Backyard BBQ & Brew POP-Up

Take me back to Backyard BBQ & Brew where Pitmaster Mendel Segal and Chef David Benrey threw an epic event with precise beer pairings by Boulevard Brewery from Kansas City. I will apologize in advance, I am not all too well versed when it comes to beer as I am when it comes to food. So I am sorry that I’m not as detailed as some may like.

You can tell the Chefs passion and excitement towards the night, because what was supposed to be a 5 course meal ended in 8! The night started off with Chef David introducing himself. The humble professional that he is requested all feedback good and bad. Always looking to improve and master his culinary skills.

Ok now the important stuff. The first course was Short Rib Bourguignon Soup. Filled with soft meat and vegetables. Often the broth is too thick or too tomatoey I end up with heart burn, but the texture was perfect. Paired with what was my favorite of the night Tank 7 Farmhouse Ale.

Next was a perfect spoonful of Amuse Bouche with Heritage Kosher Foie Gras paired with an Unfiltered Wheat choice.

Following that was the only fish course on the menu; Smoked Salmon Ravioli paired with Kolsch. The pickled tomato salad was great. There were mixed feeling in the room. Some to think the combination of smoked salmon, fish eggs and what tasted like a lemony cream sauce were a bit too salty. David appreciated the feedback.

There were a few winners of the night. Without a doubt the Sous Vide Heritage Kosher Duck with Sunchoke Purée was out of this world!! It was a very generous piece of duck (which was nice. Most events like this give you a bite size portion for the amount of money you’re paying. Not the case here.) Okey dokey, bad to the duck.👌🏼 PERFECT! The dates were sous vide and infused with maple syrup and spices, and burst with all the flavor in your mouth in each bite. Everything on that plate blended so well. The Sunchoke purée texture and flavors delicious. They paired it perfectly with Boulevard’s Jam Band brew. The only one of the night that didn’t taste like beer it was so sweet. So for all the non-beer drinkers, but want to look “cool” this is a good berry flavor go-to!

David and Mendel explained that to create the perfect Bao Bun take precise timing and effort. I honestly never made it, but I sure enjoyed eating it. The juicy smoked brisket was nestled in with a brined cucumber and onion salad. That extra flavor added such a good kick. This dish was served with a Whiskey Barrel Stout.

Patrami and Beer Braised Cabbage was next to be served alongside Hibiscus Gose. This beer was also light; I would say more on the feminine side. Each forkful of the pastrami and and baggage was great.

Another winner of the night was the Braised Short Rib and Yuca Frita. BUTTA!! The short rib was melting away in my mouth. The sauce mixed with the tiny chopped scallions combined with the warm yucca was BANGIN! I don’t know why yucca is so under the radar. There are so many ways to prepare this root vegetable. Together with The Calling Double IPA, I was humming from enjoyment.

I can’t believe they even thought about dessert after all these courses, but honestly I always have a little sweet tooth after a meal. Pitmaster Mendel and Chef David shared that this was the hardest course to collaborate on. I was curious was the surprise was going to be. When they described the ingredients used to create the dish, I was a bit hesitant. They mentioned a lot of coconut. It can really be a hit or miss. But as the song goes, “Hit me with your best shot,” and they hit me damn good. The curd, cornbread and chocolate mousse was not overly sweet not heavy. I literally scooped that cup clean!

Boulevard paired this well with their Bourbon Barrel Quad, which Mendel was so proud to point out the initials for that are BBQ, it was almost a sign to use it😜!

The turnout was strong, the feedback was great and the overall experience was incredible. I cannot wait to attend many more events from Mendel and David in the future. I don’t know how they’ll ever top this, but like every great chef I know they have it in them!

Pea Purée Pizza With Smoked Beef Fry

Pizza is a big weakness for me. I love cheese, bread, and tomato sauce. However, I’m also a big fan of the creative meat pizzas that has taken the restaurant world by storm. Meat pizzas aka flatbreads are now seen at so many of the trendy restaurants, and they are a well-loved item. I’ve come up with a fun one here that just pops in your face and on your palette. The colors alone are just incredible and I hope you will love it as much as I do.  Meal Mart smoked beef fry is the icing on the cake. It’s easy to work with and I can eat a whole package plain on my own. Paired with the peas it adds just the right amount of smokiness and takes this pizza to the next level.

Ingredients

  • Half bag frozen peas
  • 6 garlic cloves
  • 2 tbsp olive oil
  • ¼ tsp Salt
  • Pinch Pepper
  • 2 Green onion/ scallions cleaned and washed and cut into thin strips lengthwise
  • Ready-made long pizza crust
  • Meal Mart smoked beef fry

Directions

  • Preheat oven to 450 degrees.
  • In a blender or food processor, fitted with an S blade blend peas, garlic, oil, salt and pepper until it forms a purée.
  • Taste to make sure it has enough salt and pepper and set aside. 
  • In a dry sauté pan turn heat on high.
  • Add a few pieces of beef fry at a time and allow to cook until the fat renders, turning it in the middle and it’s crispy. Should take about 1- 2 min on each side.
  • To assemble pizza lay the pizza dough on a cookie sheet.
  • Spread pea purée on the dough, add the strips of scallions, and then add the Meal Mart smoked beef fry on top of that.
  • Bake in the oven until it’s heated through about 5-7 minutes.
  • Cut into Strips.

Enjoy!

Printable Version Below

Pea Purée Pizza With Smoked Beef Fry
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Ingredients
  1. Half bag frozen peas
  2. 6 garlic cloves
  3. 2 tbsp olive oil
  4. ¼ tsp Salt
  5. Pinch Pepper
  6. 2 Green onion/ scallions cleaned and washed and cut into thin strips lengthwise
  7. Ready-made long pizza crust
  8. Meal Mart smoked beef fry
Instructions
  1. Half bag frozen peas
  2. 6 garlic cloves
  3. 2 tbsp olive oil
  4. ¼ tsp Salt
  5. Pinch Pepper
  6. 2 Green onion/ scallions cleaned and washed and cut into thin strips lengthwise
  7. Ready-made long pizza crust
  8. Meal Mart smoked beef fry
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Lemon Pepper Salmon With Dill Sauce

If you see what’s going on in the Guru Test Kitchen we make a lot of salmon. Yes my kids eat it, ok one doesn’t so I try and make it while she’s at a soccer practice, or some other night that she’s busy, and believe me most weeks it’s more than once a week that she has an after school obligation. Well anyway I really enjoy having salmon for dinner and what I love even more is super simple. This salmon recipe is just that, simple easy and most of all its yummy!

Ingredients

  • 4 salmon fillets
  • Zest of 1 lemon
  • Juice of one lemon
  • Freshly grinded black pepper
  • Salt to taste
  • Olive oil
Dill sauce
  • 1 cup Mayonnaise
  • Juice of one lemon
  • Salt
  • Pepper
  • Handful Fresh dill chopped

Directions

  • Rinse and pat dry your salmon fillets.
  • Grate zest onto fish.
  • Add generous amount of black pepper.
  • Add salt to taste.
  • Drizzle with olive oil.
  • Place salmon close to broiler and broil on high for 5 minutes to create a nice char.
  • Then turn your oven to 350 degrees and bake additional 5 minutes until fish is cooked through.
  • Squeeze the lemon on the fish when it comes out of the oven.
  • Serve with dill sauce.

Dill Sauce

In a bowl mix the mayonnaise and the juice of a lemon until uniform add salt and black pepper to taste.

Add chopped dill into sauce and mix again serve with the salmon.

Enjoy!

Printable Version Below

Lemon Pepper Salmon With Dill Sauce
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Ingredients
  1. 4 salmon fillets
  2. Zest of 1 lemon
  3. Juice of one lemon
  4. Freshly grinded black pepper
  5. Salt to taste
  6. Olive oil
  7. Dill sauce
  8. 1 cup Mayonnaise
  9. Juice of one lemon
  10. Salt
  11. Pepper
  12. Handful Fresh dill chopped
Instructions
  1. Rinse and pat dry your salmon fillets.
  2. Grate zest onto fish.
  3. Add generous amount of black pepper.
  4. Add salt to taste.
  5. Drizzle with olive oil.
  6. Place salmon close to broiler and broil on high for 5 minutes to create a nice char.
  7. Then turn your oven to 350 degrees and bake additional 5 minutes until fish is cooked through.
  8. Squeeze the lemon on the fish when it comes out of the oven.
  9. Serve with dill sauce.
  10. Dill Sauce
  11. In a bowl mix the mayonnaise and the juice of a lemon until uniform add salt and black pepper to taste.
  12. Add chopped dill into sauce and mix again serve with the salmon.
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Hot Italian Sausage Ragu Eggplant Stacks

A long time ago there used to be a restaurant called Domani located on the Upper East Side of NYC. They had the most amazing Italian food. I don’t think any place exists now that can compare to the yummy raviolis, risottos, veal and overall experience. They also used to make an amazing tomato sauce and I was craving something Italian deliciousness. I needed it to be a little hardy so it could be dinner but I also wanted to be able to enjoy it without guilt. Fast forward and these eggplant stacks were born. The base is a meat sauce with an amazing flavor explosion, coming from Meal Mart hot Italian beef and veal sausages. The heat from the sausages adds so much to your palette my mouth was singing. I didn’t expect the little gurus to enjoy this as much as they did. In fact, I didn’t need to wash a dish, they were literally licked clean. I hope you enjoy this Dish as much as the family did.

Ingredients

  • 2 lbs chopped meat
  • 1 onion diced
  • 2 stalks celery chopped small
  • 1 package Meal Mart hot kosher beef and veal Italian sausages cut up (found in the freezer section)
  • 2 cans crushed tomatoes
  • 1 head of garlic minced
  • Salt
  • Pepper
  • 1 large eggplant cut into thin circles
  • 6 tbsp Olive oil divided

Directions

  • In a dry pan on medium to high heat add the chopped meat and mix, breaking up the large clumps, and cook until it’s cooked through and fat is rendered.
  • Strain cooked meat with a strainer and set aside.
  • In the same frying pan add about a tbsp of olive oil, add onions and celery and sauté until translucent about 2-3 minutes, add in garlic and stir another minute.
  • Add the Crushed tomatoes, chopped meat, and chopped up sausages.
  • Allow to simmer on low for about an hour stirring frequently until it has cooked down.
  • While meat is cooking on a greased cookie sheet, spread eggplant in a single layer.
  • Drizzle a little olive oil, and sprinkle salt and pepper.
  • Broil eggplant for 5 minutes on each side making sure it doesn’t burn and the eggplant is cooked through.

To assemble lay a piece of eggplant and add the meat mixture on top, Alternate meat and eggplant until you have about four layers ending with a meat layer.

Serve right away be prepared to have the plates licked clean!

Printable Version in Below

Hot Italian Sausage Ragu Eggplant Stacks
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Ingredients
  1. 2 lbs chopped meat
  2. 1 onion diced
  3. 2 stalks celery chopped small
  4. 1 package Meal Mart hot kosher beef and veal Italian sausages cut up (found in the freezer section)
  5. 2 cans crushed tomatoes
  6. 1 head of garlic minced
  7. Salt
  8. Pepper
  9. 1 large eggplant cut into thin circles
  10. 6 tbsp Olive oil divided
Instructions
  1. In a dry pan on medium to high heat add the chopped meat and mix, breaking up the large clumps, and cook until it’s cooked through and fat is rendered.
  2. Strain cooked meat with a strainer and set aside.
  3. In the same frying pan add about a tbsp of olive oil, add onions and celery and sauté until translucent about 2-3 minutes, add in garlic and stir another minute.
  4. Add the Crushed tomatoes, chopped meat, and chopped up sausages.
  5. Allow to simmer on low for about an hour stirring frequently until it has cooked down.
  6. While meat is cooking on a greased cookie sheet, spread eggplant in a single layer.
  7. Drizzle a little olive oil, and sprinkle salt and pepper.
  8. Broil eggplant for 5 minutes on each side making sure it doesn’t burn and the eggplant is cooked through.
  9. To assemble lay a piece of eggplant and add the meat mixture on top, Alternate meat and eggplant until you have about four layers ending with a meat layer.
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Salami “Chips”

When Shabbos starts so late, Friday’s seem to drag on. I feel like I end up serving my kids about six meals after they come home from school. They seem to always be starving. I now make sure I have a Meal Mart salami in the fridge so I can make these salami “chips” and the Little’s seem to gobble it up. It’s a quick and easy solution to the “starvation” that occurs and I think I enjoy them too.  Serve them with some deli mustard, or some extra BBQ sauce, and they will be your best friend!

Ingredients

  • 1 16 oz Meal Mart  bullet salami
  • ½ cup Your favorite BBQ sauce (I like Daddy Sam’s original sauce)

Directions

  • Preheat oven to 450 degrees (I like using the convection roast on my oven for this)  
  • Thinly slice salami and lay on a tray in a single layer  
  • Brush with BBQ sauce
  • Convection roast on 450 degrees (or just preheat to 450)
  • Roast for about 10 – 15 minutes until sides start to come up and the tops get crispy!
  • Watch that it doesn’t burn
  • To serve dip in mustard or more BBQ sauce

Enjoy!

See Below for the Printable Version 

Salami “Chips”
Write a review
Print
Ingredients
  1. 1 16 oz Meal Mart bullet salami
  2. ½ cup Your favorite BBQ sauce (I like Daddy Sam’s original sauce)
Instructions
  1. Preheat oven to 450 degrees (I like using the convection roast on my oven for this)
  2. Thinly slice salami and lay on a tray in a single layer
  3. Brush with BBQ sauce
  4. Convection roast on 450 degrees (or just preheat to 450)
  5. Roast for about 10 - 15 minutes until sides start to come up and the tops get crispy!
  6. Watch that it doesn’t burn
  7. To serve dip in mustard or more BBQ sauce
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

NCSY Pop Up Event

Kiruv and fine dining, two things I’m very passionate about. Once speaking with my friends over at NCSY it was a no brainer I was going to make a call and present them and you with one of the most exclusive chefs in the industry.
The famous Chef Nir Mesika’s food is inspired by traditional Jewish cuisines keeping him CONNECTED to his ROOTS. NCSY is about educating the youth on TRADITION and strengthening their Jewish FAITH and IDENTITY. Join me on Tuesday, June 12th at Westchester Day School as we combine all these key words and take advantage of a one time opportunity as Michelin Star Chef Nir Mesika takes his world renowned dishes from his NYC restaurant to our palettes. Each of the 5 Star courses will be paired with a fine wine by Carmel Winery. With different sponsorship levels you can get an opportunity to meet the acclaimed chef himself in a private pre-event.
RSVP today as seating is limited.

Reserve your seat now:
WWW.NewYork.NCSY.org/mesika

For further questions please contact Daniel Gordon
☎ 917-923-7951
💻 gordond@ncsy.org

Whiskey Jewbilee 2018

Start your weekend off on a good start. Wait, let me rephrase that…start your weekend off on an UhMAzing start! Studio450 in NYC is a premier loft venue and the perfect location for a night of sophistication and chill (Isn’t that the phrase the young kids are saying these days?!) Join me on Thursday, June 7th at the annual Whiskey Jewbilee featuring over 80 brands of Whisky from all around the world. Ask the ambassadors, blender, and distillers questions as they pour some of their best spirits from Scotland, America, Japan, Ireland, Canada, India, Australia, and Taiwan. But wait, it gets better. Great you have the top names and Whisky makers from all around the world, now add a nice rooftop setting, a snip off a high end cigar and a Zippo to “lighten” the mood. I would say let’s call it a night. But how could you? With the famous Ari White of The Wandering Que catering the event (and also providing Vegetarian options) and meats provided by Grow & Behold, how can you NOT sign up for this event immediately. Space is limited and tickets sell out fast.
RSVP now!

Link to buy tickets now:
WWW.WHISKYJEWBILEE.COM.

I’ll make it even better for you, use PROMO CODE: KOSHERGURU at checkout for an additional 15% off your ticket.

United Hatzolah of Israel Dinner

Awareness. Volunteer. Unity. 
On Wednesday May 9th, 2018 about 150 men and women gathered in the magnificent home of Mr. & Mrs. Yoel Fuld in Teaneck, NJ. The common goals of the evening were to bring awareness to the crowd about United Hatzalah of Israel and show their support. United Hatzalah is Israel’s largest independent, non-profit and fully volunteer EMS organization, with more than 4,000 emergency medical technicians, certified first responders, paramedics and doctors dispersed throughout the country. They are known to respond on a record time of 90 seconds to a call to save a life with their medically equipped motorcycles also referred to as an ambucycle (pictured). 

Chef Elior Balbul was another goal of the night. The well-known and remarkable Israeli chef of Alenbi located in Brooklyn, NY was cooking and officiating some of his famous cuisines. 

The enormous kitchen had an abundance of work space for Chef Elior and his crew to put his artistry on the dishes. 

Frenna Bread with Harissa, Tahini, crushed tomatoes and pickled vegetables was displayed on each table for the guests to start with. The Falafel Tartare, one of Elior’s originals got the crowd buzzing. 

The second course followed along with a genius combination of coffee cured king salmon. We saved ourselves on the carbs and dove into a Black Radish Ravioli. The Salmon Caviar was bursting with each bite. 
Carmel Winery out of Israel was the exclusive wine at the fundraiser  distributed by Royal Wine Corp. The beautiful flavors and aromas from the wines set the mood for the next course, Drunk Liver! Chicken Liver Mousse. What’s an Israeli event without some Jerusalem bagel and pistachio Silan syrup to dress the plate.  

I know you’re stuffed reading this, but wait there was more. The main coarse came out and the juices and flavors from the grilled Duck breast was out of this world! The soft and tender Duck was suited up with a beautiful array of vegetables. 

As the evening came to an end the last course made its way to the table and crowd couldn’t believe the pure art on the plate. The citrus Lime cream and the Hibiscus meringue topped a remarkable Financier cookie base. The Almond Ginger Crumble topped with fresh berries was plated perfectly next to a dollop of Mint jam. 
Chef Elior Balbul has not ceased to impress me with each opportunity I’ve had to experience his mastery of the culinary arts. 

It was a great opportunity to learn about and support the United Hatzalah of Israel in all their phenomenal work and to share the knowledge I got that evening with everyone.

Bike NCSY

NCSY, an organization close to my heart with their focus on our youth today and the future. Their focus on positively growing each individual that walks their path towards a brighter future in love of Torah, Hashem and Judaism. Join myself and many other who have signed up to partake on a day of heath, fun and togetherness while we Bike NCSY along the Hudson River Drive. Together we can help NCSYteens go to Israel for their gap year post High School! That year for me was one of the most memorable and shaped me into the man I am today! And as I say, “Work Hard To Eat Harder” and that’s what I’m doing. As the premier Kosher Foodie I have decided to partake in the ride to help bring awareness to a healthy lifestyle while riding for an amazing organization as NCSY helps so many young adults around the world as they bring the light of Torah to all. (I also heard there will be an INSANE pre-ride breakfast and an UhMazing post right BBQ Gala! That’s really why I’m doing in 😜)HighGearForGapYearOrthodox Union

Please visit my link and help me reach my goal to help the ones that need it most:
https://bike.ncsy.org/rider/kosherguru/

Summer Vacation in Italy

You might know us by our famous international Pesach programs. 
You might have heard our name once, twice or maybe a bunch more  since we’ve been at the top of the industry for over 60 years. But we are more than just a name and a Pesach program. We are a family. A family to bring you the best and leave you with the best memories for years to come. 

Leisure Time Tours is now offering two outstanding opportunities at the Grand Hotel Palazzo Della Fonte. Spend your summers with the kids or without while they are away at sleep-away camp in the beautiful and peaceful city of Fiuggi, Italy. Relax and show up to an elegant and sophisticated Sukkah set for you. Professional Day Camps to keep the kiddies busy with fun and laughter while you catch words of inspiration from leading lecturers. Like in the name of the Hotel, which is a member of the Leading Hotels in the World, it will all be GRAND! Providing you with only the finest in cuisine and entertainment, you will be pleased to be spending these moments with us. Sign up today to join us on either or both of these exceptional luxurious programs. 
📆 Summer Vacation: July 24th -August 21st 
Sukkos Vacation: September 21st- October 3rd. 
☎️ 718-528-0700
💻 leisuretimetour.com elitekosherevents.com

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