...how'd ya think of that?

The dish here is Pastrami Fried Chicken. It became a signature dish for us at Supper and never left the menu (or the building, for that matter) until we closed. The idea is simple. Almost so simple as to be "stupid". I was thinking about "pastrami" as a technique (i.e. brining, spice rubbing and smoking meat). This led me to thinking about foods that have been "pastrami"-ed in the past (beef, lamb, veal, smoked salmon). It's not a far jump from there to think about other food that I could treat to the pastrami technique. And I'm ALWAYS thinking about fried chicken! (I mean, who isn't, lol). So I figured it might be fun to prepare the chicken in this manner, cook it through and then dredge and deep fry it when an order came in... In my mind it made total sense. Jewish Southern Cooking. Why not? we serve the chicken with house pickles and Thousand Island dressing because that cant be bad, right? And we even fry up a matzoball (Jewish Hush Puppies) for good measure. L'Chaim, Y'all....