Page 8 - MidWeek Kauai - Aug 18 2021

8 KAUA‘I MIDWEEK AUGUST 18, 2021
LANAI
I must say, this is one of the best sandwiches we have ever had on the show. Our whole crew attacked the dish, so you know it was ‘ono.
MBuilding The Ultimate Pastrami Sandwich
aui has been producing
award-winning chefs, and PASTRAMI Mustard: Pastrami: • 2 cinnamon sticks this week, we have chef SANDWICH • 1/2 cup Dijon mustard • 2 briskets, 10-12 pounds • 2 star anise
Noel Cleary making his Pastrami Sand- • 1/2 cup maille coarse • 6 cloves
wich with buttermilk pickles, mustard and dill.
Ingredients:
• Italian baguette
• 2 bunches fresh dill
• pickles
• mustard spread
• hot pastrami, carved thick
Quick buttermilk pickle:
• 2 cucumbers, seeded and sliced,
English or hot house
• 1 cup buttermilk
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon caraway seeds • salt and pepper, to taste Seed and slice cucumbers, rinse
well and allow to dry. In a mixing bowl, add buttermilk, minced garlic, dill pickles, caraway seeds and season to taste. Add cucumbers and mix. Makes 6 servings.
mustard
Makes 6 servings.
Purée:
• 1/3 cup harissa
• 2 anchovies
• 2 tablespoons Meyer
lemon juice
• 1 tablespoon mint,
chopped
Instructions:
Trim fat cover on briskets
to 1/4 of an inch. Combine
salt, corn syrup, fish sauce and curing salt. Mix well to dissolve completely. Combine brine mixture with garlic and spices in a blender. Add to remaining
Brine:
• 1 1/2 gallon cold water
• 1 pound kosher salt
• 5 ounces corn syrup
• 4 ounces fish sauce
• 3 1/2 ounces curing salt • 3 cloves garlic, minced to
fine paste
• 1/4 ounce pickling
spices
brine. Place briskets in a deep
container and add brine to
submerge them. Refrigerate
for 5 days to cure. Remove
Pastrami rub:
• 2 ounces cracked
peppercorn
• 2 ounces cracked cori-
ander
Crush peppercorn in a spice grinder until coarse. Then, crush coriander until coarse. Finally, combine.
2 hours. Then, hot smoke the pastrami at 185 degrees for 8 hours, or place in a steamer until tender.
You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau and University of Hawai‘i Maui Col- lege on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe at cookinghawaiianstyle.com.
Featured Artist
I Mana Ka Oiwi supports local and Native Hawaiian artist and artisan distribute their goods.
We are located in Windward Mall SEASON 4
Open Aug. 1- Nov. 30 2021 Wed, Fri, Sat and Sun 10am - 6pm
Thank you for supporting local businesses.
(Below) Pastrami Sandwich RUBEN CARRILLO PHOTO (Left) The author watches as chef Noel Cleary creates. RYAN SAKAMOTO PHOTO
a‘ iwi KO
briskets and rinse. Refrigerate
Briskets can be held up to
IMana
for 24 hours. Rub briskets with 2 weeks. Then, build sandwich
peppercorn, coriander mix and with hot pastrami, fresh dill and cold smoke at 100 degrees for mustard on toasted baguette.