The other week at the KFWE 2011 I met up with my new buddy Alan B of Jack’s Gourmet Sausages (seen in the pic with me and the lovely Jamie Geller). He is a real foodie and knows his way around a kitchen better than many people I know.
He shared a recipe with me for a dish called Chillent. See, it’s like Cholent in that it’s a Shabbat lunch hot dish, but it’s hot and spicy and kinda chilli-ish.
So, we figured that we would try it for this past Shabbat – I love to try new dishes and this seemed like it would be perfect. I did add some cholent meat that wasn’t called for in the recipe, knowing that my male eaters need M E A T.
It was just as easy to put together as your traditional cholent, but it was apparent early on that it didn’t have the same stick-to-your-kishkes-ness as cholent does.
We did enjoy it. But the kids missed the full feeling –I-can-never-ever-eat-again-and-I-must-go-and-take-a-six-hour-nap post-cholent feeling, and they missed the potatoes too. I would serve it over rice or couscous if I made it again – and if I do make it again, I will probably make it for supper during the week.
But at least the boys tried it, and didn’t tell me they didn’t want to like it – and I have a delicious new dish in my repertoire.
For Alan’s Chillent Recipe – click over here. Tell him I sent you 😉