Pastrami, sweet potatoes, salad and pretzels.

Pretzel bread was store bought

Pastrami 

1 corned beef -regular grocery store brands run 2 1/2 to 3 pounds

2 tablespoons coarse black pepper

1 whole allspice

1 bay leaves

3 cloves garlic, peeled and sliced

1 tablespoons 

Instructions

Open the corned beef package  Crush the seasonings with a mortar and pestle or with the side of a knife blade. Combine the crushed seasonings with the black pepper and the garlic to make a dry paste. Pat the corned beef dry. Rub the spice mixture on all sides.

Place the rubbed brisket in a piece of heavy aluminum foil. Sprinkle with the smoke. Close tightly and place in a roasting pan. Cook in a 225°F oven until fork tender, about 6 to 8 hours.

Salad

  1/2 cup dried cherries

    3 T. bourbon 

dried mixed fruit ( pineapple, apple, kiwi, mangoes, etc)

    1 cup pecan pieces 

    1 T. packed brown sugar 

    1/2 tsp. ground cumin 

    1/2 tsp. cayenne pepper 

    3/4 cup olive oil 

    1/4 cup mango vinegar

    1 T. Dijon mustard 

    Salt and coarse ground pepper to taste 

   Romaine lettuce

    2 heads endive, leaves separated 

    1 medium red onion, thinly sliced 

    2 medium Granny Smith apples, cubed 

    2 cups coarsely chopped bok choy stalks

    feta cheese 

    Soak cherries in bourbon for at least 3 hours, until plump. 

    Heat pecans, sugar, cumin and cayenne over medium heat in large skillet,

    stirring until lightly toasted. Remove from heat and set aside. 

    Blend oil, vinegar, and mustard in bowl with wire whisk, add salt and pepper to

    taste, refrigerate until serving time. 

    Toss radicchio, endive, onion, apple and bok choy with prepared dressing in large

    bowl; serves 8. 

Sweet potatoes

3 small sweet potatoes

1 1/2 T oil with garlic added to flavor it

1/2 tsp. dry mustard

1 tsp. dried rosemary

1/2 tsp. salt

preheat oven to 450º

Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.