Pastrami Egg Rolls

We are filming season 2 of Girl Meets Farm right now!! My house is filled with cameras and lighting things and we’re currently on our day off, so I’m catching up on laundry and showing Lily, Alana, and Michelle all around Grand Forks because they are in town to be guests on the show!! I’m introducing them to all of Grand Forks’ greatest hits: cheesy pickles, Darcy’s, and hotdish. Mmmmm. 

The shoot is almost halfway over and it has been so much fun. We’ve been filming so many hearty comforting wintery dishes that are the types of foods that I *live* for (spätzle! goulash! latkes! lefse!) and on the days that we shot the holiday episode, it snowed all of that snow!!! It was perfect. Every few days friends and family come over from near and far to participate in meal scenes, and that’s been the best thing ever, second only to the fact that during shoot weeks Eggboy allows us to have the TV that’s normally in our kitchen set up in our bedroom. Hehe. 

Mark your calendars, the season premieres on 11/11 @ 11!! (10am central :) 

Ok I’ve gotta go take my out of town fronds to meet the town chocolate shop now. But I’m leaving you with pastrami egg rolls because ever since I had pastrami egg rolls years ago at Red Farm in the West Village with my auntie and Eggboy (it was Eggboy’s first time meeting any of my family members!!!), I have been obsessed. Obviously. Because it’s salty smoky meat wrapped in an egg roll wrapper and fried to chewy delicious perfection. And dipped in a good strong mustard, because acid. These have caraway as a nod to the standard pastrami on rye, and they are kind of me as an appetizer?? Chinese, Jewish, and salty 😜. This recipe is loosely based on my friend Nile’s family egg roll recipe because Nile is the best egg roll maker in the North and she has leftover egg rolls cold for breakfast the next day, which is a very strong move. 


Pastrami Egg Rolls

makes 8

Ingredients

1 tb canola oil, plus more for frying

1 small onion, finely chopped

1 stalk celery, finely chopped

A pinch of kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 oz pastrami, finely sliced

10 oz coleslaw mix or shredded green cabbage

1 tb soy sauce

1 tb apple cider vinegar

Black pepper

1 tb flour

1 tb water

8 egg roll wrappers

Strong deli mustard or Chinese hot mustard, for serving

Clues

In a large skillet, heat the 1 tablespoon canola oil over medium heat. Add the onion, celery, and pinch of salt and cook until soft, 5-7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar, and black pepper. Taste and adjust as desired. In a small bowl, mix together the water and flour to form a paste (it will act as your glue). Fill egg roll wrappers like the above gif, sealing well with the paste.

Heat oil in a heavy bottomed pot to 360ºf-370ºf. You can either use a lot of oil to fully submerge and deep fry them or do what I do and only heat about 1/2” of oil and turn them while frying to ensure that all sides get crisp. Fry for a few minutes until the outsides are golden brown. Transfer to a paper towel or wire rack, let cool slightly, and serve with mustard.


on the road: first stop, zingerman's!


1. zing!!
2. always judge a specialty store by its mustard selection
3. mum + ann arbor's second first greatest attraction: mr. rob knopper, ladies and gentleman!
4. i don't know
5. rob and i are in a pickle
6. possibly even better than our sandwiches, the pretzel and carrot top snackee we got for the road!

mum and i drove a hundred million billion zillion gazillion miles today. we are currently a frisbee throw's distance away from niagara falls! we made it so that zingerman's and rob would be on our way and it was so great. everything is so fresh and everyone is so friendly there. by far the best part is that you can sample anything in the store that you want. even the ibericos and the banyuls and the taza chocolates, like whoa. my favorites were the local strawbees with balsamic and the carrot top hummus. and the magic brownies and the mac & cheese. and the pickles and the pesto and the hot chocolate cake... oh yeah, that is why i feel barfy right now... oh well anyways, this place made me really happy.

-yeh!

week 26: katz's delicatessen

when it is two in the morning and you are on the lower east side and you're confused because because just a few moments ago you were on the upper west side at harry's burritos and you just got off the phone with your best friend's dad because you tried calling your best friend but instead his dad answered and you are not quite sure who is more drunk, and somebody just asked you which way to the cruise ship, you know that something fantastic is about to happen:

you are going to eat a katz's pastrami sandwich.

omg.

it wasn't my idea. 
it was sam's.
he's my favorite.
  and when him and i were the last ones standing in a monumental evening of inebriation,
we decided this was our prize.
{last one to vom wins a sandwich!}
here is what i recall:

-thinking there would be a long wait
-there not being a long wait
-being confused about where to order
-receiving a free sample of pastrami while we waited
-ordering a pastrami sandwich and matzoh ball soup
-having an easy time finding a place to sit
-sam eating all of the pickles
-me being ok with it
-getting mad at sam for stealing my soup crackers
-sam repeating,
ohmygod this is amazing
while he stuffed his face
-bread so so so sooo soft, softer than any rye i've ever had
-being confused over which is better:
millburn or katz?
-medium warm medium good matzoh ball soup
-being confused about where to pay
-trying to pay with card
-having to pay with cash
-confusion about tipping
-just... general confusion, but extreme satisfaction
-wanting more


next time?

katz: the sober edition!
but first...
26 more to go!! 
i'm halfway there!!!

xoxo


yeh


katz's delicatessen is on hudson and ludlow in the l.e.s.
it's really really old.