Favorite Shabbat Cholent Recipe

[Henaynei]

Hey,

I'm interested in Cholent recipes, especially those that are for Shabbat lunch - whatcha got?

b'Shalom {iPod touch w/CF app}

 

[Messianic Jewboy]

Hey,

I'm interested in Cholent recipes, especially those that are for Shabbat lunch - whatcha got?

b'Shalom {iPod touch w/CF app}

You said it in Yiddish, cool.

 

[Henaynei]

You said it in Yiddish, cool.

LOL - so nu, where's your recipe?

b'Shalom {iPod touch w/CF app}

 

[Messianic Jewboy]

LOL - so nu, where's your recipe?

b'Shalom {iPod touch w/CF app}

We had Borscht with or without flanken mostly. And rye bread. Tear off the crust of the rye. Get a clove of garlic. Everyone gets a piece of garlic. Put salt on a napkin, everyone gets a napkin with a pile of salt. Dip garlic in pile of salt then rub it on the rye crust. Spoon in one hand, rye crust in the other.

Sorry no recipes.

 

[Henaynei]

Got to ask my mom.

LOL
kewl
I bet she's got a good one!

b'Shalom {iPod touch w/CF app}

 

[Henaynei]

Who else has a good recipe?

b'Shalom {iPod touch w/CF app}

 

[Messianic Jewboy]

LOL
kewl
I bet she's got a good one!

b'Shalom {iPod touch w/CF app}

We don't do as my grandparents did and my parents don't either. When I was young I'm reminded of Borscht with or without flanken mostly. And rye bread. Tear off the crust of the rye. Get a clove of garlic. Everyone gets a piece of garlic. Put salt on a napkin, everyone gets a napkin with a pile of salt. Dip garlic in pile of salt then rub it on the rye crust. Spoon in one hand, rye crust in the other. The rye thing is a tradition brought over from Odessa.

Borscht isn't new I'm sure you've made it.

Sorry that's all I got.

 

[Henaynei]

We don't do as my grandparents did and my parents don't either. When I was young I'm reminded of Borscht with or without flanken mostly. And rye bread. Tear off the crust of the rye. Get a clove of garlic. Everyone gets a piece of garlic. Put salt on a napkin, everyone gets a napkin with a pile of salt. Dip garlic in pile of salt then rub it on the rye crust. Spoon in one hand, rye crust in the other. The rye thing is a tradition brought over from Odessa.

Borscht isn't new I'm sure you've made it.

Sorry that's all I got.

That's ok, I'm sure others have Cholent recipes

I like your family's tradition with the Borscht. But then I think garlic is second only to chocolate as a gift from G-d and proof He loves us! LOL

b'Shalom {iPod touch w/CF app}

 

[Gxg (G²)]

Fried Chicken...

 

[Henaynei]

Fried Chicken...

Nah! LOL

Cholent - started before Shabbat - cooked very slowly - ready to eat and hot by the time lunch time of Shabbat arrives.

b'Shalom {iPod touch w/CF app}

 

[Gxg (G²)]

Nah! LOL

Cholent - started before Shabbat - cooked very slowly - ready to eat and hot by the time lunch time of Shabbat arrives.

b'Shalom {iPod touch w/CF app}

There is such a thing as Kosher Fried Chicken...and it does take time/energy and patience

• Kosher Fried Chicken — The Boreka Diary
• KFC (kosher fried chicken) | The Jewish Chronicle
• KFC" will REALLY mean "Kosher Fried Chicken" As Kentucky Fried
  
  
  
• Kosher Fried Chicken | Kosher Recipes – Joy of Kosher with Jamie ...

And with that being the case, as we've eaten it on Shabbat after fellowship with my Messianic congregation, I had a thought that I'd be content eating quail in the wilderness with the Israelites if that's all they had available...and some spices to shake things up if they got tired of eating bird all the time. Couldn't help but think that when I was eating today after fellowship with the chicken...thinking on all the folks in the South who grew up on yard bird and wondering "Wow, Jews really had NOTHING to be complaining about"


-----Roast Quail with Lemon Sauce - Cooking Recipes - BeTheCook

 

[Messianic Jewboy]

There is such a thing as Kosher Fried Chicken...and it does take time/energy and patience

• Kosher Fried Chicken — The Boreka Diary
• KFC (kosher fried chicken) | The Jewish Chronicle
• KFC" will REALLY mean "Kosher Fried Chicken" As Kentucky Fried
  
  
  
• Kosher Fried Chicken | Kosher Recipes – Joy of Kosher with Jamie ...

And with that being the case, as we've eaten it on Shabbat after fellowship with my Messianic congregation, I had a thought that I'd be content eating quail in the wilderness with the Israelites if that's all they had available...and some spices to shake things up if they got tired of eating bird all the time. Couldn't help but think that when I was eating today after fellowship with the chicken...thinking on all the folks in the South who grew up on yard bird and wondering "Wow, Jews really had NOTHING to be complaining about"


-----Roast Quail with Lemon Sauce - Cooking Recipes - BeTheCook

I was flicking through the channels one day last week and came upon a cooking show. It was a kosher restaurant/caterer located in the south. It was interesting because the caterer who were orthodox obviously did a lot of frying because they were from the south they said, almost everything is fried. One of the dishes they were making was kosher southern fried chicken which is popular they said. Their kosher menu was southern influenced. One food that looked good was corn bread with cut up/ grounded pastrami in it, fried. It was interesting to see a southern style kosher cooking and foods with southern vegetables and other southern favorites.

I think they said a lot of Jews also immigrated in the ports of Savannah. I'm used to where I'm located in the North East, Philly, New York etc.

 

[Gxg (G²)]

I was flicking through the channels one day last week and came upon a cooking show. It was a kosher restaurant/caterer located in the south.

If you happen to remember the name of the show, I'd love to investigate sometime

It was interesting because the caterer who were orthodox obviously did a lot of frying because they were from the south they said, almost everything is fried.

Alot of things are indeed fried down in the good old South..

One of the dishes they were making was kosher southern fried chicken which is popular they said. Their kosher menu was southern influenced. One food that looked good was corn bread with cut up/ grounded pastrami in it, fried. It was interesting to see a southern style kosher cooking and foods with southern vegetables and other southern favorites.

Alot of dishes I grew up with in the South I never had any idea that they were truly kosher....and was a bit shocked at firsts since "Kosher" automatically seemed to suggest "not tasty"


The same happened when it came to foods I enjoyed from my West Indian heritage (Barbados, Jamaica, etc) as it concerns things like Jerk Chicken. For there are many Jewish Jamaicans that others are unaware of...and they do ALOT of Kosher Jerk Chicken ( here, here, here, here, here, etc). You can imagine how wild it'd be for others to see someone cooking chicken in the classic style on a big, smoky grill fashioned from a steel drum while seeing the guy with the tongs wearing a yarmulke and looking like typical member of the Jewish community in Crown Heights, unless you counted the T-shirt dyed in the black, green and yellow of the Jamaican flag and the apron stenciled with "Jerk Hall of Fame."

I think they said a lot of Jews also immigrated in the ports of Savannah.

A good number went over..

I'm used to where I'm located in the North East, Philly, New York etc

If I had grown up North East, that would have been something. I'd be more for places like Washington D.C..

 

[anisavta]

Wow this thread got derailed quickly!

 

[Gxg (G²)]

I like your family's tradition with the Borscht. But then I think garlic is second only to chocolate as a gift from G-d and proof He loves us! LOL

Garlic above chocolate any day...

 

[Gxg (G²)]

Wow this thread got derailed quickly!

No it hasn't...

 

[anisavta]

• 3 onions, quartered
• 4 tablespoons vegetable oil
• 4 pounds chuck roast, cut into large chunks
• 1 cup dry kidney beans
• 1 cup dried pinto beans
• 1 cup pearl barley
• 5 large potatoes, peeled and cut into thirds
• boiling water to cover
• 2 (1 ounce) packages dry onion and mushroom soup mix
• 2 tablespoons garlic powder
• salt and pepper to taste

1. In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. Add meat, and brown well on all sides.
3. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
4. Preheat oven to 200 degrees F (95 degrees C).
5. Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

This serves 8

 

[Gxg (G²)]

Cholent - started before Shabbat - cooked very slowly - ready to eat and hot by the time lunch time of Shabbat arrives.

b'Shalom {iPod touch w/CF app}

Have you ever tried Jerk Chicken Cholent Stew? Or simply Jerk Cholent? Takes a bit, but it's well worth it That is...if you like Island Spice. Putting chicken into it can shake things up, including bits/pieces of fried chicken into the stew...

• Chicken Cholent - meatjavascript:void(0)

Lemon Lamb Cholent is VERY excellent as well

 

[Henaynei]

Great suggestions! Yum!

b'Shalom {iPod touch w/CF app}

 

[MessianicMommy]

*subbing*
My DH does not like soup or stew, but I do... so... suggest away!