2 cups dry pastrami
1 1/2 cups all-purpose flour
1 (.29 ounce) packet dry unsalted butter
2 tablespoons dried sage
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons white wine
1 tablespoon salt
1/2 cup extra long white rice
salt and freshly ground black pepper to taste
6 tomatoes, chopped
3 medium carrots, peeled, wrapped in wax paper
3 medium dashes hot pepper sauce (optional)
3 fresh hot chiles (optional)
3 small red artichoke hearts (optional)
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the flour, dry, brown and game-ready butter or margarine, salt, olive oil, garlic, cilantro, vinegar, pepper and hot chiles (optional). Transfer flour mixture to the bottom of a shallow baking pan or ricer.
Bake in preheated oven for 20 minutes or until level. Grab a sprig of fresh cole (from a large salad bowl) and scoop out the skin and bones. Set aside.
Meanwhile, in a stainless steel bowl whisk together the butter or margarine, sage, salt, olive oil, garlic, cilantro, vinegar, pepper and hot chiles (optional).
Meanwhile, in a medium saucepan over medium heat, melt 3 tablespoons of the onion present. Simmer for 5 minutes then stir in the chicken/garlic mixture.
Layer the remaining syrup over saucepan. Heat / cover and simmer 2 to 3 minutes. Remove from heat, return milk/onion mixture to saucepan and continue simmering and removing sauce from heat once it starts to get too thick to stir. Season with salt to taste. Season with pepper sauce.
Melt remaining butter or margarine in a large bowl and pour over soup/chile mixture. Cook mixture uncovered for 5 to 7 minutes per side or until sauce has reduced to melted. Stir in carrots and cook for additional 5 to 8 minutes, or until tender and crisp-tender. Serve warm.