Pastrami Deli Folds Recipes

Steps:

• Mix coleslaw, horseradish and lemon peel.
• Arrange pastrami, coleslaw and bell pepper strips on half of each pita bread; fold over.

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.

Steps:

• 1. Mix coleslaw, horseradish and lemon peel in small bowl.2. Arrange pastrami, coleslaw and bell pepper strips on half of each pita fold bread fold over. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.1/2 PITA: Calories 395 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 45mg: Sodium 1280mg Carbohydrate 49g (Dietary Fiber 3g) Protein 21g% o Daily Value: Vitamin A 58% Vitamin C 100% Calcium 8% Iron 20% o Exchanges: 3 Starch, 1 1/2 Medium-Fat Meat, 1 Vegetable o Carbohydrate Choices: 3together timeCool off the kids with apple juice poured over scoops ("snowballs") of frozen yogurt or sherbet. Serve in paper cups with plastic spoons.

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.