COLE SLAW Recipes for Pastrami
JohnDouglas
Have a great Memorial day and think of our veterans!!
I have done two briskets so far this weekend, let the smaller of the two
get too dry, but reheated the dry slices in some beef broth mixed with a
little red sauce for dinner last night and it was "OK."
Today I am doing another brisket and a beef pastrami from a soaked
corned brisket flat.
I thought I would make at least one pastrami sandwich with slaw, Russian
dressing, Swiss cheese and rye bread like this one at Langer's Deli in LA:
I am thinking either the Kit or Wendy recipe below would be good for the
slaw. Maybe just make one of the Langer sandwiches and cut it into
portions for the others to taste.
I like pastrami on rye with or with out a little hot mustard and
that's it! If necessary, slaw, pickle, etc on the side.
Any thoughts from you pastrami lovers as to what you like to do to make
a "true" pastrami sandwich?
"Katz's Pastrami 15.75
Smoked to juicy perfection and hand carved to your
specifications (ask for Mayo at your own peril)"
BTW, Kit's recipe came from this website, looks like they have a lot of
world wide recipes:
<http://www.recipesource.com/fgv/salads/20/rec2047.html>
Best,
John
Corky�s Cole Slaw
Recipe By : Kit Anderson
Serving Size : 6 Preparation Time :0:00
Categories : Slaw
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium head of green cabbage -- shredded
2 medium carrots -- grated
1 green pepper -- finely diced
2 tablespoons onion -- grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
Mix vegetables in a bowl. Mix remaining ingredients in another. Mix
together
and toss well. Cover and refrigerate 3-4 hours.
- - - - - - - - - - - - - - - - - -
NOTES : Here is the recipe for cole slaw from Corky�s in Memphis. This is
the best I've tasted. Many ingredients are the same in other slaws- the
difference must be the celery seeds, vinegar, and mustard. Don't leave
anything out. It is perfect.
MY VERSION OF CORKY'S COLE SLAW
|
| 1/2 head green cabbage (or Napa), shredded
| 1/2 head red cabbage, shredded
| 2 c shredded carrots
| 1/2 red onion, chopped
| 2-3 green onions, sliced on the diagonal, including both green and white
| 2 c Hellman's (or Best Foods) mayonnaise
| scant 3/4 c sugar
| 1/4 c Creole mustard (such as Zatarain's)
| 1/4 c rice vinegar
| 1 1/2 t kosher salt
| 1/2 t freshly ground black pepper
| 1/4 c Frank's Hot Sauce
|
| Just throw it all together, and allow enough time for the flavors to
marry. ~ Wendy
Coleslaw - Sweet, Creamy& Sugar-free
Recipe By : Keri Cathey
Serving Size : 1 Preparation Time :0:00
Categories : Salads Slaw
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb shredded cabbage -- to 1 1/2 lb
--or 1 bag slaw mix
1/4 small red onion -- shredded, optional
--Dressing
1/2 cup mayonnaise -- to 3/4 cup
9 packets Splenda sweetener, to 11
2 Tbs cider vinegar
1/2 tsp tabasco sauce -- Chipotle, optional
1/4 tsp salt
1/4 tsp celery seeds -- optional
Blend dressing ingredients well, and mix with vegetables. Refrigerate at
least 1 hour.
This recipe originally used 1/2 cup sugar. I had heard many good things
about the taste of Splenda sweetener, so I thought I'd give it a shot in
this. Since each packet = 2 teaspoons sugar, I ciphered thus:
1/2 cup sugar = 4/8 cup = 4 x 2 Tbs = 8 Tbs = 8 x 3 tsp = 24 tsp / 2 =
12 packets to equal 1/2 cup sugar. I miscounted and only used 9 packets,
but that was PLENTY sweet. Bubba-tested and approved.
Keri C, originally post to bbq list 5-17-2003
Gary Wiviott
I've been to Langer's a few times, best pastrami I've had, and I've
eaten a lot of pastrami in my life. The few times I've been fortunate
enough to eat Langer's pastrami I kept it simple, rye, mustard,
pastrami, I wanted the flavor of the pastrami to shine though.
If you are attempting to duplicate the Langer's combo exactly the
recipes you posted don't seem to jibe with Langer's cole slaw, they
don't use a heavy mayo slaw, in fact I don't remember their slaw
having any mayo, and a picture of the slaw, included in this post,
seems to back that up.
That said, if you want to go mayo based slaw its your sandwich.
I included a picture of three generations of Langers, Al Langer, on
left, has since passed.
Enjoy,
Gary
On Sun, May 29, 2011 at 9:14 AM, JohnDouglas <JohnD...@cox.net> wrote:
> Morning,
> I thought I would make at least one pastrami sandwich with slaw, Russian
> dressing, Swiss cheese and rye bread like this one at Langer's Deli in LA:
Gerry Curry
Gerry Curry
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> <Langers3.jpg>
> <Langers2.jpg>
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allan
L.A. You really had to 'want' to go there. If I recall, they just weren't
doing that well because of the location. When the subway line (Red Line)
was finished one of the stops was essentially their front door. Made it
possible to get there and enjoy. In fact business picked up substantially
since it became a short ride from the real downtown L.A. At least the
subway did some good.
Allan Clair
John,
Enjoy,
Gary
--
JohnDouglas
That's kind of what I thought, especially the sugar in the slaw Kit and
Wendy posted would not go well with the pastrami, not to mention the
warning to not ask for mayo at Katz..............sounds like catchup on
a hot dog in Chicago. :)
I think I will make the recipe for Corky's slaw and just have it on the
side. I think your suggestion for just pastrami and a little mustard on
rye sounds much better.
Thanks.
What are you all doing this weekend?
Best,
John