Name My Chulent

I am entering the Chulent cook-off for my shul.  They have asked us to come up with a name for our chulents.  I am looking for suggestions.  Please post your ideas in the comments to this post.

To give you an idea about my chulent, but not give away all my secrets, it should be rich, with a smokey note, and touch of heat.

Thanksgiving, it just never ends and I think I like it

OK so the past few years we have been invited out for thanksgiving, so I did not get to be in charge of the big meal on turkey day.  While I did make green beans and cranberry sauce for the meal we went to on Thursday, I passed on making the turkey and dragging it over to our host.  I did not want deal with it, or pay for it.

But of course I could not, not make turkey for the season, so I decided so make Thanksgiving part 2 Friday night.  We were a smaller crowd so I did a bone out, butterflied, stuffed, and rolled turkey breast.

The stuffing recipe was very basic. I sauteed 4 large onions, in way more oil then is healthy, about an inch worth, until the onions are golden. At that point add matzoh meal until it absorbs most of the oil, but is not dry. Continue cooking the the stuffing until it is lightly browned. Cool and and stuff it in the turkey.

I recommend getting it boned and butterflied by your butcher.  I tied it to keep its shape.  I wrapped it in beef fry to help keep it moist.  I roasted it at    350 *F covered until it hit an internal temperature of about 160*F. 

I put a layer of onions, celery, and bell peppers under the turkey and added some chicken stock to the pan to keep the turkey from drying out.

Burger of the Week

1/2 lb ground beef on a kaiser roll with ketchup sauteed onions and mushrooms and homemade shoestring oven fries.

Why I Hate Greenbean Casserole, and What I Plan On Doing About It

Here is the thing about green bean casserole, it is just plain bad.  It is generally make with inferior processed products.  Canned green beans by definition are already overcooked in the canning process, and then you go and cook them again.  Canned cream of mushroom soup soup also not exactly high quality stuff. One thing I do have to admit, I like the French's onions.  Now I realize they are not exactly high quality or healthy but they are tasty.  Although they tend to get a bit soggy in a casserole. All together it makes for a rather unhealthy dish with mediocre flavor and a mushy texture.

Here is what I am planning on doing about it:
1.  Just don't do it.  Don't make the casserole.  Green beans can be delicious, roasted, steamed or sauteed as long as  they are not overcooked.

2.  If you must have your casserole, use fresh green beans.  Also, sweat some fresh mushrooms covered so the liquid does not evaporate and mix in a roux and some cream.  To make it non-dairy (parev) use margarine or oil in the roux and soy milk.

My Mother's Cranberry Relish 2 Ways

My Mother's Cranberry Relish 2 Ways

Just like in every movie where a guy is being hassled by the cops, you can do this the easy way or the hard way.  Both of these can be made ahead of time.  I actually like this better the day after I make it so the flavors have time come together. First the easy way which is the way my mother does it:

1 Can Whole Berry Cranberry Sauce
1 Can Mandarin Oranges Drained
1 Can of Crushed Pineapple Drained
1 Package of Strawberry (or other red jello) made per directions on the box

Break up the jello with a fork and mix in the cranberry sauce, mandarins, and pineapple.  Chill and serve.

And now the hard way, or the way I do it:


2 Bags of Fresh Cranberries
1 Bottle of Cherry 7-Up
1 Can Mandarin Oranges Drained
1 Can of Crushed Pineapple Drained
1 Package of Strawberry (or other red jello) made per directions on the box

Add the cranberries and the Cherry 7-Up to a medium sized pot on medium high heat until it comes to a boil.  After it comes to boil turn it down to a simmer and cook until reduced by half.
Break up the jello with a fork and mix in the cranberry, mandarins, and pineapple. Chill and serve.