You know, pastrami isn't just meant for sandwiches! Take a look at some of these fun recipe ideas to make at home and don't forget to share your creations with us as well!
Pastrami Egg Roll
Chef: Joe Ng Red Farm New York, NY
Kung Pao Pastrami
Chef: Danny Bowien May 31, 2013
On May 31, 2013 we celebrated our 125th anniversary with a tribute dinner full of our traditional favorites as well as some delicious contemporary varieties created by some of the most prominent chefs in the country. Danny Bowien - Chef at New York City's Mission Chinese - honored us with the most delectable Kung Pao Pastrami made, of course, with our pastrami!
This past summer we also shared the Jewish Deli love across the country with our Pass the Pastrami series. Celebrated chefs "passed the pastrami" from chef-to-chef with each of their restaurants offering a signature Katz's-inspired dish. As part of the series, the participating chefs created easy-to-replicate recipes for home cooks to prepare, made possible using Katz's nationwide shipping service. This service offers New York deli fans across the country access to their Katz's favorites, from pastami to matzoh ball soup, shipped directly to their doors. Now you too can pass the pastrami to your friends, wherever they may be!
Au Cheval Chicago, IL
Harry's PizzeriaMiami, FL
Amis Trattoria Philadelphia, PA
Chef: Barbara Lynch HogSalt Boston, MA
Pastrami Hash with Poached Eggs, Chives, and Espelette Pepper
*Note: purchase whole pastrami for best results - do not have it sliced. Using your hands and/or a fork, pull or shred the meat and the fat (do not discard the fat).
4 medium-sized scrubbed, whole, and unpeeled waxy potatoes (for example, Yukon gold) Salt 2 thinly sliced Spanish onions Canola oil or clarified butter Pepper 1lb pulled pastrami* (see note above) 4 tbsp distilled white vinegar 4 large eggs Chives, finely chopped Espelette pepper (you can substitute paprika if you can't find espelette)
Makes 4 servings
Place the potatoes in a medium-sized pot, then fill until just covered with cold water and add lots of salt. Bring the water to a boil, and reduce to a simmer to cook the potatoes until fork-tender all the way through (about 15 - 20 minutes). Pour off the water and let the potatoes cool enough to handle, then smash them with the back of a spoon or spatula. Put the potatoes in the refrigerator to cool.
In a large sauté pan over medium heat, melt 2 tbsp clarified butter or heat canola oil until sizzling, then start to add in the sliced onions one handful at a time. Cook, stirring each handful for 1 - 2 minutes until they begin to soften and turn translucent, then add another handful and repeat until all onions are added. Reduce heat to medium-low and continue stirring every so often. Once they start to get a little color, lightly season the onions with salt and pepper. Continue to stir to prevent burning or sticking for 30 - 40 minutes or until golden brown. Once caramelized, place the onions on a sheet tray, spread them out, and cool them in the refrigerator.
In a large mixing bowl, combine potatoes, caramelized onions, and the pulled pastrami. Mix well until fully incorporated. Season with salt and pepper.
Bring 4 quarts water to a boil in a medium-sized pot, then turn down to a simmer and add the vinegar.
In a large skillet or cast iron pan, heat canola oil, then add the potato and pastrami mix, preferably in one large patty. Press down with a spatula and let cook until browned. Flip and cook the other side until browned.
While the hash is browning, crack eggs, one by one, into a ramekin or small bowl, then create a gentle whirlpool in the vinegar water to help the whites wrap around the yolk. Slowly tip the ramekin into the pot, whites first, then add additional eggs. Cook each egg for three minutes, then remove with a slotted spoon and place on a paper towel.
Place the eggs on top of the hash, then finish the dish with chives and a pinch of Espelette.