goes on the top for all the kishka lovers out there like me.

I hope you try these little hacks and let me know what you think!

The Camp HASC Experience

With so many migrating up to the Catskills for Shabbos Nachamu, I couldn’t think of a better way to take a #break from my weekend and spend my Sunday than at the “happiest place on earth” at Camp HASC. Join me along with singing sensations Mordechai Shapiro מרדכי שפיראSimcha Leiner שמחה ליינר & Meir Kay to brighten up anyone’s day and mood will be front and center with his big smile to bring joy to the campers, alumni and families hearts. There will be something there for everyone in the family to do no matter the age. The Camp HASC Experience will take place from 10am-2pm, but the true experience will be something even greater. LIVE in Camp Hasc and online there will be a 36 HOUR MILLION DOLLAR campaign. Let’s all come together and take a #Break4Hasc and see your money quadruple. Let’s inspire our friends and communities to partake in this amazing event. I know I can’t wait to see the joy on everyone’s faces Sunday. See you there!

Camp Hasc 361 Parksville Rd., Parksville, NY 12768

Kishka Stuffed Capons

We go away a lot for Yom Tov and I really enjoy the experience with my family. I love that I don’t need to work so hard and that I get to enjoy my family both during meals and during the whole yuntif experience. I know most don’t want to think of Rosh Hashanah now but I know my shul already sent out seating requests so I’m assuming yours did too! This dish reminds me of Rosh

Hashana and all the amazing programs I go on with my family. I know KG2 loves this dish so I recreated it at home. Kishka stuffed Capons are made super easy using Meal Mart kishka. It comes together in a snap and you can’t overlook if you use dark meat capons. Juicy and flavorful I’m sure this will be a favorite in your homes too!

Ingredients

  • 1 package dark meat Capons rinsed and patted dry
  • 1 Meal Mart kishka defrosted
  • Paprika
  • Garlic powder
  • Black pepper
  • Duck sauce/ honey/ silan to finish

Directions

  • Turn your oven to 350 degrees.
  • Take your Capons and place skin side down on a flat surface (you should only see the meat).
  • Cut your kishka into slices.
  • Place a slice of kishka in the center of the capon.
  • And fold the the capon around the kishka and place seam side down in a Pyrex.
  • Repeat until all the Capons are “stuffed”.
  • Sprinkle paprika, garlic powder and black pepper on the skins of the Capons.
  • Bake in a 350 degree oven for an hour.
  • After an hour baste with your sauce (duck sauce, honey, or silan).
  • Bake for additional 15-20 minutes until tops are nicely browned.

Enjoy!

See Below for the Printable Version 

Kishka Stuffed Capons
Write a review
Print
Ingredients
  1. 1 package dark meat Capons rinsed and patted dry
  2. 1 Meal Mart kishka defrosted
  3. Paprika
  4. Garlic powder
  5. Black pepper
  6. Duck sauce/ honey/ silan to finish
Instructions
  1. Turn your oven to 350 degrees.
  2. Take your Capons and place skin side down on a flat surface (you should only see the meat).
  3. Cut your kishka into slices.
  4. Place a slice of kishka in the center of the capon.
  5. And fold the the capon around the kishka and place seam side down in a Pyrex.
  6. Repeat until all the Capons are “stuffed”.
  7. Sprinkle paprika, garlic powder and black pepper on the skins of the Capons.
  8. Bake in a 350 degree oven for an hour.
  9. After an hour baste with your sauce (duck sauce, honey, or silan).
  10. Bake for additional 15-20 minutes until tops are nicely browned.
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

My Extended Family Search For Heroes

I love what I do for dozens of reasons. One main reason I love what the Kosher Guru has turned into is because I am able to help spread awareness for beautiful organizations, chesed opportunities and Tzedakah fundraisers. I get countless calls and messages every day. When I got informed about My Extended Family, there was no way I would turn a blind eye for something SO necessary in our communities. My Extended Family was created for children between the ages of 6-13 years old who come from single parent homes or fractured homes. When they walk through the doors of the My Extended Family building they are greeted with security, love and attention. Join me August 2nd in Suffern, NY for an unforgettable evening, an informative evening, a heartfelt evening on how we can play a role in these beautiful kids lives…in their future! But I can assure you this will be like no other night out. Imagine the most exquisite menu, the best of the wandering que, and imagine this…entire lamb and veal ON spits! Live music by Pumpidisa and DJ Yossi Newman, hand rolled cigars, a rare wine and liquor auction, open bar and much more to make this an evening you don’t want to miss. It will be the most talked about event of the summer!

Link to register:
www.myef.org/heroesbbq

Even better, register by July 26th to get 30% off your cost by using promo code *KosherGuru* !

 

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The Nutri Bullet NBR-12 12-Piece Hi-Speed Blender/Mixer System by Magic Bullet is portable, safe for kids, easy to use and effortlessly pulverizes fruits, vegetables, superfoods and protein shakes into a delicious, smooth texture. The Nutri-Bullet’s power, patented blade design and cyclonic action combine to extract all of the nutrients from your food helping you to achieve the healthiest lifestyle possible today. To get the most out of your life, you need to get the most out of your food. • This product is manufactured in compliance with US & Canadian Electrical Standards • This product should not be used with any type of Adapter or Voltage converter device, nor should it be used outside of the United States or Canada. Use of Adapters and Converters is considered an unauthorized modification of the product and as such will void the warranty

 

Watermelon Bites

Summer is usually warm and muggy. I tend to look for lighter things to eat. I look for refreshing, instead of the heavy comfort foods that I’m known to love. I guess there is a time and place for everything. The best part about summer is the endless fruits that are in full season. The watermelon in the summer is so sweet and juicy it’s almost impossible to pick a bad one. These Watermelon bites were inspired by summer, that and an amazing balsamic glaze that I used on almost everything in a cafe that I once was part of. This recipe has all the components that make our mouths sing. The sweet, the savory, the salty, and even the spicy, if you don’t like spicy just leave out the jalapeno they will still taste equally as yummy. They are a perfect starter for any barbecue, they are easy to assemble, and are a big crowd pleaser. I hope you enjoy them as much as I do!

Ingredients

  • Watermelon cubed into 2 inch squares about 15 pieces.
  • 1 package of Meal Mart Smoked Beef fry (can use sliced Meal Mart pastrami or corned beef too)
  • Handful mint leaves chopped
  • 2 Jalapeños cut into thin rounds
  • Balsamic glaze (see recipe below)

On a serving tray lay out the cubes of watermelon.
In a dry cast iron skillet fry the beef fry until the fat is rendered about a minute on each side.
Cut the beef fry into smaller pieces about 15 and layer on top of the watermelon.
Add the chopped mint and a slice of jalapeño.
Drizzle the balsamic glaze on the watermelon bites.

Balsamic glaze

Ingredients

  • 1 cup balsamic vinegar
  • ¼ cup sugar

Directions

  • Place both ingredients in a pot and allow to come to a full boil until it’s reduced by half about 5-10 minutes and the glaze coats the back of a spoon.
  • Allow to cool it will thicken as it cools use on watermelon bites, salads, sandwiches or really anything it’s so good!

Enjoy!

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Watermelon Bites
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Ingredients
  1. Watermelon cubed into 2 inch squares about 15 pieces.
  2. 1 package of Meal Mart Smoked Beef fry (can use sliced Meal Mart pastrami or corned beef too)
  3. Handful mint leaves chopped
  4. 2 Jalapeños cut into thin rounds
  5. Balsamic glaze (see recipe below)
  6. Balsamic glaze
  7. Ingredients
  8. 1 cup balsamic vinegar
  9. ¼ cup sugar
Instructions
  1. On a serving tray lay out the cubes of watermelon.
  2. In a dry cast iron skillet fry the beef fry until the fat is rendered about a minute on each side.
  3. Cut the beef fry into smaller pieces about 15 and layer on top of the watermelon.
  4. Add the chopped mint and a slice of jalapeño.
  5. Drizzle the balsamic glaze on the watermelon bites.
  6. Balsamic glaze
  7. Directions
  8. Place both ingredients in a pot and allow to come to a full boil until it’s reduced by half about 5-10 minutes and the glaze coats the back of a spoon.
  9. Allow to cool it will thicken as it cools use on watermelon bites, salads, sandwiches or really anything it’s so good!
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