Pastrami & Kosher Pickle Hors d’Ouvres

1 lb Pastrami
1 Loaf Rye Bread
5 Kosher Pickles
1 Mayonnaise
1 Tbs Dijon Mustard
1 tsp Horseradish
1 pkg Tooth Picks

    Using a 1 ¼” round cookie cutter, cut disks out of the rye bread. Cover & set aside. Cut the pastrami into 1 ¼” squares. In a mixing bowl, combine mayonnaise, mustard & horseradish. Adjust horseradish to taste. If available, put mayonnaise mixture into a squeeze bottle. Cut pickles into rounds about ¼” thick.
   To serve, warm pastrami in a steamer or in a skillet. Cover rye rounds with mayonnaise mixture. Add 2-3 pieces of pastrami. Cover with a pickle round, skewer with a toothpick & serve on a platter.   (Serves 10 - 16)

Best BBQ Pulled Pork Sandwich


3 lbs Pork Shoulder Roast
   (Boston Butt) 
1  cup BBQ Sauce
1 cup Water
1 Sweet Onion, peeled & 
   thinly sliced
2 cups Coleslaw
1 pint Outrageous Bread & 
   Butter Pickles
8 to 10 Soft Rolls
Salt & Pepper to taste

   Prepare BBQ with medium coals or oven to 325º F. Season pork roast with salt & pepper. Roast in BBQ or oven for 2 hours until internal temperature reaches 165º F. Remove roast from heat & let stand until cool to the touch. Shred pork into a 4 qt. saucepan. Combine pork, BBQ sauce & water into saucepan. Simmer for 30 minutes over medium heat.
   Lightly toast soft rolls over coals or under oven broiler. Arrange roll on a plate, cover with pork mixture. Top with sliced onions, coleslaw & 4-5 Outrageous Bread & Butter Pickles. Serve with additional pickles & chips. Add hot sauce if desired.   (Serves 8 - 10)

Corned Beef & Dill Pickle Rollups

If you have leftover corned beef this weekend here is a quick recipe to make Corned Beef & Dill Pickle Rollups.

• 1 Container Sonoma Brinery Manhattan Dill Pickles
• Corned Beef
• 8 oz. cream cheese
• garlic salt
• Worcestershire sauce
• 1 Tbsp. dill weed

Mix last 4 ingredients. Lay out corned beef slices on bread board 4 wide and 3 or 4 down. Seal edges of each with cream cheese mixture. Spread the entire top of corned beef with cream cheese mixture. Roll up corned beef over pickles. Push together as you roll. Place rolls in plastic wrap and refrigerate. When ready to serve: Cut thinly with a sharp knife. Place on plate and cover and refrigerate until ready to serve.

Quick Meal Tip

Jills IMG_1605 2.jpg

Layer steamed broccolini, scrambled
eggs, with a bit Sonoma Brinery
raw sauerkraut and sriracha on top.