There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area. They are as Jewish as a Jewish deli can get. They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it. This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around! Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive. I had a mean hankering for one of these babies so I decided to make my own version at home.
At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread. Mustard, relish and horseradish are served on the side. I put spicy ground mustard, swiss and dill pickles on my sandwiches. My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.
I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was. If you have the time, make the corned beef the night before you want to make sandwiches. Once the meat is cooled, you can easily cut thin slices with a sharp knife. Otherwise, just do the best you can with what you have. Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?
1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
1/2 yellow onion, cut in half
Slices of baby swiss
Spicy stone ground mustard
Dill pickles, thinly sliced
Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
I almost guarantee this cocktail sauce is unlike anything you have had with any shrimp cocktail in the past. Well, it was new for me at least! Mustard, fresh basil and a touch of sweetness completely turned threw my tastebuds for a loop… in a very good way! The turmeric adds such a gorgeous hue to the sauce too.
I served this as an appetizer for the holidays, but the shrimp alone could be great as an entrée as well.
1 pound jump shrimp, peeled and deveined, tail left on
1 tablespoon herbes de Provence
salt and freshly ground pepper
3/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
3/4 tablespoon maple syrup
1/2 teaspoon turmeric
2 tablespoons freshly chopped basil
In a large skillet, heat the oil over medium-high heat. In the mean time, mix the shrimp, herbes de Provence and salt and pepper in a large ziplock bag until evenly coated. Add the shrimp to the skillet (there should be a nice sizzle happening right about now). Cook the shrimp on one side until the transparency is gone and the shrimp are pink and browning a bit from the seer of the pan. This should only take about 2 minutes per side. Cool in the fridge until you are ready to serve.
In a small bowl, mix together the yogurt, mayo, mustard, syrup, turmeric, and basil until smooth. Place the sauce in your dipping bowl as needed.
Plate the shrimp and sauce on a serving platter and serve.