Guarding the Sanctuary: New Initiative to Provide Protection for Israel's Synagogues

Past Articles:

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

Olive oil

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