Thursday, January 21, 2010

Shabbos Menu

Shabbos Menu

Meatballs, I make them a super sweet red sauce which is basically canned tomato sauce, honey, brown sugar, duck sauce and ketchup. They are being served in little puff pastry cups

Roasted Veggies: Onion, Yellow Squash, Zucchini, and assorted colored bell peppers. Seasons with olive oil, salt and pepper and roasted on a sheet pan at 350 for 20 minutes.

Royal Blend Rice (a mix of several types of rice and other grains) with onions, chopped fried pastrami, and Italian Sausage. Boil the rice per the instructions on the box. Sweat the onions, then fry the pastrami and brown the sausage in the pan with the onions. After the rice is cooked add it to pan with sausage, pastrami, and sausage.

Glazed Corned Beef: Get a raw corned beef (AKA a pickled brisket) I cheated and used a pickled Deckle Roast which is similar. Braise in apple juice for 2 hour at 350 covers. Then smear on a glaze of ketchup, mustard, and duck sauce. Cook covered for 1/2 hr. They uncover and cook for another 1/2 hour. Let it cool and cut against the grain.

Stuffed and Wrapped chicken breast: Butterfly a chicken breast pound it flat. Put some shredded corned beef in the middle and roll the chicken around it. Wrap a piece of pastrami and cook in the oven at 350 until the chicken is white all the way through.


Apple Crisp: Apples sliced thin topped with margarine, maple and brown sugar oatmeal and flour baked for about an hour uncovered at 350.

Cherry Turnovers: Puff pastry triangles filled with canned cherry pie filling baked at 350 for about 20 minutes.

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