One of America’s Favorites – Reuben Sandwich

March 16, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Reuben from Katz’s Delicatessen

The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it contains both meat and cheese.

Possible origins
Reuben Kulakofsky, Blackstone Hotel: Omaha, Nebraska
One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed Reuben Sandwich Day. Mention is made of this sandwich in a scene within the movie Quiz Show, where Richard N. Goodwin (known as Dick) orders and eats one in a restaurant with Charles van Doren, and they discuss the sandwich’s origins.

Reuben’s Delicatessen: New York City, New York
Another account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of Reuben’s Delicatessen (1908–2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.
A variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.
Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.

Variations

Montreal Reuben
The Montreal Reuben substitutes Montreal-style smoked meat for corned beef.

Thousand Island dressing
Thousand Island dressing is commonly used as a substitute for Russian dressing.

Walleye Reuben
The walleye Reuben features the freshwater fish (Sander vitreus) in place of the corned beef. It is eaten in Minnesota and Ohio.

Grouper Reuben
The grouper Reuben is a variation on the standard Reuben sandwich, substituting grouper for the corned beef, and sometimes coleslaw for the sauerkraut as well. This variation is often a menu item in restaurants in Florida.

Reuben egg rolls
Reuben egg rolls, sometimes called “Irish egg rolls” or “Reuben balls”, use the standard Reuben sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with Thousand Island dressing (instead of Russian dressing) as an appetizer or snack, they originated at Mader’s, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival circa 1990.

Rachel sandwich
The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. Other recipes for the Rachel call for turkey instead of pastrami. In some parts of the United States, especially Michigan, this turkey variant is known as a “Georgia Reuben” or “California Reuben”, and it may also call for barbecue sauce or French dressing instead of Russian dressing. The name may have originated from the 1871 song “Reuben and Rachel”.

Vegetarian versions
Vegetarian versions, called “veggie Reubens”, omit the corned beef or substitute vegetarian ingredients for it, including zucchini, cucumbers, wheatmeat, mushrooms, tempeh, etc.

Corned beef Reuben sandwich

Kosher version
As the original Reuben contains both meat (corned beef) and dairy (Swiss cheese), it is not kosher. If kosher ingredients are used, a meat version can be made by omitting the cheese and any dairy ingredients in the dressing, and a dairy version can be made by omitting the meat.

 

Wild Idea Buffalo Recipe of the Week – REUBEN SANDWICH

May 23, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a REUBEN SANDWICH. To make this recipe you can use either the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. With topping of Sauerkraut, Irish Cheddar Cheese, and Reuben Sauce then served on Pumpernickel Bread. The Reuben Sandwich just got better! You can find this recipe and purchase the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. You can purchase any of the Wild Idea Products and be sure to check out out all their delicious and healthy recipes Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

REUBEN SANDWICH
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:

1 package Buffalo Pastrami or Corned Buffalo Brisket
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

*Rueben Sauce

Ingredients:

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

https://wildideabuffalo.com/blogs/recipes/93476289-buffalo-pastrami-reuben-sandwich

One of America’s Favorites – Cole Slaw

August 12, 2013 at 9:04 AM | Posted in One of America's Favorites | 1 Comment
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Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed

Coleslaw

Coleslaw

with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may by used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included.

 

 

The term “coleslaw” arose in the eighteenth century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”.

 

 

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese,

A German "Krautsalat" in Munich

A German “Krautsalat” in Munich

pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. In the United States coleslaw often also contains buttermilk or mayonnaise substitutes[citation needed], and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.
In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage. Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included in fish fries in the United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a “Rachel” to differentiate it from the “Reuben”.
A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.
Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called “Insalata Capricciosa” (capricious salad).
Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

 

 

Classic Coleslaw

INGREDIENTS:
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

DIRECTIONS:
1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

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