Margery Katzs Sel Epice Recipes

KATZ'S MULBERRY ST. SPECIAL

Steps:

• Grill sliced garlicwurst in panini press. Split knish in half. Scoop out half the potato mixture from inside the knish. Spread mustard on both open faces of the knish.
• Place 2 slices of cheese on each open face. Place grilled slices of garlicwurst on the sandwich.
• In center, place 4 slices of thick pickle. Close the sandwich and press in panini press. Garnish with remaining pickle slices.

KATZ'S HOUSTON ST. REUBEN

Steps:

• Preheat oven to 350 degrees F.
• Place the sauerkraut and the caraway seeds in a small saucepan over medium-high heat and cook until heated through. Slice hot corned beef. Butter and grill, on both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and cheese. Place into preheated oven and cook until cheese is melted. Spread Russian dressing on bread and cover to make a sandwich. Cut in half and serve garnished with pickle wedges.

MARGERY KATZ'S SEL EPICE

Steps:

• Put enough salt into a blender to cover the blades. With motor running drop garlic cloves on whirling blades. If mixture sticks loosen with a carrot or celery stalk. Add more salt until all of the garlic cloves are ground up. Place in large bowl, add remaining ingredients and mix thoroughly. To use as a rub on chicken or turkey combine equal parts sel epice with olive oil. Rub on outside of bird before roasting.

KATZ'S DELI BORSCHT

Steps:

• Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat. Stir in the sugar and lemon juice. Cook 10 minutes more. Refrigerate the mixture to chill, about 30 minutes. Serve the borscht topped with a dollop of sour cream.

KATZ'S CHOPPED LIVER

Steps:

• The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
• Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
• Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
• Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
• Add the remaining ingredients to the food processor and process until smooth.
• Transfer to a medium bowl, cover with plastic film and chill.
• Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
• Note2: I use butter, as I don't usually have schmaltz.