284268 Mon Apr 03 15:21:05 -0700 2006 11 31 Home Cooking 0 1519318 I've got the extended family coming over for dinner on Saturday (early Passover since my husband has to leave on business Sunday) and they are not, sadly, chowhounds. I'm going to have to stick to the basics to wow them which means I'd like to hear some relatively foolproof recipes for a main dish. I was thinking brisket but am open to suggestions. Thanks in advance... Mon Apr 03 15:21:05 -0700 2006 0 EMZ 1 1519320 Could you tweak the ingredients for the brisket? I found a great recipe in Joan Nathan's book "Jewish Cooking in America." It's got chili sauce and beer in it. I made it one year for Hanukah and it was devoured, and now my best friend makes it for Passover every year. It's unbelievably easy. What about side-dishes (tho you asked specifically for entree suggestions)? Could you do something different with them? Mon Apr 03 15:45:12 -0700 2006 1519318 0 Renee 2 1519328 Yup, I could definitely tweak. They just don't like anything ethnic (aside from American Italian and American Chinese, of course!) but other than that don't mind modern takes on old classics. Do you have the Joan Nathan recipe to share or is it online somewhere? I'm planning on making matzoh ball soup and they'd have a fit if I did any tweaking with that one... Other than that, sure...I'd love to hear some recipes for interesting side dishes. Thanks! Mon Apr 03 16:07:01 -0700 2006 1519320 0 EMZ 3 1519354 I couldn't find that specific recipe on-line, I'll send it from home tonight. Side dishes--how about tzimmes? It's a classic, easy to do. You can find a few recipes on Epicurious.com, with layered sweet potatotes/carrots/raisins. When the entree is so heavy, I like to keep the veggies simple, and usually just roast veggies. I like asparagus w/balsamic/browned butter/soy sauce. Mon Apr 03 17:39:47 -0700 2006 1519328 0 Renee 4 1519361 Great ideas. One question though, is soy sauce kosher for Passover? (That's probably a question for the kosher board though.) Mon Apr 03 18:15:37 -0700 2006 1519354 0 Jonathan Saw 5 1519377 Dunno, hadn't thought of that. I'm Reform.... There must be a Kosher brand somewhere, don't you think? Mon Apr 03 19:04:17 -0700 2006 1519361 0 Renee 5 1519402 I'm not Kosher either but maybe Wheat-free Tamari would work. Mon Apr 03 20:33:06 -0700 2006 1519361 0 EMZ 6 1519576 It's not the wheat that makes soy sauce not kosher for Passover, it's the soybeans. Askenazi Jews don't eat legumes during Passover. Tue Apr 04 13:15:01 -0700 2006 1519402 0 Nancy Berry 2 1519434 Yes, that brisket is great. I am usually tired of leftovers by the third day but this recipe is an exception. I've made it in the crock pot using the full amount of beer but no water or stock and it has turned out really good. Link: http://www.cgsentinel.com/articles/2005/12/01/columns/cooks_corner/cookscorner01.txt Mon Apr 03 23:03:33 -0700 2006 1519320 0 TracyL. 1 1519444 Here you go: Texas Barbecue Brisket as Served to Lyndon Johnson* 1 - 5 lb brisket of beef 1 - tspn salt and freshly ground pepper to taste 1 - large chopped onion 2 - stalks (chopped) celery 1 - cup chili sauce 1 - cup water 1/4 - cup chopped parsley 1 - 10 oz bottle of beer Remove most of the fat from the brisket and wash and dry. Sprinkle w/salt and pepper. Place the meat, fat side up, in a heavy casserole and cover w/the onion, celery, chili sauce, water and parsley. Bake, uncovered, in a preheated 325 degree oven for 1 hour. Pour the beer over the beef and bake, covered, 3 more hours or until tender. Cool to room temperature, refrigerate, skim off the fat, slice and reheat in the sauce. *Recipe by Wendy Marcus Raymond (daughter of Stanley Marcus, of Neiman-Marcus), from Joan Nathan's "Jewish Cooking in America" Tue Apr 04 00:14:44 -0700 2006 1519318 0 Renee 1 1519683 Beer is generally made from wheat so isnt kosher for passover by anyones measure Tue Apr 04 20:29:09 -0700 2006 1519318 0 D-NY 2 1519774 Isn't matzo made with wheat? Wed Apr 05 11:22:33 -0700 2006 1519683 0 Renee