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Recipe Thursday-Kohler Pastrami Cheese Fries

Posted on August 13th, 2014 | Posted in Appetizer, Recipes

Pastrami Fries (1 of 1)

I was going through my normal recipe email list and came across the headline-“When Cheese Fries Met the Deli and Fell in Love” from Tasting Table. I was immediately intrigued since Hometown Provisions roots are based in deli products. We are a distributor of Kohler/Freda Premium Deli Meats. Their products make the best sandwiches around and their Pastrami Round made the perfect topping to these cheese fries! Kohler’s Pastrami Round is extra lean tender beef round, barrel-cured, seasoned with their “Old World” style pastrami spices. 

Pastrami Fries-3 (1 of 1)

FYI-This topping can also be used to dress up your grilled franks too!

Yield 4 Servings
Ingredients
For the Cheese Sauce:
2¼ cups whole milk (HPH004, 6/.5GAL, Crowley)
7 whole black peppercorns (CQP071, QT)
1 dried bay leaf (CQB011, QT)
1-inch-long cinnamon stick (CQC066, QT)
½ medium yellow onion, roughly chopped (03372, 10#)
2 tablespoons unsalted butter (880030, 1#)
2 tablespoons all-purpose flour (991889, 25#)
½ cup grated Swiss cheese (774507, 12#, Great Lakes)
Salt, to taste (991862, 50#)

For the Pastrami Topping:
2 tablespoons canola oil (992013, 35#)
1 red onion, thinly sliced (00684, 10#)
3 chiles de árbol (left whole) (02101, 5#)
2 sprigs fresh thyme (01068, 4oz)
2 bay leaves (CQB011, QT)
1 clove garlic, minced (00351, 5#)
½ pound Kohler Round Pastrami, finely chopped (KLR62-0)
Salt (991862, 50#) and pepper, to taste (CQP083, 5#)
Steak fries
2 scallions, thinly sliced, for garnish (01013, 3CT)

Method 
Make the cheese sauce: In a medium saucepan over medium heat, combine the milk, black peppercorns, bay leaf, cinnamon stick and onion and let steep for 15 minutes. Strain the steeped milk through a fine strainer into a clean medium saucepan.

In a small saucepan over medium heat, melt the butter, then whisk in the flour. Continue whisking until the mixture (roux) becomes smooth and thick, with a pale, light golden-brown hue, about 3 minutes.

Place the saucepan with the steeped milk over medium heat. Whisking constantly, slowly add the roux in small increments to the steeped milk. Gradually add the grated cheese and whisk until melted, about 2 minutes. After all the cheese is incorporated and the cheese sauce is still loose, add the remaining roux and continue to whisk until the sauce has thickened. Taste and season with salt. (Yields 2 cups.)

Make the pastrami topping: Heat the canola oil in a large skillet over medium-high heat. Add the red onion and cook until softened and caramelized, about 10 minutes. Reduce the heat to medium and add the chiles, thyme, bay leaves and garlic. Using a wooden spoon, stir until the flavors have melded and the garlic has softened, about 5 minutes. Add the pastrami and stir well to combine. Cook until the meat has browned, 5 minutes. Remove from the heat and discard the chiles, thyme sprigs and bay leaves.

To serve, drizzle the cheese sauce on a plate of fries and top with the cooked pastrami. Garnish with scallions and serve.

Recipe from TastingTable.com

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