The clue to success - add pastrami. I have been using pastrami recently, a meat, I rarely use because of the high salt content. I seem to be craving it. I see the word in print and I must make the recipe. I make a dish and see pastrami as an added ingredient that will enrich the original recipe. I am enjoying eating this but frankly, I have to crack down on myself and stop adding it to so many dishes. In the meanwhile, I highly recommend the taste.