Main Courses

...for crockpot and not

Variations on this dish are found throughout the Jewish Mediterranean. This is a robust dish best made with strong-tasting fish like fresh tuna or mackerel. Bitter lettuces, garlic and white wine bring out the hearty flavors of the fish while sweet fennel and fresh tomatoes add softening tones.

This is a recipe I invented recently, and I can't classify it in the Ashkenazi or Sefardi categories. But my father loved it!

My grandmother makes this recipe; it's a family favorite. You can make the meatballs small-sized for an appetizer, or larger for a main dish. DON'T serve them over spaghetti, its not Italian, its Ukrainian!

I mentioned smoked Brisket on another fora and was asked to post the recipie here. It is an original, so feel free to re-do the spices to meet you taste. This can be done on a smoker or in the crock-pot.

Deep Fried Version Egg Fu Yung: A deep fried omelet served with a sauce, Egg Fu Yung is a well known Chinese American restaurant dish, but in China omelets are not deep fried and are never served with a sauce. Here are both versions using the same ingredients, although the listing is arranged for the first version.

You'll find variations on this recipe all over the internet. What distinguishes mine is the absence of ginger. I love the flavor of ginger, but sadly ginger does not love me, so I have to leave it out. This recipe is typically written for the grill, but it does equally well under the broiler, so I've written instructions for both, along with how to make the marinade safe for consumption. I sometimes make this for shavuos, because it's a good protein for a dairy meal.

I really can't help you on the number of carrots, sorry. It is a lot, though. They cook down quite a bit. Also, she doesn't mention it, but she cut the beef into chunks, perhaps an inch and a half to 2 inches on a side.