Page 37 - MidWeek - August 11 2021

AUGUST 11, 2021 MIDWEEK 37
BMuilding The Ultimate Pastrami Sandwich
aui has been pro- ducing award-win- ning chefs, and
PASTRAMI SANDWICH
Ingredients:
• Italian baguette
• 2 bunches fresh dill
• pickles
• mustard spread
• hot pastrami, carved thick
Quick buttermilk pickle:
• 2 cucumbers, seeded and sliced, English or hot house • 1 cup buttermilk
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon caraway seeds
• salt and pepper, to taste
Seed and slice cucumbers, rinse well and allow to dry. In a mixing bowl, add buttermilk, minced garlic, dill pickles, caraway seeds and season to taste. Add cucumbers and mix. Makes 6 servings.
Mustard:
• 1/2 cup Dijon mustard • 1/2 cup maille coarse mustard
Makes 6 servings.
Purée:
• 1/3 cup harissa
• 2 anchovies
• 2 tablespoons Meyer
lemon juice
• 1 tablespoon mint, chopped
Instructions:
Trim fat cover on briskets to 1/4 of an inch. Combine salt, corn syrup, fish sauce and curing salt. Mix well to dissolve completely. Combine brine mixture with garlic and spices in a blender. Add to
Pastrami:
• 2 briskets, 10-12 pounds
Brine:
• 1 1/2 gallon cold water
• 1 pound kosher salt
• 5 ounces corn syrup
• 4 ounces fish sauce
• 3 1/2 ounces curing salt • 3 cloves garlic, minced to
fine paste
• 1/4 ounce pickling spices
remaining brine. Place briskets in
a deep container and add brine to submerge them. Refrigerate for 5 days to cure. Remove briskets and rinse. Refrigerate for 24 hours. Rub briskets with peppercorn, coriander mix and cold smoke at 100 degrees
• 2cinnamonsticks • 2 star anise
• 6 cloves
Pastrami rub:
• 2 ounces cracked
peppercorn
• 2 ounces cracked coriander Crush peppercorn in a spice
grinder until coarse. Crush cori- ander until coarse. Combine.
for 2 hours. Then, hot smoke the pastrami at 185 degrees for 8 hours, or place in a steamer until tender.
Briskets can be held up to 2 weeks. Then, build sandwich with hot pastrami, fresh dill and mustard on toasted baguette.
this week, we have chef Noel Cleary making his Pastrami Sandwich with buttermilk pickles, mustard and dill.
I must say, this is one of the best sandwiches we have ever had on the show. Our whole crew attacked the dish, so you
LANAI
know it was ‘ono.
(Above left) Pastrami Sandwich RUBEN CARRILLO PHOTO; (Above right) The author watches as chef Noel Cleary creates. RYAN SAKAMOTO PHOTO
You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau and University of Hawai‘i Maui College on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe at cookinghawaiianstyle.com.
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