A Brisket, a Casket

by Delia Rosen

  McClintock laughed. “And how’s Thomasina been affected by her fifteen minutes of fame?”

  “I ain’t changed no way, Beau McClintock…and that especially goes for my view of men like you. Which’ll stick with me long after that fifteen minutes has gone into the dumper.”

  He looked over his shoulder toward where she stood by her podium. “It’s always a pleasure to see you, Thom.”

  “I won’t be a fake and tell you likewise.”

  McClintock frowned. “I guess celebrity really hasn’t softened you.”

  “You think I was lyin’ when I told you so?” She crossed her arms, staring at him. “I’ll soften when you give me a reason, Beau. But right now I’d appreciate you keepin’ your business here short. The place is packed to the rafters and we can’t have you blockin’ the ais—”

  Thom broke off as a new group of customers arrived at the door to further clog the entrance. She reached over to grab the waiting list from her podium and went over to greet them…but not before giving McClintock a parting look of antagonism.

  “So,” I said, feeling a little sorry for him. “What brings you here?”

  He stuck a hand into his jacket pocket and produced my cell phone. “I wanted to return this to you for one thing,” he said. “There’s no need for us to hang onto it now that we’ve copied your audio file and logged it as evidence.”

  “And the recording’s okay?” I asked. “I mean, you think it’ll hold up in court?”

  “Gwen, you got Artie Duff basically laying out how he embezzled from the restaurant, poisoned Buster Sergeant, and planned to shoot you and Liarson in cold blood,” McClintock said. “The only thing better would be a formal confession…and from the way he’s been crying in his cell all night, I suspect he’ll give us one eventually. I’ve been at my job long enough to recognize a man who’s torn up inside with guilt.”

  I looked at McClintock a moment. “Thank you, Beau,” I said. “You’ve been a huge help through a rough ordeal.”

  He seemed genuinely surprised. “It was you that made the recording, Gwen. And Thom who kayoed Artie in the nick of time. I hardly feel like I did much of anything.”

  “How about showing me kindness and consideration? And pulling me out of the refrigerator the other night? And following me home to make sure I got there safe?” I said. “If it wasn’t for you mentioning how important it is to get people’s direct statements, I’d never have thought of it.”

  McClintock just shrugged that off. “I just wish I’d been keeping watch over the deli last night when Artie showed. Maybe then I’d deserve credit. But as it stands—”

  I held up a hand. Luke had come over with the phone and tapped me on the shoulder. “It’s for you, Nash,” he said, his voice raised over the hubbub of waiting diners.

  “Can you take a message?” I asked.

  Luke cupped a hand over the mouthpiece. “It’s Royce Ramsey,” he said. “Claims it’s urgent business.”

  I frowned, looked at McClintock. “I probably should answer this one. It’s my good friend, Mr. Ra—”

  “I heard,” he said. And lowered his voice confidentially. “If you don’t mind my waiting around, I’d like to ask you a personal question once you’re finished with him.”

  I nodded, took the phone. “Hello?”

  “Ms. Silver?”

  “It’s Katz now,” I said. “In case you didn’t see this morning’s paper.”

  “I did indeed,” Ramsey said. “Katz…that’s your maiden name, yes? I didn’t know you’d gone back to using it.”

  “Well, it’s understandable, since I didn’t tell you,” I said. And then couldn’t resist sticking it to him. “I just figured that with all the reservations we’re getting today—and there are more than we can handle—our diners should know without a doubt that I’m Murray Katz’s niece. And that this deli’s going to be owned and operated by a Nashville Katz for a long time to come.”

  I wasn’t sure what sort of reaction I expected from Ramsey. But since needling him had been my single, solitary goal, his laughter came as an annoying surprise.

  “I say something funny?”

  “It seems you do all the time,” Ramsey answered. “Ms. Katz, I confess you are a pure delight. A breath of fresh air in Nashville.”

  “Glad you think so. Because I plan on sticking around here.” I admit that I was still trying to get a rise out of him. “Business is good at the deli. Our star’s bright again, Mr. Ramsey. And whatever plans you might have for your ingeniously named Ramsey Land, you can forget about getting your hands on this restaurant.”

  Ramsey paused at the other end of the line. “Well, Ms. Katz, I hate to argue with you, so I suggest we leave that to the future,” he said. “In the meantime…what would you say to dinner?”

  My eyebrows scrunched. With all the commotion around me, I thought maybe I’d heard him wrong. I covered my ear to block out some of the noise.

  “Excuse me…did you say dinner?”

  “That’s right.”

  “Mr. Ramsey…you must be joking.”

  “Why?” he said. “We might be on opposite sides of a particular issue. But I believe I’ve always been a gentleman with you.”

  “Well…”

  “That is, I’ve certainly tried to be one despite our differences.”

  I sighed. “I can’t say you haven’t been,” I said reluctantly.

  “Then why not see how we do over what we have in common?”

  “Mr. Ramsey,” I said, “I’m glad we’re being civil. But—”

  “I’m sorry, can you speak up? There must be some kind of ruckus at your end, because I can’t hear you too well.”

  “I said that I’m pleased we can have a civil relationship,” I said, raising my voice. “As far as the two of us going out on a date, though—”

  I noticed McClintock looking across the counter at me, realized he must have heard that, and rolled my eyes to telegraph my incredulity. “Look, Mr. Ramsey—”

  “Royce.”

  “Royce,” I said. “I must tell you, it makes me uncomfortable that you’ve asked me….”

  “To have dinner under the stars at my hacienda,” Ramsey said. “This Friday night.”

  “Yeah, I heard you, starlight and romance,” I said. “Assuming you’re serious, the fact is, it’s totally inappropriate—”

  “With a mariachi band playing, and a bottle of fine wine between us,” he said.

  I took a deep breath, shaking my head. Ramsey definitely had his nerve. In fact, nerve wasn’t even the word for it. For God’s sake, he’d tried to steal my restaurant. His nice, genuine laugh and gentlemanliness notwithstanding, the man was a crumb.

  “This is ridiculous,” I said, a little embarrassed to see that McClintock was still watching me. “My answer’s n—”

  “What is there to lose by taking a chance, Gwen?” Ramsey said. “The only things I’ve ever regretted in life are missed opportunities…and I’ve learned not to let them go by.”

  I hesitated, my tongue stuck to the roof of my mouth. A crumb, I thought. A feather-crested crumb. And yet…

  No, I told myself. I would not be tempted. I’d give him his answer and how.

  “Okay, Royce, Friday night, we’re on,” I said to my own stunned disbelief. And then hung up the phone, looked across the counter, and realized McClintock had started toward the door.

  “Beau, I thought you wanted to ask me something?” I called after him.

  He paused, looked at me with the crowd milling around him. “It’ll wait,” he said. “No big deal. See you around, Gwen.”

  A moment later, McClintock went walking out the door, which not only left me confused about why he’d left in such a hurry, but also made me wonder.

  It wasn’t as if I was some kind of soap opera vamp all of a sudden. I really, emphatically do not like drama. But by a personal question…was it possible that he’d meant…?

  Staring out the window, I watched McClintock turn toward police
headquarters and then vanish down the street. And before I could wonder about him too much longer, the phone rang and I picked it up. It was a wholesale meat distributor—I’d left a message for him after seeing his outfit listed in Murray’s contact book. The guy had a quality pastrami to sell me. And he swore he meant a pastrami that wasn’t a pig.

  I ordered it from him and took the next call. And the next, and then the next. The day was rolling along in high gear, customers flowing in the door, deli smells wafting from the kitchen—cured meat and knishes, roasts and toasting bagels.

  Yup, as I’d told Ramsey, business was good. Murray’s Deli was there for the duration. And so was I.

  RECIPES FROM MURRAY’S DELICATESSEN

  Recipe 1

  Murray’s Cholent (Crock-Pot)

  This is the quintessential Eastern European Jewish meal with some added Southern smokiness and kick. It may be served with A.J.’s Corn Bread.

  Ingredients

  2 pounds rib eye roast cut into pieces

  1 cup high-quality spicy salami (diced)

  1½ cups dry mixed beans

  (red kidney, black, white navy, etc.)

  1¼ cups pearled barley

  3–4 potatoes, peeled and cut in large chunks

  1 large onion, coarsely chopped

  2 stalks celery, coarsely chopped

  1 pound baby carrots

  5 cloves garlic, minced

  ¼ cup chopped parsley

  2 cups dry red wine

  2 tablespoons honey

  2 tablespoons vegetable oil

  Water (enough to cover 1 inch above ingredients)

  Seasoning Mix

  1 tablespoon kosher salt

  1½ tablespoons Hungarian paprika

  1 teaspoon onion powder

  1 teaspoon garlic powder

  1 teaspoon cumin

  1 teaspoon black pepper

  1 teaspoon ancho chile pepper

  ½ teaspoon white pepper

  ½ teaspoon cayenne pepper

  3 bay leaves

  Instructions

  Wash the beans thoroughly and soak them for at least 8 hours. Drain. In an iron pan, heat the oil, brown all sides of the rib eye, and set it aside. Mix the seasonings and set them aside. Arrange the onions, celery, garlic, and parsley over the bottom of the Crock-Pot. Add the bay leaves. Add the rib eye and salami and pour ½ of the seasoning mix over the meat, spreading it as evenly as possible. Add the potatoes and carrots and evenly spread the remaining seasoning mix over them. Place the pearl barley and beans on top of the meat. Add the wine and honey. Bring water to a boil and add it to the Crock-Pot. Turn the Crock-Pot to high and cook overnight. Shortly before serving the cholent, turn the Crock-Pot to low, check the water level, and add a little more water if it seems low. Invite the neighborhood and chow down!

  Tip: Unpeeled potatoes hang onto their shape, flavor, and vitamins better than peeled potatoes, so if you don’t mind the peels, leave them on. Also, red potatoes can be substituted for regular potatoes to add color to the dish.

  Recipe 2

  Newt’s Chicken Okra Soup

  Newt’s family was originally from Louisiana, and he suggested giving a Cajun flair to this variation on a traditional Jewish chicken soup recipe. Murray’s only stipulation: NO PORK!

  Ingredients

  1½ pounds chicken thighs

  1½ cups fresh okra (cut into ½-inch slices)

  2 stalks celery, sliced

  1 medium onion, chopped

  1 green bell pepper, chopped

  4 cloves garlic, minced

  1 eight-ounce can tomato sauce

  1/3 cup uncooked rice

  1 teaspoon olive oil

  Seasonings

  1½ teaspoons salt

  1 teaspoon paprika

  1 teaspoon ground cumin

  ½ teaspoon dried basil

  ½ teaspoon black pepper

  ¼ teaspoon white pepper

  ¼ teaspoon red pepper (cayenne preferred)

  2 bay leaves

  Instructions

  Cover the bottom of a pan with the olive oil and place over a high heat. When the oil is very hot, add the onions and celery and sauté approximately 3 minutes or until the vegetables are golden brown. Add the minced garlic, sauté 30 seconds, and remove from heat.

  Place the chicken thighs, broth, tomato sauce, salt, paprika, cumin, garlic, black pepper, white pepper, and red pepper in a large pot. Bring the soup to a full boil over high heat, then decrease the heat to medium and let it simmer, uncovered, for 1 hour or until the chicken is tender. Skim whatever foam rises to the surface. When the chicken is tender, remove it from the soup and set it aside until it is cool enough to handle. Remove the chicken meat from the skin and bones, cut the meat into bite-sized pieces, and discard the skin and bones. Add the chicken, chopped green bell pepper, and rice to the soup and bring to a boil. Reduce heat to low-medium and simmer uncovered 10 minutes or until rice is tender. Add okra, simmer an additional 8 minutes or until okra is tender. Ladle soup into bowls and dig in!

  Tips: If you’d like more heat, add a dash of Tabasco sauce. A garnish of fresh parsley or green onion slivers adds a little spring color to the soup.

  Recipe 3

  Full of Bologna Sandwich

  Try this for a quick, easy, and delicious lunch. It’s a hearty sandwich at a manageable bite-sized height, and everything stays neatly in place since the sliced bologna and roll are the same shape. As Murray always said, “Anybody who likes a hot dog has to love this sandwich!”

  Ingredients

  1 small onion

  4–5 slices bologna (medium thickness)

  1 hard roll (sliced for sandwich)

  Mustard (optional)

  Instructions

  Slice the onion to a medium thickness. Heat the oil in a large iron frying pan or grill, using just enough to cover the bottom of the pan so the onions and bologna won’t stick. When the pan is heated, toss in the sliced onions and cook them till they’re translucent but not brown. Add the bologna slices and cook them until they pop up like helmets. (Picture those American M1 World War Two army helmets—seriously!) Turn the bologna slices over with a fork or tongs—being careful not to tear them—and cook their other sides until they pop up. Now smear the mustard on the underside of the top half of the roll, stack the bologna on the bottom of the sliced roll, and pile on the onions. Finally, dig in while it’s still hot!

  Tip: To round off and add garden freshness to your meal, serve the Full of Bologna Sandwich with sliced cherry tomatoes sprinkled with chopped parsley and coarse salt.

  Recipe 4

  A.J.’s Tennessee Corn Bread

  Southerners serve corn bread as a side order with just about every dish, and it’s as delicious with deli food as any other. A.J. uses a mix of brown sugar and white sugar for added home-style sweetness. Her variation also uses finely chopped jalapenos to give it some nice heat, but they can be left out for a more traditional corn bread flavor.

  Ingredients

  1 cup yellow cornmeal

  1 cup all-purpose flour

  ½ cup good aged cheddar cheese (hand-grated)

  5 jalapenos (finely chopped)

  1/3 cup white sugar

  1/3 cup brown sugar

  1 teaspoon salt

  3½ teaspoons baking powder

  1 egg

  1 cup whole milk

  1/3 cup vegetable oil

  Instructions

  Preheat the oven to 400 degrees F. Lightly grease a 9-inch round cake pan. In a large bowl, mix the cornmeal, flour, sugar, salt, and baking powder. Stir in the egg, milk, and vegetable oil until they’re well combined. Then add the cheddar and jalapenos and stir so they’re evenly distributed throughout the batter. Pour the batter into the pan and bake in the oven for 20 to 25 minutes or until a toothpick inserted into the center of the loaf pulls out clean. The corn bread should be cut into 2-inch squares and served warm with anything and everything. And if you’re feeling extra indulgent, you
can smear on some butter and honey.

  Recipe 5

  Old-Fashioned Noodle Kugel

  Kugel is a German-Jewish noodle pudding whose origins go back almost a millennium. While many varieties have evolved over the years, here’s the basic recipe Grandma used. At Murray’s Deli, we offer it to those who crave a traditional comfort food as a side dish or dessert. It’s perfect with roasts, meat loaf, soups, and sandwiches…but don’t miss the chance to have a piece on its lonesome with a nice, steaming cup of coffee!

  Ingredients

  1 package (8 oz.) wide noodles

  ½ pound cottage cheese

  4 tablespoons cream cheese

  ½ cup sour cream or whole milk yogurt

  1 heaping tablespoon sugar

  4 egg whites, or 2 whole eggs beaten

  ½ stick unsalted butter (melted)

  ½ teaspoon natural vanilla

  (no artificial stuff, please!)

  Topping

  ½ cup plain bread crumbs

  1½ teaspoon brown sugar

  ½ teaspoon cinnamon

  1 tablespoon unsalted butter (melted)

  Instructions

  Cook noodles according to the directions on the package. (Be careful not to overcook because you’ll be popping the kugel into the oven.) When noodles are cooked, place them in a large mixing bowl and set aside.

  In a medium-size mixing bowl, combine and mix the next four ingredients: cottage cheese, cream cheese, sour cream (or whole yogurt), and sugar. Set this mix aside.