Duck Pastrami Pickled Red Onion Mustard Rye Toast Recipes

Steps:

• In a mixing bowl, whisk together the ketchup, hot sauce, Worcestershire, paprika, horseradish, onion, pickle, pickle juice and mustard. Fold in the pastrami, Swiss and mascarpone. Chill until ready to use.
• Set yourself up a small bowl of cold water. Working with 2 to 4 wonton wrappers at a time, put 1 tablespoon of the filling onto the center of each wrapper. Dip your finger in the water and moisten all the edges of the wrapper. Bring up the 2 opposite corners then the other 2 opposite corners, pinching together in the center and sealing all 4 seams. You will end up with a four-sided pyramid. Place on a parchment-lined-sheet tray while you assemble the rest. Continue to make wontons until you've used all of your filling.
• Pour enough oil to fill a Dutch oven about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Add 4 to 6 wontons at a time to the preheated oil and fry until golden brown and crunchy, 2 to 3 minutes. Remove to a paper towel-lined sheet tray and lightly season with salt. Repeat with the remaining wontons. Serve immediately with more mustard!

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

Steps:

• Set the wild boar strip loins on the counter for 30 minutes before cooking to allow the chill to come off.
• Preheat the oven to 275 degrees F.
• Make the pastrami rub by stirring together the salt, pepper, celery seeds, coriander seeds, garlic powder, mustard seeds and paprika in a mixing bowl. Rub both sides of the loins with the mustard, then loosely sprinkle the pastrami rub on the loins (don't rub it in). Insert a meat thermometer into the side of 1 loin.
• Set up a smoker on your stove top by adding the wood chips to the bottom of a foil-lined 4-inch-deep hotel pan. Turn on the heat and allow the wood chips to light, then allow some of the smoke to burn off, about 5 minutes. Place a 2-inch-deep perforated hotel pan on top. Add the loins and cover the pan with foil. Transfer the smoker to the oven and cook until the internal temperature of the loin is 125 degrees F, about 20 minutes.
• Place a large cast-iron pan over medium-high heat and add the 2 tablespoons olive oil. Place the loins in the pan and sear on one side until deeply golden brown and crusty, 3 to 5 minutes. Add the garlic and butter. When the butter has melted and starts to foam, baste the loins with it. Flip the loins and sear the other side, 2 to 3 minutes more, continuing to baste with the butter. Transfer the loins to a cutting board and let rest for 5 minutes.
• To serve, slice the loins and top with the Grilled Rye and Quick Pickle Salad. Spoon some of the extra dressing over the top and finish with a drizzle of extra-virgin olive oil.
• Place the jalapeños, Fresno chiles and shallots in a glass jar and pack them in tightly. Combine the rice wine vinegar, white wine vinegar, 1/2 cup water, the sugar, peppercorns, garlic, bay leaf and 1 tablespoon salt in a nonreactive saucepan and bring to a gentle boil, whisking until the sugar and salt dissolve. Strain the hot liquid into the glass jar until the jalapeños, Fresno chiles and shallots are completely submerged, then set aside for at least 20 minutes.
• Meanwhile, preheat a grill pan over medium-high heat. Place the rye bread slices on the pan and toast on both sides until slightly charred. Tear the bread into rustic chunks and set aside.
• Make the dressing by whisking together the olive oil, honey, mustard, lime juice and salt to taste in a small bowl. In a medium bowl, toss together the celery leaves, grilled bread and drained pickled jalapeños, Fresno chiles and shallots. Right before serving, add some of the dressing (reserving the extra) and toss to coat.