Shalom Life | July 01, 2014

The Nosh Pit – Kosher Recipes On The Grill

Summer is finally here! Celebrate with these incredible backyard grill recipes.

By: Sarah Bauder

Published: June 2nd, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes On the Grill

Now that the clement weather is upon us, there’s no better way to cook than with a BBQ. So, dust off the grill, get your grilling utensils handy, and take a look at these tasty recipes that you can cook on a BBQ.

Grilled Salmon Over Lentil Salad With Walnut Vinaigrette from Joy of Kosher


4 salmon fillets (4 oz), skin removed


2 tablespoons Dijon mustard

2 tablespoons canola oil

2 sprigs fresh tarragon, pulled and roughly cho pped

1 garlic clove, minced

Lentil Salad:

1 cup dry brown or green lentils, rinsed

2 garlic cloves, peeled and smashed

1 bay leaf

1 rosemary sprig

1 medium carrot, finely diced

1 celery stalk, finely diced

1/4 cup red onion, very finely diced

1/4 cup parsley, finely chopped

1 tablespoon chopped tarragon

lemon wedges for garnish

2 tablespoons red onion, minced

2 cloves garlic

1 tablespoon Dijon mustard

1/4 cup rice or champagne vinegar

1/2 cup canola oil

1/2 cup walnuts, toasted and coarsely chopped

1/4 teaspoon pepper


In medium bowl, combine all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour. Heat grill to 375 °F (190 °C), when it’s too hot to hold hand above coals for more than 5 seconds. In 5-quart pot, bring 3 cups (750 mL) of water to a boil. Add lentils, garlic cloves, bay leaf and rosemary sprig. Cook lentils until just tender, about 30 minutes. Strain in colander. In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper. In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup (60 mL), to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon. Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches (5 cm) apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired. The marinade doesn’t have a lot of acid, so it’s perfect for marinating the salmon for up to 10 hours before grilling (or broiling). Consider placing the salmon and marinade in a resealable bag before work and cooking it when you get home. As another time-saver, the components of the lentil salad may be made up to a day ahead and tossed in the vinaigrette at the last minute or 2 hours before serving. As a quicker alternative, use 1 1/2 cups (375 mL) canned, rinsed lentils or black or small red beans instead. Enjoy!

Cumin, Lime, and Garlic Grilled Chicken from Picky Palate


2-3 pounds chicken pieces on the bone

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1/4 teaspoon garlic salt

3 tablespoons fresh lime juice

21 ounce can Bush’s Texas Ranchero Grillin’ Beans


Place chicken pieces and remaining ingredients into a large zip top bag. Mix around to coat all pieces. Marinate for 30 minutes-overnight. Preheat indoor or outdoor grill to medium heat. Grease grill and place chicken pieces onto grill. Grill both sides until chicken is cooked through. Breasts, about 12 minutes per side. Drumsticks, about 6 minutes per side. Serve with your favorite Bush’s Grillin’ Beans variety. Enjoy!

Barbecued Brisket and Burnt Ends from Food and Wine



2 cups beef broth or low-sodium consommé

1/2 cup cider vinegar

1/2 cup Worcestershire sauce

4 garlic cloves, smashed

1/4 cup grated onion

1 bay leaf

1 teaspoon kosher salt

1 teaspoon freshly ground pepper


1/4 cup Dijon mustard

2 tablespoons pickle juice (from a jar of dill pickles)

1 tablespoon dark brown sugar

1/2 tablespoon Worcestershire sauce

3/4 teaspoon hot sauce


2 tablespoons granulated sugar

2 tablespoons light brown sugar

2 tablespoons smoked sweet paprika

2 tablespoons garlic salt

1 1/2 teaspoons onion salt

1 1/2 teaspoons pure chile powder

1 1/2 teaspoons freshly ground pepper

1 teaspoon celery seeds

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme

1/8 teaspoon dried oregano

One 9-pound whole packer beef brisket, fat trimmed to 1/4 inch

Kansas City-Style Barbecue Sauce


Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them). Combine the ingredients in a small saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool and transfer to a spray bottle. Mix the slather ingredients in a bowl. In another bowl, combine the rub ingredients. Put the brisket on a large rimmed baking sheet and coat it with the slather. Sprinkle the rub all over the brisket. When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side. Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes. Set the brisket on the grill grate over the drip pan, fat side up, with the widest end facing the coals. Cover and cook for about 5 hours, maintaining a steady temperature inside the grill of 250° to 275° (add more lit coals, 25 at a time, every hour or so, as needed). Spray the brisket with the mop every hour. After 5 hours, carefully flip the brisket and rotate it 180° so the opposite end is now facing the coals. Cover, then cook for 2 hours, spraying every hour with the mop and adding more hot coals to the grill as necessary. Flip the brisket and rotate it 90°. Spray with the mop again, cover and cook for 1 1/2 hours. Flip the brisket a final time and rotate it 180°. Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185°. To make the Burnt Ends, transfer the brisket to a carving board and cut off the point, slicing through the layer of fat that separates it from the brisket. Return the point to the grill. Spray it with the mop, cover and cook for 1 hour, or until the meat is almost black on the outside. Transfer the point to the carving board and let rest for 15 minutes. Slice into cubes and serve, or save for making . Thinly slice the brisket against the grain. Serve with Kansas City-Style Barbecue Sauce on the side. Enjoy!

More yummy kosher recipes for the grill on the next page!

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