PASTRAMI ROLL-UPS
For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. -Merritt Heinrich, Oswego, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOT PASTRAMI SPREAD
I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. You can also serve the savory spread with bite-sized bagel pieces. -Arlene Wilson, Center Barnstead, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield About 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper., Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake, uncovered, at 350° for 25-30 minutes or until heated though and edges are bubbly. , Cut out bread with a shamrock-shaped cookie cutter if desired. Serve with spread.
Nutrition Facts :
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
PASTRAMI DIP FOR SANDWICHES
Make and share this Pastrami Dip for Sandwiches recipe from Food.com.
Provided by pink cook
Categories Very Low Carbs
Time 35m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream sour cream and cream cheese well.
- Blend in green pepper, onion, salt and shredded pastrami.
- Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
- Bake in plate at 350ºF. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.
Nutrition Facts : Calories 483.6, Fat 39.2, SaturatedFat 18.6, Cholesterol 122.1, Sodium 935.6, Carbohydrate 9.6, Fiber 1.6, Sugar 1.6, Protein 24.8
HOT BAKED REUBEN DIP
The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
- Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
- Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.
Nutrition Facts : Calories 138 calories, Carbohydrate 5.1 g, Cholesterol 33.1 mg, Fat 9.9 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 4.9 g, Sodium 441.3 mg, Sugar 1.4 g
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