Spatchcocking or flattening poultry is a classic technique commonly used by chefs. This method of removing the backbone from chickens, turkeys and other poultry prior to roasting or grilling allows for juicier and faster cooking. And, it's easy to do with a good pair of kitchen shears. If you don't already have a pair, get the Wusthof Gourmet 2-Piece Cutlery Utility Set.
From The Los Angeles Jewish Home, this delightful 2010 First Annual Matzo Brei Recipe Contest! The two contestants are 90 and 89 years–young respectively and the judge is 84 years–young. They demo their Matzo Brei cooking skills to lively Klezmer music in the background − we just love this video!
From Stephanie Gallagher, The Iron Chef Mom, a new twist to a Passover favorite – Chocolate Covered Matzo, sprinkled with sea salt.
3-4 boards of matzo 3/4 cup butter 3/4 cup brown sugar 1-1/2 cups chocolate chips (semisweet, dark or milk are all fine) sea salt, to taste 1/2 cup chopped almonds
Preheat the oven to 350 degrees.
Line a baking sheet with foil. Top it with a sheet of parchment paper or waxed paper. Place as many pieces of matzo on the sheet as you can fit. It's fine to break them into pieces to make them fit easier.
Next, add the butter to a saucepan over medium heat. Add the brown sugar. Stir and bring the mixture come to a boil. Let it boil for 3-4 minutes, then remove the caramel sauce from the heat and pour over the matzo. Smooth it over with a spatula, you want to get every piece covered.
Place it in the oven, and bake for 12-15 minutes, until the caramel is golden brown.
As soon as the matzo comes out of the oven, sprinkle on the chocolate chips, and return the matzo to the oven to bake for another 2 minutes.
Remove the matzo from the oven, and immediately use the back of a flat spatula to spread the softened chocolate chips into a smooth layer of melted chocolate.
Sprinkle on a little sea salt, and top with some chopped nuts (that's optional, of course).
Let the chocolate matzo cool completely, and break into pieces to serve.