Margery Katzs Sel Epice Recipes

KATZ'S MULBERRY ST. SPECIAL

Katz's Mulberry St. Special image

Provided by Food Network

Time 15m

Yield 1 sandwich

Number Of Ingredients 6

Ingredients

6 ounces all-beef garlicwurst (Jewish kielbasa), sliced
1 square potato knish (recommended: Coney Island knish)
Mustard, preferably deli style
4 slices jalapeno pepper jack cheese
1 sour pickle (kosher style), cut into thick slices
4 pickle slices, for garnish

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.

MARGERY KATZ'S SEL EPICE

MARGERY KATZ'S SEL EPICE image

Categories Condiment/Spread Herb

Number Of Ingredients 9

Ingredients

2 cups course Kosher salt
1 large head of garlic, separated into individual cloves and peeled
1 1/2 tablespoons of poultry seasoning
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons ground pepper
1 tablespoon ground ginger
1 tablespoon dry mustard
1 tablespoon celery salt

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.

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