Lunch Meat of the Week – Pastrami

December 13, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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Slices of pastrami

Pastrami is a meat product usually made from beef, and sometimes from pork, mutton, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.

The name pastrami comes from Romanian pastramă, a declination of the Romanian verb păstra meaning “to conserve food, to keep something for a long duration” whose etymology is linked to the Bulgarian pastrija or to the Greek παστραμάς/παστουρμάς, itself borrowed from Turkish pastırma, short for Turkish: bastırma et “pressed meat.” Wind-dried beef had been made in Anatolia for centuries, and Byzantine dried meat is thought by some to be “one of the forerunners of the pastirma of modern Turkey”.

Early references in English used the spelling “pastrama”, closer to the Romanian pastramă. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The modified “pastrami” spelling was probably introduced in imitation of the American English salami. Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

Pastrami sandwich at the Carnegie Deli in New York City.

New York’s Sussman Volk is generally credited with producing the first pastrami sandwich in the United States in 1887. Volk, a kosher butcher and New York immigrant from Lithuania, claimed he got the recipe from a Romanian friend in exchange for storing the friend’s luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.

New York pastrami is generally made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.

Greek immigrants to Salt Lake City in the early 1960s introduced a cheeseburger topped with pastrami and a special sauce. The pastrami cheeseburger has since remained a staple of local burger chains in Utah.

 

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One of America’s Favorites – Sailor Sandwich MONDAY

November 6, 2017 at 6:22 AM | Posted in One of America's Favorites | Leave a comment
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Sailor sandwich

A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread.

The New York Deli, founded in 1929, claims to be the originator of the sailor sandwich. The eatery moved to its current location in Carytown in 1934. According to local legend, during World War II, Navy seamen from the University of Richmond Navy V-12 program would frequent the New York Deli and order this then-nameless sandwich. It eventually became known as a sailor sandwich, although it is uncertain who officially named the sandwich.

The marine sandwich is popular around some Marine bases like MCB Quantico. It is usually served on Italian bread with knackwurst, pastrami or salami and uses German-style mustard and comes with peppers. The West Coast version often includes sliced tomatoes on the side.

 

Cheap Healthy Lunch Ideas for Work

August 3, 2017 at 5:10 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Cheap Healthy Lunch Ideas for Work. Cheap, Healthy, and Delicious recipes for work. Recipes like; BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches), BBQ Chicken Sandwich, Turkey Pastrami Sandwich, and more! Find these and many more all at the EatingWell website and EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Cheap Healthy Lunch Ideas for Work

Shelling out cash for prepared food you could have made for less money at home gets old fast. But a healthy lunch doesn’t have to be expensive. Stick to your budget by making your lunch at home and bringing it to work. These healthy lunch ideas clock in at $3 or less per serving.

 

BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)
In this healthy BLT recipe, we use a creamy avocado spread flavored with garlic and basil, and add sprouts. Look for sprouted-wheat bread in the frozen section or with other specialty breads at your grocery store……

 

BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch…….

 

Turkey Pastrami Sandwich
If you’re taking this sandwich to go, line one piece of bread with the pastrami and the other with Swiss cheese and tuck the sauerkraut and apple in the middle to keep the bread from becoming soggy…….

 

* Click the link below to get all the Cheap Healthy Lunch Ideas for Work
http://www.eatingwell.com/recipes/22371/mealtimes/lunch/budget/for-work/slideshow/cheap-healthy-lunch-ideas-for-work/

One of America’s Favorites – Pastrami on Rye

January 23, 2017 at 6:46 AM | Posted in One of America's Favorites | Leave a comment
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A pastrami sandwich from Katz's Delicatessen

A pastrami sandwich from Katz’s Delicatessen

Pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.

 

 

 

 
Sussman Volk immigrated from Lithuania in the late 1800s. He opened a small butcher shop on New York’s Lower East Side. He befriended another immigrant, this one from Romania, who he allowed to store meat in his large icebox. In exchange for his kindness, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the meat on rye bread.

It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz’s Delicatessen, have become known for their Pastrami on rye sandwiches. In her description of the book on Katz’s, Florence Fabricant, the noted food critic for the New York Times, described the volume “as overstuffed as Katz’s pastrami on rye.”

The pastrami on rye sandwich has come to be a symbol of the classic New York Jewish deli, being featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles, Buenos Aires, Boca Raton, Florida, and San Diego, California. The classic, which some consider to be New York’s signature sandwich, consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard. It is usually accompanied by a Kosher dill pickle on the side.

 

 

 

Pastrami on rye, served with the classic accoutrements of spicy brown mustard and Kosher dill pickles

Pastrami on rye, served with the classic accoutrements of spicy brown mustard and Kosher dill pickles

Corned beef and pastrami on rye may be prepared using rye bread, pastrami, corned beef, cole slaw, and Russian dressing. Preparation involves placing both meats on a slice of rye bread and topping it with coleslaw. Russian dressing may be added to the top slice of bread.

Pastrami, lettuce, and tomato (PLT) may be prepared using two slices of toasted sourdough bread, mayonnaise, pastrami, lettuce, tomato slices. Preparation involves placing the pastrami on a toasted slice of sourdough bread and topping it with the lettuce and tomato slices. Mayonnaise may be spread on the second slice of sourdough, and placed on top of the sandwich.

 

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

April 27, 2016 at 5:07 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. You can find the recipe and order the Buffalo Pastrami all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 
Buffalo Pastrami “Reuben” Sandwich
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)Buffalo Pastrami Reuben Sandwich
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

 

Ingredients:
*Reuben Sauce
1/2 cup MayonnaiseWild Idea
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

One of America’s Favorites – Pastrami

May 11, 2015 at 5:00 AM | Posted in One of America's Favorites | Leave a comment
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Slices of pastrami

Slices of pastrami

Pastrami (Turkish: pastırma, Romanian: pastramă, Bulgarian: пастърма) is a popular meat usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration.

 

 

Pastrami sandwich

Pastrami sandwich

New York pastrami is generally made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.

In North America, pastrami is typically sliced and served hot on rye bread to make a common New York deli sandwich (pastrami on rye), sometimes accompanied by coleslaw and Russian dressing. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that uses corned beef and sauerkraut.

In Los Angeles, pastrami sandwiches generally usually use hot pastrami straight from the steamer, sliced and layered on double-baked Jewish-style rye bread. Typically, the meat is served sliced very thinly, with some of the brine wetting the meat; it is usually accompanied by yellow mustard and pickles. At fast food stands, pastrami is typically served hot on a French roll. Pastrami may also be used as a topping on hamburgers.

Greek immigrants to Salt Lake City in the early 1960s introduced a hamburger topped with pastrami and a special sauce. The pastrami burger has remained a staple of local burger chains in Utah.

 

Pastrami pizza

Pastrami pizza

Turkey pastrami is made by processing turkey breast (pale pink) or thigh (dark pink) in a fashion similar to red-meat pastrami, in an effort to simulate the red-meat deli product.

 

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

July 10, 2013 at 10:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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Another one of those “Gotta Try It’ recipes from Wild Idea Buffalo!  This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. I’ve left the link to the recipe and how to order Buffalo Pastrami at the end of the post.

 

 

 

Buffalo Pastrami “Reuben” SandwichWild Idea Buffalo Buffalo Pastrami Sandwich
By: Jill O’Brien
Serves 4
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

 
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

Ingredients:

*Reuben Sauce

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

 
Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

 

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

 

 

 

 
Buffalo PastramiWild idea Buffalo Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-pastrami

Smoked Turkey and Roasted Pastrami on Whole Grain Bun w/ Ruffle’s Light Chips

July 3, 2013 at 5:14 PM | Posted in Boar's Head, Healthy Life Whole Grain Breads, Sargento's Cheese | 2 Comments
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Today’s Menu: Smoked Turkey and Roasted Pastrami on Whole Grain Bun w/ Ruffle’s Light Potato ChipsTurkey and Pastrami on Whole Wheat 001

 

 
Ahhh, another one of those days! Finally got my Hoveround Chair repaired and back running at 100%. Them digital camera went whacko and had to figure out how to reprogram that. Then a Java Update for my computer went awry and took me most of the afternoon to get my computer back up to 100%. Managed to slide out to pick up a few groceries in there too, busy day! For dinner a Smoked Turkey and Roasted Pastrami on Whole Grain Bun w/ Ruffle’s Light Chips.

 
I used Boar’s Head Pastrami and Boar’s Head Smoked Turkey for my sandwich along with a slice of Sargento Swiss Cheese. First time I tried the Boar’s Head Pastrami or Smoked Turkey, very good as all Boar’s Head Meat. I served it all on a Healthy Life Whole Grain Bun. I had a side of Ruffle’s Light Potato Chips. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
Boar’s Head ALL NATURAL* SMOKED TURKEY BREASTBoar's Head Smoked Turkey
*No artificial ingredients, minimally processed
• Humanely Raised†
• No MSG Added
• No Nitrate or Nitrite Added††
• No Preservatives
• Raised Without the Use of Antibiotics or Hormones†††
• Vegetarian Grain Fed

Skinless turkey breast that is slow roasted and then lightly smoked in a smoke house. Certified heart-healthy, extra lean, high in protein and preservative free. Try using it for a chopped salad with romaine lettuce, corn, black beans, avocado, dates, green onions and corn bread croutons tossed in a vinaigrette dressing.

 
http://boarshead.com/products/turkey/338-all-natural-smoked-turkey

 

 

CAP-OFF TOP ROUND PASTRAMI
USDA Choice pastrami made in the Traditional New York Style. Coated with black pepper and spices, then slowly smoked for a unique, full flavor. Our Top Round Pastrami is lean, rich in protein, tender and can be served hot or cold.

 

 

http://boarshead.com/products/beef/205-cap-off-choice-top-round-pastrami

 

Tried a new one for lunch – Jennie – O Extra Lean Turkey Pastrami

March 16, 2013 at 11:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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While at Walmart yesterday morning I noticed in their deli case they had Jennie – O Extra Lean Turkey Pastrami. The clerk behind the jennieo turkey pastrami1counter sliced me off a couple of slices to try and I loved it! I purchased about 1/3 of a pound and made a sandwich for lunch with it. It tasted fantastic and is only 70 calories and 3 carbs per serving. I’ve got a new lunch meat to use for sandwiches or hogies. They also had a few other Jennie – O products I’ll have to try.

 
Jennie – O Extra Lean Turkey Pastrami
Our Turkey Pastrami features an ideal blend of seasonings that make it a flavorful and extra lean alternative to beef pastrami. Ready to cut and serve, hot or cold.
Product Features:
95% fat free
Gluten Free

Nutritional Informationjennieo turkey pastrami2
Serving Size 56 g Total Carbohydrates 3 g
Calories 70 Dietary Fiber 0 g
Calories From Fat 25 Sugars 1 g
Total Fat 2.5 g Protein 9 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 40 mg Iron 6%
Sodium 700 mg Calcium 4%
http://www.jennieo.com/products/109-Extra-Lean-Turkey-Pastrami

 

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