The Reuben is the king of the Jewish deli sandwiches. Sharp swiss cheese, mounds of sauerkraut and a tangy 1000 island dressing on rye bread, with the centerpiece of course being the glorious, homemade, peppered pastrami or corned beef brisket. To prepare; 1/3 LB of Fresh Pastrami 2-3 slices of sharp swiss cheese 3-4 Oz…
In a mixing bowl add the flour and salt and mix to combine
Pour the hot liquid into the flour and mix together with a fork taking care adding the egg once the mixture is cool enough not to scramble. Bring together and cover with a towel to keep dough moist while you prepare the fillings. The dough will be needed after resting.
2 russet potatoes
1 small onion minced
1 T butter
1/3 lb cheddar, american, or cheese of choice
3 pinches Peppery Karlozy spice mix
Salt and pepper to taste
Boil the russets in a pot and caramelize the onion in the butter until golden brown. Set aside to cool
Cut the cheese into small cubes and add to a mixing bowl.
Pierce the potatoes to test doneness and once fully cooked
This is a great recipe for Bisque. Great way to cook shellfish shells and use heads and tails of shrimp and lobsters and langoustines.
Pesto is a wonderful fresh herb sauce from the coast of Italy in Genoa in Liguria. There the Genoans live on steep Pine hillsides with lots of herbs growing but little else historically. The fishermen sold most of their catch to nearby towns for a living and were left with little else. Using the best…
This rich comfort food is a crowd pleaser, Creamy, garlicky, ham and pea pleasure. This quick recipe is basically an alfredo with ham and peas and takes about 10 minutes to make. Feel free to use your noodle of choice. This time, because of the fun tubular shape, I chose garganelli, or squirrely noodles, as…