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Recipe provided through Masbia’s Emergency Trailer Drive. See below for details. Cholent. I do not like it. I do not eat it. Not for lunch and not for brunch. Not for fun and not in the sun. Not at a table and not with Mabel. Not with Bobby and not with Bubby. Not with Pam and not with you, Sam I Am. Cholent, I do not like it. So I decided to combine cholent, Hamim and add some Southwestern flair to make Cha-Mim, a different take on the traditional one-pot meal. As with any recipe I publish, the seasoning choices are merely suggestions. If you prefer different herbs or if there’s one you don’t like, simply adjust for your tastes. (No Jewish food is more versatile than cholent. Read more about successful substitutions and tips to help you prepare the perfect cholent.)
3 pieces of flanken
6 hot dogs
1 kishke
2 cups and 2 shots of whisky, divided
kosher salt
1 medium size can Gefen Tomato Paste
3/4 can white vinegar
1/4 can Tuscanini Balsamic Vinegar
1/2 can Gefen Pure Maple Syrup
1 head fresh garlic, peeled and divided into individual cloves
granulated garlic
Avi’s Rub (recipe follows)
2 peppers (green and red)
1 onion, sautéed
2 large tomatoes, diced
2 cups presoaked dry beans
2 Habanera peppers, finely diced
1 and 1/2 cups white rice tied up in cheese cloth
water, to cover
2 tablespoons smoked paprika
1 teaspoon kosher salt
1 teaspoon Gefen Cinnamon
1/4 – 1/2 teaspoon cardamom
few dashes of celery seed
2 teaspoons light brown sugar
1 teaspoon granulated garlic
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 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…
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.
Copyright 2019. Avi’s Kosher Kitchen, Bar Shabatai Productions. This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
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