EASY HOMEMADE PASTRAMI
Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 15h45m
Yield 1
Number Of Ingredients 9
Steps:
- Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
- Preheat oven to 225 degrees F (110 degrees C).
- Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
- Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
- Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
- With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
- Bake in the preheated oven for 6 hours.
- Remove pastrami from the oven and let cool to room temperature, about 3 hours.
- With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Line a baking sheet with aluminum foil.
- Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
- Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
- Heat a large skillet over low heat.
- Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g
SIZZLIN' FAJITAS
These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.
Provided by Tara Daley
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 16
Steps:
- Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
- Remove steak from marinade and shake off excess; discard remaining marinade.
- Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
- Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
- Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
- Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g
VEGGIE FAJITAS
My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).
Provided by Kim
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.8 g, Fat 2.2 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 3.3 g
SHRIMP FAJITAS
Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you.
Provided by ratherbeswimmin
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
- Toss until spices are distributed and shrimp is well coated.
- Let marinate for 10 minutes.
- Heat oil in a large skillet (cast-iron is best).
- Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
- Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
- Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
- Fold up and eat.
PASTRAMI FAJITAS
Make and share this Pastrami Fajitas recipe from Food.com.
Provided by DayJahView
Categories Lunch/Snacks
Time 45m
Yield 4 20 ounces, 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice pastrami, peppers, cabbage, and zucchini into thin strips.
- chop mushrooms.
- heat oils in nonstick copper pan on medium. Add cabbage, lemon-pepper and Italian seasonings. Cook 3 minutes covered, toss occasionally. Add peppers cook 3 minutes more covered tossing occasionally. Add Zucchini cook 2-3 minutes covered tossing occasionally. Add Pastrami cook 2 -3 minutes keep covered tossing occasionally. Turn off heat add spinach, toss. Cover for 30 seconds, toss, cover for 1 minute more.
- Roll 6 ounces of this mixture into a Multi-grain Flat Bread Wrap or in a Multi-grain Tortilla warmed. Serve plain or with a dipping sauce such as Fat-Free Greek Yogurt lime zest. Makes 3 6 ounce servings .
Nutrition Facts : Calories 315.2, Fat 10.7, SaturatedFat 2.5, Cholesterol 19, Sodium 708.6, Carbohydrate 41.1, Fiber 4.1, Sugar 4.3, Protein 13.9
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.
VEGETARIAN FAJITAS
Make and share this Vegetarian Fajitas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Mexican
Time 8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat vegetable oil in large skillet over medium-high heat.
- Add onion and bell pepper.
- Cook.
- Stir occasionally for 3-4 minutes or until vegetables are tender.
- Stir in beans, corn, fajita seasoning mix and water.
- Bring to a boil.
- Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
- Remove from heat.
- Stir in cilantro.
- Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Nutrition Facts : Calories 204, Fat 4.3, SaturatedFat 0.9, Sodium 238.2, Carbohydrate 34.1, Fiber 6.7, Sugar 3.1, Protein 7.9
SHEET PAN MAHI MAHI FAJITAS
Mahi mahi, onions, and bell peppers are cooked on a sheet pan with fajita spices. It's a tasty and easy weeknight meal that can be served in tortillas or over rice with your favorite toppings like tomatoes, sour cream, and avocado.
Provided by Tammy Lynn
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl.
- Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated.
- Roast vegetables in the preheated oven for 10 minutes.
- While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes.
- Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.1 g, Cholesterol 82 mg, Fat 11.5 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 343.7 mg, Sugar 4.4 g
PASTRAMI ON RYE
Make and share this Pastrami on Rye recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both slices of bread and toast until golden.
- Spread mustard on both slices.
- Warm pastrami in a hot skillet until heated through.
- Pile on top of one slice of the bread and carefully close the sandwich.
- To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
Nutrition Facts : Calories 868.6, Fat 35.1, SaturatedFat 16.7, Cholesterol 309.8, Sodium 4429.7, Carbohydrate 33.2, Fiber 4.2, Sugar 3, Protein 99
FAJITA-STYLE PASTA
Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Provided by Esther Clark
Categories Dinner
Time 35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
- Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
PASTRAMI DELI WRAPS
"I sometimes add horseradish when I make this wonderful wrap for my husband." Nila Grahl, Gurnee, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks.
Nutrition Facts : Calories 271 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 697mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
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