Duck Pastrami Pickled Red Onion Mustard Rye Toast Food

PASTRAMI RANGOON

Steps:

• In a mixing bowl, whisk together the ketchup, hot sauce, Worcestershire, paprika, horseradish, onion, pickle, pickle juice and mustard. Fold in the pastrami, Swiss and mascarpone. Chill until ready to use.
• Set yourself up a small bowl of cold water. Working with 2 to 4 wonton wrappers at a time, put 1 tablespoon of the filling onto the center of each wrapper. Dip your finger in the water and moisten all the edges of the wrapper. Bring up the 2 opposite corners then the other 2 opposite corners, pinching together in the center and sealing all 4 seams. You will end up with a four-sided pyramid. Place on a parchment-lined-sheet tray while you assemble the rest. Continue to make wontons until you've used all of your filling.
• Pour enough oil to fill a Dutch oven about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Add 4 to 6 wontons at a time to the preheated oil and fry until golden brown and crunchy, 2 to 3 minutes. Remove to a paper towel-lined sheet tray and lightly season with salt. Repeat with the remaining wontons. Serve immediately with more mustard!

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES

Steps:

• Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
• When you are ready to cook the brisket, preheat the oven to 300 degrees F.
• Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
• Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
• Heat 1 inch oil in a pan to 350 degrees F.
• Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
• Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)