Kosher Dosher...“I am a culinary Heretic"

Pastrami Muscovado Last week I dreamt up a recipe for  Duck Pastrami  that was over the top. I received so many accolades that I had to try it on Beef. This is almost the exact recipe I used for the Duck with the exception of a minor tweak in the Muscovado sugar. I called it Pastrami Muscovado because the addition of this sugar puts it over the top and deserves to be part of the recipes name.   The recipe is very simple. Just click on the box to the left and it links to my notes.  When I woke this morning I was not planning on making Beef Pastrami but while at Costco I could not resist. This is such an easy recipe. All you have to do is measure out all the ingredients and apply them correctly to the meat.  I cut off the hard pieces of fat first then I used a Jaccard Tenderizer  to pierce the meat. Piercing the meat will help with salt the and cure absorption. I combined the salt and Cure#1 and ...

One night while eating Chinese food I started to reflect on all these fabulous ingredients and it hit me.... "I must create something!!!!" That's how most of my recipes come to me while eating food or watching TV. So I pondered away and I let my creative inclinations kick in. I have been eating Asian food all my life so this can't be that difficult. What ever I was going to make it had to be original. Than it hit me like a ton of bricks. I wonder how Bacon would taste with Asian ingredients? I love Bacon and Asian food and I cook it and eat it often so why not. If you ask me it's a match made in heaven.  I offer my version of Asian Bacon here so enjoy.  So why the name Yin-Yang?  For that you have to click on the link to first find out what Yin-Yang means but I will give you an abridged definition. Simple Chinese philosophy describes Yin-Yang as opposite or contrary forces that appears contradictory but actually gives rise...

Salumi Lombo Di Manzo   is just a fancy way of saying Salami Loin of beef in Italian. What can I say I like funky crazy sounding names that sound appealing. So what exactly did I want to create? Well in a different blog titled Salumi Filetto di Manzo   I wrote about my experimental Salami that was created from  the center cut of a Beef Tenderloin. It was an experiment that yielded some great results. So with that in mind I wanted a sequel to this incredible Salame with a different cut and with the same great flavor. When I made the Salame from the Tenderloin it encapsulated everything I was looking for with the exception of cost to yield ratio. I produced a Salame that cost about $57.00 a pound to make that was very small. So with all that in mind I decided to test a variant of the original recipe with some tweaks and slight improvements to my technique.  Short definition of the Loin. The whole loin is divided ...