Ruben Sandwich – The “In A Mini Skirt Way”

Today’s post is a quickie. Mostly because I’m not feeling well, and because I haven’t posted in ages and I’ve been meaning to post this for some time. But anyway, back to my insane love of Russian Sauce. Which seems odd when paired with a Rueben sandwich, but it’s so perfect. So creamy. So “hit-the-spot”, that I just don’t seem to have any other words to describe how I love this sauce.

The cast of characters.

I some how forgot to photograph the sauerkraut and the garlic. Mostly because the ‘kraut was on the stove in a pan of melted butter, warming up. Must use warm ‘kraut! Oh, and by the way, that is wild horseradish in the jar. YUM! And I forgot the garlic until I looked at the bowl and said to myself, “Something’s missing?”.

I’m only including the recipe for my version of Russian sauce, and the proper layering of my version of a Rueben sandwich.

Russian Sauce

Mayo
Hot Sauce
Dill pickles, or dill pickle relish
Worstecshire sauce
Horseradish sauce
Sour cream
Lemon juice
Red Onion
Garlic

No clue on actual measurements. I think it’s about 3/4 of mayo and 1/4 or the sour cream. Couple tablespoons of horseradish sauce and lemon juice. Couple teaspoons of red onion, garlic, hot sauce, dill pickles and Worcestershire sauce.

Mix it all in a bowl and set aside. Sometimes I add a little ketchup because I like that little bit of sweetness, and sometimes I don’t. Depends on your individual taste.

Now, the key to a good Ruben is all in the layering.

Warm the corned beef in a pan just so it’s warmed through. You start out with Rye bread. I like seeded rye bread but that’s just me. Take a 2 slices of bread, slather them with Russian sauce. Put a piece of Swiss cheese on the bread, and then slather the cheese with Russian Sauce. Place a piece of corned beef on top of the bread, and then slather the corned beef with Russian Sauce. I usually add a couple red onions and then the ‘kraut and then a layer of Russian Sauce. Add another piece of corned beef, and then you guessed it…slather it with Russian Sauce. (See the pattern?) Add a piece of swiss cheese. Add the 2nd piece of rye bread and place on top of the cheese to form a sandwich. Now, butter one side of your sandwich, and place in a prewarmed pan. While that side is cooking, butter the other side. By the time I get it buttered, it’s time to flip the sandwich. Do that. And then I have a sandwich weight, but you can use a plate and a smaller sized lid to lightly press down on your sandwich. You want it all to melt together and get gooey!

Remove from pan, cut, and serve with extra Russian Sauce for dipping.

How do you make your Rueben Sandwich? What sauce do you use? I wanna hear from you!

I’m dying to hear from you!

Well okay, so I dunno about the dying part. Being sick sometimes makes me melodramatic.

And needy!

Have a fantastic week!

A simple, easy down home meal. I’m really saddened that you can find these in the frozen food section of your grocery store. There are even some that are microwavable. *gasp* There really is no comparison to the real deal. The buttery, flaky, melt-in-your-mouth crust and thick, rich, savory beef and veggie filling that make up a Beef Pot Pie, made from scratch, just can’t be replicated in a microwave version.

I’m posting one of my versions here. This is the quick, spicy version that I make on a regular basis.

I usually have crusts on hand from a recipe that my granma gave me years ago. However, I have made these with a Pillsbury crust and the results were fantastic. I just happen to really prefer my pie crust recipe. Which, I shan’t be posting here. Sorry. Girls gotta keep a few secrets, right?

Beef Pot Pie

1 pound  beef stew meat, or sirloin steak, cubed
salt
pepper
cayenne pepper
onion powder
garlic powder
cumin
1 14.5 oz can of beef broth
3 large carrots, sliced into rounds
2 celery stalks, sliced
3 potatoes, peeled and cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 pie crusts

Preheat oven to 350˚ F.

Sprinkle the beef with the cayenne, onion and garlic powders and ground cumin. Toss to coat. Add salt and pepper to taste. (I don’t have exact measurements. I just guess, like I do everything else.) In a saucepan, brown beef of both sides. Once beef has browned, add enough water to just cover, turn heat down, and simmer, covered, for about 30 minutes, or until beef is tender.

While beef is simmering, add potatoes, carrots, celery and beef broth to a pot and let slowly boil until veggies are almost tender. Remove beef to a bowl, but keep sauce pan. Drain liquid from veggies into sauce pan, and then add veggies to the same bowl as the beef.

Disolve cornstarch in 1/3 cup water. Slowly add to broth in saucepan and simmer until thickened. (sometimes I have to add a little extra water if it seems to thick). Salt and pepper to taste.

Line a 9″ pie pan with one of the crusts. Add veggie and beef mixture. Pour gravy over veggies and beef and then cover with 2nd pie crust. Bake in 350º F oven for about 25 minutes, or until crust is golden brown. Let cool for a few minutes before serving.

How do you fix your Beef Pot Pie? Variations? What do you do differently!

Sorry! I’m on a bit of a video kick it seems.

Just wanted to share this video with all of you. And yes. I realize. The three people that read this blog have probably already viewed this video. *sigh* I SO wanted to be unique!

I’m sure many of you have heard of the phenonmenon that is sweeping the nation called…”Meatless Mondays”.

August 18th, 2010, my own local newspaper, the Helena Independent Record (Which, by the way, there’s nothing independent about this newspaper. Completely biased), printed a story entitled “Meat lover meets tofu”, the “Room for Improvement” column written by freelance writer Sara Groves. Basically, it’s a column chock full of someones opinion. The article can be read here. Now, I’ve always stood up for the fact that everyone is entitled to their own opinion. I do, however, believe that opinions are like assholes, we all have one, and they all stink.

I’m going to touch on a couple of the more naive and totally opinionated points of her article. Basically, they are B.S.

First.  Ms. Groves ascertains

“Because according to nearly every study of American eating habits ever published, our diets, which are heavy on meat, cheese, fat and sugar while being light on vegetables, fruits and whole grains, result in an alarming rate of preventable, chronic diseases ranging from diabetes to heart disease.”

Who published said studies? When? Facts people! Post the facts!

Second.

“Additionally, it takes an estimated 1,800 to 2,500 gallons of water to produce one pound of beef.”

I’m sorry? WHAT? Am I the only person who finds these numbers down right hilarious? I’m no scientist. I am a google user and you can bet I put it to good use trying to find studies, both for and against these numbers. Frankly. Anytime a google search comes up and it’s so biased that almost every entry has something to do with how positive a “vegetarian/vegan” lifestyle is, I basically take it for bunk. I’m even more disgusted when a group such as A.L.F gets in on the propaganda and people take the misinformation as fact. Impressive, really. Enjoy their 2 cents here. I’m still searching for the correct answer here. Is it even possible to come up with cold hard facts on this question? I did find this piece of information over at Drovers.com. And yes, I realize it’s a livestock publication, but one of the few I was able to find with the opposite opinion. And it makes 10 times more sense to me.

“As for the floating destroyer claim, the NCBA Web site puts that to rest as well. They use the U.S. Navy’s report that a destroyer needs about 2.11 million gallons of water to float. As we’ve learned, it takes 435 gallons of water to create a pound of boneless beef. If a steer weighing 1,000 pounds yields 450 pounds of boneless beef, that means it needs a total of 195,750 gallons of water  —  which would leave the destroyer high and dry.”

Third.

“Eat your morning cereal with soy or rice milk instead of cow’s milk.”

I’m sorry? How does this even computer in a “Meatless” diet? Sounds strangely like someone has been filling your head full of nonsense and maybe you got a kick back from “The Real Food Store” when this piece was published? I’m just speculating.

Thankfully, someone out there in Helena-land was listening and shot back with this equally compelling editorial. I commend you Rich Roth for standing up for the industry and producing facts, not opinion.

“Benefits of Meatless Monday dubious”.

Sometimes I play a bit of a game when I reach into the freezer to pull meat out to thaw for supper or dinner or breakfast. (Yes, sometimes I’ll eat a steak for breakfast and sausage for supper). Well it’s not much of a game because there are usually only two types of meat in the freezer, beef and pork. Sometimes there’s a whole chicken in there, but rarely do I have the chance to eat chicken. Because frankly, we don’t butcher a lot of chickens, and I can’t afford to buy chicken when I raise beef and pay to have a whole or half beef slaughtered, cut and wrapped. Just doesn’t make sense.

So my reach into the freezer garnered a “Cubed Bottom Round” steak. Most people would make Chicken Fried Steak with that, but not me. I grill those babies up and love every minute of eating them, unbreaded and not smothered with gravy.

You’ll notice there is no seasoning what-so-ever on the steaks themselves. Our beef can hold it’s own. The mushrooms and onions have a little butter, salt, and cracked pepper. Because that’s how I like them. They don’t need to make up for flavor that might be missing in the steak either. I just like grilled mushrooms and onions.

These are hot off the grill. Perfection as far as I’m concerned and since I’m eating them, that’s all that matters to me.

And the final…cut with a butter knife.

This recipe is a true experiment. It’s basically goulash, but kicked into a bit of a heat overdrive.

I’ll have photos for this at a later day. It’s to dark tonight to take any.

Beef and Bow Ties

Ingredients

1 lb ground beef
1/2 cup diced onion
1/2 cup chopped bell pepper
2-4 garlic cloves, diced
1/2 – 1 cup of zucchini, sliced and quartered
1 can tomato soup
1 can diced tomatoes
1 can pork and beans
2 cups bow tie pasta (or wagon wheels)
Worcestershire
paprika
chili powder
cayenne powder
dried cilantro
basil
salt
ground black pepper

Boil water for your pasta. I added salt, a tablespoon of butter, and a good drizzle of balsamic vinegar to my pasta water. Because frankly, I loved the taste of balsamic vinegar and noodles, and it adds a light salty sweet flavor to the pasta. I’m sure I’m breaking a cardinal cooking rule. What can I say…I’m a bad, bad person! Add pasta and boil until Al Dente.

In a sauce pan, melt 2 tablespoons of butter. Add onion, pepper, garlic. Saute until onions are soft. Add beef and zucchini, a shake or two of salt and a little ground black pepper. Cook until burger is browned. Remove from heat.

Drain pasta. In the pasta pot, add soup, tomatoes and beans. Also, add Worcestershire, paprika, chili powder, cayenne powder, dried cilantro, basil, salt and ground black pepper. I don’t know exact measurements, because I just add until it looks good. About even portions of all spices, except chilli and cayenne powders. Use your discretion there. If your family likes it hot, add more, less for milder. Use a dash or two of salt and a couple grinds of pepper. (anyone lost yet?)

Let the sauce simmer on stove top for 5 minutes, stirring occasionally. Add beef mixture to sauce mixture and let simmer another 10 minutes. Add pasta, and simmer 2 more minutes. Remove from heat, and add a tablespoon or 2 of butter and stir in. This is something my grandma has done for years to about any meat and pasta dish she makes and I acquired the trick from her. I love how it helps smooth the texture and tastes and really blends everything.

Eat.

I added a dollop of sour cream and a sprinkle of cheddar cheese.

I’d love to read comments. *hint hint*

Have a wonderful evening!

Hi!

So I took the month of December and thought up some fun and exciting posts for the new year, 2010. I want to have some more interaction happening here! Lots more!

So, for the month of January I’m hosting a “Virtual Soup Recipe X-Change!” But we are doing it “Beef Style!”

You heard me!

If you’d like to participate, leave a comment on this post with either; the actual recipe or a link to the recipe that you have posted on your site. At the end of the month, I’ll take everyone’s recipes, create a mini cookbook pdf, and post it here for everyone to download! Each recipe must contain “beef” as one of the ingredients. Beef bouillon, however, doesn’t count!

I’d really like to get about 50 recipes to create this mini cookbook with! Credit will be given where credit is due! Start posting those recipes!

Happy New Year!

Everyone loves a juicy, full of flavor all American Burger. Right? Right!

I do. I’ve spent the evening cooking up hamburger patties that are a.) Cooked to 160ºF, b.) Still Juicy and full of flavor c.) Are just darn good!

1 lb burger
bread crumbs
egg
salt
pepper
honey mustard

Properly thaw the 1 lb of ground beef. Properly means not in a sink full of hot water. One of the proper ways to thaw burger is to thaw over night in the refrigerator. This is a slow process but is the best way to thaw. You can also put the burger in a bowl full of COLD water, and turn the water on in your sink to a slow trickle, and place the bowl under the faucet. The convection of different temperature water currents thaws the burger in about 15 minutes.

Beat the egg, salt, pepper and honey mustard in a small bowl. Heat oven to 400ºF.

Once the burger is thawed, place in a large bowl, add bread crumbs and egg mixture and mix. Place onto a waxed paper sheet and cover with another sheet of waxed paper. Use a roller and roll out until it’s about the same thickness all around, roughly a 1/4″. Then remove the top layer of waxed paper, fold the burger in half and then cover with the waxed paper. Lightly roll over the burger again. Remove waxed paper, cut burgers into squares.

Usually, I use the outdoor grill to sear the burgers, but being’s as it’s -10ºF outside, I’m not going out, starting the grill, and standing out there waiting on burgers to sear. I used a pan on the stove. Drizzle a little oil into the bottom of a pan and slowly heat on low, then turn to medium for a few minutes and then turn to high. I place a couple burger patties into the pan. I try to get as many in the pan as possible, so I use a big pan. Grill for 1 minute. Flip and grill for another minute and a half. The patties should be lightly browned all around. Move from pan to an oven safe dish and place in oven for 2 minutes. Check with a meat thermometer, on thickest part of burger. Internal temperature should be 160ºF.

Top a bun with your favorite burger fixings, and enjoy! My choices? Caramelized Onion Dip on the bottom bun, Burger Pattie, Pickles, Spinach, and garlic pub cheese and ketchup on the top bun. Enjoy!