Posted on 03/14/2016 1:18:33 AM PDT by Read Write Repeat
Preparing early this year because last year, I lost all creativity and repeated recipes to many "didn't we have this two days ago?" complaints after traditional seder.
I need your help.
We have the same main course every year — rack of lamb. Just different sauces. Can’t go wrong.
When I saw the title of your post I was reminded of a remark years ago by a comic who has since left us. He said traveling in the South taught him that the Jewish holidays are not commemorated quite as fastidiously as elsewhere. While down here during Chanukah he said someone came up to him and wished him a Happy Chaka Khan day...
Brisket
Always a great choice!
I’m not Jewish, but Damn, some of the Passover Season stuff my local grocery store carries is delicious!
I’m a big fan of the Maltzo crackers and some of the grape juice, the fish, well not so much.
Don’t miss the Passover Coke, with real cane sugar!
(not that nasty corn syrup crap)
Anything that doesn’t contain any Kellog’s products! ;-)
Easy Peasy. Don't invite them back! I can't imagine anyone (even a close relative) complaining about a meal prepared for them.
I always miss out on getting the real Coke — pour a can over the brisket before cooking, it’s delish.
Yes, we do brisket. But we can’t do that every night due to the insane meat prices (and a brisket is an all-day affair here).
Tried last year to use matzoh meal instead of breadcrumbs to coat chicken. Let’s say my intentions were in the right place, while the finished product wasn’t.
I never tried this but it looks good to me:
http://toriavey.com/toris-kitchen/2011/02/passover-chicken-schnitzel/
Try this from Chabad as a start. There are lots more recipes on the internet, or check out a Jewish cookbook. Maybe there are some in your local library if not a nearby bookstore.
http://www.chabad.org/library/article_cdo/aid/856603/jewish/Passover-Recipes.htm
I love Passover Kosher food!
I love brisket, I get it at a place here called Dexter BBQ
Brisket is pricey!
Hmm. I just came home from New Orleans. The hotel gave us a complementary magazine of New Orleans recipes which has a nice spread of Seder recipes.
Some of the recipes look pretty good.
Ping for later, to remind me to look them up.
Marinated lamb kabob cooked on the grill?
I’ll get back to you later. I have many wonderful side dish recipes, including a recent Shabbos meal selection of stir fried eggplant, sweet potato, red pepper, etc.
Go to the Spanish section of your supermarket. They often sell real Coke from Mexico.
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Glazed Brisket
METHOD Cover 3 lb brisket w/ cup water, 4 sliced onions.
Cook/covered 350 deg 3 hrs. Pour off water; cool. Slice brisket.
GLAZE combine 4 tb ea apple juice, br/sugar, 1/4 c wine,
1/2 c ketchup. Pour over slices. Cover/steep/fridge overnight.
FINAL When needed, bake/reheat 1/2 hour.
A rabbi is sitting on a park bench, enjoying a sunny day, when he notices a blind man sitting nearby, holding a sign that says, “I’m hungry!” Being a charitable man, the rabbi walks over and puts a piece of matzoh into the man’s hand. He thanks the rabbi and then starts to run his index finger across the matzoh. After a few seconds, he asks, “Who wrote this crap?”
“I always miss out on getting the real Coke — “
Always available at Mexican grocery stores.
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