MOROCCAN CHICKEN
2 tsp. paprika
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
½ tsp. cinnamon
½ tsp. coriander
1/4 tsp. freshly ground black pepper
2 Tbs. olive oil
1 chicken, 3-4 lbs., cut into 8 pieces (or a mixture of legs, thighs, and breasts)
Sea salt
4 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don’t have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted and halved
½ cup golden raisins
⅓ cup dried apricots, chopped
½ cup chicken broth
¼ cup dry white wine
¼ cup cilantro, chopped
¼ cup flat-leaf parsley, chopped
INSTRUCTIONS
-
Place all ingredients except cilantro and parsley in a slow cooker. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
-
When finished, divide onto plates and garnish with cilantro and parsley.
SLAW FOR TACOS
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
1 clove garlic, finely minced
¼ teaspoon cayenne pepper, optional
½ teaspoon salt
Freshly cracked black pepper
BEAN SOUP
Assorted beans
Short ribs
1 med onion
1 large carrot
1 rib celery
Garlic
Oregano
Salt
Pepper
14 oz can cut up tomatoes
Tomato paste
Parmesan rinds(optional)
Bay leaves (optional)
Soak beans overnight
Salt and pepper ribs, then brown short ribs. Remove and sauté onions, carrot, celery until soft add some fresh garlic.
Optional:
Stir in 2 tablespoons of tomato paste.
Stir in beans, short ribs, add can of tomatoes, 6-8 cups of water parmesan rind and bay leaves(3). Season with salt, pepper, oregano and red pepper flakes if you like it a little spicy. Cook for around 3 hrs then take the meat off the bones and shred and add back.
45 min before its ready i add in 1/4 cup black lentils
Also i deeply brown whole garlic cloves in olive oil and add cloves to the soup at the end
BRISKET
Food52.com
Nach Waxmans brisket of beef
6 pounds of Fatty cut/center cut/second cut brisket (nana uses bresdeckle)
4-5 huge Spanish onions thinly sliced
3 big carrots peeled cut into 3rds
4 big Idaho/russet potatoes small & medium chunks
Ketchup
Preheat oven to 350
Heat oil medium heat (bottom of pot covered)
Dry the meat in paper towel
Salt and pepper the meat
Brown the meat on both sides (approx 5 mins each)I
While browning Slice onions very thin
Take out meat and season with paprika, garlic powder and onion powder
On lower/medium heat Put onions and carrots and 4 whole garlic cloves in pot with browned oil. stir and scrape bottom
Add all 5 spices to pot
While that cooks down peel, cut and season potatoes (small prices and bigger chunks too)
Add 1/2 cup ketchup to pot and stir
Add meat and potatoes on top
Add 1 cup water
Cover and put in oven for 90 mins
Cut meat against grain
Put back in and cover with sauce 90 more minutes cook
Refrigerate
Cook many more hours till soft before serving
ay leaves(3). Season with salt, pepper, oregano and red pepper flakes if you like it a little spicy. Cook for around 3 hrs then take the meat off the bones and shred and add back.
MEATBALLS
1 3/4 lbs mix of veal, chuck and pork. 1/3, 1/3, 1/3
Suattee garlic entire head
Add 2-3 large cans of San maranzano tomatoes (1 puréed and 1 diced)
Add salt, pepper, red pepper
Food process potato and onion together
Add meat kosher so enough salt already (2 pounds)
Matzoh meal (handful)
2 eggs
Add a bit of the sauce to mix into meatball
Mix/knead
Make balls add to sauce cover and boil-- simmer
PEPPER STEAK
1 3/4 lbs mix of veal, chuck and pork. 1/3, 1/3, 1/3
Suattee garlic entire head
Add 2-3 large cans of San maranzano tomatoes (1 puréed and 1 diced)
Add salt, pepper, red pepper
Food process potato and onion together
Add meat kosher so enough salt already (2 pounds)
Matzoh meal (handful)
2 eggs
Add a bit of the sauce to mix into meatball
Mix/knead
Make balls add to sauce cover and boil-- simmer