Shrimp Delight Recipe

Prep Time: 24 hours (marinade)

Difficulty: Easy

Serves: 20-25

A make-ahead favorite that’s perfect for entertaining, this Shrimp Delight recipe combines tender shrimp and thinly sliced onion in a tangy, savory marinade made with Cherchies® Champagne Mustard and Cherchies® Brush ’N Broil Sauce. Serve it with toothpicks for an easy party appetizer or pile it over a bed of crisp lettuce for a bright, flavorful salad. Either way, it’s a simple make-ahead dish that will keep everyone coming back for more.

Give this Shrimp Delight recipe a try and let us know what you think in the comments below!

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Enjoy!

Ingredients

• 5 pounds medium shrimp, cooked and peeled

• 1½ cups olive oil

• ½ cup ketchup

• 3 tablespoons Cherchies® Brush ’N Broil Sauce

• 1 jar Cherchies® Champagne Mustard (no substitute!)

• ¼ cup white wine

• 1 large onion, thinly sliced

Preparation

In a large bowl, whisk together the olive oil, ketchup, Brush ’N Broil Sauce, Champagne Mustard, and white wine until well combined.

Add the cooked shrimp and sliced onion, tossing gently to coat everything in the marinade. Cover and refrigerate overnight to give all those flavors plenty of time to mingle.

When ready to serve, remove the shrimp from the marinade and drain well.

For an appetizer, secure the shrimp with toothpicks and arrange on a serving platter. For a salad, serve the shrimp over a bed of crisp lettuce.

Grilled Cuban Sandwich Recipe

Grilled Cuban Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Servings: 1

If you haven’t tried a Cuban Sandwich (Cubano) yet, you’re in for a treat. The combination of savory ham, tender pork, melty Swiss cheese, tangy pickles, and zesty mustard is pure magic in every bite—and it’s no wonder this sandwich has been a family favorite in our house for years.

While Cuban sandwiches have a few regional variations, the essentials stay the same: ham, roasted pork, Swiss cheese, pickles, and mustard, layered up and cooked until hot, crisp, and melty.

Our twist
We swapped traditional yellow mustard for Cherchies® Award-Winning Hot Banana Pepper Mustard or Cherchies® Champagne Mustard for an extra flavor kick. And instead of classic Cuban bread, we used sliced sourdough, then grilled the sandwiches in a panini press until golden and irresistible.

Traditionally, Cubanos are cooked on a flat skillet or griddle and pressed until crisp. If you don’t have a panini press, no worries—use a skillet and press the sandwich down with a heavy pan for that classic texture.

If you’re switching up the bread, a long, soft loaf—Italian, French, or even Puerto Rican bread—works beautifully, too.

Tip: No Cuban bread? No problem.
Traditional Cuban bread can be tricky to find. If you don’t have access to a Hispanic bakery, Puerto Rican bread from BJ’s Warehouse is a great substitute. Any long, soft white bread will do the job!

The result? A Cubano that’s lip-smackingly delicious from the first bite to the last.

Ready to make your own gourmet Cuban sandwich at home? Try it out and tell us your favorite twist in the comments below!

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“ Cherchies® Champagne Mustard- This is truly one of the finest mustards we have ever used. We’ve enjoyed it for more than 20 years!” – Jane

“ Cherchies® Hot Banana Pepper Mustard- Crazy delicious mustard! Once you try it you will be hooked!”- Brigitte

Ingredients (This recipe is for a single serving)

• 2 slices sourdough bread (one for an extra-large loaf)

• 2 heaping Tablespoons (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick (more or less depending on taste)

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard (more or less depending on taste)

• 2 slices of Swiss cheese

• Slices of your favorite ham

• 1/2 cup (or more, depending on hunger level) of our tasty pulled pork recipe

• 2-3 sliced dill pickles (we tested with store-bought sandwich slicers)

• 2 Tablespoons (Tbsp.) softened butter

Preparation

Combine the mustards and spread the mixture on both slices of bread.

On one slice, layer the pickles over the mustard.

Add Swiss cheese to both slices. On the slice with the pickles, pile on the pulled pork and ham (add as much as you like—this sandwich is very flexible). Top with the second slice of bread to close the sandwich.

Butter the outside of the sandwich on both sides. Heat a panini press or a skillet over medium heat. Grill/press the sandwich until the bread is golden and crisp and the cheese is melted.

Enjoy!

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Mini Salmon Cakes Recipe

Mini Salmon Cakes Recipe

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

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Salmon Cake Ingredients

• 2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)

• 1 Tablespoon olive oil

• ¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)

• 1 small onion, finely diced

• 2–3 TBSP chopped fresh parsley

• 1 large egg (or 2 egg whites), beaten

• 3 TBSP mayonnaise or Greek yogurt (*See Note)

• 2 Tablespoons Dijon mustard

• 2 Tablespoons Cherchies® Champagne Mustard

• ⅔ cup breadcrumbs (*See Note)

• 2 Tablespoons lime juice (plus zest, if you like more limey brightness)

• ½ tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

• ½ cup Mayo (Greek yogurt. *See dairy-free option in notes)

• 1–2 TBSP fresh lime juice (adjust to taste)

• 1 clove of garlic, finely minced

• 1/4 tsp. Cherchies® Chardonnay Lime & Cilantro Seasoning

• Pepper to taste

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

• easy to make ahead

• freezer-friendly

• perfect for appetizers or light meals

• easy to make gluten-free or lower-carb

• delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

• Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.

• For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.

• For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.

• Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.

• If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).