USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
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BUTCHER'S CUT
BABY CHICKEN 12
EDITOR’S LETTER
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ESSENTIALS Mustards
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CULINARY SCHOOL Chef Ari White’s can smoker
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COOKBOOK Green Fire: Extraordinary Ways to Grill Fruits and
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SEASONAL
GRILLED PINEAPPLE AND SALADS FOR THE SEASON
Vegetables 72
L’CHAIM Summer wines
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BACK POCKET Corn
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RESTAURANT CHRONICLES Greece in Israel
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THE OTHER SIDE OF THE CORK The mysteries behind aerating wine
104 RECIPE INDEX 106 LAST BITE Hot dog taquitos
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SOMETHING SWEET
CHILLED DESSERTS
EDITOR'S LETTER
THE GRILLING ISSUE
Grills just wanna have fun. IN BET WEEN WORKING on the Rosh Hashana and Sukkot issues (and a potential move of Fleishigs headquarters), I will be traveling upstate to Monticello, NY to spend weekends at Himmels, where my parents have a bungalow. I have been spending summers there since I was twelve years old and there is nothing like it. As a kid growing up in an apartment in Brooklyn, city life was a stark contrast to the space and freedom that country life offered. As an adult, watching my kids have the same experience makes the schlep worth it. Fridays are spent swimming, chilling, visiting flea markets and getting a pie of pizza at the iconic Fialkoff's. A visit to Walmart always seems to encourage the shopaholic inside each of us. We always leave with a $150 bill and bags full of random items we didn’t know we needed. If Shlomo plans to fish, a container of triple-wrapped worms that we secretly store in the fridge (unbeknownst to the rest of our family) is part of the haul too. Shabbos is Shabbos — an ultimate day of rest and relaxation. After Shabbos we typically wait on line at the iconic Café Chocolat for waffles. And Sunday is all about the grill. I absolutely love grilling and have been manning the grill for years now. The art of grilling many items at once is all about managing the
heat on different sides of the grill and knowing when to cook what. The ultimate success is timing it to have everything for the meal ready at once. This summer’s Butcher’s Cut column is all about my personal favorite protein to grill — boneless, skinless chicken thighs. They are so easy to grill, take on any flavor and are almost impossible to mess up. We share three marinades to take you through the season, as well as many ways to enjoy the marinades beyond the grill. My personal favorite is using my teriyaki marinade to make chicken karaage, a Japanese version of schnitzel that is well worth the effort. The herb marinade mixed with lemons and shallots and roasted in the oven is the perfect dinner for summer and beyond. For this month's Culinary School feature, Ari White (of Wandering Que fame) teaches us how to create a smoker on any grill using a simple can. It is brilliant, easy and fun. Beyond all of these tips and recipes, there is loads more grilling inspiration, from delicious skewers to a whole pineapple and more! Challenge yourself this summer to get out of the kitchen and get behind the grill! Bitayavon, Shifra
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Claudia Hopkins CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. One thing I don't know why. It doesn't even matter how hard you try. Keep that in mind, I designed this issue to explain in due time. As it was. You know it's not the same as it was. As it was, as it was. Is anyone still paying any attention to this 'column' anymore? If you could spare a minute I’ma need a sentimental man or woman to pump me up. (@naftolimann on insta). Just need a wave or something. This issue was designed to the sounds of Arkadi Duchin, Cat Stevens, Danny Bassan and Harry Styles. Visual Stimuli: The Umbrella Academy Season 3, The Boys Season 3. Jack Levinson says I should watch Letterkenny but i'm not sure, anyone have an opinion on that? Book(s): Six of Crows, Crooked Kingdom.
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BUTCHER'S CUT
CHICKEN BREAST FILLETS will always reign as the most popular and convenient weeknight meal choice, but boneless dark meat chicken, cut from thighs, deserves your serious consideration. The higher fat and collagen content in the dark meat (a result of those muscles being used more during the animal’s life) mean that dark meat chicken is much more flavorful than chicken breasts and less likely to become dry when overcooked. Like many types of meat in the kosher world, boneless chicken thighs have a number of different names. Skinless fillets can be called “baby chicken” or “pargiyot.” Skin-on fillets are sometimes called “capons,” which either refers to the individual thighs or when those thighs are tied together to form a larger roast. Technically, “capon” is the name for a castrated rooster, but true capons are very rarely available commercially these days. Grow & Behold produces a skin-on chicken thigh fillet that
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can be rolled and roasted whole for a very elegant, easy-to-eat chicken dinner. Typically, however, you’ll find that boneless dark meat chicken is of very irregular shape. This is because the muscles surround the bones, so they need to be sliced for deboning. Use this to your advantage — when you roast boneless chicken thighs whole, the variation in size and shape will give you lots of crispy edges that are absolutely delicious when stuffed in pita with Israeli salad for shawarma. You can also take the butchering a step further and cut the pieces into 1-2” cubes for stir-frying or threading onto skewers for kabobs. We’ve also seen a lot of recipes for electric pressure cookers using boneless skinless dark chicken. Since the higher fat and collagen content in the muscles mean that it is less prone to overcooking, it can handle the high heat. When cooked for just a few minutes, the meat becomes tender and can be “pulled” like brisket.
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BUTCHER'S CUT
Naftali Hanau is the CEO of Grow & Behold, which specializes in expertlybutchered premium quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pastureraised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at www.growandbehold.com. JULY 2022
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CULINARY SCHOOL
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CULINARY SCHOOL
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CULINARY SCHOOL
The innovative design and combination of power, consistency and control of heat across the entire DCS range creates the perfect environment for any cooking technique – from a long, slow smoke for an unmistakable bark and perfect smoke ring, to a dark crust-creating sear on a filet of steak.
I'M NEVER IN ONE PLACE I ROAM FROM TOWN TO TOWN
I ROAM AROUND AROUND AROUND, AROUND AROUND JULY 2022
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SEASONAL
BY: SHIFRA KLEIN
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SEASONAL
PINEAPPLE IS THE SWEETEST AND IN PEAK SEASON IN JULY. A TRUE BLANK CANVAS TO BOTH SWEET AND SAVORY FLAVORS, PINEAPPLE CAN BE ELEVATED EVEN FURTHER WHEN GRILLED. TO BUY A NEAR-RIPE PINEAPPLE, JUST TUG AT ONE OF THE LEAVES — IF IT PULLS WITHOUT TOO MUCH FORCE, IT’S READY. IF NOT, IT CAN SIT FOR A FEW DAYS.
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BACK POCKET
BY: ADINA SILBERMAN
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BACK POCKET
AS A DENTIST, I have the great opportunity to schmooze with people from all walks of life, from university professors to startup founders to beloved grandmothers. At the end of summer, our office is known to bloom with patients and staff alike bringing in extras from their home gardens. One year, a patient (retired math teacher turned avid farmer) brought me two huge shopping bags filled to the brim with fresh corn, straight from her field in Illinois! We spent the visit discussing how versatile corn can be, but also how wonderful fresh kernels taste when they’re in season. Needless to say, dinners that week were all corninspired, but no one complained. This season, bring home a bag or two of fresh ears from the store or a local farmer’s market. With so much corn on hand, you’ll be inspired to use the sweet kernels to brighten up a variety of tasty dishes.
T H E BAS ICS To shuck the corn, microwave it, husk included, for 4-5 minutes. Using a towel, carefully cut 2 inches off from the stalk end, then squeeze or shake the cob out from the cut end. To steam shucked corn, simply wrap in a damp paper towel and microwave for 4-5 minutes. To cut kernels off the cob, rest an ear of shucked corn on the tube of a Bundt pan. Using a sharp knife, cut the kernels off the cob, allowing them to collect into the pan.
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RESTAURANT CHRONICLES
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RESTAURANT CHRONICLES
We are touring Israel’s unique restaurant scene to vicariously experience various international cuisines. Our first stop is Greece.
BY: LONI AND MICHAEL SNAPE PHOTOGRAPHY BY: HANNA KOGAN
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SOMETHING SWEET
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SOMETHING SWEET
BY: ROSA SEIDENWAR
CHILLED DESSERTS ARE THE PERFECT WAY TO END A LONG SHABBOS LUNCH IN THE SUMMER. IMPRESS YOUR GUESTS WITH THESE SIMPLE, MAKE AHEAD DESSERTS THAT PACK A FLAVORFUL PUNCH.
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