Pesach Meats Fit For Royalty by Charny Kohn

PESACH FIT FOR

MEATS ROYALTY

by Charny Kohn

Like every Yom Tov, Pesach is a holiday where traditions vary from family to family. In my family, we are pretty stringent on Pesach. We only use a minimal amount of ingredients. I always leafed through magazines to find new recipes, but I found that I was often not able to make any of them because we did not eat most of the ingredients used in the recipes. These recipes are catered for everyone, for those of you who want tasty and unique recipes, and for those who usually cannot recreate Pesach recipes from magazines but want something different to add to your repertoire. @the.seasoned.palate

SWEET STUFFED CAPONS

POTATO CHICKEN

This recipe is for when you want something lighter than meat but still want a main dish fit for royalty. The colors and flavors will impress all!

Sweet potato stuffing:

- 4 sweet potatoes - 2 tablespoons potato starch - 1 tablespoon honey - 1 teaspoon salt - 1/8 teaspoon black pepper

Chicken:

- 8 boneless chicken thighs, skin on - 1 tablespoon salt - 1/2 teaspoon black pepper

Citrus glaze:

- 4 tablespoons honey - 2 tablespoons freshly squeezed lemon juice - 2 tablespoons freshly squeezed orange juice - 1/2 teaspoon salt Peel and dice the sweet potatoes. Add them to a pot and fill it with water. Bring to a boil and simmer for twenty minutes. Drain the water and mash the sweet potatoes with the potato starch, honey, salt, and pepper. Allow the mixture to cool before handling.

Add about two tablespoons of the sweet potato mixture to the center of each capon. Roll and place in a 9x13 baking dish. Rub a bit of oil over the skin and season with salt and pepper. Cover tightly and bake at 350° for an hour and forty minutes.

Combine all the ingredients for the glaze. Brush the chicken with the glaze and raise the oven temperature to 400°. Bake uncovered for an additional twenty minutes.

ONION CHUCK EYE

CRUSTED ROAST

If you have a question on Pesach, you can almost always be sure that the answer will be onions. So when I asked myself how I could give the classic roast a makeover, my first thought was... onions! We create a flavorful crust that will elevate the decadent roast by pureeing the onions and adding extra flavor from the shallots!

- 4 lb. chuck eye roast - 1 small onion - 2 shallots - 2 tablespoons salt - 1 tablespoon sugar - 1 teaspoon black pepper

In a bowl, combine all the ingredients besides the meat in a bowl and puree using a hand blender or food processor. Place the beef in a deep pan and cover with the onion puree. Place the dish on the middle rack in your oven. Broil for eight minutes per side.* Add a 1/4 cup of water, cover well and bake at 350° for an hour and forty-five minutes.

*If your oven does not have a broil option. Sear the meat with a bit of oil for five minutes per side. After it is seared, place it in a deep baking pan and cover it with the onion puree. Proceed as instructed above.