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

  1. #1
    Bob Terwilliger Guest

    Default Winter's howling around the corner...

    ....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



  2. #2
    Cheryl Guest

    Default Re: 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.



  3. #3
    projectile vomit chick Guest

    Default Re: Winter's howling around the corner...

    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


  4. #4
    Bob Terwilliger Guest

    Default Re: Winter's howling around the corner...

    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




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