Reuben sandwich ~ Homemade Pastrami

Reuben sandwich! Making your own pastrami is very easy!

Trim the fat from the corned beef briskets. I slow cooked the fat to make a broth in my slow cooker. 






Soak the briskets in cold water to leach away some of the salt replacing the water twice. 

I smoked the corned beef briskets with a combination of cherry, pecan and apple chips until the briskets reached 165 degrees.








 The chip blend was 50% cherry, 25% pecan and 25% apple chips. Set smoker at 225 degrees for 1-hour and smoke briskets when the smoke is the thickest, increase the temperature to 250 degrees for one hour and finished off the smoking at 275 degrees to bring the briskets up to 165 degrees.  

Refrigerate meat for 24-hours, slice the cold meat for Reuben sandwich or chill meat until meat can slice easily in your slicer. 





I did not add the additional pastrami spices of black peppercorns, coriander, paprika, garlic, mustard seed, cloves and allspice because I like the flavor of this pastrami. 

The Rye bread was grilled with butter on both sides to make a crunchy sandwich. Add French mustard, sauerkraut which has been drained, one slice of Swiss cheese and your homemade pastrami.

I hope you like this recipe and please visit me at
https://www.facebook.com/LaMexicanitaKitchen

Queso stuffed Cannelloni in Chile Colorado Sauce

The Cannelloni's are tender and the combination of Chile Colorado sauce and crushed canned tomatoes made this dish a delightful surprise.

Shells 8”:
Combine in mixer:

2-cups flour

2-tsp salt (Pink Himalayan)

2-T EVOO

Add

2-whole organic eggs

Slowly add 1/2-cup water and mix the dough should not stick to your hands because you are going to be rolling it out.

Kneed dough on cutting board and allow dough to rest 10 minutes.

Divide dough and make 7-balls of dough with half of the dough. 

Roll out pasta into tortilla shape and thickness using a rolling pin and a little flour on your cutting board.

Note: The pyrex pan I used was 8" x 13". When selecting your pan decide on the length that you will be cutting your cannelloni so that they will fill perfectly into the size of pan you will be using. The cannelloni is cooked only one layer deep raw filled with stuffing.

Fillings/stuffing


30-oz Ricotta cheese (place in strainer to remove moisture overnight in refrigerator)

1-cup grated parmesan cheese

4-eggs yolks

1 tsp sea salt

1-can black olives which have been drained and microwaved for 4-minutes to remove moisture

Optional: Drained and microwave pickled jalapeño peppers and carrots

Optional: 1-lbs-Meat or vegetable of your choice (cook low heat to remove moisture)

Optional: 2-T Psyllium Fiber if filling looks too wet

Chile Colorado

Make red chile sauce (mole) without meat or use red chile sauce and thickened with flour or reduced to the consistency of the tomato. Mix with stewed tomatoes and blend.

Spread red sauce in pyres to cover bottom layer. Lay cannelloni into pan in a single layer row, leave a little space between cannelloni to allow the pasta to expand, top with mole, and mozzarella shredded cheese.

Oven time:

Preset oven to 350 degrees and bake for 45-minutes. Tent in foil.

Please visit https://www.facebook.com/LaMexicanitaKitchen?ref=bookmarks for more recipes.