Texas-Style Ruben Sandwich
Ingredients:
- A Brioche bun or white bread sliced thick
- 4oz of Everything Pastrami’d chuck short rib
- 2 thick slices Swiss cheese
- As much spicy Russian dressing as you see fit
- The right amount of drained sauerkraut
- A bit of unsalted butter
Instructions: Makes one Sandwich
- Butter those brioche buns or thickly sliced white bread (Texas Toast, of course) and place on a skillet to toast.
- In another warm skillet melt a teaspoon of the butter in a skillet over medium heat. Cut the pastrami short rib meat from the bone and slice lengthwise about ¼” think. Cook the sliced pastrami for 3 minutes per side. Once warmed cover immediately.
- Once your buns are toasted and the pastrami is warmed, add the spicy Russian dressing (If you don’t have spicy Russian dressing, you can add some hot sauce to the Russian dressing, and you are in business) and layer on the Swiss cheese.
- On one side of the sandwich place the sauerkraut and the sliced pastrami short rib on the other. Place both sides of the sandwich top-down until the cheese starts to melt and the bread is golden brown.
- The remove the sandwich from the skillet (taking care not to burn yourself) and close it with a little bit force so all it all delicious gooeyness comes together. Now eat it.
Texas-Style Pastrami Eggs Benedict
Hollandaise sauce
- 4 egg yolks
- 1 stick unsalted butter melted
- 1 tablespoon lemon juice
- 1/4 teaspoon to 1/2 cayenne pepper power
- Pinch of salt
Poached eggs and the rest
- 1 Tbsp white vinegar
- 4 large eggs
- 2 Tbsp unsalted butter
- 8 – 1/4” thick slices of Everything Pastrami’d chuck short ribs or Brisket, slice in strips about 4” long.
- 2 Buttermilk biscuits, sliced
Instructions – Makes two sandwiches
- To make the hollandaise sauce heat a saucepan filled with water until the water is lightly simmering.
- Separately, in a steel-mixing bowl, combine the egg yolks and lemon juice. Whisk them together until the liquid is thickened.
- Place the mixing bowl above the simmering water (but not touching it) and continue whisking while drizzling in the melted butter. The sauce should thicken more during the process.
- Remove the sauce from above the simmering water and add in the cayenne pepper powder and a pinch of salt. Whisk the sauce until all is combined.
- User immediately or cover until needed for your meal, stirring it prior to serving.
- To poach the eggs, bring about 2 inches of water to a boil in a large skillet. When the water boils, add the white vinegar. Decrease the heat so the water is just below a simmer. One at a time, crack the eggs into a small bowl and slip them into the water. After about 3 minutes, use a slotted spoon to lift the first egg to see whether the white has completely set. When the whites are set, remove the eggs with a slotted spoon and gently blot the excess water with a clean kitchen towel. Transfer the eggs to a large plate and cover the eggs to keep them warm..
- Melt a teaspoon of the butter in a skillet over medium heat. Cut the short rib meat from the bone and slice lengthwise about ¼” think. Cook the sliced pastrami for 3 minutes per side.
- Warm the buttermilk biscuits and lightly butter them. Place the 2 halves on each plate. Top each evenly with the pastrami and then a poached egg. Spoon the hollandaise sauce over the eggs and dig in immediately.
Pastrami Stuffed Jalapeños
Ingredients:
- 12 fresh whole jalapeños
- 1.5 pounds of Everything Pastramid’s chuck short rib meat brisket sliced lengthwise
- 12 Tbsp. of cream cheese
- 12 thick-cut strips of bacon
- 2 Tbsp of salt
- 2 Tbsp of coarse ground pepper
Instructions – Makes two sandwiches
- Pre-heat over to 350f
- Slice each jalapeños in half.
- De-seed the jalapeños and place in bowl of ice water to extract additional seed oil. This is to remove more heat from the jalapeños.
- Fill each half of the jalapeños with a tablespoon of cream cheese. On top of the cream cheese, pile 2oz of rib meat.
- Wrap the jalapeños with thick-cut bacon. Top with a little bit of salt and coarse ground pepper.
- Place poppers on baking sheet at 350 degrees for about 30 minutes.