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!

This Dating Whoa was all me.

Back in 2005 I got married, and by January of 2007 I was divorced. I’m giving this little bit of background information because it’s probably important in understanding why I was “nervous” on my first date after spending nearly 6 years with the same guy. First dates, after being with the same person for numerous years, are scary, mind altering episodes. Of course, that might have just been me. Lets face it. I was the girl in high school that hugged the wall, walked quickly to class with my head down, never made eye contact, never played sports, and never kissed a boy until I was 18, let alone went on a date. Yeah. I was that girl. *head desk* Which reminds me of one of the few times I went to a football game and wore a cowboy hat. Only cowboy hat in the crowd.

October of 2006 I decided I was done spending life as a wall flower and that I was going to take the world on for a change. I signed up for a dance class to learn how to two step and jitterbug. I’d never been taught, and only rarely ever danced, even though it was the one thing in life I desperately wanted to learn. I was too shy to go after it. Back then, I certainly wasn’t living my new mantra of “Pioneer On!” like I plan on doing now.

First night at the class was great fun. The guy to girl ratio was about right and the instructor was good. Even with the wafting B.O. cloud that followed him. I was hooked and proud of myself for stepping outside of my safety zone. Second class was even better because a group of hunky guys showed up. Same age group as I, and fun. One guy in particular, James, was hunkier than the others and me being drunk on my new found “take charge” attitude decided getting a date with him would be my next goal.

Several classes and a couple emails/phone calls later first date happens. Now in my defense I was nervous. Real nervous. Changed clothes about 30 times and probably restyled my hair at last 15. I was determined to make a good impression. Probably a little to determined because I ended up picking him up, and planning the evening’s activities. Which was supposed to include a drive to Sir Scots Oasis in Manhattan Montana. They’ve got the best steak fingers of all time, and it’s an insanely friendly place to go.

Ended up being that I didn’t plan very well because Sir Scot’s was full and we ended up in Bozeman and Johnny Carionos. No biggie. Still good food, just a slightly farther drive and plenty of time to get to know each other, right?

Cue the strawberries and blueberries.

My car just happened to be in the shop at this time, so I was zipping around in a sporty Pontiac G6. A car that had me literally speeding everywhere because I wasn’t used to having a vehicle that accelerated quickly.

Add in my nervousness about being in a small car with hunky James and it was a recipe for disaster.

Ended up with a speeding ticket for doing 97 on the highway, which has a speed limit of 75. And I tried flirting with the officer in an effort to get out of the ticket, which didn’t help.

I’m pretty sure that was the beginning of the end of that relationship, which lasted 3 weeks and ended with him saying “He just wasn’t falling in love”.

Go figure.

*head desk*

So for the new year, I’m researching recipes from the Great Depression. And yes I realize that Clara has a corner on the market with her recipes, video’s and stories of what it was actually like to live during the depression. I can’t compete with that. And I’m not about to try. I just want to try making a few of the more obscure recipes that were invented during the depression.

You know. For fun!

I’m planning on starting with this recipe. This sounds a lot like my Granma’s recipe called “Shipwreck”, but with a few variations. Although, I’m betting that during the depression ground beef might have been hard to come by, so I wonder if they used hot dogs instead? Or no meat at all? Anyone know?

1929 Depression Casserole

1 1/2 lbs. ground beef
Kidney beans (1 can)
5 sliced raw lg. potatoes
3 sliced raw onions
10 oz. bottle catsup
Salt, pepper and garlic powder
Green pepper

Brown ground beef and flavor with salt, pepper and garlic powder. In 9 x 13 inch casserole pan layer kidney beans, sliced raw potatoes, sliced onion, diced green pepper, top with ground beef, and cover with catsup, repeat with a second layer in same order. Cover and bake at 375 degrees for about 1 1/2 hours. Uncover during the last 15 minutes of baking. May need to add small amount of water if too dry.

Recipe found at Cooks.com

You can’t make a depression era casserole without wearing a vintage inspired apron, right? Didn’t think so. Try these babies on for size.

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”.

Ever wondered what the future of food will be?

Have a look and then go visit CropLife America

Thanks goes out to crystal.cattle for posting this video on her blog. I’m just re-posting it on mine because the information is so relevant!

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!

To use or not to use…Part 1

I really hate to waste things. Sort of makes me want to cry. Unfortunately, as far as food is concerned, it’s difficult to know when something is safe to eat or it’s better to throw it out. Things in the fridge, I throw when they get a couple weeks past their “Use by date…”. All of those “Use by date…” and “Sell by date” can sometimes be confusing. So I did a google search and tried to find a good reference site to help with the issue. This is what I’ve found.

Best if used by and use-by date: This basically means that the product will start to deteriorate after this date, but will probably still be good for awhile after the date has passed.

Expiration date: If you haven’t used the product by this date, toss it.

Sell-by or pull-by date: This is usually used by a store as far as a “get rid of this item” date. Milk, for instance, has a sell by date, but is still probably be good to use for roughly a week after this date.

Guaranteed fresh: This is usually used on baked goods, and is guaranteed fresh up until this date. Item is still probably good to eat after this date has passed for at least a couple days.

Pack date: This is when the item was packed/canned. These items are usually good for roughly 6 months after the code that is stamped on the can.

Peach can label

To be continued…