Kosher Blog

Jerusalem Pita Menu

Download PDF of Jerusalem Pita Menu.

Please refer to original posting for comments.

20th Annual ASBEE/Kroger BBQ Competition

Long-time readers will remember my articles from last year, about the Kosher BBQ contest in Memphis. The ASBEE/Kroger BBQ competition starts tomorrow at 6AM, and I’ll be there. I flew into Memphis Friday morning, and tonight was the first time I got into the ASBEE kitchen. I’ll be entering all the categories – brisket, ribs, beans, team name and booth (which isn’t easy when you come from as far as I did) . My recipes include a Chili-Plum sauce, a Sweet-Hot Mustard sauce, and a few secret ingredients. Wish me luck! I’ll keep you updated and hopefully post my pictures, here.

20th Annual ASBEE/Kroger BBQ

I can’t think of a more appropriate press release for the July 4th weekend:

On September 7, 2008, Anshei Sphard-Beth El Emeth Congregation (ASBEE), a Memphis, TN Orthodox congregation, will host the 20th annual ASBEE-Kroger Kosher BBQ Cooking Contest and Festival. The festival will take place from 11:00 a.m. – 3:00 p.m. on the grounds of the synagogue, and features teams from Memphis and around the country vying for top honors in the world’s largest kosher BBQ contest. Prizes are awarded for the best beef ribs, beef brisket, beans, team name and team booth. It’s a major family event which includes children’s rides and games, food for sale by the ASBEE Sisterhood gourmet cookers, the ASBEE-Grizzlies 3-on-3 basketball tournament and the 6th annual pickle eating contest. Last year, the festival hosted 40 teams and more than 2,000 attendees. For details on team and event registration, sponsorship opportunities and general information, go to www.asbeekosherbbq.org, or contact the synagogue at 901-682-1611.

As you know, I competed in the ASBEE BBQ last year, and I’m going back this year. It’s all about thousands of people coming together for fun and Kosher BBQ. This year is a special one for the ASBEE BBQ and I encourage all the BBQ enthusiasts out there to come out and compete. Teams should be in Memphis starting September 4th, for orientation and meat selection. Shabbos accommodations will be available for any Shomer-Shabbos contestants. I’ll answer any questions posted in the comments, or you can contact ASBEE directly at the website or phone number above. Let’s make the world’s largest kosher BBQ contest even bigger!

2007 Simply Manischewitz Cookoff

On Tuesday, I attended the Finals for the 2007 Simply Manischewitz Cookoff, here in NY. Thousands of entries were whittled down to 6 contestants from across the country:

• Evan Levy from Danville,CA, Southwestern Potato Kugel
• Joy Devor from Far Rockaway, NY, Fantastic Flounder Rolls
• Joe Carver from Philadelphia, PA, Falafel Pizza
• Julie Hession from Las Vegas, NV, Beef Tenderloin with Marsala Mushroom Sauce
• Greg Fontenot from The Woodlands, TX, Chicken in Balsamic Cherry Sauce
• Tracy Rapp from Memphis, TN, Southern Smothered Burgers

Continue reading 2007 Simply Manischewitz Cookoff »

Kosher ‘Top Chef’ News

A few Top Chef related news items made it into my inbox this week. (If you don’t already know, Top Chef is a reality-show on the Bravo network, where chefs compete for the title of ‘Top Chef’. It’s great fun, in my opinion.)

First, came the article about Ilan Hall (winner of the 2nd season), facing off against the executive chef of the University of Michigan Hillel, Emil Bloch, in a “Dorm Room Challenge“. After a little searching, and I found that this wasn’t Ilan’s first time cooking for a Hillel event. In April 2007, he was at the Fiedler Hillel Center at Northwestern University, cooking for the students. To be honest, I didn’t like him very much as a contestant, but I think that doing these sort of events is a really nice gesture.

Next, the New York Times is reporting that Hung Huynh, the winner of the Top Chef title in the 3rd season, will be doing a one month stint as the executive chef at restaurant Solo in NY, starting March 2nd. You may recall the KosherBlog review of Solo, after KosherFest 2006. I’m making my reservation now….

Things to come

It’s depressing to only see 3 new posts in the last 2 months. This is an inevitable consequence of our writers having families and full-time jobs. But, you’ve been loyal readers, as the ongoing threads of comments attest. Thanks for that. I wanted to take a second to give you all a heads-up on some upcoming events, and hopefully upcoming posts:

• On February 27th, I’ll be attending (and reporting on) the Manischewitz Simply Kosher Cookoff finals in NYC.
• The deadline for the OU Kosher Essay Contest is March 7th
• The leap-month gives us some extra time to prepare, but Purim is coming! (March 21st) I hope to get at least a few Purim-food posts up.
• Save the date! The 20th Annual ASBEE/Kroger BBQ Competition will be on Sunday, September 7th. Can we get a KosherBlog delegation?

That’s all I have for now. To keep things lively, here’s a question: Hamentashen are the definitive Purim food (IMHO). What foods do you consider integral to the holiday? And I specified “foods” – not “refreshments”. And no “but it’s made from grains” objections. :-)

Sunday: Ruth’s Kitchen “Renovation Celebration”

Edna Bension has spent the last three months renovating Ruth’s Kitchen — 401 Harvard Street, Brookline — and its menu, which now includes her mouth-watering Persian specialties and a healthy dose of additional Middle Eastern and Sephardic offerings. She will be open for a Renovation Celebration this Sunday, January 27, from 10 AM to 7 PM, with free samples between noon and 3. It’s a chance to think about what you might like for the following Shabbat, or even the Super Bowl. See you there!

BBQ Brisket at the ASBEE Competition

I had this final bit of coverage of the ASBEE BBQ Competition that I was holding on to, but today seems like a brisket-day, so here it is. The BBQ Railroad team, from the Baron Hirsch Men’s Club were the winners in the brisket category. Here were their responses (through David Schlesinger) to my post-game questionnaire:
Continue reading BBQ Brisket at the ASBEE Competition »

Milk Street Cafe loses lease at Post Office Square

EXCLUSIVE TO THE KOSHER BLOG

In yet another blow to Boston’s Jewish community, the Kosher Blog learned just moments ago from an anonymous e-mail that Milk Street Cafe has lost the lease for its popular satellite location at Zero Post Office Square. The location is the primary kosher lunch destination in Boston’s Financial District, and is the only source of fleishig food in Boston proper. As of January 1, 2008, it will be replaced by a non-kosher establishment.

The main (dairy) Milk Street location will, thankfully, remain open.

An Interview with a BBQ Champion

Continuing my follow-up coverage of the ASBEE BBQ, here’s a transcript of an e-mail interview I did with this Barney Abis – the pit-boss of The Meat Machers – this year’s ASBEE/BBQ Grand Champions. Barney and his teammate Steve Pepper came in first in the Ribs category.

Tell us about your team. How long have you been cooking together? Have you won before?

I have entered this contest the last 4 or 5 years. I do it for the fun of it. In fact, some years I have not even entered my meat into the judging. Too many friends coming by to nosh. One year I placed in beans, but I don’t remember if it was 1st or 2nd and I could never duplicate the recipe if I tried. A lot of improvising. My winning entry this year was ribs. This is my first time cooking with Steve Pepper. We have been friends since we were children. Since my partner from last year joined his son’s team, I asked Steve if he wanted to do the BBQ. The rest is now the stuff of legend. Incidentally, my partner from last year placed 2nd in ribs – I taught him everything he knows!

Describe your winning entry. How did you come up with the recipe?

Again, my recipe was improvised. Nothing written down and nothing measured. My method for beef ribs involves first scoring the back lengthwise and removing the membrane and then rubbing down with a dry rub, squeezing a little lemon over them and adding a little vinegar and sealing in a 2 gallon zip lock bag. This is done two or three days before the actual contest. This tenderizes the meat some. I then individually wrap each slab in aluminum foil and put on the BBQ grill for about 3 hours along with some water soaked hickory wood smoking on the coals, rotate them about every 30 to 45 minutes. When they are almost falling off of the bone I take them off of the grill, pitch the foil and fat, and rub them down with a rub that is primarily dark brown sugar with cumin, red pepper or chili powder, garlic powder, and whatever else looks interesting to throw in. The combination of sweet and spicy is good. I then put the ribs directly on the grill to glaze them. After only 5 or 10 minutes I take them off and slather some sauce on them. I use any decent commercial sauce and add the dry rub mentioned above to the sauce. This year we also added some honey. I then let the sauce cook on for a few minutes and they are ready to go. I have made them many times and have never done it the same way twice I am sure.

Does your team BBQ together throughout the year?

I don’t BBQ with friends during the year, however, I make the ribs on most of the traditional American holidays, July 4th, Labor Day, Memorial Day etc. I just enjoy cooking them out by the pool. My friends and mishpachah love these ribs as in Memphis we are in the land of treif and beef ribs are hard to come by. Beef ribs are more Texas style bbq. Memphis is definitely pork.

What does competing at the ASBEE BBQ mean to you?

Competing at the ASBEE means a couple of things to me. Camaraderie, fun, a few L’Chayims, and supporting our shul. It is nice because the entire Jewish community in Memphis comes together.

Any BBQ secrets, tips, advice?

My secret to bbq besides slow cooking is have fun, a few shots of single malt scotch and don’t take it too seriously.