if you have been reading my little blog for the last while
you know what a truly devoted fan I am
to the sweet & savory flavor combination.
the other day though, I even surprised myself….
exactly just how far I am willing to go
to achieve my ultimate taste bud experience.
You see, these days…
I am a frequent flyer on the “Food” as therapy plane
and spend hours in the kitchen working out my “issues”.
The other week, I noticed that I had bought way to many peaches.
Their gorgeous skin color and plump juicy little bodies, begging me to cook them into something glorious…was too enticing to pass up at the farmers market last Wednesday.
But, the days had quickly passed and I had yet to do anything with them.
Until I had an Oprah like Aaaha moment…
Peaches & Pastrami Facon Salad!
Now there is something I can really dig into!
But alas, the peaches once cooked, really do not hold up as a salad…
what else could I do or add?
Looking around my pretty well stocked kitchen, I decided it was time to reinvent
the Potato Salad.
Yes, that holy grail of BBQ side dishes, needed a makeover
and I was the Food Fashinoista!
Throwing a little bit of this, and a little bit of that…
for those 30 minutes in my kitchen…
I was the Richard Gere to my Julia Roberts Potato Salad…
Pretty Woman-ing the whole dish from skins to garnish.
I must say….
I am not bad at what I do…
I would totally bring this dressed up Roasted Potato Peach Salad
to any BBQ party…
it would hold its own – beautifully.
Potatoes & Peaches…. the perfect Muses for my Summer Salad.
Roasted Potato Skin Pastrami Peach Salad
3-4 lb. small red potatoes, washed well with skin on
2 tbsp. olive oil
1 package of Pastrami or kosher facon
1 small onion, diced
3-4 ripe peaches or nectarines, diced large
7-8 spears favorite pickle slices, diced (I love the bread & butter flavored pickles)
1/2 cup Fresh Basil, chopped
For the dressing:
2 tbsp. Mayonnaise
3 tbsp. honey mustard
2 tbsp. apricot
1 tsp. garlic powder
1 tsp. ginger powder
Pre-heat oven to 400F.
On a large baking sheet, drizzle the olive oil. Lay your potatoes down on the tray, and coat them with the olive oil that’s on the tray. Sprinkle some salt & pepper generously over the potatoes. Bake in oven for about 15-20 minutes, until they are fully cooked, and fork tender.
While the potatoes are cooking, sauté the pastrami slices in a frying pan (you might need a little olive oil on the bottom of the pan, depending on how fatty the pastrami pieces are).
Cook the pastrami until they have released all their fat and have crisped up (about 5-6 minutes). Remove onto cutting border, reserving the pan and all its drippings, and chop the cooked pastrami into bite size pieces. Set aside.
Sauté the onions over medium high flame, in the reserved drippings pan. Let the onions cook for about 5-6 minutes and then add the cut up peaches. Mix well, and let the peaches and onions cook for another 5 minutes. Remove and place into a large bowl.
When potatoes have finished baking, let cool for a few minutes, and then dice into bite size quarters. Place into bowl with the peaches and onions.
Add the cooked pastrami, the sliced up pickles and the fresh basil. Mix everything together.
In a small separate bowl, add all the dressing ingredients.
Mix well with a fork or whisk, till smooth. Pour dressing over the warm potato salad, mix well and serve.