#max sussman

[what-marsha-eats]

The Sussman brothers, who are also cookbook coauthors, transform their family's gefilte fish recipe from a boiled fish ball to a terrine.

[newstalkflorida-blog]

Food Talk: Sussman Brothers And Annabel Ascher

Food Talk: Sussman Brothers And Annabel Ascher

Missed part of the show? Here’s a recap of Food Talk with Kim Bailey from Saturday, April 25, 2015.

Chef brothers Max and Eli Sussman are back with their fourth cookbook, Classic Recipes for Modern People (Olive Press; March 31, 2015; $25), featuring over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked in along the way.

True classics like “Ol’…

View On WordPress

[simonschusterca]

Corn Bread & Brisket Patty Melt

Makes 4 enormous sandwiches

Brisket 

2 lb (1 kg) beef brisket 

1 Tbsp extra-virgin olive oil 

Kosher salt 

1 yellow onion, finely diced 

1 garlic clove, minced 

1 tsp firmly packed light brown sugar 

1 Tbsp tomato paste 

2 cups (16 fl oz/500 ml) chicken stock 

Pinch of red pepper flakes 

Corn bread 

Olive oil spray 

1 1/4 cups (61/4 oz/195 g) cornmeal 

1 cup (5 oz/155 g) all-purpose flour 

1 1/2 tsp baking powder 

2 tsp kosher salt 

2 Tbsp firmly packed light brown sugar 

3 serrano chiles, seeded and minced 

4 green onions, minced 

1 1/2 cups (12 fl oz/375 g) whole milk 

1/2 cup (4 oz/125 g) whole-milk yogurt 

1/2 cup (4 fl oz/125 ml) extra-virgin olive oil 

1 large egg, beaten 

1 Tbsp extra-virgin olive oil 

1 small red onion, cut into thick rounds 

4 slices Gruyère cheese 

Unsalted butter for frying

1. To make the brisket, cut the meat into 1-inch (2.5-cm) pieces. In a wide pot, heat the olive oil over high heat. When the oil is very hot, add the brisket and a pinch of salt and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium, add the onion, and sauté until softened and caramelized, about 7 minutes. Add the garlic, brown sugar, and tomato paste and sauté for 3—4 minutes. Add the stock and red pepper flakes and bring to a simmer. Reduce the heat to low, cover, and simmer until the meat is falling apart and tender, 2—3 hours. Add water if the pan begins to dry. The meat should be just barely covered with liquid when it is ready. If there is too much liquid at the end, transfer the liquid to a small saucepan and simmer until reduced. 

2. To make the corn bread, preheat the oven to 375°F (190°C). Line a 9-inch (23-cm) square baking pan with parchment paper and spray with olive oil. 

3. In a large bowl, stir together the cornmeal, flour, baking powder, salt, brown sugar, chiles, and green onions. In another bowl, whisk together the milk, yogurt, and olive oil. Add the milk mixture to the cornmeal mixture and fold just until the batter is blended; it will be slightly lumpy. Add the egg and fold until blended. 

4. Pour the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool completely. 

5. Meanwhile, in a heavy frying pan, heat the olive oil over high heat. Add the onion and cook, turning once, until deeply caramelized, about 4 minutes on each side. Transfer to a cutting board and cut into 1⁄2-inch (12-mm) pieces. 

6. Cut the corn bread into 4 equal pieces, then halve each piece horizontally. Place one-fourth of the braised beef on the cut side of a bottom piece of corn bread. Top with 1 tablespoon of the onion, a slice of cheese, and then the top piece of corn bread, cut side down. Repeat to make 3 more sandwiches. In a large nonstick frying pan, melt about 1 tablespoon butter over medium heat. Working in batches, fry the sandwiches, turning once and adding butter as needed, until the bread is browned and the cheese is melted, about 3 minutes on each side. Serve right away.

For more culinary classics reimagined, pick up a copy of Classic Recipes for Modern People.

[jbergsphoto]

Part two of a video series I directed, produced, and partially shot for Northside Media Group / San Pellegrino is now online. We talked to Chefs/Brothers Max & Eli Sussman about growing up together, their food, and inspirations.

Part one here.