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

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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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