Not my Whiskey!

So, some brands of whiskey may not be Kosher. Of COURSE the article that I’ve linked to won’t give a full list of the okay whiskey, and the brands under debate. No, that’s too easy! Well, while I mourn the loss of some alcoholic spirits, let’s get to today’s food: ribs.

Ribs, as we all know, is an excellent dish that most males enjoy. Don’t try to deny it, we all love them. Personally, my favorite ways to cook ribs is either smoking them, or dry rubbing them before slowly baking them in the oven. Now, in touching on rib smoking, we can also get into the delicious joy that is burnt end sandwiches. As such, we’ll cover smoking first.

Now, I HIGHLY suggest investing in a good smoker or a two-layer large charcoal grill for this. First, let’s make the sauce. Now, while I have my own personal sauce choices, let’s take a trip to and see their sauce, which is even kosher for Pesach (Hey, you have to give me credit for crediting good ideas.):

Passover Master Barbecue Sauce

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 teaspoons salt, or to taste
pepper, to taste
Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.

©Marcy Goldman

Okay, so now we have the sauce, whether it’s the sauce above, or your own personal choice. Now, if, like me, you don’t have a smoker and instead have a charcoal grill, worry not. Now, the key to barbecued ribs is SLOW COOKING!!! They should not be cooked under low heat, with the flames NEVER touching them. In fact, if there are flames at ALL, hold off for a bit.

Now, the method I’ve found best is to start by stoking the fire with a pile of charcoal on each side of the grill, keeping the center free of coals all together. Once the coals die down to glowing red stones of warm goodness, form the two piles into two rings, one ring to each side, and then fill the rings with wood chips soaked in water. I prefer apple chips, myself, but that’s just my preference. Now, before you add the ribs, put a LARGE pan between the coals to catch all the drippings. We’ll get to those in a minute.

Setting in the second rack layer, set the ribs ABOVE the pan, and close it. From here on out, it’s just quiet patience. Once an hour, add fresh coals and more wood chips to your two piles of heat, making sure the fire doesn’t go out, but also never gets too hot, either. If you have an internal temperature gauge to your grill, the internal temperature should NEVER get above the 200-225 degree range. Any higher, and you risk serving shoe leather.

Now, after the first two hours, you can FINALLY use your barbeque sauce. Using a basting brush, liberally smother the ribs with the sauce, and fear not if any falls down into the pan underneath. We want this to happen. Now, after the fourth hour, bits of meat from the ribs will have fallen down with the saucings to collect and cook in the pan below. If, by now, you and your family are hungry, you can enjoy an old Kansas City treat known as burnt end sandwiches.

Burnt End Sandwiches

Nummy goodness from the pan under the slow cooking ribs
Slices of white bread (Or Matzos during Pesach)

The recipe is simple, really. Take one slice of bread (Or matzos during pesach), slap it onto a plate.

Then, using a ladle, scoop some of the sauce & meat mix onto the first slice.

Finally, put another slice of bread (Or matzos) atop and enjoy!

The best way I can describe this culinary delight is like having Sloppy Joes… On Steroids. It’s very delicious, and only gives a taste of things to come.

Now, by now the ribs should also be checked. If you’re doing a small section of beef ribs, 6-8 hours should be all the time you need to have the ribs be finished being smoked. If you’re doing a full rack of beef ribs like I’ve been known to do, this could take up to two to three DAYS! For this instance, working in teams is a good idea, so the coals, basting, and wet wood chips can be added every hour. Either way, when the meat is loosened from the bones and tender to the touch. Once finished, slice ribs into 2-3 rib sections so they can be eaten easier (Wet naps on hand are highly reccomended as this is a MESSY dish!)

Of course, the best way to have such a feast is to invite all your family and friends over for a large barbeque picnic! Sadly, as there’s beef ribs, Aunt Fran will have to leave her macaroni salad at the grocery store she buys it from. But, corn on the cob with dairy-free margarine, potato salad (Made with mustard, not mayo), and mabye some beers for the older members (I suggest Shmaltz Beer, a company that specializes in Kosher beer. Their Messiah Beer is delicious!). All in all, a wonderful way to welcome in Shabbat or -MY- favorite holiday, Purim!

Now, tomorrow I’ll get into dry rubbing and baking your ribs, be they lamb or beef, and even share my own PERSONAL secret dry rub recipe! Shalom and Good Eating!


January 31, 2006. main courses, recipes, Uncategorized. 5 comments.


While working on a way to have a kosher Philly Cheesesteak that DOESN’T taste horrible, I pondered other lost delights of Kosher past. Thinking about this, I wanted to do a drinks article. No, not alcoholic drinks… Fun drinks that everyone will love! None of these are mine, of course, but I of course link all the sources, and have tested them for deliciousness!

First is the traditional Jewish drink, the Chocolate Egg Cream. The basic recipe is rather simple, to be honest:

Chocolate Egg Creme

Fill a glass 3/4 full with seltzer water
Add 1-2oz chocolate syrup
Add a little milk or cream to fill the glass
Stir and enjoy

Now, true to mel Brooks, you can actually get the makings of an ‘Authentic’ New York Egg Cream. For, as we all know, only U-bet Chocolate Sauce can be used for the authentic egg creme.

Next up, down here in SoCal, the Mexican delight known as Horchata is quite popular. This drink, which is just sweet enough to satisfy that sweet taste, it’s also cool and refreshing enough to quench any thirst! Now, for this one, the recipe I like to use comes from Gourmet Sleuth, a rather interesting site that loves to go into the history of food along with how to make it.

Mexican Horchata

6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 “2-inch” strips of lime zest (rind only, not the white pithy part) 3/4″ long
1 cup white granulated sugar

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 – 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you’d like, to taste. If the mixture is too thick, add some additional water.

Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice.

Serves 6-7

Okay, one more, and I’m spent. In honor of going to Disney Land for the FIRST TIME in my life in Febuary, I wanted to share the ONLY Disney Non-Alcoholic Mint Julep recipe I’ve been able to find. Having tasted this version, I can’t wait to try the originals to see how it matches up!

Non Alcoholic Disneyland Mint Julep

1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 tbsp Crème DeMenthe
6 oz. thawed Lemonade Concentrate

Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Crème DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water.

Okay, and that’s it for now. Shalom and good cooking!

January 30, 2006. drinks, recipes. Leave a comment.

Mama Mia, that’s a Kosher Pizza!

Mmm, fresh, hot pizza. Delicious pizza… Nummy pizza…. We all love our pizza, but we hate going to pizzas that pizzas are ordered. I’m sure we’ve all gone to the party where the ONE cheese/non meat & dairy pizza is eaten by everyone else BEFORE they dig into the pepperonis and pork sausage. Then they blink at you and ask why you’re so pissed? Duh!!! You’re having to starve while they eat!

But I digress in this little conversation. The main focus of today’s article is going to be different pizza topping compbinations, and how you can enjoy pizza year round, even during Passover. To start with, I want to share a wonderful Parve Pizza Dough that’s Gluten-free. But, for those that want to make their OWN crust, our friends at the UJC have a few ideas. Below is the one I usually use:

Pizza Crust & Sauce
Crust: Jonathan Friedman’s mother in the 2nd grade cookbook from Arie Crown Day School in Chicago;
Sauce: A Taste of Tradition by Ruth Sirkis

Yield: 1 pizza

Crust: 1 pkg. dry yeast
7/8 cup warm water
1 tsp. sugar
2 1/2 cups flour
1 tsp. kosher salt
1 tbsp. oil
Cornmeal for pan

1 6 oz. can tomato paste
1 clove garlic, mashed
2 tbsp. olive oil
1/2 tsp. salt
Dash pepper
1/2 tsp. thyme
1 tsp. oregano
4 oz. cheddar cheese
10 black olives

Make Crust:

Dissolve yeast and sugar in warm water until foam appears on top, then add salt, oil, and flour.

Knead the dough until the dough is elastic. Put dough in oiled bowl. Turn so surface is covered in oil. Cover with damp towel. Place in warm place until it doubles in size, about 1 hour. Punch dough, cover with towel. Let rest 15 minutes.

Sprinkle pan with cornmeal. Roll dough. Cover with sauce and cheese, add anchovies and olives.

Bake for 25 minutes in preheated 425 F oven.

Make the Sauce:

Grate cheese coarsely. Mix tomato paste with 2/3 cup water, garlic, oil, salt, pepper and thyme.

Whichever method you use, be it premade crust and sauce or making your own via the UJC, we now get to the FUN part: TOPPINGS! Here are a few suggestions that have worked well for me (All of these assume you’re using a base layer of kosher mozzerella cheese):

Pepperoni Pizza – Some of my readers lament the loss of pepperoni pizzas when they went fully Kosher. I highly suggest Yves’ Veggie Pizza Pepperoni, a vegan alternative that tastes and cooks JUST like the old pepperoni that, as we all know, can’t be mixed with meat & dairy.

Philly Pizza – Take out your favorite cream cheese and some lox (Thinly-sliced strips of smoked salmon). Slicing up the strips, lay them out on the pizza as thick or as heavy as you want. Then, cubing up the cream cheese, scatter the cubed cheese onto the pizza atop the lox. Bake as usual.

SoCal Delight – Take one medium-sized avocado and pit/peel it. Slicing the halves into thin wedges (I suggest 1/8th inch at the thickest), arrange them in a circle incide the pizza. Next, take three garlic cloves (minced) and scatter them about the pizza. Finally, take some crumbled kosher feta cheese and scattering this, as well, on top. If you want, you can also add some sun-dried tomatoes when you at the feta cheese, just for a bit more SoCal taste. Bake as usual.

Cheeseburger Pizza – Ah, the melted cheddar, onions, and beef all together…. Some of you miss this so much, don’t you? Well, having never had beef and Dairy together, I’m not sure what I’m missing. But, if it’s anything like this, I know why you miss it. First, we need a package of cooked TVP (Textured Vegetable Protien). This stuff is WONDERFUL for working as a ground beef substitute, is completly vegan, and is healthy to boot. (Ever eat at Taco Bell? Most their ground meat is half beef and half TVP to keep the price down. Can’t taste it, can you?) Anyhow, I’m getting ahead of myself! Take the cooked TVP and scatter it on the pizza, topping it with diced onions and kosher cheddar cheese. Bake as usual.

These are just some ideas to get your brain juices flowing. I promise I’ll do another article at some point on pizza toppings, but for now… Shalom and good cooking!

January 29, 2006. Gluten-Free, main courses, recipes, snacks. Leave a comment.


Welcome, welcome. I have a few friends and family in Hawaii, and it always amazes me when people claim that, to keep kosher, they must give up on the island dining experience! No! Never! True, you can’t have roast pig or spam, but there are PLENTY of dishes you can still eat!

First, I’m going to look at a popular Hawaiian lunch, Spam Musubi. Now, as we all know, you CAN’T have Spam! It’s not Kosher, after all. But, what if you used Jewish Spam…? Yes, folks, I’m talking about Gefilte Fish! Now, gefilte fish, like Spam, is a semi-firm mix of ALL the parts of the animal they can’t use. With Spam it’s the pig, and with gefilte fish, it’s obviously fish (Usually Whitefish of some variety). This in mind, let’s look at our first recipe:

(Jewish) Spam Musubi

4 Cups cooked Sushi Rice
1 Loaf gefilte fish (Do NOT use the jars as it won’t turn out right.)
1 package Nori (Sheets of seaweed)
1 Bottle of Teriyaki sauce (Kikkoman makes a kosher Teri sauce, so no worries!)

Slice the gefilte fish into 1″ thick blocks while heating up griddle.

Using your favorite oil to coat the pan (I prefer Macadamia Nut oil for this snack, but olive works just fine…), slowly grill the fish on each side until slightly browned.

Before removing from the skillet, pull out your teriyaki bottle and douse the fish to taste. This is why I suggest the bottle itself. Some will want a little sauce, and some will want a LOT of sauce!

Setting the fish aside as it soaks in all that Teriyaki sauce, shape the rice into blocks about 1″-2″ high, taking care that the size is the same shake as the gefilte fish blocks you chopped & fried.

Taking the sheets of Nori, Slice each sheet into four elongated strips.

Now we build! Set one slice fried fish atop a rice block, and then wrap the fish and rice with the Nori. Continue until all built.

Now, these make excellent lunches! All you have to do, to keep them safe, is wrap them up in cellophane individually, and then you can toss one or two in a lunch before the kids or yourself runs off to school. They also make a rather different treat during Purim, and a large batch could easily be made up for a class fundraiser of some sort. Now, shifting gears slightly, I’m going to share a delicious Hawaiian breakfast with you all that I love to cook. It’s simple, easy, and VERY filling! Folks, I give you….

Loco Moco

4 Veggie Burger Patties
4 Eggs
8 Cups Rice, Cooked
4 Cups Chicken Gravy

First, we want to crack and fry the eggs in an open skillet.

While they fry to sunny side up, warm up the veggie burgers until both are cooked.

Taking a bowl, scoop 2 cups of the cooked rice in the bowl. Next top the rice with the patty, then a fried egg. Cover the whole dish with gravy to personal taste.

Serves 4.

This dish can be customized to fit most tastes. If you have no qualms about mixing beef and fowl, switch the veggie patties for beef and use beef gravy. For more of an island taste, eliminate gravy all together and use Teriyaki sauce. Use Turkey burgers and Turgey gravy to get rid of excess gravy from Thanksgiving. The great thing about this dish is it can be changed around to fit your personal food restrictions, but will still turn out delicious no matter how you slice it!

Tune in tomorrow night when we’ll look into pizza, of all things, and how no meat and dairy can’t stop you from enjoying delicious food. Until then, Shalom and good cooking!

January 27, 2006. breakfast, recipes, snacks, Uncategorized. 5 comments.


Welcome to Renegade Kosher! My name’s Steven Garrett, and it’s my life’s mission to mix my love of kosher cooking with modern ideas. First off, I’m going to help by sharing a popular dish many friends ask for: Matzos Ball Soup. This is a traditional soup that is served at the beginning of meals. To start, we should look at the basic recipe for Matzos balls.

Matzos Balls

4 eggs, slightly beaten
2 tsp. salt
4 tbsp. cooking oil
4 tbsp. water
1 c. Matzo meal

Mix all together and let stand in refrigerator for at least 1/2 hour, longer if possible. Form into 16 balls and drop like dumplings into boiling chicken broth. Boil covered 40 minutes. Serve hot.

Now, let’s see… That’s the recipe we all grew up with. The same old soup we eat every Shabbat with Challah before dinner. Now, what if we could update this… Make it into a wonderful stew that could BE the meal! Mmm, that would be delicious! And, lucky for you, I’ve experimented some, and have come up with such a chicken stew that will make people shout out “Movel Tov!” when it’s served!

Chicken Stew with Matzos Balls

Stew Ingredients
2 T Non-Dairy Margarine

8 Boneless chicken breasts, Cut Up
1/2 Cup Diced Onions
1/2 Cup Diced Celery
2 Cloves Minced Garlic
1/4 Cup Flour
4 Cups Chicken broth
1/4 Cup Flour
1/4 t. Pepper
1 T. Minced Fresh rosemary
2 Bay leaves
1/4 Cup Minced Parsley
1 lb Fresh, Canned, or Frozen peas

Matzos Balls
4 eggs, slightly beaten
2 tsp. salt
4 tbsp. cooking oil
4 tbsp. water
1 c. Matzo meal

Taking your handy Slow Cooker, and insert a slow cooker liner. (Not needed, but it does save on cleanup.)

Mix ALL stew ingredients into Slow Cooker and cover. Cook on LOW for 6-8 hours, or HIGH for 4 hours.

Prepare Matzos Ball pre-mixture, and set in refrigerator.

ONE HOUR before preparing (Half hour if cooking on high), take mixture out of the fridge and roll into balls. It SHOULD make 16 medium-sized balls, but you can make smaller, if you wish.

Taking the balls, drop them into the Slow Cooker before strirring them in.

Recover and continue cooking for last hour.

This will create a very thick, hearty chicken stew that will feed a family of 4-6 easily. A handy meal for when you have to stretch those budgets! It’s very easy to prepare, as well, and good for fixing inbetween taking care of household chores, or coming home from a long day at work for a delicious meal!

Tune in tomorrow when I’ll be taking a look at Hawaiian Dishes, and how you can bring the islands into your home!

January 26, 2006. main courses, recipes. 10 comments.