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

Are you familiar with an Italian Beef Sandwich? This is by far one of the world's greatest sandwiches ever created !! And the only exception I might be a good Pastrami sandwich made by yours truly.  Where's the beef? I am going to list a couple of recipes for Beef that I use. Note: I like using Top Round or Top Sirloin for the Italian Beef Sandwich. A must of course is to slice very thin. You can disregard the rubs and use whatever you want. For my Italia beef, I keep it very simple. Top Sirloin #1 Top Sirloin #2 Roast Beef #1 Roast Beef #2 Sauteed Peppers and Onions. And Homemade Giardiniera . Homemade Au jus/Stock/Broth. Just google how to a make one if you don't know how. I kept my simple and small. Note: the Au jus Temp and cannot exceed 135 degrees. More on this later. Pick out some awesome Bread.  Slice open the Bread and spread out the mayo. This of course is optional. Mayo acts as a barrier against t

I decided to make my own Giardiniera to go with my over the top Italian Beef Sandwich. If you're going to make the world's most celebrated Italian Beef Sandwich, you might as well compliment it with a fantastic Giardiniera.  This is my version, but you could use any variety of veggies that you want. I have come across many versions and variations over the years so just use your imagination and create what you believe will taste over the top. When I do make Giardiniera, it's never the same because like I to swap out several veggies with others and change things up. My Giardiniera is continually evolving. This recipe is a good staring point for anyone. Here is an example of veggies cut up and the marinated garlic. I prefer my marinated garlic chunky, and I cut it as such. Remember marinated garlic is very mild in comparison to fresh. For the Giardiniera I would cut the marinated garlic cloves in half or in quarters. Again they are very mild!!! If you want you can a

Garlic, how do I love thee. Who doesn't love marinated garlic? It's sweet and mellow, and it's a great addition to any dish.  The garlic gets infused with Vinegar, Olive oil herbs and takes something ordinary and makes it into something extraordinary. I personally eat it like I eat olives, and I also use it in salads and my Giardiniera.  Now to get a little preachy so please bear with me. It's not my intention to teach you about canning or Botulism, but it becomes a threat when you mix garlic in oil or a combo of vinegar and oil, and it's not kept at the correct refrigerated temps at the proper PH. Of course, you want to avoid the danger zone (40-140 degrees {there is a debate about danger zone temps too} ) . All of this can be mitigated if the Ph is below 4.6. Note: there are reports that botulism can still grow at low refrigerator temps but just at a much slower rate. You can Pressure Cann garlic too if you're interested, which creates a Candied tasty