Chief Of Staff Cholent Hebronite Hamim Recipes

CHA-MIM (CHOLENT/HAMIM)

Steps:

• This recipe is so simple. It's basically a one-pot meal that is great for Shabbat or during the week. To start, lightly dust the flanken with some kosher salt, granulated garlic and Avi's Spice Rub.
• Then with a small amount of oil in a blazing hot pan, sear the flanken on all sides. This will help it to develop a richer flavor without first cooking the meat.
• Once the flanken is seared, let it cool enough to slice it between the bones. While it's cooling, layer all of the dry ingredients in a slow cooker. I like too start with the beans and then add layers in no particular order. Don't forget to add the meat.
• Once the dry ingredients are layered, add the sauce you made along with the second cup of whisky. The whisky will add a nice smokiness to the Cha-Mim. Then cover with water.
• Now cover, and turn the slow cooker to low. Let it fester for at least eight hours, preferably longer. Keep an eye on the water level the longer it goes to make sure you don't burn the Cha-Mim.
• Once you start the cooking process, treat yourself to one of the shots of whisky, save the other shot for when you serve. And speaking of serving, I like to open the rice in one serving bowl and the cha-mim in a second, Then to serve spoon out a layer of rice and top with the cha-mim. I like to add a lime wedge and squeeze the juice over the cha-mim just prior to eating. You can also serve in taco shells or wraps. It's a fun dish that packs some kick thanks to the habaneras (you can always leave them out or use only one if you don't like your food too spicy. In fact, I think this recipe is so good I would eat it for lunch and for brunch. For fun and in the sun. At a table and with Mabel. With Bobby and with Bubby. I'd eat it with Pam and even with you, Sam I Am...

CHIEF OF STAFF CHOLENT (HEBRONITE HAMIM)

Steps:

• 1. On Thursday night, soak the white or red beans and chickpeas in cold water to cover.
• 2. On Friday morning, in a large heavy pot, sauté the onions in the vegetable oil until translucent. Then add the brown sugar and the water and carefully caramelize the onions over very low heat. Turn off the heat until the remaining ingredients are prepared.
• 3. Drain the beans and scatter them on top of the onions.
• 4. Cut the fat from the brisket, dice the fat, and set it aside. Rinse the rice in cold water and then drain; repeat twice more. Season the rice with 1/2 teaspoon salt and a few grinds of black pepper and dot with about 4 tablespoons of cubed beef fat. Place the rice in the center of a sheet of cheesecloth and enclose it loosely, so that the rice can expand. Tie with a thin strip of cheesecloth or twine and set aside.
• 5. Season the frika, bulgur, or barley with 1/2 teaspoon salt and a few grinds of black pepper, dot with about 4 tablespoons of cubed beef fat, and put it in another piece of cheesecloth. Tie it up loosely.
• 6. Add the beef bones to the onions in the pot. Set the brisket on top, then the 2 bags of grains, the kishke, pearl onions, potatoes, and eggs. Sprinkle with additional salt to taste, pepper, baharat, and soup powder. Add water to cover, cover the pot, and ring to a boil. Then transfer to a preheated 200-degree oven to cook overnight or put the pot on a blech (a heated asbestos pad which many Jewish cooks use to keep Sabbath dishes warm) over low heat and leave until ready to serve.
• Joan Nathan shares her tips with Epicurious:
• •For this dish, Nathan prefers the texture and flavor of dried chickpeas and beans to canned. •Baharat, an Eastern Mediterranean spice blend, generally includes paprika, hot pepper, black pepper, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, and salt. It is available at Middle Eastern markets. If you can't find it, Nathan recommends using your favorites from the list above, being sure to include pepper. •"This dish can easily be made in a slow cooker," says Nathan. "Sauté the onions and place them in the cooker, then add the drained beans and other ingredients. Leave the dish to cook throughout the day or overnight."

JOAN NATHAN'S CHOLENT

Steps:

• Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
• In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
• Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

Steps:

• Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
• Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
• Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.