Mozzarella Marinated in Olive Oil and Balsamic Vinegar

Here is a quick and easy recipe for marinaded mozzarella.  This works well as appetizer or can used in a salad.  The recipe calls for mozzarella balls, but if you cannot find them at a store, you can also buy some fresh mozzarella and cube it.  The mozzarella is then tossed in balsamic vinegar and olive oil.  The addition of basil and oregano increase the flavor to make a delicious snack.

Prep time: 5 Minutes

Ready in: 5 Minutes

Ingredients:

8 oz Mozzarella balls or cubed

½ Cup of Olive Oil

3 Tablespoons balsamic Vinegar

1 Tablespoon chopped fresh basil

1 Tablespoon chopped fresh oregano

1 Clove minced garlic

Salt to taste

Pepper to taste

Preparation Method:

1. Finely chop fresh basil and oregano and save for later.
2. Place Mozzarella balls in a large bowl.  If you only have a large piece of mozzarella, cut it into half inch cubes.
3. Spoon balsamic vinegar over the mozzarella.
4. Add the basil, oregano, garlic, salt and pepper and toss to evenly distribute ingredients.
5. Add olive oil and mix.
6. Serve.

Bowl of Chili

Here is a chili recipe I have put together.  The recipe has 3 different spice dumps and takes an hour to make.   The spice dumps help the chili develop a deep and robust flavor.   Many chili recipes have you brown the meat then strain the fat out.  This recipe does not do that because in addition to fat, you are straining away some of the juice from the meat that adds flavor.  The fat will be removed at a later stage using a ladle and a gravy strainer.  This method allows you to remove the fat but still keep most of the flavor.

Cook Time: 1 Hour

Ready In: 1 Hour

Ingredients:

2 ½ Pounds Ground Beef

15 oz. Tomato Sauce

1 Can Chicken Broth

1 Can Beef Broth

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

1 Pack Goya Sazon

1 Tbsp. Chicken Bouillon Powder

1 Tbsp. Beef Bouillon Powder

3 Tbsp. Paprika

5 Tbsp. Chili Powder

1 Tsp. Brown Sugar

2 Tbsp. Green Tabasco

½ Tsp. Ancho Chile Pepper Powder

½ Tsp. Fresh Ground Pepper

2 Tbsp. Flour

1 Tbsp. Cumin

Dumps:

1^st Dump

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

1 Tbsp. Paprika

1 Tbsp. Chicken Bouillon

1 Tbsp. Beef Bouillon

2^nd Dump

2 Tbsp. Chili Powder

1 Tbsp. Paprika

1 Tbsp. Green Tabasco

½ Tsp. Brown Sugar

½ Tsp. Ancho Chile Powder

½ Tsp. Fresh Ground Pepper

1 Packet Goya Sazon

3^rd Dump

3 Tbsp. Chili Powder

2 Tbsp. Flour

1 Tbsp. Cumin

1 Tbsp. Green Tabasco

1 Tsp. Paprika

Cook Method:

1. In large frying pan brown ground beef.
2. Transfer browned ground beef to large pot.
3. Add one can of chicken broth and one can of beef broth to beef.
4. Bring to a boil, and then remove from heat.
5. Depending on what fat content your meat was there may a considerable amount of fat floating on the liquid.  Using a ladle, ladle the fat into a gravy strainer.  Use the gravy strainer to separate any fat and broth that you may have brought into the strainer.  Return the broth to meat and discard the fat.
6. Return to medium low heat.
7. Add the tomato sauce and the first dump and mix.  Heat on medium-low heat for 15 minutes.  The chili may have a slight boil with a few bubbles, but it should not be a heavy boil.
8. Add second dump and mix and continue with same heat level for another 15 minutes.
9. Add third dump and heat for an additional 15 minutes.
10. Serve.

The most important thing to remember when brining is to ensure that the entire piece of poultry is submerged.  Depending on the size of the container and the size of the bird, this brine may not yield enough liquid to cover the poultry.  In that case, simple scale the recipe up to ensure there is enough.

One more point to note is that this recipe uses kosher salt.  I feel this salt gives the best result but you can also use standard table salt.  One important point to remember is that one tablespoon of table salt has significantly more salt in it than one tablespoon kosher salt.  This recipe calls for five tablespoons of kosher salt—if you are going to use table salt, then you should half the amount of salt into 2.5 tablespoons of table salt.

Prep time: 10 minutes

Cook time: 15 minutes

Inactive: 1 hour

Ready in: 1 hour 25 minutes

Ingredients:

8 Cups Water

3 Tablespoons chicken bouillon

5 Tablespoons Kosher Salt

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1 Tablespoon Black Peppercorns

1 Tablespoon Pickling Spice

1 Tablespoon Sage

3 or 4 Cloves Minced Fresh Garlic

Method:

1. Add all ingredients except the fresh garlic and bring to a boil.
2. Once a boil is obtained, stir to make sure all salt is dissolved and all flavors meld.
3. Remove from heat and allow to cool for about an hour.
4. Add minced garlic and use on your favorite piece of poultry.

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Ready In: 10 Minutes

Ingredients:

4 oz. shredded rotisserie chicken

2 slices of bread, light toasted

2 tbsp. buffalo wing sauce

2 tbsp. ranch or blue cheese dressing

1 or 2 pieces of lettuce

1 or 2 slices of tomato

1 tsp. of vegetable oil

Pepper to taste

Cooking Method:

1.  Pick apart the leftovers from a rotisserie chicken with your fingers and store it refrigerator until you are ready to make your sandwich.
2. Heat a frying pan over medium-high heat.  When the pan has come to temperature add oil and cover the bottom of frying pan, then add chicken.
3. Cover the chicken in the frying pan for 2 to 3 minutes, stirring chicken often.
4. Once finished cooking, transfer the shredded rotisserie chicken to another bowl and add buffalo wing sauce, ranch or blue cheese dressing, and freshly cracked pepper to taste.
5. Stir until the buffalo wing sauce and the dressing is evenly coating chicken.
6. Put the chicken on a bread of bread, top it with tomato slices and lettuce.
7. Cut sandwich diagonally and enjoy.

Prosciutto

Prosciutto is a type of air dried, cured ham that is very popular in Italian cuisine.   The word prosciutto is derived from the Latin word perexsiccatus, which means “to dry of liquid”.  The meat is usually cut into paper thin slices and served uncooked.  Uncooked prosciutto is called prosciutto crudo, while the cooked version is called prosciutto cotto.  Every region of Italy has its own version of prosciutto, but the most famous and prized hams come from Parma and San Daniele.  In the European Union it has Protected Designation of Origin (PDO) which ensures the production of prosciutto meets various specifications and is produced in its area of origin.

Preparation

Prosciutto is prepared by first cleaning, salting and pressing a ham.  Pressing the ham is done to drain the ham of any blood that may be left in the meat.  The ham is left to cure with a heavy coating of salt for approximately two months.  After two months, the salt is washed from the ham,the ham is then covered in a salt and lard mixture then left to air dry for up to two years.  The environment where there air drying is done is very important as an environment that is two warm will cause the meat to spoil, while an environment that is too dry will cause the meat to dry out.  The ideal environment is cool and damp.  Each region of Italy may have a slightly different method of preparation, but they all follow this basic pattern.

Prosciutto in cooking

There are many different ways prosciutto is used in the culinary arts.  It may be used as an hors d’oeuvre if it is wrapped around a piece of melon or cheese.  In addition it can be used in combination with other meats and served in a sandwich or panini.  It is often served as a wrapper around another piece of meat such as steak or veal.  Prosciutto is also served as a topping on pizza.

Some recipes that use prosciutto:

Italian Panini Sandwich Recipe

Italian Panini Sandwich

Here is a recipe for a delicious pressed panini with Italian meats, cheese and lettuce and tomato. The panini is pressed in a sandwich press or it can be heated over the stove in a pan if a press is not available. Heating the sandwich makes the bread very crisp and it melts the cheese to help the sandwich come together. In addition, heating the sandwich brings out the flavors of the meats which creates a marriage of flavor between all the ingredients. The end result is a delicious sandwich that is popping with flavor, served between two crisp pieces of Italian bread.

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Ready In: 10 Minutes

Ingredients:
Large Italian Loaf of Bread, sliced
1 Slice Prosciutto
2 Slices Sandwich Pepperoni
6 Slices Genoa Salami
2 Slices Provolone Cheese
3 or 4 Thin Tomato Slices
3 Tablespoons of fined chopped lettuce
3 Tablespoons of Extra Virgin Olive Oil
3 or 4 Leaves of Fresh Basil or a teaspoon of dried basil

Cooking Method:
1. Take a whole large loaf of Italian bread and cut it into slices that are approximately ½ to ¾ of inch thick.
2. On one slice of bread, stack the prosciutto, sandwich pepperoni, and Genoa salami so that they are distributed evenly across the bread.
3. On top of the meat, evenly distribute the sliced tomatoes and lettuce.
4. Sprinkle olive oil on top of the lettuce and tomato and top with basil.
5. Top the sandwich with two slices of provolone cheese.
6. Place another piece of bread on top of the sandwich.
7. Evenly spread approximately 1 tablespoon of olive oil on the outside of each slice of bread.
8. Insert into the panini press and cook until the bread becomes golden and the cheese begins to melt. If using a stove, cook in a pan and let one side cook until golden, then flip the sandwich and let the other side become golden.
9. Slice from corner to corner and serve.

Pastrami is a type of cured deli meat that made its way to the United States from Jewish immigrants from Eastern Europe, mostly Romania. The word pastrami comes from the Romanian word, pastrama, and became known as pastrami to make it sound similar to the Italian meat salami. Pastrami is usually made from beef with the brisket being the most common cut of meat that is used, although pastrami from a supermarket deli may also be made from round. For Jewish delis that prepare their own pastrami, the quality of the pastrami is usually the benchmark of how good the deli is. There are many long running feuds in New York City, about which deli actually the best pastrami.

How is Pastrami prepared?

Pastrami is prepared by curing or pickling the meat. This process was done before refrigeration was available to preserve the meat and prevent it from spoiling. Curing is achieved by placing the beef in a brine that consists of water, salt, and many other spices such as garlic, pepper, sugar, bay leaves and pickling spices that can add flavor to the meat. The meat is left in the brine for anywhere between 7 to 21 days. The meat is then removed from the brine, allowed to dry a bit, then it is rubbed with more spices such as garlic, coriander, mustard seed, black pepper and paprika and then it is smoked. Once the pastrami has completed brining, it is corned beef—smoking the corned beef is what makes it pastrami. Many preparations use cold smoking of the meat so the meat may also be steamed after smoking. Once the process is complete, the Pastrami is usually thinly sliced and served.

How is Pastrami served?

Pastrami can be consumed in many different fashions; however it is usually thinly sliced and served as a sandwich. In New York, the common way that is served is between two pieces of rye and may be accompanied with sauerkraut or coleslaw with Russian dressing. In other parts of the country pastrami may be served on pizza, hamburgers, or on French bread with its brine acting as an au us.

In Conclusion

Pastrami makes a flavorful and delicious meal. Next time you have the opportunity,go get yourself a tasty pastrami sandwich. You won’t be disappointed.

Want some good pastrami recipes?  Check out recipes below.

Pastrami Reuben Sandwich Recipe

Pastrami Reuben Sandwich Recipe II

Cuisinart GR-4N 5-in-1 Griddler

I received the Cuisinart GR-4N 5-in-1 Griddler for Christmas this year and I would like to do a product review.  My primary reason for wanting it was to use it as a Panini press although I have used it for a few other functions.

Improvements from previous model

The Cuisinart GR-4N 5-in-1 Griddler is an improvement on the G4 Griddle that Cuisinart released several years ago.  On the surface, both griddles look almost identical except for a few key improvements that Cuisinart implemented.   The first improvement is Cuisinart integrated a grease catcher in the back of the unit that does a much more effective job of capturing excess grease.  The older model required a small cup to be placed under a spout which, if positioned incorrectly, would cause the grease to drip onto the counter top.  The newer model has the grease pan built into the unit and it pulls out for easy cleaning.  Another improvement of the GR-4N over, the G4 are the plates themselves.  The older G4 had four plates(2 flat and 2 ridged) which were required for multi-functionality.  One set would be used for the current meal, while the other set had to be stored.  With the GR-4N, the plates are easily reversible, so the need for extra storage for the two spare plates is no longer needed.  Additionally, the release mechanism for the plates was upgraded to make plate removal easier.  All that is required to release the plates for cleaning is pressing a spring loaded button and plates pop right out.

Overall Review of Cuisinart GR-4N 5-in-1 Griddler

Pros

Floating Hinge to Evenly Cook Food

The top side of the unit easily becomes un-hinged allowing the top grill to sit evenly on the food.  This provides the ability to cook rather large pieces of food evenly.

Plates are easy to remove and install

The many different functions are easy to take advantage of due to the plates being reversible and easy to remove and install.  Additionally, the plates seem to be fairly heavy and of good quality.

The unit heats evenly

The heaviness of the plates helps the overall heating of the unit.  The plates distribute the heat so that the food is cooked evenly and there are no noticeable hotspots.

Grease Catcher decreases chances of accidents

The integrated grease catcher has improved the product and greatly decreases the possibility of messy grease spills.

Control knob has green light indication

Another useful feature is the light on the control knob which turns green when the unit has come up to desired heat.  This helps take a lot of the guess work out of determining when the unit is pre-heated.

Cons

Poor Drainage

The unit sits flat on the counter which means that the fat does not drain very well if you cook food that has high fat content.  Additionally, if the piece of food is large, the fat that has not drained away may splash out and make a mess.

Recommendation

I would recommend the Cuisinart GR-4N 5-in-1 Griddler as the quality is good and it can provide a wide range of functions in the kitchen.

Want to find the Cuisinart GR-4N 5-in-1 Griddler when its on sale?  Get Free Amazon Price Alerts.

Great recipes for the Cuisinart GR-4N 5-in-1 Griddler:

Italian Panini Sandwich Recipe

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ready In: 10 minutes

Ingredients:

All Ingredients from the Pastrami Reuben Sandwich Recipe except for sauerkraut

1 Kosher Dill pickle sliced into 1/8 of an inch slices

A few thin slices of sweet onion

Cooking Method:

1.  Prepare the sandwich exactly the same way as the Pastrami Reuben Sandwich Recipe except the sauerkraut should be replaced with the onion and pickle.

Cooking Tips:

As mentioned the best kind of pickle to use for this recipe is a kosher dill pickle.  Additionally, you should line a plate with a paper towel and allow any excess liquid to be absorbed out of the pickle.  This will prevent the rye bread from becoming soggy.

Additional Resources:

Recipe for Horseradish Mayonnaise Sauce