pastrami challenge

[mlou]

My son is a cook at a brewery type restaurant in town and has been challenged to come up with a lunch menu entree containing pastrami. I told him I was sure to get some ideas from this wise forum. Also, there are no recipes other than rueben sandwiches anywhere I have searched, it must be something other than a rueben. Any ideas?
Greatly appreciate any help here.

[Ohioan]

Pastrami and eggs! This is basically a frittata or omelet. Quickly sear the pastrami in an oiled pan, and then pour beaten eggs over it. Stir quickly to distribute everything, and then let the eggs cook over medium-low heat. When the bottom is lightly browned and the top is beginning to set, flip the pancake and continue cooking until done. You can also add chopped chives or parsley to the eggs before you pour them into the pan, but remember that the pastrami itself is highly seasoned with salt, pepper, and garlic.

Cheers, Phoebe

[lorilei]

How do these sound? They're definitely a departure from the norm, and all three sound quite appealing for lunch!!

PASTRAMI & PASTA SALAD

3/4 lb pastrami, cut into half inch strips
8 ounces rotini pasta, cooked and drained
1 can artichoke hearts, drained and cut into quarters
2 medium carrots
1/2 cup chopped onion
1 stalk celery, chopped
1 4 oz can black olives, drained and sliced
3 tbsp olive oil
3 tbsp white wine vinegar
1 1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
lettuce

In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

Serve on lettuce leaves.
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PASTRAMI PIZZA

1/4 cup margarine or butter (melted)
1/2 teaspoon dried basil (crushed)
1/4 teaspoon dried oregano (crushed)
1/8 teaspoon pepper
1 (16 inch) lo french bread (split lengthw
1 jar spaghetti sauce
1/4 cup chopped green pepper
1/4 cup chopped olives
2 tablespoons sliced green onion
1 1/2 cups shredded mozzarella cheese
1 large tomato
1/4 cup grated parmesan cheese
1 cup alfalfa sprouts
Pastrami

Stir together melted margarine, basil, oregano, and pepper. Brush over cut sides of bread halves. Place bread, spread side up on a large baking sheet. Top both loaf halves with pastrami slices. In small bowl, mix spaghetti sauce, peppers, olives and green onion. Spread over pastrami.

Bake in a 400 degree oven for 15 minutes. Top with mozzarella cheese, tomato and parmesan cheese. Return to oven. Bake 3 to 5 minutes or until cheese melts.

Top with alfalfa sprouts. Slice each loaf half into 8 pieces.
________________________________
PASTRAMI STRATA

Makes a 2 Quart Casserole OR a 9” X 13” Baking Dish OR eight, individual (8-ounce) baking dishes

The Bread:
12 thick slices (about 3/4-inch thick) slightly stale sourdough or other hearty bread

The Custard:
3 cups, milk [or cream or sour cream or creme fraiche - or combination]
6 whole (large) eggs OR 3 whole eggs and 6 egg yolks
salt, pepper
fresh or dried herbs
pinch, nutmeg
1 tablespoon, Dijon mustard - if desired
1/4 - 1/2 cup flavorful broth or white wine

The Filling:
1 cup chopped onion
4 cloves garlic, chopped and sauteed with onions (or may be roasted)
1/2 lb sliced and sauteed mushrooms
1/2 lb grated Swiss cheese
1 1/2 lb pastrami

Generously butter a 2-quart ovenproof casserole, or a 9” X 13” baking dish, or 8 individual oven-proof dishes. Preheat the oven to 325 degrees.

Slice the bread into thick (about 3/4”) slices. Butter the bread slices on one side, and cut each using a “t” cut, into 4 quarters.

Arrange half the bread in the bottom of the baking dish.

Sprinkle one half of the filling ingredients of your choice over the bread.

Arrange the remaining bread over the first half of the filling ingredients, then top with the remaining filling ingredients. (Note: End the layering with a cheese layer, for attractive presentation.)

Whisk the custard ingredients together in a mixing bowl, and pour custard mixture over the bread and filling layers in the baking dish. Allow to stand for at least 30 minutes to allow custard to soak into the bread.

NOTE: Mixture may be baked immediately (after 30 minutes standing), or may be refrigerated for several hours or overnight before baking.

Bake at 325 degrees for 40 to 50 minutes (10 minutes less for individual baking dishes) or
until puffed and golden (a knife, inserted near the center of the casserole should come out clean).

Allow the finished strata to stand for 15-20 minutes before serving.

Garnish with fresh chopped parsley. Serve hot - or at room temperature.

May be served from baking dish, or unmolded onto a serving platter.

May be reheated in hot oven or microwave.

[mlou]

Thank You THANK YOU! and so fast! These all sound wonderful and I would have a tough time even choosing one. I will run these by the "chef" and see what he thinks, most likely he will change a few things to make it his recipe but the ideas sound excellent to me, I knew you'd come through http://www.cookinglight.com/bbs/smile.gif I will be sure to get back and let you know what ends up being the new dish at his restaurant. Thanks so much for taking the time.

[Leanne]

Turkey pastrami has become my new favorite luncheon meat of choice. There's a place around here that makes a pastrami sandwich with roasted red pepper & some sort of garlic-herb spread & other stuff. It is sooo good.