Category: Appetizer

Tempura Green Beans

Happy Fryfest you guys!!!! Chanukah is upon us and it’s time to heat up your cast iron skillet because latkes, and donuts, and funnel cakes, oh my!!

I love a good fryfest and it’s that time of year when calories don’t count (right?)! Tempura fried greens are literally my FAVE and after seeing a friend have them recently at Soho Asian Bar & Grill in Florida (where I first had them), I decided to fry up a batch myself!

Tempura fried anything is super simple to do and requires very minimal ingredients! As long as you get your temp right (I recommend a deep fry thermometer for frying!), you’ll be on your way to crispy deliciousness.

Keep in mind that having your oil too cold with result in greasy food, and having it too hot will result in burnt food! So get that temp accurate! (that works for donuts, funnel cakes, deep fried oreos or anything else you want to fry for the holiday!)

And once you have that fryer working, feel free to tempura fry everything in your produce drawer! Because if it’s veggies, it doesn’t count right? Right?

HAPPY FRYFEST!!!!!!

Related Recipes:

cranberry sriracha green beans
fritto misto
beer battered pumpkin rings
zucchini parmesan chips

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Thanksgiving Grazing Board

Thanksgiving 2020 is upon us and it’s looking different than usual. Many aren’t able to celebrate with family and the traditional Thanksgiving feast seems excessive for small groups and gatherings.

But it’s still Thanksgiving. And as hard as this year has been, just being here means there is what to be thankful for. Even if that means we don’t get to feast with family. Or we’re feasting over Zoom with a turkey sandwich.

So we adapt. And if 2020 has taught us anything, it’s how to do that. We do the best we can. One day at a time. We do with what we have. And who we have.

This year Thanksgiving might mean putting out a snacking board and playing a game of Kahoot over Zoom. And that is more than ok. We can all celebrate something. Somehow.

This board was inspired by Abeles & Heymann all new cabanossi that come in natural kosher casings in both regular and spicy flavors! The mini’s are super fun, just warm them up for a few minutes at 350 degrees to give that casing some extra snap!

Wishing you and yours a very festive and Happy Thanksgiving!

Related Recipes:

stuffed dates with chestnut cream
baklava pumpkin pie
acorn squash with wild rice stuffing
cookie butter pumpkin pie
Mexican hot chocolate pecan pie

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Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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Malawach Dogs

THIS. MAKES. ME. SO.  HAPPY.
Sigh (the good kind).

If you missed it, there’s big news on the Abeles & Heymann front – they’ve made it to Trader Joes, and at $5.99 a pack, it’s a total steal! Not only that, their hot dogs are now available nationwide, so you can ALL get a taste of the BEST kosher hot dog in town!!

This news had me so stoked that I had to celebrate with something extra special, so I went EN CROUTE (literally: wrapped in pastry). But not just any pastry.

Malawach pastry. The Yemenite stuff of dreams that puffs up into buttery goodness, and gets dipped into the ultimate pairing: resek (grated tomato) and schug (jalapeno dip).

Malawach with resek and schug, plus some hard boiled eggs on the side, is something you’ll find on many Middle Eastern menus, at loads of stalls at the Shuk and AT MY HOUSE. I’m convinced I must have been Yemenite in another life because their food just speaks to my soul.

Yemenite chicken soup, lachuch with butter and honey, jachnun, kubaneh… I can’t get enough. The traditional hawaij-spiced soup has become a Shabbat staple in my home, and whenever I can make it to Zion in Borough Park, I load up on spongey lachuch for my freezer. Jachnun gets stuffed into my cholent, and kubaneh is the one recipe I have yet to master, but consider it done.

And the beautiful, light and refreshing dips of tomato and jalapeno – well they’ve become an essential fridge stock and I always have jars on hand! Paired with tahini and pita, they make a delicious breakfast, lunch or dinner, with eggs on the side.

So yes, I am in love with Yemenite food. I am in love with Abeles & Heymann hot dogs. And that, my friends, is what makes the perfect recipe. Enjoy!


Related Recipes:

bunless fajita dogs
hot dog eggrolls
spiralized spud dogs

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Salami Nduja

Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!

It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.

Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.

I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.

Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!

It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.

I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!

Other Salami Recipes:

last year: salami tarte tatin
two years ago: salami potato latkes
three years ago: salami babka
four years ago: salami quiche
five years ago: beer battered salami chips with beer mustard
six years ago: drunken hasselback salami
seven years ago: salami chips

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