The Lakers Chef’s Hanukkah Feast
Wednesday - December 20, 2006
This week, Executive Chef Jeffrey Mora of the Los Angeles Lakers visits the kitchen to celebrate Hanukkah with the following recipes.
* 1 small medium-size brisket
* 1/2 cup kosher salt
* 1/2 cup Hungarian paprika
* 1/4 cup coarse-ground black pepper
* 1/4 cup onion powder
* 3 cloves garlic, chopped
* 2 carrots, chopped
* 2 celery ribs, chopped
* 2 onions, chopped
In a medium mixing bowl, add all the spices and mix well. Rub the brisket with the garlic then the spices on both sides. Place the vegetables on the bottom of the roasting pan and place the brisket on top. Cover the brisket one-third of the way up with water, cover pan and cook at 350 degrees for 4 to 5 hours until tender. Remove to rest; drain liquid, skim off fat and serve juice with the brisket. To serve, remove fat cap and slice against the grain.
* 2 eggs
* 3 cups grated peeled potatoes
* 4 tablespoons grated onion
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 2 tablespoons matzo meal
* 1/2 cup oil or butter
In a medium mixing bowl, beat eggs; add the remaining ingredients and mix well.
Heat half the oil or butter in a frying pan over medium-high heat. Drop mixture into the pan and brown on both sides for about 2 minutes on each side. Place on a paper towel to drain. Serve with applesauce and sour cream.
* 7 whole eggs
* 3/4 cups salad oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups whole milk
* 1 pound, 6 ounces bread flour
* 6 ounces cocoa powder
* 1 1/2 teaspoons salt
Place all dry sifted ingredients in a mixing bowl. Mix with a paddle in first speed. Add liquid ingredients and mix until a batter forms. Let batter rest overnight under refrigeration. Scoop batter with a ice cream scooper, and fry in a wok or pot of cooking oil.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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