Rib Eye Skewers Yield 3 skewers

  • Ingredients:

  • 1 Pound Rib Eye cut into 1 inch x 1 inch cubes
  • 1 Tbsp Whole Cumin seeds
  • 1 Tbsp Whole Coriander seeds
  • Salt
  • Pepper
  • Canola oil

Method:

Use a mortar and pestle to grind the seeds. Thread the beef cubes onto wooden skewers. Salt and pepper the beef skewers, rub in the ground Cumin and Coriander seeds. In a nonstick skillet/pan with 2-3 spoons of oil, brown the skewers on all sides over medium high heat, should take about 1 and ½ minutes on each side. You may add to the skillet/pan any fresh leaf, rosemary, oregano, sage, etc'
Oven Baked Rainbow Trout

Method:

Season the fish fillet with salt, pepper, fresh lemon juice, fresh Thyme and extra virgin olive oil. I use well oiled stainless steel baking rings to hold the fish together in the oven. Ring measurements: 2-and-3/4 inches diameter x 1-and-1/2 inches height The rings are quite expensive, therefore, for home use; an oiled nonstick cupcake baking pan should do the trick. Bake at 350F for about 12 minutes. Serving suggestion: Serve the fish over warm wilted Spinach with salt, pepper, and minced garlic
Hamantashen, Oznei Haman
  • Makes about 30 pieces

  • Ingredients for poppy seed filling
  • 8 ounces ground poppy seeds
  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons zante currants
  • 1 tablespoon biscuit or bread crumbs
  • Orange zest from half orange

Method:

In a pan on a medium heat, stir the water and sugar and bring to a boil. Add the ground poppy seeds, turn the heat to low and cook for 10 to 15 minutes, stirring occasionally. Turn the heat off, mix in the rest of the ingredients and let it cool. Keep in the refrigerator until ready to use.


  • Ingredients for short pastry dough

  • 10-and-1/2 ounces flour, sifted
  • 7 ounces cold butter, cut into cubes
  • 3-and-1/2 ounces confectioners (powdered) sugar 3-and-1/2 ounces confectioners (powdered) sugar
  • 1 large egg
  • 1 tablespoon ice-cold water
Method:

Place all ingredients in a food processor bowl and process until the dough just starts to come together, about 1 minute. Place the dough on a lightly floured surface and knead to incorporate it all into smooth dough. Cover the dough with plastic wrap and place in the refrigerator to rest for 30 minutes. Dough can be made ahead of time and kept frozen for 1 month, defrost overnight in refrigerator. Coat a clean surface lightly with flour. Using a rolling pin, roll out the dough evenly to anywhere between 1/8- to 1/4-inch thickness. Using a cookie cutter, cut the dough into circles 3 inches in diameter. Using a teaspoon or pastry bag, place a dollop of a filling in the center of each circle. Pull together two side of dough at a time and pinch to complete three pinches. Place all hamantashen on a baking sheet covered with parchment paper and keep at the refrigerator for 15 minutes. Heat the oven to 350 F; bake hamantashen for 17 minutes. Set aside to cool and sprinkle with powdered sugar; keep in airtight container. .

Sweet and Spicy Pickled Cabbage

  • Ingredients:

  • 1 Pickling jar or few little once
  • 1 Small cabbage cut into 8 wedges
  • 6 Dried chili peppers
  • 2 Cups hot water
  • 1 Cup white vinegar
  • 1 and ½ cups Sugar
  • 1 Tsp salt

Method:

In a bowl, stir in sugar, salt, vinegar and hot water until the sugar dissolves. Alternating with the chilies, stuff as much cabbage as you can into the pickling jar. Pour the liquid mix into the jar to the top and cover. Set a side for 5 days. You may add sliced carrot if you like.
Candied Spicy Nuts

  • Ingredients:

  • 1 and ½ Cups raw almonds
  • 1 and ½ Cup raw pecan halves
  • 1 Egg white
  • 1 Tbsp water
  • 1 Tbsp honey
  • 1 Cup sugar
  • 2 Teaspoons salt
  • 1 Teaspoon cayenne pepper

Method:

1. Preheat oven to 300F.
2. In a large bowl mix the sugar, salt, cayenne pepper and garlic powder.
3. In a separate large bowl stir the honey and water once combined stir in the egg white. Add the nuts to the egg mixture and fold to cover.
4. Add the nuts to the spicy sugar mixture and fold together to cover the nuts.
5. Cover a baking sheet with parchment paper and place the spicy nuts over in a single layer.
6. Bake for 30 minutes
7. Immediately Remove from the baking sheet to a bowl and let cool
8. Once cooled down separate the nuts
9. Store in an air tight container