On the Fourth Day, Let There be Pastrami

St. Patrick's Day and the arrival of Spring mean one thing at my house, homemade pastrami! Pastrami is smoked corned beef that originated from Central Europe and was brought to America by Romanian Jews in the late 19th century. Kosher butcher Sussman Volk, who had immigrated to New York from Lithuania, claimed to have created the first pastrami sandwich in 1887. Volk had inherited the recipe from a Romanian friend in exchange for storing the man's luggage while he was out of the country. (Don't you use your luggage when travelling?) However, this is disputed by legendary Katz's Delicatessen in New York City, who opened in 1888 and claim to be the first. I guess it doesn't really matter since Katz's is still going strong and Volk is just a memory in time.

My husband was the first to discover this recipe for "Close to Katz's Pastrami" from amazingribs.com. You can check the recipe out there, although it seems a lot more informative and might scare away a pastrami novice, so I've simplified it here to coax you to try it. In fact, I have made a few changes. Instead of smoking the corned beef at 225 degrees, I keep it at 250 degrees. I don't make my own corned beef either, rather I buy it at the store in those cryovac packages, which grocers everywhere are marking down post-St.Patrick's Day. In addition, I recommend making more than one, since it takes a lot of your time! Don't worry, it freezes very well. 

You need to start the process 3 days before you plan on serving. The first day you soak it refrigerated in cold water to help remove excess salt. The second day to pat dry, apply the dry rub, and refrigerate overnight. The third day you smoke it for about 5-6 hours, cool, and refrigerate. And finally, on the fourth day you steam it for approximately 2 hours, then eat! It may seem like a lot of work, but it's so good, you just might become verklempt!

Close to Katz's Pastrami

Makes approximately 4-5 sandwiches. (I like mine with mustard, pastrami, Swiss cheese, and coleslaw on toasted rye. Pickle on the side.)

Ingredients:

For the Pastrami

1, 4 lb uncooked corned beef brisket

4 tablespoons freshly coarse ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

For Smoking and Steaming

Smoker or Grill (I use my beloved Weber, see Gadgets.)

Disposable aluminum drip pan (I use the cheap ones from the grocer for roasting.)

Entire bag of charcoal

4-8 ounces wood chips, soaked in water (I like cherry wood.)

Steamer basket or steamer insert (I use the cheap ones from the grocer and remove the center handle/lifter thingy.)

Directions:

Day 1: Remove corned beef from package, rinse, and throw away the spice packet. Trim excessive fat off the corned beef and any membrane that might remain. (Leave at least 1/8-inch fat on it!) Place the corned beef in a large pot. Cover it with cold water and refrigerate overnight.

Day 2: Remove the corned beef from the water and pat dry with paper towels. Mix together the pepper, coriander, mustard, brown sugar, paprika, garlic and onion powders. Rub all over the corned beef, cover, and refrigerate overnight.

Day 3: Prepare a charcoal grill or smoker for low heat (250 degrees). Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the soaked wood chips on the coals. Place the corned beef, fat side up, on the grill rack over the drip pan. Insert a grill thermometer, see Gadgets. Cover and smoke the corned beef, maintaining 250 degrees, and sprinkling with wood chips/charcoal occasionally until it reaches an internal temperature of 160 degrees. Wrap with foil and return to the grill until it reaches an internal temperature of 195 degrees. Remove from grill, let cool slightly, and refrigerate overnight. 

Day 4: Set up your steamer, or bring a couple inches of water in a large pot to a simmer, insert steam basket. (Tips: If you don't have a steamer, you can wad up foil to hold the now pastrami out of the water. I place a piece of foil between the steamer and pastrami to contain excess mess.) Cover and steam the pastrami over medium-low/low heat, adding water if necessary, until it reaches an internal temperature of 203 degrees, approximately 1 1/2-2 hours. 

Let rest on a cutting board for at least 10 minutes before thinly slicing against the grain.

Mazel Tov!

Guinness - BRILLIANT!

Years ago, I saw Jamie Oliver make this hearty dish on his show "Jamie At Home". The recipe was not available online, so this is just an interpretation, but I'm sure Jamie would approve. This recipe has a lot going for it! The Guinness gives the beef a deep savory flavor, along with the Irish cheddar and puff pastry top, it's really, really good! (Perfect for my "Irish Dinner Night"! If you missed the beautiful starter, click here.) I also love the idea of serving the peas on the side, so they don't loose their color and texture in the stew. It may take a little time, but it's easy and looks impressive! This stew is better made a day ahead, which makes it a snap to put together for a party!

Steak, Guinness and Cheese Pie

Serves 4-6, Can be made in a large deep dish pie pan, or, to make it more dressy, I like to make individual servings in my Apilco Lion Head Soup Bowls.

Ingredients:

Day 1
3 pounds beef brisket, cut into 1 inch pieces
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 yellow onions, sliced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 tablespoon butter
2 sticks of celery, finely sliced
2 carrots, peeled and sliced
8 oz. mushrooms (whatever kind you want), sliced
1, 14.9 oz. can of Guinness
1 heaping tablespoon flour
1 cup beef stock, or more if needed

Day 2
2 handfuls shredded Kerrygold Irish White Cheddar
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 egg, beaten
1 package frozen peas

Directions:

Day 1

Preheat the oven to 350 degrees. Heat the olive oil in a large pot or dutch oven, over medium heat. Add the onions, season with salt and pepper and saute until slightly browned. Next, add the rosemary and garlic, stirring constantly. When you smell the garlic (about 1 minute), add the butter. Then add the celery, carrots, and mushrooms. Stir. Now add the beef. Stir and add a good pinch of salt and pepper. Add the flour and stir well to coat. Pour in the Guinness. Finally, pour in the beef stock just to the top of the stew. You don't want it to completely cover the meat. Bring just to a boil, cover, and throw in the oven for 2 1/2-3 hours, until the beef is tender. At this point, I allow the stew to cool and refrigerate overnight.

Day 2

Remove the stew from the refrigerator and remove the hardened fat on the top. Place on the stove over medium heat to rewarm, slightly. Remove from the heat and fish out the rosemary stem. Taste and season with salt and pepper, as needed. Stir in 1 handful of the cheddar. 

Preheat oven to 350 degrees. Roll out the puff pastry on a floured surface, big enough to generously cover your pan. If making a deep dish, you may have to "glue" both pastry sheets together with a little water before rolling out. If making individual portions, cut into squares big enough to generously cover the tops of the containers. Carefully, with a sharp knife, lightly score the top of the pastry or pastry squares in a diagonal pattern in both directions. (Like a diagonal grid pattern.) Do not cut all the way through the pastry!

Pour the stew into your pan, or evenly distribute between individual containers. Top evenly with the remaining handful of cheddar. Brush the edge of your pan or individual containers with the beaten egg. Carefully lay the pastry on top, making sure it is sufficiently "glued" on. If using a deep dish pan, gather the excess pastry and lightly squish it together and inside the rim of the pan, making a crinkly ruffle around the edge. Brush the tops with the beaten egg. If using individual containers, place on a rimmed baking sheet.

Bake for 40 minutes or until bubbly and golden. Remove from the oven. Cook the peas according to package instructions and place in a serving bowl, allowing each guest to spoon peas over each serving to their liking. Enjoy!

Mardis Gras and the Best Jambalaya!

Mardis Gras (aka., Fat Tuesday, Shrove Tuesday) is March 4, marking the last day of fatty food indulgences before Ash Wednesday and the beginning of Lent. While some people around the world celebrate the day eating pancakes, I prefer a delicious bowl of jambalaya! I first acquired a taste for this spicy sausage and seafood-laden dish from a friend in college who made a batch along with freshly baked bread every Sunday. Although I think he used Zatarain's and a tube of Pillsbury, it was always a good time! Just like chili is in Texas, jambalaya is classic Louisiana party food, making it the perfect choice for Mardis Gras!

Jambalaya is a dish steeped in ambiguity. So much so, you can stir up heated discussions regarding just the root of the word "jambalaya!" One theory is that it comes from the Provencal word "jambalaia," meaning mishmash or mixture. Another theory is that it comes from the Spanish word "jamon," meaning ham, combined with "paella," the classic Spanish rice dish. The third theory is that it comes from the French "jambon," meaning ham, with a contraction of "a la" and "ya," the African word for rice. And finally, it might come from the Native American Atakapa tribe's saying, "Sham, pal ha! Ya!" meaning "Be full, not skinny! Eat up!" 

If that's not enough, contrary to popular misconceptions, jambalaya is not specifically a Creole dish. In fact, there are two kinds of jambalaya. Creole which contains tomatoes, and Cajun which does not. I prefer it with tomatoes. I also think the key to a really great jambalaya is tasso. Tasso is a highly seasoned smoked pork. I am lucky to find it locally, but you can order some from cajungrocer.com. Andouille sausage is also authentic; however, if you can't find it or don't want to add it to your Cajun Grocer order, you can substitute Spanish chorizo, not Mexican chorizo, which is not the same thing. Finally, I would be remiss not to mention "the holy trinity." Similar to mirepoix and sofrito, it is the base to most Louisiana cuisine. It consists of finely diced onion, celery, and green bell pepper. I use red bell pepper because I detest green bell peppers in any form. 

Just like cioppino, it's hard to make a bad jambalaya. Jambalaya is very adaptable and can contain shredded chicken, venison, oysters, etc. Feel free to add what you have on hand, or prefer, to make it your own! If it gets too thick, just add some water! So celebrate Mardis Gras this year with a delicious bowl of jambalaya, lots of crusty bread, cold beer, and a bottle of Tabasco (or Crystal) hot sauce. Beads optional!

Sausage and Shrimp Jambalaya

Serves 8

Ingredients:

1/2 cup tasso (or chopped ham), 1/4-inch dice

14 ounces Andouille (or Spanish chorizo, or other smoked sausage), 1/2-inch slices

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup red bell pepper (or green), chopped

1 large garlic clove, minced

28-ounce can whole peeled tomatoes

2 cups chicken stock

1 teaspoon Cajun seasoning 

1/2 teaspoon dried thyme

1/4 teaspoon cayenne, or more to taste

1 teaspoon salt

2 bay leaves

1 cup long grain rice

1 pound raw shrimp, peeled and deveined

Italian parsley, chopped for garnish

Directions:

In a large pot or dutch oven, brown the sausage on each side in batches, set aside. Add the tasso, onions, celery, and bell pepper to the pot and saute until tender. Add the garlic and cook one minute. Add the tomatoes (with can juice), stir and break up with a wooden spoon. (An old-fashioned potato masher works great too!) Add the stock, browned sausage, Cajun seasoning, thyme, cayenne, salt, and bay leaves. Bring to a boil, reduce heat, cover and simmer 30 minutes. Remove the cover and raise heat to a boil. Add the rice, stir, cover and reduce heat to a simmer for 15 minutes, stirring occasionally. (Taste the rice to make sure it's done!) Remove the lid and add the shrimp. Cook for 5 minutes or until the shrimp are cooked through. Remove the bay leaves and serve with a garnish of parsley. Add hot sauce to taste at the table, along with crusty bread.