Here is our menu for tonight, *indicates recipe or inspiration from the above mentioned cookbook
2. Mexican Gefilite Fish
3. Chiquitita Beet Salad *
4. Red Cabbage Slaw *
5. Guacamole with Chips and Salsa
6. Rum Chica Rum Chicken *
7. Coconut Chicken Strips
8. Emerald Rice *
9. Roasted Broccoli a la Brava *
10. Snickerdoodle Cookie Cake served with
11. Baked Rum Bananas Flambe *
Here are some pics and recipes:
Mexican Gefilte Fish
I'm always looking for new and different gefilte fish recipes. After eyeing this recipe in Kosher by Design Entertains for years, I finally got to try it last week at Shabbat dinner at a friend's house, it was fabulous. Nice change of pace.
1 (22 oz.) roll frozen gefilte fish, not defrosted
1 (1.25 oz.) packet taco seasoning
2 t. oil
1 large onion, chopped
2 C. carrots, peeled and sliced
1 clove garlic, chopped
1 jalapeno seeds and ribs removed, minced
1 (16 oz.) tomato sauce
3 T. sugar
2 t. water
Bring a medium pot of water to a boil. Add the taco seasoning, then the gefilte fish in the paper wrapper. Make sure there is enough water to cover the fish, add water as needed. Turn down to simmer for 1.5 hrs.
In a medium pan, heat the oil on medium high heat. Add the onion, and saute for 3-4 minutes until shiny. Add the carrots, garlic, and jalapeno. Saute 3 more minutes.
Add the tomato sauce, sugar, and water. Bring to a boil, remove from heat and set aside.
Preheat oven to 350.
When fish is done, remove it from the pot and discard the water. When cool enough to handle, remove the paper, and discard. Slice the fish and place in a baking dish. Pour the sauce over the fish, cover and put into the oven.
Bake for 1.5 hours. Remove from the oven, and allow to cool in the refrigerator. Best if served very chilled, can be made day ahead.
Chiquitita Beet Salad
This beet salad is nice and refreshing. King Hock loves it!
12 whole baby beets or 6 large beets, tops removed and ends trimmed
2 navel oranges
1/4 small spanish onion, halved lengthwise and thinly sliced
1/4 cup sliced black olives
10 fresh mint leaves, coarsely chopped
salt and freshly ground pepper
1 tablespoon lime juice
Preheat the oven to 400 degrees.
Wrap the beets in foil packets (3 to 4 baby beets together, large beets separately) and place on a baking sheet.
Roast beets about 20 minutes if you are using baby beets, 40 minutes if they are large or until the skin slips off of them.
Remove them from the oven and let cool completely.
Peel and segment the oranges.
Place the oranges in a large bowl with the onion, olives, and mint.
Slip the beets out of their skin and cut them into 1/4 inch thick slices. Add them to the bowl with the oranges and season with salt and pepper then drizzle with some olive oil and the lime juice.
Toss and serve.
*To peel and segment the oranges: Cut the tops and bottoms of the oranges so that they sit on the countertop. Using a sharp knife, slice the skin from top to bottom make sure you remove the peel and the pith so that no white is left on the orange. Then slice along each membrane to cut out the individual orange segment.
Rum Chica Rum Chicken
Great grilled chicken, I like to marinate mine at least 4-6 hours for extra flavor.
2/3 cup dark rum
1/3 cup orange juice
1 teaspoon orange zest
3 tablespoons parve Worcestershire sauce
1 (1-inch) piece ginger, peeled and grated
2 tablespoons dark brown sugar
6 garlic cloves, finely chopped
1 tablespoon freshly chopped cilantro leaves, plus more for garnish
2 pounds boneless skinless chicken breasts or thighs, trimmed of excess fat
1 orange, thinly sliced into rounds, for garnish
Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.
Snickerdoodle Cookie Cake
This is the same cookie recipe I made yesterday, but it makes 2 8 inch round cookie cakes. Again, you will not be able to taste the pumpkin. It is incredible!
2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda
1/2 c. sugar
1 T. cinnamon
Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.
Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Heavily spray 2 8 inch round cake pans with non stick spray. Place the cookie dough inside the pan and using your hands pat the dough to fill, sprinkle the top with the cinnamon sugar mixture.
Bake for 25-30 minutes, until a knife inserted into the center comes out clean.
Serve in wedges.
Baked Rum Bananas Flambe
Oh my gosh these are amazing! They remind me of one of my favorite desserts in the world, the bananas flambeado at Edith's in Cabo San Lucas.
5 tablespoons unsalted butter, or margarine
4 bananas, peeled and sliced in half crosswise and lengthwise, and cut into 3 sections
1/3 cup sugar
1 T. water
1/4 C. white rum
1 cup orange juice (preferably freshly squeezed from 2 oranges)
Preheat oven to 425. Grease a 9x13 baking dish with 1 T. of margarine or butter, set aside.
In a small saucepan, place the sugar with the water. Place over medium heat. Cook the sugar swirling it as it melts, until it a dark amber color, about 5 minutes. Carefully add the orange juice, it will splatter so be careful not to burn yourself. Reduce heat to low, and add the remaining butter or margarine, and the rum, swirl to incorporate.
Pour the caramel over the bananas, and bake 15 minutes . Serve hot over cake, and or with vanilla ice cream.
Have a good shabbos!