What's your menu for your Chanukah party? (Fleishig)

amother

Mon, Dec 04 2023, 7:16 pm

So what's the menu?

amother

Carnation

Mon, Dec 04 2023, 8:23 pm

Pulled beef
Deli roll
Nachos
Chili
Grilled chicken
Steak salad
Corned beef
Hot pastrami
Meat pizza
Chicken fingers
General tso

amother

Babyblue

Mon, Dec 04 2023, 8:25 pm

amother Carnation wrote:

Pulled beef
Deli roll
Nachos
Chili
Grilled chicken
Steak salad
Corned beef
Hot pastrami
Meat pizza
Chicken fingers
General tso

All at once??

amother

Carnation

Mon, Dec 04 2023, 8:46 pm

amother Babyblue wrote:

All at once??

Big family , many men

amother

Blonde

Mon, Dec 04 2023, 9:04 pm

Ordering from authentic chinese in lakewood. Plus some homemade kiugel and salad ( both fruit and veg)
Store bought ice cream

amother

DarkViolet

Tue, Dec 05 2023, 2:43 am

We're doing a bbq style party-plenty of hot dogs, burgers, grilled shnitzel etc. Serving fries as a side.

amother

Pansy

Tue, Dec 05 2023, 2:54 am

amother DarkViolet wrote:

We're doing a bbq style party-plenty of hot dogs, burgers, grilled shnitzel etc. Serving fries as a side.

A bbq in the winter? You have one inside your house?

amother

Mint

Tue, Dec 05 2023, 3:15 am

amother Carnation wrote:

Pulled beef
Deli roll
Nachos
Chili
Grilled chicken
Steak salad
Corned beef
Hot pastrami
Meat pizza
Chicken fingers
General tso

If you’re doing homemade, mind sharing your recipe for chicken fingers?

amother

Hawthorn

Tue, Dec 05 2023, 5:18 am

amother Pansy wrote:

A bbq in the winter? You have one inside your house?

Maybe she's in Australia Very Happy

amother

Cobalt

Tue, Dec 05 2023, 5:24 am

[quote="amother Pansy"]A bbq in the winter? You have one inside your house?[/quot
she wrote bbq style party I think she means bbq food cooked at home.

amother

DarkViolet

Tue, Dec 05 2023, 9:57 am

amother Pansy wrote:

A bbq in the winter? You have one inside your house?

Lol, no by bbq style I mean those types of foods. We're breaking out the george formans (anyone still remember those grills pre-domo days?) and we'll be cooking indoors thank you.
The kids all love grilled hot dogs, burgers etc. And it works out cheaper for a fleishig meal, because otherwise we'd need large quantities of meat-steak etc.

Amarante

Tue, Dec 05 2023, 12:06 pm

amother Pansy wrote:

A bbq in the winter? You have one inside your house?

It's warm and sunny here in Los Angeles and so the outdoor gas grill is used all the time LOL

amother

Mocha

Tue, Dec 05 2023, 12:08 pm

In NY here and use my grill year round! Would definitely grill for a chanukah party. Lol

Amarante

Tue, Dec 05 2023, 12:16 pm

Onion Braised Brisket

This is super simple and the technique of slicing the brisket partially through the cooking process and then continuing to cook produces really goo results.

Can be made up to three days in advance or frozen for two months. It should be made at least one day ahead and reheated per the instructions as the flavors marry.

Recipe By: Noah Waxman

Servings: Serves 8 to 10

INGREDIENTS

1 5-6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
1½ tablespoons kosher salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
3 tablespoons vegetable oil
8 medium yellow onions, peeled and sliced ½-inch thick
3 tablespoons tomato paste
3 cloves garlic, roughly chopped
6 carrots, peeled and sliced into large chunks on a diagonal
Handful fresh chopped parsley, for garnish (optional)

INSTRUCTIONS

Set an oven rack in the middle position and preheat the oven to 350°F.

Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.

Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)

Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.

Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ - ¼-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pot tightly and return to the oven.
Lower the heat to 325°F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day.

(Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)

Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.

NOTE

Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first-cut/flat-cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.

amother

Sage

Tue, Dec 05 2023, 12:19 pm

Schnitzel nuggets
Meat (deboned flanken)
Eggrolls
Smashed crispy baby potatoes
Vegetable rice
Leak cherry tomatoes salad
Cabbage & lettuce salad
& Dessert. Any ideas?