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Tidbits

Mmm… another Reuben.  We’ve pretty much settled on an assembly standard:  The corned beef, sliced just so, homemade sauerkraut, and cheese all warmed in a skillet – adding the cheese only when the beef and ‘kraut are warmed through.  The rye slices are started in the toaster when the cheese goes on.  The thousand island dressing goes in a small bowl to be used as a dip – this helps to keep the sandwich intact because it is not soaking through the toast.  Pickle spear garnish is optional but encouraged!We’ve been seeing a lot of rain, 10 inches in the last week, and rivers and creeks are overflowing.  Whenever we get high water  one of the obligatory stops on the gawking tour is this municipal band shell at the aptly named Riverside Park.  The Big Muddy River (actual name!) is a tributary of the Mighty Mississippi, it enters a few miles below Grand Tower, IL.An access road loops around the park.  It would be visible below the shell but for the high water.  Right now we are kinda “meh” – we’ve seen it higher.  All bets are off should the rain come back.  Crews are sandbagging the big levee along the Mississippi just in case and they are keeping a 24 hour watch.We’re using those naan loaves for pizzas, and here is one replacing a tortilla in a vaguely Tex-Mex hodgepodge with rice, beans, chicken, cheese, eggs, and a salsa verde.Another selfie with Bitsy that I’ve run through the Prisma app.  This is using the Heisenberg filter.  My favorite filter is the one they call Gothic.Time for another pineapple upside down cake!  I used dark brown sugar in this one rather than the light brown I usually go with.  Pour melted butter mixed with brown sugar in the bottom of a pan, this one was made in a 9-1/2″ x 12″ hotel pan with 3/4 cup of butter and 3/4 cup sugar.  I drained the juice from a can of pineapple tidbits and used about half of them in the recipe.  Use the pineapple juice to replace some of the water needed for a yellow cake mix and pour the prepared mix over the pineapple bits.  These baked at 350 for 20 minutes and were not quite done so I added 10 minutes to the timer and reduced the temp to 325 because the top was browning nicely.  If you would rather go from scratch this recipe should work fine for you.These are a favorite and this surely won’t be the last one you’ll see here.  We are just getting warmed up for those summer garden tomatoes.

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Corned Beef – Sous Vide Edition

I used a vacuum sealing bag to corn the brisket.  Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing.  I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by  J. Kenji López-Alt at The Food Lab.  He does a lot of good work over there and I highly recommend the site.  Alas, the bag appeared to be failing in that very hot water bath after a few hours so I pulled it out, cut it in two, and resealed for another go at a reduced temp.  I let it go overnight at 155 degrees, and fared much better.This is one of the halves after a day in the fridge to firm it up for slicing.  I think the other half will go to the freezer in the same bag it cooked in.I need a recipe for thousand island dressing – that’s the only thing on the plate I didn’t make, bake, ferment, or pickle.

Sammich Pr0n

Sammich Pr0n

I’ve always liked tuna salad on toast.  This one has enough egg that it’s as much egg salad with tuna as it is tuna salad with egg.  There’s chopped celery for crunch and a bit of minced onion and plenty of sweet pickle relish and mayo.A reuben on rye.  I’ve settled on this machine recipe for the rye, it works fine every time.There are a couple of my homemade garlic pepper links under all the grilled veggies and mustard.

Mmm… Reuben

20170220_120126-1600x1200My 30 day timer let me know it was time to check the sauerkraut I had working on the counter top.  Much success!  I celebrated the occasion by baking a loaf of rye bread and thawing a baggie of pastrami for reubens.  I’ve taken to putting out a small bowl of thousand island as a dip rather than trying to pour it directly on the sammich.  I think that works best but YMMV.

Got Reuben?

20161002_114618I picked up some corned beef while at the market getting those whole chickens to smoke.  We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry.  I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub.  The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries.  The juniper berries are optional but I think they work well.20161002_115507This one is sliced with the grain, exactly wrong!  Slice across the grain!  I salvage these slices by the expedient method of chopping them up.20161002_121353I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.20161002_121457Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.

Sammich Pr0n – Reuben

20160319_131500 (1600x1060)This is what I had in mind for the leftover corned beef from that corned beef and cabbage dinner.  I put the bread with the meat and cheese in the press to melt the cheese and toast the rye, adding the ‘kraut and dressing at the table.

Tidbits

20160305_093743 (1600x1060)Homer gives me his “What are you looking at?” stare down.DSC_1887 (1600x1060)Reubens are always a welcome item on the lunch menu.20160305_170533[1] (1600x1060)The beer battered cod strips were pretty good but I was disappointed in the “chips”.  Not so much that I didn’t eat them, mind.20160307_171430[1] (1600x1060)The sausage and beans in tomato sauce was really good the first time we had them so I made another batch.  The wilted lettuce salad was excellent – hot bacon grease and wine vinegar dressing, sweetened with Splenda.20160306_212746[1] (1600x1060)Bea and Toby share a moment atop the couch.DSC_1882 (1600x1060)I smoked a pork butt overnight in the little electric smoker set low – under 200 degrees.  I finished it in the oven.  Made for great tasting sammiches!  This one has slaw and sauce.DSC_1895 (1600x1060)Frito Pie!  This time I used Chili Cheese Fritos with the chili and cheese.  The sour cream over the top put it over the top.

Sammich Pr0n – Reuben

DSC_0083 (1600x1060)The local markets have been selling corned beef cheaper than hamburger lately.  I’ve been grabbing them every time we go shopping.  I like the traditional boiled dinner with cabbage and carrots but I think corned beef on rye is hard to top.  My only complaint is they always use brisket for these so the slabs of cooked meat are thin.

Sammich Pr0n – Corned Beef Reuben

DSC_8497 (1600x1060)This is from that beef that spent 30 days in the brine.  I vacuum sealed and froze it in one pound portions.  Have I done a gadget post on that thing?  Guess not, per our search engine.  I’ll do one soon.