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Old 3rd May 2012, 10:19 AM   #961
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All this stuff sure looks good.
"Brisket can come out looking like a meteorite" LOL that's funny, but an awful lot of truth there.
Here's a quick & easy hors d'oeuvre:
Make up your favorite tuna salad as you would for sandwiches. Get a bunch of pickled jalapeño peppers, slice them in half lengthwise, and remove the seeds. Stuff each half with a small spoonful of the tuna salad. Done.

Squash is one of my favorite veggies, and they'll be in season soon. Raw, fried, baked... it's all good. This is one of my favorites:
30 oz. fresh thick sliced yellow squash
1/4 cup chopped green pepper
1/4 cup chopped onion
1/8 to 1/4 can chopped green chilies
1 beaten egg
1/4 cup mayonnaise
1/4 cup grated Cheddar cheese
salt & pepper
Parmesan cheese

Mix all ingredients, except Parmesan cheese, together and put into greased baking dish. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for ~40 minutes.
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Old 3rd May 2012, 10:27 AM   #962
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Originally Posted by regiregi22 View Post
I was in Lisbon some weeks ago and got totally adicted to them!!!
" Ovos Moles " Sauce is way more addictive , if you ever go near Aveiro that´s the place to try them , you can also find them in any good bakery
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Old 3rd May 2012, 10:35 AM   #963
brianco is offline brianco  Ireland
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Anyone got a good recipe for Pastrami? Can't get enough of it!

Many thanks,

B
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Old 3rd May 2012, 11:05 AM   #964
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i fond this on the web but never tryed it

Easy home-cured pastrami recipe
By Katie Bishop

Ingredients
1.8kg beef brisket (ask your butcher to remove the ‘cap’ muscle)
3 tbsp coriander seeds
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp juniper berries
75g Maldon sea salt
4 tbsp light muscovado sugar
4 garlic cloves, finely chopped
3 tbsp pink peppercorns, crushed
Crusty bread, English mustard and gherkins, to serve
For smoking
200g rice
1 tbsp juniper berries, lightly crushed
3 fresh thyme sprigs
Method
1. With a very sharp knife, trim away any sinew and excess fat from the brisket, leaving just a thin covering of fat. Crush the coriander, black and white peppercorns and juniper in a pestle and mortar, then mix in the salt, sugar and garlic. Firmly massage the spice mixture all over the brisket. Push the meat into an extra-large freezer bag, keeping it flat if possible. Squeeze all the air out of the bag and seal well. Chill for at least 24 hours (or up to 48 hours), turning it over and massaging the meat every 4-6 hours or so.
2. Remove the meat from the bag, discarding any liquid. Shake off the excess spices. Scatter the pink peppercorns over a plate and press the meat into them to coat evenly.
3. Line a large, deep roasting tin with 4 layers of foil. Top with the smoking ingredients, followed by a wire rack, then the beef. Cover the whole tin tightly with 4 layers of foil.
4. Place your home-made smoker across 2 hobs over a very low heat. Allow to gently smoke for 2½ hours. The trick is to use a heavy-based roasting tin as this will happily smoke on the hob without catching. Remove from the heat but leave in the smoker until completely cooled.
5. Slice the pastrami. Serve with some English mustard, sliced gherkins and good-quality bread.
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Last edited by lduarte1973; 3rd May 2012 at 11:16 AM.
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Old 3rd May 2012, 11:21 AM   #965
brianco is offline brianco  Ireland
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Iduarte1973....

Very many thanks.
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Old 3rd May 2012, 11:53 AM   #966
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Link

Easy home-cured pastrami Recipe | delicious. Magazine free recipes
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Old 3rd May 2012, 12:42 PM   #967
brianco is offline brianco  Ireland
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And thanks again!
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Old 3rd May 2012, 03:20 PM   #968
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Originally Posted by lduarte1973 View Post
Portuguese egg tart pastry
I wonder how these compare with the oriental ones you get at Dim Sum? I know those are sure good and they do look pretty much the same. Maybe I'll stop in at Little Portugal on my way home today.
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Old 3rd May 2012, 03:35 PM   #969
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Quote:
Originally Posted by Cal Weldon View Post
I wonder how these compare with the oriental ones you get at Dim Sum? I know those are sure good and they do look pretty much the same. Maybe I'll stop in at Little Portugal on my way home today.
They probably use some butter in Portugal, I can't quite get into the 100% lard pastry.

I see the recipe calls for 100% butter (yum!)
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Last edited by scott wurcer; 3rd May 2012 at 03:39 PM.
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Old 3rd May 2012, 04:06 PM   #970
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Default Smoked Cream Cheese

Next time you smoke something, (on the smoker that is), put a block of cream cheese, on foil, on the cool side of the smoker. You don't want it to melt. Wait for it to get the nice brown smoke color. Serve as an appetizer spread with your favorite cracker. Very simple, and amazingly good.
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