While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned!

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you!

What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste

RECIPE

Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props!

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.