Guarding the Sanctuary: New Initiative to Provide Protection for Israel's Synagogues
This is a meaty dish with bold flavor that can be used as an appetizer or even a main dish.
Smoked Prime Beef Rib with Grilled Yukon Gold Potatoes
1 Prime rack of ribs
Salt & pepper
12 cloves garlic minced
4 cups Beef broth or vegetable broth
2 tablespoons liquid smoke
2 lbs. baby Yukon gold potatoes
1 tablespoon fresh thyme
1/2 cup of your favorite BBQ sauce
• Pre-heat the oven to 450. Rub the rack of ribs with olive oil, salt, pepper, and 4 cloves of minced garlic and put on a sheet tray.
• Roast the rack in the oven until a nice crust is formed; about 30 minutes. Take the rack out of the oven and put in a roaster with the beef broth and liquid smoke (the liquid smoke gives the rib the smoky flavor. If you do have a smoker at home I smoke the rib at 200 degrees for an hour or two depending on how smoky you want your rib with mesquite wood chips)
• Cover the ribs tightly and put in the oven at 300 degrees for about 3 hours or until fork tender.
• While the ribs are cooking, steam the Yukon gold potatoes until they are tender enough to flatten with your hand, but the potato should still stay in the skin.
• Toss the potatoes in olive oil, salt, pepper, and the remaining minced garlic and thyme.
• Put you grill on medium heat and grease the grill well with Pam.
• Grill the potatoes until you have a nice char on each side
• Take the ribs out of the oven and baste with your favorite BBQ sauce. Put back in the oven uncovered at 400 degrees for 15 minutes to make a nice glaze.
• Take the ribs out of the oven and allow to rest for ten minutes. Slice the ribs by each bone and serve with the potatoes.
Makes 7 single-bone servings
Tuna - All Ways
For sushi lovers everywhere this is a beautiful and tasty way to serve tuna in a few different variations.
1lb sushi grade tuna
2 tablespoons toasted sesame oil
1 Kirby finely diced
1 avocado finely diced
1/4 cup sesame seeds
1/4 cup butchers pepper
1/2 cup cooked sushi rice
2 tablespoons spicy mayo
1 cup soy sauce
2 table spoons fresh lemon juice
2 tablespoons fresh orange juice
2 table spoons mirin
1 jalapeño finely diced
1 bunch of scallions finely diced
• Wash the tuna under cold water and pat dry. Slice the tuna into 4oz blocks.
• Use one tuna block for the tartar. Dice the tuna into small cubes and toss in sesame oil. Using the small cookie cutter as a mold, layer the bottom of the mold with diced avocado, then make another layer on top of diced cucumber, and then a final layer of the diced tuna. There you have tuna tartar.
• Take another 4oz tuna block and rub with olive oil and toss all the sides in sesame seeds. Bring a sautéed pan to a very high heat. Put a touch of oil and sear all sides of the tuna for about 10-15 seconds on every side. Allow to rest.
• Do the same thing with another block of tune but this time roll it around in the butcher’s pepper. Sear all sides and allow to rest.
• Slice both the sesame tune and pepper tune very thin. There you have tuna tataki.
• Take the final block of tune and chop it up very finely until it's almost a paste. Add the spicy mayo and mix. Make the sushi rice into patties and pan fry both sides until crisp. Put a dollop of spicy tuna on top of the fried rice and there you have crispy tuna.
• To make a ponzu sauce for the tartar or any of these tune dishes add the soy sauce, lemon juice, orange juice, mirin, jalapeño, and scallions into a mixing bowl. Mix well and serve with the tuna.
Makes four 4oz servings