Bacon Jalapeno Popper Puffs � Seeing Spots

I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to take the rest of Super Bowl week off, as did my oven repairman, but these bacon jalapeno popper puffs came out so well, I decided to designate this as an official blessing in disguise.

These pepper poppers in puff form really did come out incredibly well, as long as you don�t have a problem with lots of unsightly dark spots. Since we loaded these with so much diced pepper, the pieces on the outside caramelized (which is chef-speak for burned), and my beautiful, golden-brown balls were spotted with golden-black.

Apparently, I�m having more of a problem with the appearance than your average viewer, at least according to the first wave of YouTube comments, but I may still try to figure out a way to make these a little more camera friendly next time. Maybe I�ll puree the peppers first, or possibly char off the skin, which I believe gets even darker than the flesh. Stay tuned.

Superficial beauty aside, if you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you�ll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. I really hope you give these a try soon. Enjoy!

Ingredients for about 40 Bacon Jalapeno Popper Puffs:

For the dough:

2/3 cup water

3 tablespoons butter

1 tablespoon bacon fat

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

2/3 cup all-purpose flour

2 eggs

Then add:

2 ounces extra sharp white cheddar cheese

1/2 cup finely diced jalapeno peppers

1/3 cup finely chopped bacon

pinch cayenne

pinch freshly ground black pepper

- Fry at 375 F. for about 3 1/2 minutes, or until golden-brown and cooked through

For the dipping sauce:

1/2 cup cream cheese

1/4 cup cr�me fraiche or sour cream

2 tablespoons minced green onions

1 teaspoon fresh lime juice

- add enough water to thin mixture out to proper dip consistency

Chorizo Steamed Clams � How Do You Say �Ubiquitous� in Spanish?

I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there�s some variation of this on every Spanish restaurant menu I�ve ever seen.

What better evidence for a dishes� deliciousness than that? Not to generalize about an entire culture, but the Spanish simply don�t put non-amazing things on every menu.

Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used; but the common denominator is the spicy, Spanish-style chorizo. Using such a flavorful sausage is sort of like cheating, and one of the main reasons the ingredient list is so short.

Speaking of which, you can really adapt this kind of thing to your tastes. Cilantro instead of parsley, leeks instead of onions, and mussels instead of clams, just to name a few. Just make sure you have plenty of grilled, or toasted bread around to soak up the glorious broth. I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizers, or 2 larger entr�e size portions:

1 tbsp olive oil

1/2 cup finely diced onions

3 ounces Spanish chorizo, quartered, sliced

4 cloves garlic, minced

1 1/2 cups white wine

3 pounds Little Neck clams

1/3 cup chopped Italian parsley

2 tablespoons butter

grilled bread to garnish

B�nh M� � More Than a Sandwich

I�ll never forget my first real b�nh m�. It was here in San Francisco, at a place called Saigon Sandwich, and I remember thinking to myself, this just isn�t one of the best sandwiches I�ve ever had to eat, but one of the best things, period.

Not only do we get amazing contrasts in flavor, and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables, makes this so much fun to eat.

By the way, the secret sauce should be just sweet enough to temporarily put out the fire from the sriracha and jalapenos. Which reminds me, everything here is �to taste.� The amounts below are just guidelines, and by guidelines, I mean guesses.

If you�re not into our roasted 5-spice pork for this sandwich, you can pretty much use any of your favorite sandwich ingredients. Ham is great, as is smoked turkey, and while I�ve not tried it yet, I bet many of our grilled chicken breast recipes would be stellar here. Just don�t forget the pate!

I prefer the smooth, buttery type of pate, and you don�t have to get to fancy. That one from the cheese shop, made with pork and chicken livers is just fine. Stay tuned for the French rolls video coming soon, and at some point very soon, I hope you give this a try. Enjoy!

Ingredients for one B�nh M�:

1 crusty French sandwich roll

3 tablespoons secret sauce (mayo, seasoned to taste with hoisin sauce, and sriracha)

4 ounces roasted pork

2 ounces smooth pate

1/2 cup *pickled daikon and carrot

1/4 cup cilantro leaves

6-7 jalapeno slices

6 thin spears English cucumber

* To make the pickled daikon and carrot, use equal parts and toss in enough seasoned rice vinegar to coat well. Let sit for 15-20 minutes, or until the veggies get slightly limp. Drain and use, or refrigerate. If using regular vinegar, add a pinch of salt and sugar.

Pan-Roasted 5-Spice Pork Loin � Pleasing and Teasing

Now that it�s been posted, I can admit this easy, pan-roasted pork loin was just an elaborate tease for a video I�ve wanted to post for years; the Vietnamese b�nh m� sandwich! If you�ve had one, you�ll fully understand my excitement. If you haven�t, do not miss the next video.

Having admitted my true motivation, I will also say that this very tasty technique is impressive enough in its own right. The misleadingly simple marinade produces big flavor, and by splitting/scoring the pork, we not only have something that absorbs the seasoning quickly, but also cooked faster, and more uniformly.

I�ve been trying to get you to buy that bottle of Asian fish sauce for years now, and maybe this will be the recipe that does it. That really is a key here, as is the Chinese 5-spice powder. Mine included cinnamon, ginger, anise seed, fennel seed, and clove; but this can vary brand to brand. Whatever you find should work, otherwise, just combine equal parts of what I just listed, and you�ve made you own.

I think this particular marinade works great for a 30-minute soak at room temp. Just keep turning it over every so often, and that�s it, you�re ready to cook. Or simply wrap and keep in the fridge for 2-3 hours, or even up to overnight. So, stay tuned for the upcoming b�nh m� video, and in the meantime, I really hope you give pan-roasted pork loin a try soon. Enjoy!

Ingredients for 4 large portions:

2 pound boneless pork loin roast, cut in half lengthwise, and scored

For the marinade:

1/4 cup rice vinegar

3 cloves garlic, finely minced or crushed

2 tablespoons fish sauce

1 tablespoon soy sauce

2 teaspoons sriracha, or to taste

1 teaspoon fine salt

1 teaspoon freshly ground black pepper

1 teaspoon Chinese 5-spice powder

1 tablespoon vegetable oil for the pan

Shrimp Toast � Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalape�o poppers. Well, all that�s about to change.

Nobody goes to a friend�s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I�m sure it will just be a matter of time.

Speaking of spreads, since we apply the shrimp mixture raw, it�s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.

These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don�t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!

Makes about 16 Shrimp Toasts:

1/2 pound raw shrimp, peeled and deveined

1/4 cup diced water chestnuts

1/4 cup chopped cilantro leaves

1/2 cup green onion, finely sliced

3 garlic cloves, crushed

1 tablespoon finely grated ginger

1 anchovy filet

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1 tablespoon soy sauce, or more to taste

1 egg white

1/2 teaspoon sugar

1/2 teaspoon paprika

pinch cayenne pepper

pinch of salt

4 large slices white bread

sesame seeds, optional

vegetable oil for frying

One-Pot Chicken & Sausage Orzo � Tastes Like You Used at Least 3 or 4 Pots

There�s something extra satisfying about a recipe like this one-pot chicken and sausage orzo, where you just basically dump the ingredients in a pot, and wait until it�s cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order, but for how delicious this comes out, you�re doing very little actual work.

Having said that, there are a few variables involved, so you will have to really keep and eye on the pot for the entire 10-15 minutes, or however long it takes. The size of the orzo �grain� can really vary, so be sure to check for doneness early, and stop when it�s 95% tender, as it will continue to soften as you complete the final steps.

I like to keep a little extra broth on the side, in case my mixture gets too dry, and the pasta is not yet cooked. Just splash some in and keep on stirring. On the other hand, if your pasta is cooked and there is a little too much liquid, well, that�s life. You�ll just be enjoying an extra �saucy� dish that day.

Of course this will work with countless combos of sausage, veggies, and other small-sized pastas, so go forth and multiply. By the way, the nice thing about using a very flavorful sausage, like a spicy Italian, is that most of the seasoning is done for you. Or, go with fresh ground meat, and you can flavor it any way you want. No matter what you use, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

2 teaspoons olive oil

2 (6 ounce) spicy Italian sausages, casing removed

1 pound boneless skinless chicken thighs, cut into 1-inch pieces, OR 2 chicken breasts, cut into bit sized pieces

3 cups chicken broth, plus more as needed
1/2 cup tomato sauce

1 1/2 cups uncooked orzo (rice-shaped pasta)

1 teaspoon kosher salt, plus more to taste

1/2 cup finely grated Parmigiano Reggiano

1/4 cup chopped Italian parsley

2 tablespoons sliced fresh chives

4 tablespoons ricotta cheese to garnish

Sausage Cheese Balls - Rolling into Christmas

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for making party-goers happy. No one goes to a holiday party thinking, �I hope they serve sausage cheese balls,� but they all leave very grateful you did.

I�m not sure how these evolved into a Christmas snack, but I bet it has something to do with the fact you can stretch a few pounds of meat and cheese into enough finger food for a large crowd. They can also be made ahead, which helps in the old holiday time management department.

This is a recipe where everyone uses the same basic ingredients, but in wildly different proportions. Look online, and you�ll see versions with half the amount of biscuit mix, as well as ones with three times as much. It all depends on how bready verses cheesy/meaty you want your balls to be.

The bad news is, the only way to figure out your ideal formula is to test multiple versions. This is also the good news. Speaking of formulas, this originally calls for biscuit mix (like Bisquick), but I prefer to use self-rising flour. Besides some added fat, that�s all biscuit mix is, and a little extra cheese more than makes up for any missing shortening.

If you have some biscuit mix in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you don�t have self-rising flour, I�ve given instructions below for how to make your own. I really hope you give these sausage cheese balls a try soon. Enjoy!

Makes about 48 sausage cheese balls:

1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)

pinch of nutmeg

1/2 cup finely sliced green onions

1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)

2 cups biscuit mix, or self-rising flour (*see below to make your own)

2 tablespoons milk

- Bake at 450F. for about 12 to 15 minutes, or until cooked through (I like to broil for a minute or two for extra color)

* To make your own self-rising flour, sift together 2 cups of all-purpose flour, with 1 tablespoon baking powder, and 1 teaspoon fine salt.

Gingersnap Cookies � Hot, Hot, Sweet

I always tell people I�m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can�t get enough. As soon as these cool, I chain-eat them until they�re gone; but that�s not my fault. I blame the amazing spicy-sweet flavor, and irresistible texture.

Speaking of irresistible texture, I�ve got some homework for you. You�re going to have to make batches of these to find out your own optimum baking time. I know, it�s hard work, but you need to somehow find a way. 

Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. As far as ingredients go, the crystalized ginger is technically optional, but not too hard to find (check the bulk section), and it really gives the cookies that extra kick of ginger flavor and heat. 

Obviously, you can also adjust the spices to suit your tastes, but don�t make these too mild. They�re called �snaps� for reasons other than their texture. I really hope you give these a try soon. Enjoy!

Ingredients for about 50 to 60 cookies (depending on size):

2 cups plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne

12 tablespoons room temp unsalted butter

2/3 cup white sugar

1/3 cup finely chopped candied ginger

1/4 cup molasses

1/2 teaspoon vanilla extract

1 large egg, beaten
- Bake at 350 F. for 10 to 15 minutes, depending on desired texture.

Shakshuka � Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I�m so glad the show/blog/channel is called, �Food Wishes.� This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn�t have occurred to me to do a video for it, unless someone sent me a request. 

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can�t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don�t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that�s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you�re serving a large group, you can scale this up to any size pan or baking dish. I really hope you �shakshuka!� very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

Peanut Curry Chicken � Check Please!

There�s a show called �Check, Please! Bay Area,� which features three locals who try each other�s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Caf�, and the dish was �Abu�s West African Peanut Butter Stew.� 

I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I�d like to try soon. That was a year ago. 

Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn�t order it. I have this mental defect where have to I order fried chicken every time it�s on a menu. Michele was no help, since she has the same affliction with shrimp and grits. 

Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I�ve ever come across. 

Unlike Abu�s stew, and many others, I didn�t use coconut milk, as I feel that�s a little too sweet and rich for the peanut butter. I loved how this came out, and I can�t imagine it being any richer. I really hope you give this a try soon. Enjoy!

Ingredients for 4 large portions:

For the spice blend:

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon cayenne

                                                                                  

2 1/2 pounds chicken boneless skinless chicken thighs

2 tablespoons vegetable oil

1 large yellow onion, chopped

1 tablespoon finely grated ginger

6 garlic cloves, minced

1/2 cup ketchup 
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn�t contain sugar. If you use the regular stuff, you won�t need the brown sugar called for below). 
1 packed tablespoon brown sugar 
about 3 1/2 cups chicken broth, depending on desired thickness 
1 pound zucchini, cut into chunks 
1 red bell pepper, cubed 
1 green poblano pepper, diced 
1/2 cup roasted peanuts 
chopped cilantro and fresh lime to garnish 
serve on rice

How to Make Your Own Prepared Horseradish � Feeling Hot, Hot, Hot

Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the fresh root, but can�t find anything already prepared in the jar, which in some cases is hard to believe � like when the email originates from New York City � but regardless, this is still a very worthwhile thing to learn how to make.

Worthwhile, and somewhat painful, if you�re not careful. As I mention in the video, the fumes produced by this process are very intense, and will cause burning eyes and runny noses, if you�re not in a well-ventilated space. Having said that, using a little common sense, it�s really not that bad, and so totally worth it.

This really is quite easy if you have a food processor, but if you don�t, a heavy-duty blender will work, although you may have to add more water in the first step, to get the mixture fine enough. You can also grate this very fine on a microplane, but that would probably only be practical if you�re making a smaller amount.

Once your horseradish has been ground finely, the technique is very simple. I like to wait two or three minutes (this is supposed to make it hotter), before adding the salt and vinegar. Then, I�ll simply process, adding as much water as necessary, until I have a nice, smooth, creamy mixture.

And while this looks like something from the grocery store, the flavor is incomparable. Intensely hot, and aromatic; this is the real deal. So, whether you�re one of these people, who lives in a place where they don�t have jarred horseradish, like apparently New York City, or you always wanted to try and make some yourself, I really hope you give it a try soon. Enjoy!

Ingredients for about 3 cups: you read this please in here

1 pound peeled, cubed fresh horseradish root

cold water as needed (about 3/4 cup total)

1 1/2 teaspoons kosher salt

1/3 cup white distilled vinegar

Alabama-Style White BBQ Sauce � An Almost Labor-Free Sauce for Your Labor Day Grill

This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert �Big Bob� Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinary history, I had to smile, since I actually know the guy. Well, sort of.

I�ve been to two bbq �boot camps,� run by champion pitmaster Chris Lilly, who trained under a guy, who trained under Big Bob Gibson. Hey, that�s only three degrees of separation. Ironically, Chris never made, or used the white sauce on anything we cooked, but still, I know a guy, who knew a guy, who knew THE guy.

Some people find this concoction quite strange, but not me. It�s eerily similar to the Cornell chicken marinade, which I love. In fact, Mr. Robert C. Baker, the creator of the aforementioned recipe, may have borrowed the idea from Big Bob. I would investigate further, but I have real crimes to solve.

Don�t let this mixture�s appearance stop you from trying what is a devastatingly delicious marinade, baste, and sauce. One tip for basting on the grill: make sure you do it towards the end of cooking, and not over too-high heat. You don�t want flame-ups, as that will cause an off taste.

I brush on two or three applications to each side, over more indirect heat, and as you see in the video, it sears on nicely. As a table sauce, it�s great on any of the traditional barbecued meats, but since it�s really just a salad dressing, it�s also wonderful for making potato salad, coleslaw, and grilled vegetables. I hope you give this white barbecue sauce a try soon. Enjoy!

Ingredients for about 3 cups of sauce:

2 cups mayonnaise

1/4 cup prepared extra-hot horseradish

1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

2 tsp yellow mustard

juice of one lemon

1/2 cup apple cider vinegar

Grilled Pattypan Squash with Hot Chorizo Vinaigrette � Almost Stuffed

Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we won�t name names, didn�t pay attention to buying ones of a uniform size, which is kind of a big deal if you want them to bake evenly. Okay, it was me.

In an attempt to redeem myself, I decided to grill them instead � a cooking method where any size will work � and top them with a hot chorizo vinaigrette. It�s something I�ve wanted to try for a while, and it really turned out to be a wonderful combination.

The ingredients below are just a rough guide, and you�ll have to figure out your own amounts, depending on how much squash you grill, but I do recommend a 1-to-1 ratio of sherry vinegar to olive oil/rendered chorizo fat.

I used a veal chorizo, which was very lean, so I had to add a good amount of olive oil. If you use pork chorizo, you�ll have a lot of rendered fat, so you may want to drain off most of it, keeping a few tablespoons, before adding your oil and vinegar.

Speaking of oil, don�t put any on your squash before you toss it on the grill. I used to do this myself, because it seemed logical, but it�s a bad idea. The dripping oil causes flare-ups that can make your veggies taste like gasoline, which is not good eats. Other than that, not much can go wrong with this simple summer dish. I hope you give it a try soon. Enjoy!

Ingredients for 4 portions

8 pattypan squash

kosher salt to taste

6-8 ounces fresh, raw chorizo sausage
(crumbled fine, and browned well in olive oil)

*you want to leave about 2 tablespoons rendered chorizo fat in the pan

1/4 cup extra virgin olive oil

1/3 cup sherry vinegar (or, use any vinegar you like)

splash of water to maintain moisture level if needed

1 tablespoon freshly sliced mint leaves

Spicy Caramel Chicken and a History Lesson

I�ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpected popularity made me realize that there were actually people (non-relatives) watching these videos.

The original vision for Food Wishes was an online cooking school, where I�d charge tuition for a series of courses that would mimic the culinary school I�d just left. I started filming a few recipes each week, knowing full well that only a handful of people would see them, but I had to learn my new craft.

Caramel Chicken, Circa 2007

As the library grew, so did the audience, and I realized that instead of charging for the content, I could give it away for free, and maybe survive on the ad revenue that YouTube was just starting to offer. Above and beyond that, I was getting emails and comments, telling me that what I was doing was making them happy.

This wasn�t something I�d anticipated, and while at the time I would have preferred money, it was great to hear, and inspired me to push on. The rest, as they say, is history, and every time I got an email asking for an updated version of this recipe, I would fondly remember how all this came to be.

So, whether you were here from the very beginning, or you�re brand new, and will be trying caramel chicken for the very first time, I really hope you give this fast, easy, delicious, and historically significant recipe a try soon. Enjoy!

Makes 4 large portions:

2 pounds boneless, skinless chicken thighs, cut in about 1 inch chunks

1/2 cup sliced, seeded jalapeno peppers

1/2 cup sliced, seeded mild red chilies, or bell peppers

1/2 cup chopped green onions

1/2 cup roasted peanuts

1/4 cup chopped fresh cilantro leaves

4 cups cooked white rice

For the sauce mixture:

2 tbsp finely grated fresh ginger

4 cloves finely minced garlic

3/4 cup light brown sugar

1/3 cup rice vinegar

1/3 cup fish sauce

1 tsp soy sauce

2 tsp hot sauce, or to taste

Grilled Beef Flank Steak �Pastrami� � Backyard Deli

I�ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak should do nicely. As with all "cheater" recipes, managing your expectations is key.

You can�t get the texture and color of a real �pastrami� without the curing step, where the meat is soaked in a brine, before being spiced/smoked, but you can get pretty close to the flavor, using the spice rub seen herein.

We�ve used a similar technique to turn plain corned beef into �pastrami,� as well as create a duck Reuben; one of my favorite videos of all time. By the way, the ingredient amounts below have been adjusted slightly, as my spice rub was a tad bit overpowering.

I�ve backed down the black pepper and mustard, but as with all spice amounts, that�s really up to you. If you simply put salt and pepper on a flank steak, and grill it properly, you�ll have something delicious to eat, so keep that in mind as you rub your meat. 

I ate mine fresh, but if you let it cool, slice it thin, and warm it up in a pan with a little splash of water, and a tiny pinch of sugar, you�ll have something even more pastrami-like. I really hope you give this a try soon. Enjoy!

SPECIAL NOTE: I let my meat warm to room temp before grilling, so the inside reaches my desired temp a little quicker, and before the outside spice rub gets too black. Conversely, when grilling a steak, and there's nothing to burn on the surface, I generally like the meat cold, so the outside has plenty of time to sear, before the meat inside is done. 

Ingredients for 4 large portions:

1 trimmed beef flank steak (usually 1.5 to 1.75 pounds)

2 tsp vegetable oil

1 tbsp freshly ground black pepper

1 tbsp ground coriander

1 tbsp kosher salt

2 tsp paprika

1/2 tsp dry mustard
- For best results, cook to a medium. I pulled at about 135 F. internal temp, which will rise to about 140 F. as it rests.

-Serve with slightly sweetened mustard and rye bread