Shiitake And Black Bean Ho Fun With Crisp Pastrami Recipes

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TURKEY PASTRAMI



Turkey Pastrami image

Provided by Food Network

Categories     main-dish

Time P2DT14h

Yield 30 servings

Number Of Ingredients 13

6 quarts water (3 quarts hot water and 3 quarts ice water)
1 pound brown sugar
3 cups kosher salt
20 bay leaves
20 cloves garlic, chopped
1/4 cup dried thyme
6 tablespoons black peppercorns
2 tablespoons whole cloves
1 tablespoon juniper berries
Two 12-pound turkey breasts, skin on, split
2/3 cup juniper berries, coarsely ground
1/2 cup black peppercorns, coarsely ground
1/2 cup coriander seeds, coarsely ground

Steps:

  • For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours.
  • For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours.
  • Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast.
  • Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving.

REUBEN PASTRAMI/ NAVEL PASTRAMI



Reuben Pastrami/ Navel Pastrami image

Provided by Food Network

Categories     main-dish

Time P5DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups kosher salt
1/2 cup brown sugar
6 cloves garlic, chopped
2 teaspoons pink curing salt #1
One 4- to 5-pound beef navel
1/2 cup ground allspice
1/2 cup ground coriander
1/2 cup ground black pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • For the brine: Add 1 gallon of water to large pot. Add salt, sugar, garlic and curing salt and stir until it dissolves.
  • Put navel in brine fully submerged. Leave in refrigerator for 5 days.
  • For the pastrami: Preheat the oven to 350 degrees F and remove the navel from the brine. Stir together the allspice, coriander, pepper, brown sugar, garlic powder and dry mustard in a bowl. Sprinkle the rub all over the navel until fully covered. Place in a roasting pan and cover with foil. Bake until a fork can easily pierce through, about 1 hour. Slice when ready.

TURKEY AND VEGETABLE CHOW FUN



Turkey and Vegetable Chow Fun image

Loosely inspired by beef chow fun-a Cantonese dish with beef and wide rice noodles stir-fried with scallions, ginger, bean sprouts and dark soy sauce-this version features ground turkey, Japanese eggplant and mixed mushrooms.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces wide rice noodles, pappardelle or fettuccine
2 teaspoons toasted sesame oil
1/4 cup oyster sauce
2 tablespoons rice vinegar (not seasoned)
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4 ounces mixed mushrooms, cut into pieces (about 1 cup)
2 cloves garlic, chopped
3/4 pound ground turkey
1 bunch scallions, sliced
1/4 cup fresh cilantro, roughly chopped
Sriracha or other Asian chile sauce, for serving (optional)

Steps:

  • Bring a pot of salted water to a boil; add the noodles and cook as the label directs. Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. Mix the oyster sauce and vinegar in a cup; set aside. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Stir the turkey and vegetables together; add the scallions and half of the oyster sauce mixture and cook 1 more minute. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with Sriracha, if desired. Photograph by Antonis Achilleos

Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 167 milligrams, Carbohydrate 72 grams, Fiber 15 grams, Protein 33 grams

SHIITAKE TEMPURA WITH TRUFFLED EDAMAME PUREE AND SHALLOT BROTH



Shiitake Tempura with Truffled Edamame Puree and Shallot Broth image

Provided by Ming Tsai

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

3 ounces chilean sea bass or other fatty white fish
1 egg
1/4 cup heavy cream
Salt and black pepper to taste
1/2 pound crab leg meat, picked over
1/4 cup chopped chervil
Canola oil
12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)
2 cups rice flour
Soda water
1/2 cup sliced shallots
2 cups chicken stock
1 cup fresh edamames
1 tablespoon truffle oil
1 tablespoon butter
2 tablespoons chopped black truffles
Salt and white pepper to taste

Steps:

  • In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.;
  • TEMPURA BATTER: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
  • EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.

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