A Deli-Lover’s Barbecue

By Lucy Cohen Blatter

Published June 29, 2011.
  • Print
  • Share Share

Charlie Kleinman is the chef at San Francisco’s Wexler’s — a modern barbecue restaurant. (For those interested in New York Jewish history, Kleinman’s grandfather was the owner of the storied Lower East Side kosher Garden Cafeteria — which stood next to the original Forward offices and often hosted Jewish intelligentsia — from the 1940s through to the 1980s.)

Appetizer: A Modern Play on Schav Soup

Combine two cups of coconut milk, a bunch of sorrel, one English cucumber, five leaves of mint, a big of chopped jalapeno, one clove of garlic and salt. Blend it all together in a blender or food processor. Serve it with pumpernickel croutons — made by cutting up pumpernickel bread and toasting it with olive oil and toasting.

Main Course: Pastrami-style burgers

Start with store-bought pastrami spice, or make your own using black pepper, coriander, fennel seed, garlic and onion powder, and mix it with hamburger meat (roughly 2 tablespoons of spice to 1 pound of meat). Grill the burgers.

Side: Deli Mustard Coleslaw

Shred a green or red cabbage, some carrots, and slice a red onion. Make a dressing out of deli mustard (Gulden’s Spicy Brown is Kleinman’s favorite), cider vinegar, salt, pepper and a little bit of sugar. Then toss the vegetables with the dressing. You can make this a hour ahead of time or 24-hours in advance.

Side: Quick-Pickled Green Tomatoes

Toast up some peppercorns and coriander in a dry pot at low heat until they smell fragrant. Add two cloves of fresh chopped garlic, a quart of water, one-to-two cups of white vinegar (to taste), one cup of sugar, and two heaping tablespoons of kosher salt. Let it all melt on the stove at high heat. Add quartered green tomatoes. Cook the green tomatoes in the brine for about three or four minutes, and then let everything cool. If you’re using ripe tomatoes (red ones), cool down the brine first, pour it over the tomatoes and let the tomatoes marinate in the juices. This dish can last in the fridge for two weeks.

Dessert: Grilled Stone Fruit Compote

Cut plums, peaches and apricots in half and throw them on the grill. Keep them there just long enough to make grill marks, but make sure they don’t get too mushy. Either slice or keep the fruits halved and pour Manischewitz sweet wine on top to mascerate them. Let them sit for 1-2 hours.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • As J Street backs Israel's operation in Gaza, does it risk losing grassroots support?
  • What Thomas Aquinas might say about #Hamas' tunnels:
  • The Jewish bachelorette has spoken.
  • "When it comes to Brenda Turtle, I ask you: What do you expect of a woman repressed all her life who suddenly finds herself free to explore? We can sit and pass judgment, especially when many of us just simply “got over” own sexual repression. But we are obliged to at least acknowledge that this problem is very, very real, and that complete gender segregation breeds sexual repression and unhealthy attitudes toward female sexuality."
  • "Everybody is proud of the resistance. No matter how many people, including myself, disapprove of or even hate Hamas and its ideology, every single person in Gaza is proud of the resistance." Part 2 of Walid Abuzaid's on-the-ground account of life in #Gaza:
  • After years in storage, Toronto’s iconic red-and-white "Sam the Record Man" sign, complete with spinning discs, will return to public view near its original downtown perch. The sign came to symbolize one of Canada’s most storied and successful Jewish family businesses.
  • Is $4,000 too much to ask for a non-member to be buried in a synagogue cemetery?
  • "Let’s not fall into the simplistic us/them dichotomy of 'we were just minding our business when they started firing rockets at us.' We were not just minding our business. We were building settlements, manning checkpoints, and filling jails." What do you think?
  • PHOTOS: 10,000 Israel supporters gathered for a solidarity rally near the United Nations in New York yesterday.
  • Step into the Iron Dome with Tuvia Tenenbom.
  • What do you think of Wonder Woman's new look?
  • "She said that Ruven Barkan, a Conservative rabbi, came into her classroom, closed the door and turned out the lights. He asked the class of fourth graders to lie on the floor and relax their bodies. Then, he asked them to pray for abused children." Read Paul Berger's compelling story about a #Savannah community in turmoil:
  • “Everything around me turns orange, then a second of silence, then a bomb goes off!" First installment of Walid Abuzaid’s account of the war in #Gaza:
  • Is boredom un-Jewish?
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.