Recipes by Bert Sackman

	Old Fashioned Pastrami by Bert Sackman Pastrami ought to be made with a cut of beef that is covered by a fair amount of external fat. One can trim off the excess fat before the beef is sliced. The beef selected to make pastrami should be able to withstand long cooking; beef loin or sirloin does not make the best pastrami. On the other hand, brisket, chuck roasts and round…	1 vote 11615 views
	Californio's Chilled Tomatillo Soup by Bert Sackman This soup would be one of the soups I would serve in Californio, my fantasy Southwestern restaurant. If you want it to be more spicy, add green Tabasco sauce to your taste.	1 vote 2 comments 3273 views