X
S U K KO S
2 0 2 1
•
R E C I P E S
PASTRAMI PROFITEROLES 0:30 PREP TIME
INGREDIENTS
DIRECTIONS
2 tablespoon dried minced onion
Preheat oven to 425°F. Line a baking sheet with parchment paper.
2 tablespoon dried minced garlic
0:35 COOK TIME
1 cup of water
Place minced onion and garlic in a bowl of hot water for ten minutes or so. Drain and set aside. The purpose of this step is to rehydrate the dried onion and garlic and is an easy way to add tons of flavor to these profiteroles.
1/2 cup margarine 1/4 teaspoon salt 1 cup all purpose flour 1 teaspoon poppy seeds 1 teaspoon black sesame seed
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
EST.
1946
1 teaspoon caraway seed 1 teaspoon Maldon salt
Fold in the rehydrated onion and garlic. In a separate bowl mix the remaining ingredients.
1 pack Meal Mart pastrami
Scoop 4 ounce portions by volume onto the prepared baking sheets and sprinkle the top with the salt mixture.
NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
8 SERVINGS
Return the pot to the stove and over medium heat continue stirring the dough for another 3 minutes. The dough will leave tracks on the bottom of the pot. Transfer the dough to a stand mixer and beat the mixture until it has mostly cooled. Add one egg at a time waiting until each egg is fully incorporated before adding the next egg. This step can also be done by hand.
1 teaspoon white sesame seed
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS
Bring 1 cup water to a boil in a saucepan. Add the margarine and salt. Once the margarine has melted, remove the pot from the stove and add the flour. Stir until no lumps of flour remain.
Barbecue sauce, deli mustard and caramelized or pickled onions, for serving
Bake in a 425°F oven for 20 minutes. Do not open the oven during this first baking period. Lower the oven to 300°F and continue baking for another 10 to 15 minutes or until they are lightly golden. Remove and cool. Fill with your favorite cold cuts or deli, mustard and caramelized onions. Recipe by: Chef Gabe Garcia (Fleishigs Magazine)
PASTRAMI FLATBREADS EST.
INGREDIENTS
DIRECTIONS
3 lb Meal Mart navel pastrami
Overnight cooking means that the work is done while you sleep.
1946
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
Thin flatbread style crackers or flatbreads Baby arugula
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
0:10 PREP TIME 8:00 COOK TIME 6 SERVINGS Recipe by: Scoop & Co.
Garlic mayo dressing
Leave navel pastrami in its inner plastic packaging and place in a 9x13” pan filled one-third with water. Seal pan and place in a warming drawer or in a crockpot on low, overnight. Remove from packaging, shred and place on top of flatbreads. Top with baby arugula and garlic mayo.
PASTRAMI & RYE CORN DOGS 0:25 PREP TIME
INGREDIENTS
DIRECTIONS
2 ½ cups bread flour
0:15 COOK TIME
1 ¼ cup sugar
Whisk the flour, sugar, cornmeal, salt and baking powder in a bowl until combined. In a separate bowl, whisk the eggs and chicken stock. Add wet ingredients into the dry and whisk until a smooth batter forms.
2 ½ cups rye flour
¾ cup cornmeal 2 tablespoons kosher salt 2 teaspoons baking powder 6 large eggs
EST.
1946
2 ½ cups chicken stock VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
Canola oil, for frying NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
Heat oil in a large pot to 375°F. While oil is heating, cut naval pastrami into hot-dog-like pieces. Pierce pastrami with wooden popsicle sticks or skewers. Roll in batter until well coated. Fry 4 to 5 corn dogs at a time for about 5 minutes, until golden brown. Drain on paper towels. Serve with honey mustard.
3 pounds Meal Mart naval pastrami
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
Honey mustard, for serving
3 DOZEN CORN DOGS Recipe by: Fleishigs Magazine For more recipes subscribe to Fleishigs Magizine at fleishigs.com
HERB FLAVORED CORN DOGS 0:25 PREP TIME
INGREDIENTS
DIRECTIONS
5 cups bread flour
0:15 COOK TIME
¾ cup cornmeal
Whisk the flour, sugar, cornmeal, salt and baking powder in a bowl until combined. In a separate bowl, whisk the eggs and chicken stock. Add wet ingredients into the dry and whisk until a smooth batter forms. Add herbs.
1 ¼ cup sugar
2 tablespoons kosher salt 2 teaspoons baking powder 6 large eggs 2 ½ cups chicken stock 1 cup chopped herbs (parsley and chives, preferred) Canola oil, for frying
2 DOZEN CORN DOGS
2 packs Meal Mart hot dogs or sausages
Recipe by: Fleishigs Magazine For more recipes subscribe to Fleishigs Magizine at fleishigs.com
Heat oil in a large pot to 375°F. While oil is heating, pierce hot dog or sausages with wooden popsicle sticks or skewers. Roll in batter until well coated. Fry 4 to 5 corn dogs at a time for about 5 minutes, until golden brown. Drain on paper towels. Serve with honey mustard or BBQ sauce.
LEVY’S OF HOLLYWOOD TRUMP BURGER 0:15 PREP TIME
INGREDIENTS
DIRECTIONS
1 pound challah dough, divided into four portions
Preheat oven to 375 degrees. Line a baking tray with parchment paper. Set aside.
0:25 COOK TIME
¼ cup all-purpose flour, for rolling out dough
Roll out each portion of challah dough and place 4 ounces ground beef in center. Top with a tablespoon of barbecue sauce and three pastrami slices.
1 pound ground beef ½ cup barbecue sauce
EST.
6 ounces Meal Mart sliced pastrami
1946
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
1 egg, beaten ⅓ cup sesame seeds
Seal dough. Place dough, seal side down, onto prepared baking tray. Brush with egg and top with sesame seeds. Bake for twenty minutes, until golden brown. Let cool for five minutes. Slice and serve immediately.
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
4 SERVINGS
Recipe by: Fleishigs Magazine For more recipes subscribe to Fleishigs Magizine at fleishigs.com
PASTRAMI PAN FRIED POTATO KUGEL 0:25 PREP TIME
INGREDIENTS
DIRECTIONS
6 potatoes
Grate onions and potatoes and mix with egg, flour, salt and pepper.
0:45 COOK TIME
1 egg, beaten
1 small onion
¼ cup flour 2 teaspoons kosher salt ½ teaspoon black pepper
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
EST.
⅓ cup vegetable oil (or duck or chicken fat)
1946
2 packs Meal Mart pastrami, chopped
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
1 cup barbecue sauce
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
8 SERVINGS
1 cup mixed greens, for garnish
Recipe by: Fleishigs Magazine For more recipes subscribe to Fleishigs Magizine at fleishigs.com
Heat an oven-proof pan over medium high heat and once pan is hot, add ¼ cup of oil, followed by potato batter. Cook over medium heat for ten minutes. Drizzle top of potato ‘pizza’ with remaining oil and place in the oven. Bake for 25 minutes. Allow to cool for fifteen minutes. While latke bakes, heat chopped pastrami and barbecue sauce in a frying pan and cook for 15 minutes on medium heat. Place a large round plate (larger than your pan) on top of pan and flip pan so pizza flips onto plate. Top with bbq pastrami, greens and some more barbecue sauce. Serve warm.
PASTRAMI POUTINE EST.
1946
INGREDIENTS
DIRECTIONS
1½ pounds beef cheek meat
A Canadian classic made with French fries, cheese curds and rich gravy, poutine is another dish that we had to adapt for the kosher crowd — and of course we loaded it with lots of meat.
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
2 pounds Meal Mart navel pastrami 1 Spanish onion, diced
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
1 carrot, diced 2 stalks celery, diced 6 cloves garlic
0:20 PREP TIME
2 tablespoons tomato paste 1 (12-ounce) bottle of beer ½ cup water
6:30 COOK TIME
4 cups prepared french fries Garlic mayo, for serving
Preheat oven to 275°F. Place all ingredients except fries, in an oven-safe 9x13-inch dish. Cover tightly with foil and cook for 6 hours. Uncover and let cool. Remove meat from the pan and shred. Set aside. To make the gravy, strain liquid from the meat and simmer in a pot for 20 minutes, until thickened. You can speed up the process by mixing in a slurry of 1 tablespoon cornstarch dissolved in 2 tablespoons hot water. To serve, place shredded meat over fries and drizzle gravy on top. Serve with roasted garlic mayonnaise and fresh parsley.
Fresh parsley, for serving
8 SERVINGS Recipe by: Fleishigs Magazine For more recipes go to youtube.com/fleishigs
PASTRAMI POTATO LATKES VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
EST.
1946
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
U.S.
INGREDIENTS
DIRECTIONS
2 Yukon gold potatoes 1 egg, lightly beaten
Peel and grate Yukon gold potatoes. Squeeze out any excess moisture with a clean kitchen towel or thick paper towels.
½ cup diced Meal Mart pastrami
Combine the potatoes with egg, pastrami, 2 scallions, salt, pepper and grated onions.
1 small onion, grated
Pour 1 inch of oil in a heavy-bottom frying pan and heat on medium-high heat, until oil is sizzling.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
1 teaspoon kosher salt
0:15 PREP TIME 0:20 COOK TIME
¼ teaspoon ground black pepper Oil, for frying Garlic mayo, for serving Chopped chives, for garnish
4 SERVINGS Recipe by: Fleishigs Magazine For more recipes subscribe to Fleishigs Magizine at fleishigs.com
Form tablespoon-size latkes from mix and fry until golden brown on both sides. Drain on paper towels. Serve with garlic mayo and chopped chives.
ONIONY ROASTED VEGETABLES 0:15 PREP TIME 0:45 COOK TIME
INGREDIENTS
DIRECTIONS
3 pounds assorted potatoes or root vegetables (like, yukon gold potatoes, sweet potatoes, and parsnips)
Preheat the oven to 375°F.
1 large onion, chopped
Roast, covered, for 30 minutes and uncover for an additional 10-15 minutes, until vegetables are tender.
1 (6-ounce) pack Meal Mart pastrami, chopped EST.
3 tablespoons onion soup mix, divided
1946
VACUUM PACKED • KEEP REFRIGERATED OR FROZEN
½ teaspoon kosher salt
Lay out root vegetables, chopped onions and pastrami on a baking tray and mix in 2 tablespoons onion soup mix, salt, pepper, olive oil, and one tablespoon of water.
Combine the remaining onion soup mix, mayonnaise, balsamic vinegar, honey and a bit of water and shake in a covered container to combine. Lay out roasted vegetables on a platter. Drizzle dressing over the vegetables. Top with chives.
¼ teaspoon black pepper
NO ARTIFICIAL FLAVORS NO BY PRODUCTS NO ARTIFICIAL COLORS NO MSG
NET WT. 6oz. (170g)
100% PREMIUM BEEF
GLATT KOSHER גלאט כשר
2 tablespoons oil
U.S.
INSPECTED AND PASSED BY DEPARTMENT OF AGRICULTURE EST. 1698
6 SERVINGS
⅓ cup mayonnaise 1 ½ tablespoons balsamic vinegar 1 tablespoon honey ⅓ cup scallions Recipe by: Fleishigs Magazine For more recipes go to youtube.com/fleishigs
SHMULY’S STUFFED MEAT WRAPS 0:30 PREP TIME
INGREDIENTS
DIRECTIONS
1 Spanish onion, thinly sliced
0:30 COOK TIME
1/2 teaspoon salt
The combination of hummus (we always have leftover after Shabbos) and caramelized vegetables pair surprisingly well with barbecue glazed meat or chicken. Put it all together on a toasted baguette and you’ve got yourself a better-than-takeout dinner.
3 tablespoons olive oil, divided 1/4 teaspoon pepper 3 cloves garlic, crushed 2 cups sliced cremini mushrooms 1 red pepper, thinly sliced 5 cups leftover meat or chicken, evenly chopped 1 (8oz) package Meal Mart pastrami or turkey, chopped 1 cup favorite barbecue sauce cup hummus
8 SERVINGS
Recipe by: Shmuly Brummel (January Issue Fleishigs Magazine)
Heat a frying pan over medium heat and saute onions with 1 ½ tablespoons olive oil until slightly caramelized, about fifteen minutes. Season with salt and pepper. Add garlic and cook an additional three minutes. Set aside. Next, saute mushrooms until tender. Set aside. Saute red pepper for five minutes. Set aside. Add leftover meat or chicken and pastrami, and cook until warmed through. Add barbecue sauce and cook for five minutes on medium-low heat. Add vegetables and cook an additional three minutes. meat and vegetables. Serve immediately.
R E C I P E S
B Y
@ F L E I S H I G S M AG