Pastrami On Rye

Since we are talking great sandwiches....Let's talk about a Pastrami on some good Jewish Rye...In Philadelphia where I live there are Deli's and sandwich shops in practically every neighborhood and section...Minus the gentrified sections where the hipsters have taken over...but that's another story for another blog....

Right now we are talking Pastrami on Rye...

is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.

Sussman Volk immigrated from Lithuania in the late 1800s. He opened a small butcher shop on New York's Lower East Side. He befriended another immigrant, this one from Romania, who he allowed to store meat in his large icebox. In exchange for his kindness, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the meat on rye bread.

It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz's Delicatessen, have become known for their Pastrami on rye sandwiches.^[3][4] In her description of the book on Katz's, Florence Fabricant, the noted food critic for the New York Times, described the volume "as overstuffed as Katz's pastrami on rye."

INGREDIENTS:

• 2 teaspoons butter
• 2 slices rye bread
• 1 -2 tablespoon spicy mustard
• 6 ounces sliced pastrami (more, if you can handle it)

DIRECTIONS:

1. Butter both slices of bread and toast until golden.
2. Spread mustard on both slices.
3. Warm pastrami in a hot skillet until heated through.
4. Pile on top of one slice of the bread and carefully close the sandwich.
5. To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
   
   Wash this down with a Coke also.... (No I get no maney from Coca Cola for these free pitches...That's just my cola of choice!)  Enjoy!  Eat and drink well my friends!

Hot Roast Beef Sandwich

When I was a child...There was a Woolworth's on 69th and Market streets, They had a lunch counter that served all kinds of comfort food as they would call it today..One of my fondest memories was Saturday afternoon, When my mother and two of her sisters would take me and five of my cousins to 69th street to go shopping..

Like all kids...we begged for toys....Sometimes we got some and sometimes we didn't....but what we always did get was a nice lunch....My favorite in particular was their Hot Roast Beef Sandwich....Usually served with french fries....sometimes served with onion rings...

After childhood...I never did quite find a Hot Roast Beef sandwich that compared with that one at that Woolworth's, but here is a recipe for making one...

INGREDIENTS:

• 1 (3 -4 lb) beef roast
• 3 -4 cups water
• 1 (1 1/4 ounce) package dry onion soup mix
• salt
• pepper

• FOR GRAVY

• 4 -5 cups broth (from roast)
• 2 cups flour
• 2 cups water
• 2 beef bouillon cubes
• 2 teaspoons gravymaster or 2 teaspoons browning sauce

DIRECTIONS:

1. Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
2. Whisk flour and water together for gravy until smooth and set aside.
3. When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
4. Add 2 beef bouillon cubes and Gravymaster to boiling broth.
5. Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
6. Cut up beef roast and arrange pieces between two slices of bread.
7. Smother sandwich (and french fries) with gravy and ENJOY!
   

Wash this down with a nice sparkling glass of Coke... ENJOY! EAT and Drink Well My Friends!

Carmel Apple French Toast

Just in time for the Labor Day Weekend...If you're having Friends Over...How about Some Carmel Apple French Toast for Breakfast...My Grandchildren would love it...

Say hello to apple season with the perfect breakfast or brunch option served up in miniature skillets! The warm and creamy brioche custard paired with baked apples and cinnamon makes for a marvelous flavor combination that is sure to delight everyone at the table. The cinnamon cream on top acts as a neutral cool topping to temper the sweetness of the dish. Comforting and homey, this french toast is also elegant with a spiral look that originates from the perfectly placed apples on top!

INGREDIENTS: 

• 6 tablespoons (3 oz.) salted butter, divided
• 3 cups heavy cream, divided
• 5 large eggs
• 1/3 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 (16-oz.) brioche bread loaf, torn into 1-inch pieces (about 8 1/2 cups)
• 4 Fuji apples
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• 4 teaspoons cinnamon sugar, divided
• 1/2 cup Caramel Sauce

DIRECTIONS: 

Step 1

Preheat oven to 350°F.Grease 4 (6-inch) cast-iron skillets evenly with 2 tablespoons of the butter. Set aside.

Step 2

Place 2 cups of the cream in a saucepan. Bring to a simmer over medium, and remove from heat. Whisk together eggs and brown sugar in a large bowl. Slowly add warm cream in a steady stream, whisking constantly. Stir in vanilla extract. Add torn bread, making sure bread is completely submerged, and let mixture stand 10 minutes.

Step 3

Meanwhile, cut each apple into about 30 thin slices; toss together apple slices, granulated sugar, and lemon juice in a large bowl.

Step 4

Spoon 1/3 cup of the bread mixture into each buttered skillet, and press into an even layer. Top each with a layer of about 16 apple slices, and another 1/3 cup of the bread mixture. Arrange 16 to 18 apple slices in a concentric circle on top of bread mixture in each skillet.

Step 5

Place remaining 4 tablespoons butter in a microwave-safe bowl, and microwave on HIGH until melted, about 15 seconds. Brush melted butter evenly over apples, and sprinkle evenly with 2 teaspoons of the cinnamon sugar. Place skillets on a rimmed baking sheet.

Step 6

Bake in preheated oven until custard is cooked and apples are mostly tender, about 40 minutes.

Step 7

Meanwhile, combine remaining 1 cup cream and 2 teaspoons cinnamon sugar in a small chilled bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Chill until ready to serve.

Step 8

Remove skillets from oven, and let stand 10 minutes. Top each warm skillet with 2 tablespoons of the Caramel Sauce, and a large dollop of cinnamon cream.

Chase it down with a cold glass of milk..

Enjoy....Eat well My Friends!