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Comments (0)One October weekend my husband went fishing in Maryland with his brother and brother-in-law. Sea bass were running that day, and each returned with three dozen fish. Most were medium sized, and we ate sea bass every Monday until we turned blue in the face.
By May only one remained—but it weighed 5 pounds. That fish was so long, it fit only by placing it diagonally across my freezer.
“What are we going to do with this monster?” I asked my husband.
“Shavuot’s coming,” he said. “Let’s barbecue it.”
“Give people grilled sea bass instead of bagels and lox?” I said. “They’ll rebel.”
“If I barbecue it, they will eat it,” he said. “You’ll see.”
Reluctantly I decided to serve the sea bass, but only as an extra item on the menu. The day before Shavuot, I purchased smoked fish in abundance for the 20 people we had invited for brunch.
Much to my surprise, our guests relished the sea bass, leaving only the bones and the serving platter. Of course they consumed hefty portions of bagels and lox, too, but they couldn’t stop raving about that barbecued fish.
While most American Jews celebrate Shavuot at brunch time, often serving blintzes, egg casseroles and smoked fish, such fare is compatible with just about anything you can think of to grill.
With its link to dairy dishes, Shavuot is a minor holiday with a major impact on Jewish history. It began as an agricultural festival, celebrating the end of barley season and the beginning of wheat. However, by the third century, the holiday took on a more crucial meaning when it became known as the time God gave the Torah to the Children of Israel at Mount Sinai.
It’s unclear why dairy foods are traditionally served at Shavuot. Over the centuries, several theories have been posited.
Some historians claim that when the Children of Israel returned to their campsite with the Torah, they were too tired and hungry to roast meat, which then was a time-consuming proposition. Other historians believe that the ancient Israelites, who had just received the laws of kashrut, needed time to kosher their utensils and so a quick dairy meal had to suffice.
While the whiteness of milk traditionally has been compared to the purity of the Torah, it was almost inevitable, given the Jewish palate, for a dairy menu to arise, encompassing cheeses and smoked fish.
With Shavuot falling a little late this year, three days after Memorial Day, barbecue season will be in full swing. This would be the perfect year to introduce barbecued foods as a break from the holiday’s traditional menu or in addition to bagels and lox.
Although the words grilling and barbecuing have become synonymous, barbecuing technically entails slow cooking food in a pit lined with hot coals, whereas grilling is a faster method of cooking food performed on slats over a flame.
According to the History Channel Web site, three out of four American households are equipped with a barbecue grill. While Jewish families have contributed to those statistics, you rarely read about Jews taking part in this great American summer ritual, especially on holidays.
During my childhood, when barbecuing was mentioned, it meant hamburgers or chicken coated with spicy red sauces. But today, due to the popularity of Mediterranean cuisine, anything and everything is grilled. Recipes abound for grilled sliced bread, tofu, fish, vegetables and even fruit. All you need is imagination and a fire.
As Shavuot approaches, I picture the holiday falling on a spectacular sunny day with the temperature hovering around 70. Let’s hope it doesn’t rain. However, in case of inclement weather, anything that can be barbecued can be prepared inside.
With its agricultural past, Shavuot is a celebration of plants. For that reason, many Jews bring plants into their homes. But what better way to honor the spirit of the holiday than to transport people to the plants, to share a meal outdoors?
I suggest buying an azalea to use as a centerpiece. Afterwards plant it in your garden. Hopefully it will bloom again next year, reminding you of this year’s al fresco brunch.
The day of Shavuot, cover your picnic table with a checkered tablecloth. On your terrace or deck, elect someone nimble with barbecue tongs to stand over the fire. As your guests arrive, the griller should be busy with bruschetta to serve as hors d’oeuvres. As people nibble on the sliced bread, the next course of vegetables and fish should be placed on the grill.
The summer is long and in many parts of the country warm weather stretches past Labor Day. After Shavuot, you can continue barbecuing veggies and fish until Rosh Hashanah. By then, you’ll want to throw some meatier fare on the grill.
The recipes below were developed by Linda Morel.
Note: To avoid food from sticking, before lighting the grill, spray grid with no-stick spray, following the safety measures below.
Bruschetta
Grilled Asparagus
Vegetable Kabobs
Grilled Seabass
Safety Tips
Here are some safety tips for grilling:
* To prevent food from sticking to the grill, coat it with a no-stick spray before lighting the grill. You can cause an explosion by spraying no-stick products onto a hot grill.
* Never leave a grill in use unattended.
* Keep the grill cover close by at all times in case of a flare up.
* Drain excess oil from food before placing on a grill. Excess oil, or untrimmed fat on meat, are likely to flare up.
* When preparing food on a grill, use long-handled barbecue utensils and fire-resistant mitts.
* After you’ve finished barbecuing, turn off gas or electric grills. Cover all grills to insure that the fire dies quickly.