HOMEMADE PASTRAMI

HOMEMADE PASTRAMI
If you like pastrami, there is nothing about this recipe you won't like.  When Olivia smoked a corned beef brisket for herself, she made one for me and I LOVED IT.  I initially used it for delicious sandwiches using Swiss cheese and marbled rye bread.  That was out of this world.  I found myself going back again and again to the leftover pastrami and cutting off a small piece for a snack.  The taste of the "crust" created by the rub is definitely addictive.

The recipe Olivia used came from www.heygrillhey.com.  She cheated slightly by using a store bought corned beef FLAT CUT  (not point).  This bypassed the brine step and went straight for the rub.  Olivia mixed the rub, let it sit overnight in the refrigerator on the corned beef, and then smoked it the next day.  It is really delicious and I guarantee you will like it.
-Nanette

Home Cured Corned Beef and Pastrami CourseMain Dish CuisineInternational Cuisine Servings Prep Time 8-10 people 15 minutes Passive Time 5-7 days

Ingredients

Corned Beef and Pastrami Brine

• 1 4-5 pound brisket flat
• 2 quarts water
• 1 quart apple juice
• 1 1/2 cups coarse Kosher or sea salt
• 1/2 cup brown sugar
• 5 teaspoons pink curing salt #2 also known as Prague Powder #2. Ask your butcher or order online.
• 3 Tablespoons pickling spice
• 1 quart ice

PASTRAMI RUB

• 2 Tablespoons black peppercorns
• 2 Tablespoons coriander seeds
• 1 Tablespoon whole mustard seeds
• 2 Tablespoons coarse Kosher or sea salt
• 2 Tablepoons smoked paprika
• 2 Tablespoons brown sugar
• 1 Tablespoon garlic powder

Servings: people

Instructions

1. In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
2. Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure for 5-7 days, turning and stirring the brine mixture at least once per day.
3. Once the brisket is cured, you can prepare as corned beef (like in this recipe: http://heygrillhey.com/smoky-corned-beef-with-braised-vegetables/ ) or you can pastrami by following the rest of the instructions.
4. In a small saute pan over medium heat, combine the coriander seed, mustard seed, and peppercorns. Toast the spices for 2-3 minutes or until just fragrant. Transfer to a mortar and pestle or a spice grinder and pulse until well combined. Stir in the remaining rub ingredients.
5. Coat the cured brisket in the pastrami rub and wrap tightly. For best results, let the roast sit in the pastrami rub for 1-2 days. Preheat your smoker and cook at 250 degrees until the internal temperature reads 195 degrees. This typically takes anywhere from 6-8 hours. Wrap the smoked pastrami in plastic wrap and chill completely before slicing thin and stacking high on your favorite rye bread.

PATTY MELT

PATTY MELTS!

Olivia found a great recipe for patty melts on the Food Network's Pioneer
Woman web site.  The Pioneer Woman recipe is a classic patty melt but you can make it your own by substituting cheddar cheese, or provolone.  You can also use various varieties of rye bread including pumpernickel if you like.  If you have never had a patty melt, try one.  The rich flavor of the onions and the creamy goodness of the cheese on the toasted bread make this one of the best sandwiches around.  Give it a try!

-Nanette

 

• Ingredients

• 1 stick butter
• 1 whole large onion, halved and sliced
• 1 1/2 pounds ground beef
• 5 dashes Worcestershire sauce
• Salt and fresh ground black pepper
• 8 slices rye bread
• 8 slices Swiss cheese or sharp cheddar, or Provolone

Directions

In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.

In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.

Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.

On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

 

Cheesy Potatoes With Corn Flakes

CHEESY POTATOES WITH CORN FLAKES

The recipe Olivia and I are sharing this week is somewhat of a classic she found on www.food.com.
You can see it pictured below on the right side of the plate.  It is a time honored recipe that brings people back for more.  If you are looking for something different to do for the Easter holiday rather than the same old mashed potatoes, this might be an excellent choice.  It is a great combination of both creamy and crunchy.  It also keeps well as a leftover.

This recipe would be excellent if you are planning a brunch too.  The sour cream and chicken soup give it somewhat of a savory tang and the corn flakes...well who doesn't like crunch breakfast cereal as a topping? If you have never tried this recipe, now is the time.  If you have made it but not for a while, now is the time to revisit it.
-Nanette


Ingredients

Nutrition

• SERVINGS

  8-10

• UNITS

  US

• 1(32 ounce) bag frozen hash browns (shredded or cubed)
• 2cups cheddar cheese (can be reduced fat)
• 16ounces sour cream (can be light)
• 1(10 3/4 ounce) can cream of chicken soup (can be 98% fat-free soup)
• 3⁄4cup butter or 3⁄4 cup margarine
• 1cup corn flakes (more if desired)

Directions

1. Take hash browns out of freezer, keep in bag, set aside.
2. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
3. In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
4. Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
5. Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
6. Bake 1 hour at 350.

7.