3 replies to this topic

[stuart_s]

I've always liked Romanian pastrami but I've never given it much thought. I always prepare it the same way: in a skillet, like bacon. I opened the package of Romanian pastrami that I bought earlier today to sneak a piece for my loyal four-legged companion and I was stunned by the look and smell. Somehow it seemed like this pastrami was just a cut above the Romanian pastrami that I've been eating.

I want to do it justice tomorrow morning. So, how should I warm it and how should I serve it?

Thank you.

[rlibkind]

Steamed!

Don't laugh. If it's good pastrami made from the navel, steaming is the best way to encourage succulence. Most good delis keep their pastramis (and corned beefs) in a steam cabinet between slicing.

If it's just a few slices, and you don't want to bother setting up a steamer or jury-rigging one (oven-proof plate suspended atop empty and endless tuna can placed in large pot with an inch or so of water), you can achieve a similar (though not identical) result in the microwave. Add a tablespoon or two of water to the microwave plate, cover with wax paper, and place on high until hot.

[stuart_s]

Hmm... I see I posted that at 4am asking for help with breakfast. What can I say? I was hungry...

Anyway, fear not. I figured this out on my own. Lying in bed, I imagined all the various things that might go on a pastrami sandwich. Egg? Mayo? Only one made my mouth water: tomato. Not-so-early this morning, I ran to the supermarket and found an heirloom tomato. I was skeptical of buying a tomato in Ohio in February but this one felt juicy and I took a chance.

I warmed the pastrami in a skillet and threw thick tomato slices in with just some salt. The tomatoes ended up with a wonderful soft, juicy interior and slight crispiness around the edges.

The combination was fantastic. I think this may just be the perfect way to eat Romanian pastrami. Highly recommended.



Final product


In the pan

[stuart_s]

Steamed!

Don't laugh. If it's good pastrami made from the navel, steaming is the best way to encourage succulence. Most good delis keep their pastramis (and corned beefs) in a steam cabinet between slicing.

If it's just a few slices, and you don't want to bother setting up a steamer or jury-rigging one (oven-proof plate suspended atop empty and endless tuna can placed in large pot with an inch or so of water), you can achieve a similar (though not identical) result in the microwave. Add a tablespoon or two of water to the microwave plate, cover with wax paper, and place on high until hot.

I didn't laugh. I see corned beef in steam trays all the time. I have a rice cooker. That would be easier than using a pot, a can and a plate. I'll give that a try sometime. Come to think of it, I actually do have a disposable steam tray set that I bought from a party store.. Maybe I'll try that if I ever need to cook for more than just a couple people. Until then, my system does a pretty good job.

Thanks.
-Stuart