Ever wonder why its called the main course? Probably because that’s what it is, right? No Yom Tov meal is complete without a warm meat or poultry dish. It is not hard to make a great piece of meat, and even easier to make delicious chicken or turkey. Try any of the recipes below for a fabulous focus to your holiday meal. We thank Agristar Meats (Aaron's) for their insightful tips on main course preparations. Look out for some more great Agri tips in our newsletters in the next few weeks!
Honey Garlic Chicken Wings
Grilled Chicken with Grape and Onion Salsa
Roast Duck or Chicken with Orange Cherry Sauce
Meat in Red Wine and Mushroom Marinade
Special Occasion Meat
Standing Rib Roast with Fig and Wine Sauce
Pickled/ Smoked Meats:
Put It All In Turkey Salad
Sweet 'n Sour Tongue
Passover Wacky Franks
Some of the recipes call for soy sauce, which is not used by “ashkemazim” on Passover. Please ask your own rabbi what you use, but if you want to create a substitution, here is one. for many recipes, balsamic or red wine vinegar that is kosher for Passover can be substituted.
SOY SAUCE SUBSTITUTE:
This soy sauce substitute doesn't taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.
2 tablespoons beef broth
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
1 tablespoon brown sugar
1 teaspoon oil
1/8 teaspoon garlic powder
black pepper to taste
1/4 cup boiling water
Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons. Store in a sealed container in the refrigerator. Makes 2/3 cup. Use the sauce within 3 - 4 days.