Spanish and Indian-Inspired Hannukah

I really like finding interesting recipes that may not be holiday-specific, but fit in with the types of foods that are typically served for the holiday. And I like to mix cultures in a meal. I think it makes the meal more interesting. So, for this meal I decided to serve a Spanish potato fritter which is also made in Italy, and an Argentinian cut of meat with Indian spices. I just love global cooking!

Try it some time, instead of having a themed dinner party where the entire menu is from one country or region, try making the menu diverse by making a Swedish appetizer, Middle Eastern main dish, Thai side dish and a Brazilian dessert.

I decided to make another variation of the Ashkenazi potato latkes and make something a little more Sephardi, so I made potato and sage fritters. These are quite light and are perfect for a hot appetizer. They are very easy to make and can be made a few hours ahead of time and reheated in the oven. The recipe only called for one tablespoon of sage. I like a nice sage flavour, so I added two tablespoons. I probably could have added more. The lemon is rather pronounced, so if you don’t like a strong lemon flavour, you could put in only one teaspoon of lemon zest.

Print
Indian-Style Grilled Short Ribs
Recipe from Chef Floyd Cardoz
Servings: 4
Ingredients
  • 6 garlic cloves coarsely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup dry red wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons pure maple syrup or honey or date honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 1 tablespoon rosemary leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 8 beef short ribs on the bone about 450g (1lb each), trimmed of excess fat
Instructions
  1. In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
  2. Indian-style short ribs
  3. Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side.

We got a great deal on Argentinian asado, or short ribs as they are called in the States. The best part was that they had relatively little fat on them. Slow cooking is a must for this cut of meat, so when I saw this recipe and it didn’t call for slow roasting, I was a bit skeptical. I didn’t have time to marinate them for three days, so maybe that makes the difference. I marinated the ribs for a full 24 hours and then slow roasted (roasting pan, 2 cups of water, covered with foil) them in the oven at 150C (300F) for 1-1/2 hours and then grilled them. They were outstanding and I can only imagine what they would be like if I had marinated them for three days.

We actually had a problem with this recipe because the way the asado is cut here in Israel, the pieces of bone (rib) embedded in the meat are almost three inches long, which means that the thickness of the meat is considerably greater than in the States. This means that you can’t expect to cook it through with just a few minutes on the grill, however hot. In a typical South American grill in Israel (we have quite a few of them just up the road in Kfar Saba, where there is a big Argentinian immigrant community), the asado is often slow grilled for more than an hour on a vertical stand placed a few inches from the fire, which brings out the full flavour in this rather fatty cut of meat.

This marinade is also great on chicken. You can put it directly on the chicken and cook it straight away if you want.

Print
Indian-Style Grilled Short Ribs
Recipe from Chef Floyd Cardoz
Servings: 4
Ingredients
  • 6 garlic cloves coarsely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup dry red wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons pure maple syrup or honey or date honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 1 tablespoon rosemary leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 8 beef short ribs on the bone about 450g (1lb each), trimmed of excess fat
Instructions
  1. In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
  2. Indian-style short ribs
  3. Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

2 thoughts on “Spanish and Indian-Inspired Hannukah

  1. In Israel th short ribs are cut like in eastern europe.
    It should be cooked for few hours than put under the grill .
    Short ribs are calld here also “Shponra”
    It is very good cooked in Beef soup or Grilled in one piece on the bbq for long hours,or you can marinade it and cooke covered in the oven for long hours and than open the cover and brown it.
    It is very interesting for me to read about thing in Israel as seen from a difrent point of view.

  2. Shalom Zipi,

    I am glad you are enjoying the blog. The Hebrew word for short ribs is spelled “Shpondra” in English. Yes, it is very good in soup. Some people cook it as part of cholent. I didn’t grow up in an Eastern European household, so I didn’t know what cholent was until I came to visit my family in Israel.

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