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This week I will share with you a recipe that my friend Mona inspired me to create. Several years ago she served a similar variation of this appetizer to my family at a Shabbat lunch and I instantly went crazy over it! It is an imitation grilled "shrimp" recipe that I have developed over time, according to my taste. You can easily add a little bit of this or that to make this recipe perfect for your family as well. If you like it spicier, add more hot sauce; more lemony, add more lemon juice. If you don't like basil or oregano, substitute cilantro or perhaps cumin, etc., etc.
Enjoy your week...
Warm regards,
Karen
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Save Money and Time While Enjoying Delicious Meals With Your Family and Friends
This website is your kosher treasure map that will teach the beginner to advanced home cook how to plan and cook meals that your family and friends will cherish for years to come.
That burning question that each of us and our kids ask each day, "What's for dinner,?" will now finally be answered in a stress-free way that will bring your family closer together and save you a lot of time and money.
Karen's recipes are focused on fresh foods that are much healthier for you while being tasty and satisfying, without deprivation. Of course, that includes occasional treats and authentic dishes.
The tips and tricks that you will learn will be invaluable
Karen will be creating videos and recipes that invite you into her kitchen to learn and have fun together! |
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Karen is a stay- at- home mother of five and an entrepreneur who has had a passion for cooking since childhood.? For Karen cooking is like a sixth sense, much like those with an ear for music can pick up and play an instrument without knowing the notes? The inspiration of her mother's and grandparents' creative and talented cooking helped form the foundation for her passion for cooking. |
From the first falafel she tasted from an Israeli cook, to the lessons from gourmet Italian home cooks and restaurant chefs, to days spent learning from her friend's mom about Hong Kong cuisine, to trips to Chinatown and living in Israel, to mastering the art of Persian cooking after marrying her Iranian husband, to lessons from gourmet Moroccan friends in Boca Raton, Karen lives and learns from every culture and is excited to share that wisdom with you.
Karen and her family decided to live an observant modern orthodox Jewish lifestyle 15 years ago. She now transforms her favorite American and international non-kosher dishes into delicious kosher fare.
After college she served in the Israel Defense Forces, married, and now devotes her life to her family, friends, faith, and love of cooking while running a thriving health and wellness business from home. Karen has taught kosher cooking classes for the past 10 years in Boca Raton with her friends, Lauren Bakst, a gourmet cook, and Lowil Stoller, a pastry chef.
Karen's recipes were featured at a dinner honoring the best chefs of the capital district hosted by the Marriott Hotel in Albany, New York. She has catered affairs up to 350 people including the Maimonides Medical Society annual dinner for over 100 Physicians at the Albany Medical Center Hospital.
She is presently working on her upcoming book, Delicious and Kosher, and is founder of the Delicious and Kosher website. |
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This week I recommend that you try to buy mostly cold or expeller pressed oil for your cooking and salad dressings. Avoiding the chemicals that are used in processing most non-cold or expeller pressed oils, you are taking another step in protecting your family's health.
Try Latourangelle brand grapeseed oil from Italy. It is certified kosher by the Star K. Click HERE to order or find it in your local supermarket, gourmet market or health food store.
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"Shrimp" on the Barbie*
This marinated grilled "shrimp,"(I keep kosher, so I use imitation kosher shrimp made from white fish, is called surimi. I use the DynaSea kosher brand.) It is loaded with garlic and herbs and brightened up with a nice splash of lemon and balsamic. Coupling this with the smoky grilled flavor makes this appetizer or main course meal irresistible. There is rarely any left in my house! Serve as an appetizer with an all-natural cocktail sauce or with horseradish sauce. As a main course you can serve this dish over a Caesar or regular tossed salad or with whole grain noodles, steamed veggies and an extra virgin olive oil and garlic or marinara sauce. My friend Mona inspired me
when she served my family and me a similar dish. I instantly went crazy for it!
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2-3 packets (about 6 surimi per packet), frozen surimi (imitation shrimp made from white fish such as pollack,) thawed.
juice and freshly grated zest of ?1 lemon
?cup plus 2 tablespoons extra virgin olive oil
8-10 garlic cloves, crushed
8 shakes hot sauce of your choice; I use Cholula
1 handful fresh basil, coarsely chopped
?teaspoon dried oregano
1 teaspoon paprika
2-3 tablespoons balsamic vinegar
1 teaspoon kosher or sea salt
freshly ground black pepper, to taste
In a large zip lock bag or in a glass or BPA free plastic container, add all of the ingredients except for the surimi and mix well. Add the surimi, making sure that it is fully covered by the marinade. Seal the bag or cover the container and refrigerate for at least an hour or up to 8-10 hours. When ready to cook the surimi, heat a grill or a grill pan to medium-high heat, making sure to oil the grill prior to adding the surimi. Surimi is already fully cooked, so cook the surimi until nice grill marks have developed, flipping them until there are grill marks on the second side. Be careful not to burn; if the grill or grill pan is too hot, you can reduce the heat a little.
*Dairy Free
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PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
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Newsletter and Delicious and Kosher.com are written by Karen Abir and the staff of Delicious and Kosher.com. If you have any questions or comments, please send them to: 
