Thread: Winter's howling around the corner...

On 11/3/2011 10:43 PM, Bob Terwilliger wrote:
> ...and it's time for comfort food! This is one delicious sandwich recipe,
> which I've posted here before but which bears repeating. The apple is
> unusual but very good:
>
>
> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
> Recipe courtesy Emily Hobbs
> from an old episode of Food Networks' "Ultimate Recipe Showdown"
> (when they actually had shows with *realistic* cooking)
> Episode: Comfort Food
> 4 servings
>
> 5 tablespoons unsalted butter, divided
> 1 3/4 cups beef broth
> 3/4 cup dark beer
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons minced fresh rosemary leaves
> 1/2 teaspoon onion powder
> 1/2 teaspoon freshly ground black pepper, divided
> 2 1/2 cups thinly sliced yellow onion
> 1 1/2 cups thinly sliced apple
> 1/2 teaspoon salt
> 12 ounces shaved pastrami
> 8 slices pumpernickel bread
> 4 ounces thinly sliced sharp white Cheddar
>
> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
> saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary,
> onion powder and 1/4 teaspoon pepper, and allow to simmer.
>
> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and
> cook for 7 to 8 minutes, stirring frequently, until light golden brown and
> tender; remove from skillet and set aside.
>
> Divide pastrami equally between 4 slices of bread; top with apples and
> onions, and white Cheddar cheese. Top with remaining bread slices.
>
> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
> the bottom of a heavy skillet on top, and press down to flatten. Cook for 2
> minutes, flip, press down with heavy skillet again, and cook an additional 2
> minutes, or until crisp. Repeat process with remaining 1 tablespoon butter
> and additional 2 sandwiches; slice sandwiches in half diagonally. Divide
> rosemary-ale jus into 4 small bowls, and serve with panini for dipping.
>
>
> Bob
>
>
Sounds great! Thanks! There are times when I really think I need a
cast iron pan and this is one of them, for panini making.

On Nov 3, 10:19*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 11/3/2011 10:43 PM, Bob Terwilliger wrote:
>
>
>
> > ...and it's time for comfort food! This is one delicious sandwich recipe,
> > which I've posted here before but which bears repeating. The apple is
> > unusual but very good:
>
> > Pumpernickel Pastrami Panini with Rosemary-Ale Jus
> > Recipe courtesy Emily Hobbs
> > from an old episode of Food Networks' "Ultimate Recipe Showdown"
> > (when they actually had shows with *realistic* cooking)
> > Episode: Comfort Food
> > 4 servings
>
> > 5 tablespoons unsalted butter, divided
> > 1 3/4 cups beef broth
> > 3/4 cup dark beer
> > 1 1/2 teaspoons minced garlic
> > 1 1/2 teaspoons minced fresh rosemary leaves
> > 1/2 teaspoon onion powder
> > 1/2 teaspoon freshly ground black pepper, divided
> > 2 1/2 cups thinly sliced yellow onion
> > 1 1/2 cups thinly sliced apple
> > 1/2 teaspoon salt
> > 12 ounces shaved pastrami
> > 8 slices pumpernickel bread
> > 4 ounces thinly sliced sharp white Cheddar
>
> > To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
> > saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary,
> > onion powder and 1/4 teaspoon pepper, and allow to simmer.
>
> > In a large cast iron skillet, melt 2 tablespoons butter over medium-high
> > heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and
> > cook for 7 to 8 minutes, stirring frequently, until light golden brown and
> > tender; remove from skillet and set aside.
>
> > Divide pastrami equally between 4 slices of bread; top with apples and
> > onions, and white Cheddar cheese. Top with remaining bread slices.
>
> > Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
> > the bottom of a heavy skillet on top, and press down to flatten. Cook for 2
> > minutes, flip, press down with heavy skillet again, and cook an additional 2
> > minutes, or until crisp. Repeat process with remaining 1 tablespoon butter
> > and additional 2 sandwiches; slice sandwiches in half diagonally. Divide
> > rosemary-ale jus into 4 small bowls, and serve with panini for dipping.
>
> > Bob
>
> Sounds great! *Thanks! *There are times when I really think I need a
> cast iron pan and this is one of them, for panini making.

Yeah, I had to have a large cast-iron pan and an unnecessarily long
and involved recipe (i.e. PRETENTIOUS) to make a friggin grilled-
cheese sandwich. Ass. LOL

PVC blathered stupidly:

>>> Pumpernickel Pastrami Panini with Rosemary-Ale Jus
>>> Recipe courtesy Emily Hobbs
>>> from an old episode of Food Networks' "Ultimate Recipe Showdown"
>>> (when they actually had shows with *realistic* cooking)
>>> Episode: Comfort Food
>>> 4 servings
>>>
>>> 5 tablespoons unsalted butter, divided
>>> 1 3/4 cups beef broth
>>> 3/4 cup dark beer
>>> 1 1/2 teaspoons minced garlic
>>> 1 1/2 teaspoons minced fresh rosemary leaves
>>> 1/2 teaspoon onion powder
>>> 1/2 teaspoon freshly ground black pepper, divided
>>> 2 1/2 cups thinly sliced yellow onion
>>> 1 1/2 cups thinly sliced apple
>>> 1/2 teaspoon salt
>>> 12 ounces shaved pastrami
>>> 8 slices pumpernickel bread
>>> 4 ounces thinly sliced sharp white Cheddar
>>
>>> To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
>>> saucepan, over medium-low heat; whisk in beef broth, beer, garlic,
>>> rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
>>>
>>> In a large cast iron skillet, melt 2 tablespoons butter over medium-high
>>> heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper,
>>> and cook for 7 to 8 minutes, stirring frequently, until light golden
>>> brown and tender; remove from skillet and set aside.
>>>
>>> Divide pastrami equally between 4 slices of bread; top with apples and
>>> onions, and white Cheddar cheese. Top with remaining bread slices.
>>
>>> Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan,
>>> place the bottom of a heavy skillet on top, and press down to flatten.
>>> Cook for 2 minutes, flip, press down with heavy skillet again, and cook
>>> an additional 2 minutes, or until crisp. Repeat process with remaining 1
>>> tablespoon butter and additional 2 sandwiches; slice sandwiches in half
>>> diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with
>>> panini for dipping.
>>
>> Sounds great! Thanks! There are times when I really think I need a
>> cast iron pan and this is one of them, for panini making.
>
> Yeah, I had to have a large cast-iron pan and an unnecessarily long and
> involved recipe (i.e. PRETENTIOUS) to make a friggin grilled-cheese
> sandwich. Ass. LOL


It's not a grilled-cheese sandwich, dolt. If you're so mentally deficient
that you can't comprehend how the recipe differs from a grilled-cheese
sandwich, maybe you can find a heavily-tattooed emo kid with a bizarre
hairstyle and ask him to explain it to you. Maybe he'll also teach you how
to cut yourself.

Bob