Kosher Dosher...“I am a culinary Heretic"

"The Laudable  Knish ...". I have eaten every kind of Knish under the sky!! Well, that's not exactly true. I have eaten my fair share of Knishes over the years, and I have a favorite, and I am here to share it with you. My favorite Knish is a Short-Rib version combined with potato and onions topped with rich beef gravy.   What puts my Knish over the top and makes it stand apart from other Knishes is the addition of  Schmaltz and Gribenes . Click on the link if you don't know what Schmaltz and Gribenes are. You cannot make great Jewish food without it. To understand what I mean, I offer this analogy  "Schmaltz and Gribenes are to the Jew as Lard and bacon bits is too the Goy"   "Therefore this is the Chosen Knish." Before we move on to a recipe, we need to define what a Knish is and why it's the perfect Jewish snack food.  A Knish is an   Eastern European nosh created by the Jewish people. The Knish is covered by dough and is

Salumi filetto di manzo . Just a fancy way of writing in Italian Salumi beef tenderloin. I am spending so much money on this I wanted it to sound fancy. This is the center cut of the mighty beef tenderloin!!! Not know for its flavor but its tenderness. Also a very lean piece of meat too.   What is a tenderloin? The tenderloin is an oblong shape spanning two primal cuts.  The short loin and the  sirloin.    The tenderloin  sits beneath the ribs next to the back bone.  It has two ends, the butt and the tail. The center cut is used primarily for the very familiar  Filet Mignon .  It is also used for  Chateaubriand  and the famous  Beef Wellington .  We are interested in the center cut or at least I am because I am going to make a very expensive Salumi from this piece.  I purchased my Tenderloin from Costco.   This Salumi project came to me in a dream.  I wanted to make something different , something knew and something I have never seen or read about.  As I put my thou