Deli Roll

This recipe is actually something I've eaten at a friend's house.  I have made it once or twice before and anyone who's ever eaten this has loved it!!  It's a super easy recipe to make, and you can really use any deli meat you like or have on hand!  All you need is deli meat, puff pastry, mustard, egg wash, and an oven!!   NO measurements required either!

Here are the pictures of how to assemble a deli roll:

Open the thawed puff pastry sheet on a foiled and oiled baking sheet.  Spread a generous amount of mustard down the center of the pastry.  Layer with turkey slices, 1-2 layers.

Next layer the pastrami over the turkey.  Fold one side of the pastry over the center and then the other side over the first side (see picture below).  Seal the pastry together with egg wash and also make sure to brush egg wash over the top.

This is what the deli roll should look like before it goes into the oven.  Bake at 360 degrees for about 45 minutes, or until medium golden brown.

Voila...Here's your finished Deli Roll!  Let stand 5-7 minutes before serving, it will be very hot!

Sweet Brussel Sprouts

HAPPY JEWISH NEW YEAR and SHANA TOVA to all who celebrate! This is a great side dish recipe to serve for the holiday!!

Sweet Brussel Sprouts
(serves 2-3 people)

2 containers of brussel sprouts, sliced in half lengthwise
4 tablespoons of butter or margarine
3 tablespoons olive oil
1/4 cup maple syrup
salt and pepper to taste
1/2 cup chopped hazelnuts

In a large saute pan, place the olive oil and butter (margarine) and let melt over medium heat.  After it melts together, place the brussel sprout halves face down and let caramelize and cook to your liking.  ( I prefer them a little over al dente, probably sauteed about 7-10 minutes).  Add the maple syrup, salt, and pepper and chopped hazelnuts.  Stir to combine and let simmer for another minute, place in a serving dish and enjoy!!

Tip: For an easy way to chop whole hazelnuts use a mini food processor!

Brisket anyone??

So Rosh Hashanah, the Jewish new year, is quickly approaching and most Jews eat brisket on the eve of the holiday. It's usually made with loads of ketchup, spices, onions, carrots, etc. My family on the other hand either doesn't eat this typical dish known to most Jewish families so I've always heard about brisket but never made one.  After seeing a recipe in this month's Food Network magazine last week I thought that I'd try making one.  I wanted to make the brisket with a twist, so I went for a spicy pulled brisket burger.  The leftover meat can be used for beef tacos or over cous cous or quinoa.


Here's a photo of the brisket before going into the oven.

Spicy Pulled Brisket Sliders
This recipe was adapted from Smitten Kitchen's Southwestern Pulled Brisket recipe.
makes enough for 4 buns


1/2 pound beef brisket (See Note Below)
1/4 cup olive oil
salt and pepper
4 garlic cloves roughly chopped
1 medium onion, halved and thinly sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder (omit if you don't want it that spicy)
1/4 apple cider vinegar
1 12 oz. can of diced tomatoes

3/4 cup water

1/4 cup brown sugar
1/4 cup store bought bbq sauce 
3 chiles (from a can) in adobo sauce (if you want it less spicy use 1)
4 potato buns


Preheat oven to 350 degrees. Season both sides of the brisket with salt and pepper.  Heat 1/4 cup olive oil in an oven proof pot on high.  Sear brisket in the pot for 5 minutes on each side.  Remove brisket and place on a plate.  In the pot place the onions, garlic, cumin, coriander, chile powder, salt and pepper to taste, and apple cider vinegar.  Stir with a wooden spoon to scrape up the pan, when vinegar is almost all gone add the brisket back into the pot. 
Pour in the  the water, diced tomatoes with the sauce, brown sugar, chiles in adobo, and bbq sauce.  Stir until well combined.  Cover the pot with parchment paper and then with tin foil.  If the pot has a cover place the cover on top of the foil. Place in the over and cook for about 3-4 hours, until meat is super tender and able to be pulled away with a fork. (If you need to leave the house for some reason, like I did, put your oven on 200 degrees and leave it alone for a few hours until you come back, as long as the pot is filled with liquid and sealed with foil and a top it should be good to go! Thankfully my apartment was still standing when I got home!)


Remove the meat from the pot and let it cool.  When cool enough to handle fork the meat into shreds.  Pour cooled sauce into a blender and blend until smooth.  
Place a large scoop of shredded beef on each bun and serve immediately drizzle with blended sauce if desired.  Serve with coleslaw or salad.


NOTE:  When I went to the butcher to buy the brisket they only had huge 2 lb pieces. I asked the butcher if he could cut it in half and I was able to purchase that.  When I got home I cut the 1 lb in half again and only prepared that much.  I put the rest in the freezer for another time.  This recipe is for a half pound piece of brisket.

Lunch for me and a friend for tomorrow! No soggy buns here!