I usually make a brisket pastrami about twice a year and each time I make one I think I learn something new. This is the first time I separated the flat from the fattier point ( also called deckle). I found this time the two pieces cooked at different times. So now I have to separate them when I make this again. I just learned that cooking the pastrami is similar to cooking really great turkey or chicken….it’s better when you separate the parts. The Flat (bigger leaner part) took about 12 hours this time. I only cooked the point for about 7 hours. So far I always made corned beef and pastrami without added nitrates for several reasons. Nitrates are very bad for us and also because the pink salt can be toxic and I don’t want to have toxic salt in my house. The down side of not adding nitrates is that the food doesn’t look as appetizing……..some people say the taste is different too but I’m not so sure. I have learned that Diamond Brand Kosher Salt is much safer to use than Morton for brining pastrami and corned beef. Diamond salt has a different salt density and also differs in crystal shape and is more efficient in penetrating the meat. Spices were tweaked only slightly and I used my unique rub I used last time. The Pastrami came out even more moist. Even cold it’s moist and very flavorful.  Every time I make it the pastrami comes out even better! Woo Hoo!

Ingredients for about 20 portions

1 brisket (about 14 pounds)

3 1/2 cups dark brown sugar

1/2 cup pure honey

2 Tablespoons juniper berries

10 Tablespoons coriander seeds

2 Tablespoons allspice berries

8 bay leaves

2 cinnamon sticks – broken in half

2 Tablespoons whole cloves

2 Tablespoons yellow mustard seeds

6 Tablespoons black tellicherry peppercorns

2 Tablespoons white peppercorns

1 Tablespoon ground ginger

21 garlic cloves – smashed and chopped

4 hot dried peppers – torn in half

2 Tablespoons smoked paprika

2 chile pequin – crumbled

3 quarts water

20 oz Diamond Brand Kosher Salt (this is not an interchangeable ingredient because other brands of salt work different and have different salt density).

Directions

All the ingredients above EXCEPT FOR BRISKET AND GARLIC go in a BIG Pot that you bring to a boil and then shut off. Now add the garlic. The mixture MUST BE COOL to brine meat. You can add a couple cups of ice to cool more if needed.

BRINE MUST BE COOLED OFF

Trim off all hard fat off the brisket and separate the flat from the point (deckle). It’s sort of easy but it is also difficult because none of use have superior knives. I knew where to cut but I did find the actual removal of fat was difficult. I just took my time and did it slowly. I trimmed off more fat than most people would. I don’t think I left much more than a quarter inch anywhere. Leave more fat on it you like fat….You can always trim it off latter too.

After the fat is trimmed you need to pierce the meat all over with a meat fork.

If your brine is cool then you can get a turkey roasting bag and bag up the brisket and pour in the brine.

Tie the bag and let the air out. Get the bag so the brining liquid is all around the meat. This needs to be in the refrigerator for FIVE DAYS.

Set your oven to 266 degrees F.

After FIVE DAYS remove the meats from the brine solution. Discard the brine solution. Rinse the meats well.

Put them in one very large or two roasting pans. Fill 3/4 with water. Try to cover the meat with water. Cover the pans tight with foil.

Ok there is no way to know on how long the meats will take to be done. (the meats might be done in 7-12 hours….don’t check on till at least 7 and then you can guess. It will feel soft when it’s done)

Now is a good time to make the rub. This recipe makes more than you need and unused rub can be kept in the freezer till the next time you make a pastrami. The standard rub for pastrami is 50% coarsely ground black pepper and 50% coarsely ground coriander. Here is something more unique if you’d like to try.

2 teaspoons dark molasses (for applying rub)

1/8 cup paprika

1/8 cup smoked paprika

6 Tablespoons whole coriander

4 tablespoons dark brown sugar

6 Tablespoons tellicherry peppercorns

2 Tablespoons yellow mustard seeds

1 Tablespoon white peppercorns

17 garlic cloves – fine chopped

1 Tablespoon Szechuan Peppercorns

Directions for rub.

Toast the spices lightly and when cool use a spice grinder and add finely chopped garlic.

Back to Directions for Pastrami.

The smaller piece took around 7 hours. ALL PASTRAMI COOKING TIMES WILL DIFFER*****

The bigger piece took around 12 hours.  ALL PASTRAMI COOKING TIMES WILL DIFFER*****

When the meat is done and tender you take it out of the liquid.

The molasses is applied thinly and then the rub.

Chill overnight in the refrigerator. Slice and portion. Whatever you aren’t eating in the next three days you MUST FREEZE….no preservatives it will spoil.

WOO HOO it came out Forking GREAT!

 

 

 

 

 

 

I recently dined at a Bukharian Restaurant and felt inspired to create something. I know that Plov (a meat and rice dish) is a well known to Bukharian Cuisine. I read maybe every recipe on the internet for Plov and I felt that I could season cauliflower with a plov kind of taste. This recipe is very easy to prepare and the cauliflower is delicious!

Ingredients for about 5 servings

1 cauliflower – medium – large in size cut into florets

1 green bell pepper – cut in strips

1 carrot – peeled – cut in bite size pieces (I do diagonal chunks)

5 grape tomatoes – cut in half

1 Tablespoon canola oil

2 Tablespoons toasted sesame oil

2 garlic cloves – ground to paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon cayenne pepper

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

2 Tablespoons scallions – thinly sliced

1 Tablespoon barberries (you can substitute raisins, dried cranberries or pomegranate seeds but it will taste different)

Directions

Set oven to 350 degrees F.

In a large bowl add the cauliflower, bell pepper, tomatoes and carrot. Set to the side.

In a small bowl add the oils, garlic, cumin, coriander, paprika, cayenne, sea salt, black pepper and mix well. Pour the seasoned oil over the big bowl of vegetables and mix well. Put the seasoned vegetables on a baking sheet(s) in a single layer.

Put on middle rack for about 45 minutes.

After 45 minutes it should be done. (timing can differ due to oven and also do to size of cauliflower florets.)

Finish with scallions and barberries.

ENJOY!

 

 

 

Cauliflower is my favorite vegetable because it’s easy to make absolutely delicious. Quality extra virgin olive oil and a slow roast makes the cauliflower sugary sweet with caramelized ends and is absolutely delicious.  Cauliflower can also get transformed in so many ways…… No other vegetable is as versatile. A hard to find ingredient called Bomba di Calabrese was used here but you can substitute a Calabrian Pepper or two if you like. This dish is very good and you can toss in some protein and pasta to make this a complete meal or just make it as is for an interesting cauliflower dish. Better yet….YOU FORKING NEED THIS RECIPE!!!!!! FORKING PHENOMENAL as a pizza topping…with mostly Taleggio and a little Robiola cheese……(no reduced balsamic on pizza) Forking PHENOMENAL!!!!!!! (finish with just a SMALL pinch of basil, oregano, garlic, salt and pepper) It really was FORKING PHENOMENAL!!!!!!!! Really****** OFF THE CHARTS FORKING AMAZING!!!!!

Ingredients for about 6 servings

1 head cauliflower – cut in florets

9 oz grape tomatoes – cut in halves

2 red bell peppers – cut in rough strips

12 olives (use quality olives, either with out pits or remove the pits) – cut in thirds ( I used meaty Spanish Queen Olives that were stuffed with pimentos)

1 sweet onion – quarter the onion and cut in thick slices

1/2 lemon (that you roast and turn sweet with cauliflower)

1 teaspoon bomba di calabrese (more or less depending on taste and brand that you are using some are much spicier than others) or substitute a Calabrian Chili Pepper or two and chop fine.

1/2 cup extra virgin olive oil

1 teaspoon capers

Thyme – small amount of either dried or fresh – to taste – for finishing

fresh crushed sea salt to taste – for finishing

fresh ground black pepper to taste – for finishing

reduction of balsamic vinegar of Modena (preferably Fini Brand because it’s not mixed with lots of additives) to taste – for finishing (I didn’t use this on pizza)

Directions

Set oven to 350 degrees F.

Spread the cauliflower, tomatoes, bell pepper, onion, olives, 1/2 lemon on baking sheet(s).

In a small bowl mix together the bomba with the olive oil and sprinkle it all over the vegetables.

Put it in the oven till the vegetables are soft and slightly charred. (about 40 minutes)

You might need to use an oven mint because the lemon half is very hot but you need to squeeze and sprinkle the roasted lemon juice all over (remove seeds). Finish the cauliflower with capers, thyme, salt and pepper and at the table a small drizzle of reduction of balsamic vinegar.

You heard this Italian Style Cauliflower is also FORKING PHENOMENAL on Pizza…and it  FORKING IS!!!!! It is far better tasting than it looks….*****OFF THE FORKING CHARTS!!!!!

Cauliflower is a lot  more special now!

 

This taste good but I didn’t get a picture that I am happy with……Oh well. This tuna salad with made with an Italian Condiment called Neonata.  It’s a Hot Fish Condiment. I thought it would work well with packaged tuna and it does. If you have Neonata the recipe is very easy and will be delicious. I learned of Neonata from watching a cooking competition show on Food Network.  Neonata was the ingredient the competitors all had to use. The restauranteur/Judge of the competition said Neonata is one of his personal favorite ingredients and he uses lots of it in his restaurant so I thought I’d give it a try. I recently made baked crispy potato balls with Neonata that were good and tasty but this Tuna Salad with Neonata is Special and was very good!

Ingredient for about 2 servings

6.4 oz drained light tuna

3 Tablespoons Neonata

10 cured olives – pits removed – rough chopped

1 lemon – the fresh juice and zest

2 Tablespoons sweet onion – chopped well

1/4 cup leftover sweet grilled corn

1 Tablespoon celery leaves – chopped well

1 Tablespoon balsamic vinegar

fresh crushed sea salt to taste (you won’t need much at all)

Fresh crushed black pepper to taste (you won’t need much)

Directions

In a small mixing bowl combine everything and add fresh ground sea salt and black pepper to taste. Serve with bread, crackers, cucumber chips, salad or wrap.

Is this picture any better?

The Tuna Salad is really delicious and interesting. The Neonata just goes well with tuna. I used those extra special cured olives, lemon, balsamic and the pops of sweet corn just make it all work. I just had no luck getting a photo I was happy with. I should of just shoved it between bread.

Enjoy!