Steak Marinade


Most people who love steak have a debate on how to season and prepare it. Do you marinate or just salt and pepper?  In a cast iron skillet and finished in the oven or on the grill and well rested.

Anyway because I love steak so mush, I do it both ways!

So here is my steak marinade recipe for 1 kilo of steaks:

  • 4 tbls canola oil
  • 3 tbls Worcestershire sauce
  • 2 cloves of minced garlic
  • 1 onion diced finely
  • Salt and pepper
  • 2 tsp dried parsley
  • 1 tsp chopped rosemary

Mix well and let the steak marinade for minimum 4 hours up to 24.

Before cooking, take out the steak and clean it of from the excess pieces(the garlic and onion) and let the meat reach up to room temp before preparing. why you ask? Find out on my next blog post.


Thoughts for the new year

Hey everyone. I just wanted to share with the group a couple of thoughts before the new year.
I am happy to say that I have have created one of the fastest rising food loving groups on facebook(! When I started the group a couple of months ago, I didn’t realize how big and how fast it would catch on so(over 2,000 members in a half a year!) I’m very grateful for this.
I love the passion that everyone has there. For most of us cooking\food\eating out isn’t a hobby, it’s a passion and I’m glad that I was able to create a place for people to share that passion.
I’m happy to share with you my new blog that I have finally come to create.
( Please share your thoughts and comments. I have learned over the years that the only way to become a better chef is to listen and use be able to take criticism. So please don’t be afraid to say what you need to say on my blog or in the group. Your opinion is what makes you, you!
And last, Let’s keep on having fun! Share your thoughts, recipes ideas! This group is a home for creativity so lets keep the ball rolling and double the number of members and friends that we have on the group!
Shana Tova,
Yehudah Jacobs
shana tova

Tabooleh Salad

tabooleh salad

A great refreshing lebanese salad, good for any meal. You can add pomegranates, feta cheese or whatever you want to this salad and it will still taste great. (if you’re in a hurry, you can swap out the bulgar for couscous)


  • 1 cup of bulgar
  • 2 tomatoes finely diced
  • 1 cucmber finely diced
  • 1 red onion finely diced
  • 1/4 cup parsley finely chopped
  • 2 tbls mint finely chopped
  • Juice from 2 lemons
  • 1 tbls olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups water


  1. Boil the bulgar in the 2 cups of water. Cooked until soft.
  2. Place the bulgar in a mixing bowl and let cool down for 10 minutes.
  3. Add to the bowl all the vegetables, herbs , lemon juice, olive oil and spices, and mix well until the flavors blend.
  4. Add what else you want to the salad and serve cold.


The Bun Swap

There is a new trend in restaurants across america, that they are swapping the buns of sandwiches for a protein.In KFC it’sthe double down called the “Double Down” which contains “bacon, two different kinds of melted cheese, the Colonel’s secret sauce… pinched in between two pieces of Original Recipe chicken fillets. KFC describes the Double Down as a “sandwich” although it does not have bread.

Then we have the Ramen Burger, a meat patty sandwiched between two fried ramen noodle buns.

An alas we have Fatburger’s new “Skinnyburger” protein burger can be described as an inside-out version of the better burger chain’s typical offering. The burger features one of Fatburger’s standard patties sliced in half, then stuffed with typical toppings like lettuce, cheese, onions, pickles and tomatoes.

the-burger-made-of-burgers-finally-hits-nyc ramen-burger

So, is this the future of sandwiches? I understand the idea of swapping out the bun for health reasons, like less calories. Although if you are going to get yourself a sandwich from a restaurant, Why skip the bun? There are so many types of buns: the classic, pretzels, briosh, biscuits and even sliced bread.  Why go out and skip one of the best part of the sandwich?! Enjoy sandwiches like they where intended to be, with a bun!

billboard burger

One of my Favorite Burgers at Black Bar ‘n’ Burger in Jerusalem

Black bar n burgerAs a Kosher carnivore, I have very limited options to eat a great burger. A couple of years ago when Black Bar ‘n’ Burger became kosher, I was very excited. It is very hard to find a really good kosher burger. You know, no cheese, bacon and such, but they really have found the recipe to success in the kosher burger world.

black bar 'n' burger

When the chain decided to go kosher they adapted really well. The decor in all of their restaurants are the same but it’s a comfortable environment. They have a couple of different menus: late night, business, alcohol and my favorite, the student discount(which is like the late night menu). They also have a membership that is worth every agura. You get 10% of what you payed back on every time you return to the restaurant.

BBq glazed chicken wingsI go there for the burger. Your burger comes medium! The meat that they get is fresh and portioned out daily, the sauces are made in house and the have a fully stocked bar. The burger sizes are 160-450 grams and they always taste great. They have a lot of different items on the menu besides burgers like: Grilled sandwiches, great appetizers, a variety of grilled meats, crazy burger combos(using a bagel instead of a bun) and delicious desserts. They just added stir fried rice with chicken, and it also isn’t half bad.

BurgerWhenever I go with my better half or just friends, I always get a burger. Which burger? depends on how hungry I am or how much money I have on me. I usually order the Yokozuna burger (330 grams), and its always done to perfection. Sometimes I order the Norma Jean which is made out of ground rib eye and is phenomenal! I also share a plate of wings that are deep fried and glazed with their homemade BBq sauce. On my birthday I order a 450 gram burger with a side of 1\3 litre of Stella!

I am never disappointed with the place because constancy is key there, and that makes a great experience at any restaurant.

Stuffed chicken breasts in a red wine glaze

Stuffed chicken breast

You can make this on the stove top and it is a quick and delicious recipe:


For the chicken breasts

  • 1 tablespoon olive oil
  • 1 tablespoon diced garlic
  • 1 1\2 kilo schnitzel
  • 1 tablespoon paprika
  • 1 cup brown sugar
  • 1 cup red wine
  • salt and pepper to taste

For the filling

  • 1 red onion finely diced
  • 6 mushrooms finely diced
  • A bunch of parsley
  • oil for frying
  • salt and pepper to taste


1. Place a frying pan on high with the oil and add the onions. Once they are translucent add the mushrooms and parsley and cook until the mushrooms are done.

2. Lay out the chicken breasts and spice with the salt and pepper. Place about 1-2 Tablespoons of stuffing in each piece of chicken. You can seal them up either with toothpicks or cooking string.

3. Heat oil in a large frying pan over medium high heat. Cook garlic in oil on high until tender. Place the stuffed chicken breasts in the pan and cook about 5 minutes on each side.

4. Drain the oil from the pan. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 10 to 15 minutes, while lightly basting the chicken with the wine sauce while cooking. Season to taste with salt and pepper and sprinkle the leftover parsley over the chicken. Serve immediately with rice or whatever you like!

Prepping for a cheese and wine party

wine cheese pairingHow do you prepare yourself for a wine and cheese party?  What types of wine and cheese you ask? Well, before we get to that, there are a couple of stages before you get to the actual wine and cheese part.

  • Firstly, you need to make a budget. See how many people you invited and are coming so you know how to shop for.
  • Second, the venue needs to be big enough to host the amount of people you invited. Make sure there is enough chairs and tables also. For example: if you are hosting 20 people, you need at least 3 tables to serve on. 1 for drinks and 2 for food, having at least 12-15 chairs.  Have garbage pails around so people can discard their trash and you also have less to clean up later.
  • The shopping list. how do you shop for an event like this? You need to again, go back to your guest list and see how many people are coming. Here’s why: 1 bottle of wine can serve up to 5-6 guests.  100 grams of cheese, can serve at least 12 tastings. This way you don’t overspend on buying wines or cheese.
  • Part of your shopping list should also be dedicated to buying fruits, dried fruits and nuts. Why?  The juicy, tangy fruits go well with young cheeses like Brie. Sweet dried fruits are wonderful with salty cheeses like Bulgarit cheese. Buttery, bitter nuts are tasty with rich Cheddar. From fruity to sweet to nutty , these same pairing principles apply to wines, too. When in doubt, try to imagine which food would pair best with a cheese, and let that guide you toward a wine.

After we have gone over the basics on how to prepare for the party, now we can get to the actual pairings. How do we know what wine goes with what cheese? Here is a guide to help you prepare for a great party:

Fresh and soft cheeses

soft cheese

Fresh and soft cheeses love crisp whites, dry rosés and sparkling wines.   Avoid red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends.

Cheeses: Ricotta, Mozzarella, Feta, Halloumi, Brie, Camembert.
Pair with: Riesling (dry to sweet), Gewürztraminer, Moscato, Champagne, Cava, Sauvignon Blanc, Lambrusco.

Semi-hard, Medium-aged Cheeses


These cheeses have a firmer texture and stronger flavors. They need  fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin.

Cheeses: Havarti, Edam, Emmental, young Cheddar, Manchego.
Pair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier,  Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir,Zinfandel, Merlot.

Hard-aged Cheeses

cheddar cheese

Harder cheeses love full-bodied whites and tannic reds. Their nuttiness also works with oxidative wines like sherry, and their saltiness makes them terrific with sweet wines.

Cheeses: Aged Cheddar, aged Gruyère, aged Gouda, Pecorino, Manchego, Parmigiano Reggiano.
Pair with: Aged white Burgundy or Bordeaux,  sweet Riesling, vintage Champagne,  red Burgundy, red Bordeaux, Cabernet Sauvignon, California red blends, Zinfandel.

When it comes to pairing, there are no firm rules, just guidelines that can get you in the right ballpark. The only way to know if a pairing works is to experiment and taste for yourself. Don’t forget to buy a lot of toothpicks and even a bad pairing can be educational!