PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
FENNEL SEED MUSTARD FOR FISH
Make and share this Fennel Seed Mustard for Fish recipe from Food.com.
Provided by Iowahorse
Categories European
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
- Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
- Slowly add the olive oil, beating with a fork until creamy and thick.
- Makes 3/4 cup.
Nutrition Facts : Calories 792.1, Fat 75.5, SaturatedFat 10.1, Sodium 710.2, Carbohydrate 30.1, Fiber 3.1, Sugar 25.8, Protein 3.6
FENNEL SEED MUSTARD
Make and share this Fennel Seed Mustard recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Mix fennel seed in your food processor until crushed.
- Add mustard, brown sugar, vinegar,& salt, mix well.
- With the machine running very slowly add the oil in a steady stream.
- Blend until it has the consistency of mayonaisse.
- Transfer to a jar and keep in the fridge.
Nutrition Facts : Calories 1078.6, Fat 64.4, SaturatedFat 7.1, Sodium 1436.1, Carbohydrate 106.1, Fiber 18.6, Sugar 71.1, Protein 27.9
SLOW ROASTED MUSTARD SALMON
Provided by Giada De Laurentiis
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
- Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.
SAUSAGE, FENNEL & ROCKET FUSILLI
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
- Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
- Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.
Nutrition Facts : Calories 720 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
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RECIPE: HOMEMADE FENNEL MUSTARD | WHOLE FOODS MARKET
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Servings 1Calories 15 per servingTotal Time 2 hrs 10 mins
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- When it reaches a sharpness level you like, refrigerate mustard to stop the mellowing process; mustard will become milder the longer it sits.
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