JIB Comments, News, and… KOSHER Menudo!?

So, it seems that The Jewish & Israel Blog Awards were announced, and I came in second in Kosher Blog of the Year. I am sad that GF By the Bay and Me-Ander wern’t in the voting! Give the good underdogs a shot! Also, why did LGF get the most votes, yet still not win? They are all awesome blogs, so I award them the RKC Thumbs Up For being Awesome Bloggers Award! ^^

So I have been trying to get in touch with Lang’s here in S. Diego County to try and get a cake for a Torah dedication party I’m catering this weekend. Good food, good times, and good new Torah! ^^ It’s a rare meat menu for me, so I’m going all out with roasted lamb, smoked beef roast, lemon chicken, couscous, salad, and more. The client wants me to get some cakes & desserts (Thus trying to contact Lang’s.), as well, so I’ll be busy with that -all- weekend.

I have to admit, this article on Cuban Jews really made me smile. It’s nice to see that finally, they can live a full Jewish life. In the theme of Hispanic cooking, I wanted to look at a special soup popular in Mexico that tastes rather good: Menudo.

To make this, We’re going to start with 5 lbs. Stew Beef (Basically random cuts of beef chopped up into 1 to 1 1/2 in. cubes.). Now, this we’re going to boil this in a stock pot of water for 2 hours, skimming off the fat that collects on the top each hour. After skimming off the fat the third time, we need to add in 2 lbs. Hominy (Goya, Giant, Super G, and Uncle Williams all make Certified Kosher Hominy in canned form. ^^) and stir it up good before letting it cook over Medium heat for another hour. 15-20 into that hour, scorch 8 oz. Chili Powder lightly in a skillet before pouring it into the soup. To this add 4 Onions, Chopped Roughly and 3 Bunches Cilantro, Shredded. Let it all simmer for the last 15 minutes before serving in bowls with Tortillas, minced onions, lemon & lime wedges, fresh cilantro, and your favorite salsa.

Now, let’s just say that this doesn’t have enough kick for you! Well, let’s CUSTOMIZE!!! Rather than scorching the chili powder, you can scorch 4-5 of your favorite hot peppers before dicing them up and adding them to the sauce. Also, I like to add 3-4 cloves of garlic minced up when I add in the spices, just to give it a bit of extra flavor. Now, this recipe serves about 10-12 easily, and leaves enough for leftovers. I recommend making it for BIG dinner events, or mabye a ‘Mexican Night’ at your temple. Until next time, Shalom and Good Cooking!

January 23, 2007. Jewish Links, main courses, News, recipes.


  1. muse replied:

    congrats on the award
    Actually, I was certain that someone had nominated me for KCC.
    Apparently there will be another jblog contest, since a lot of bloggers didn’t like how it was run. That is if they can get the technical stuff organized. I’m sure it’s lots tougher than they think.

    ps Don’t forget to send me some posts for kcc!

  2. chaya moya replied:

    What you actually have described in your recipe is how to make a caldo called “Pozol” not menudo. Menudo must include offal to be called menudo. The offal IS menudo, in fact. It is not against dietary law to eat offal. In the soup you prepared, the Pozol, You have an option to add beans,too.

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