You are going to a party and need to bring something. Do you.... A.) Chips & Dip B.) Bring something store bought and pre made C.) Make your ‘signature’ everybody looks for it party food In the past I’ve been an A/B person although I’ve made some dips before. However I recently came across this fantastic miniature rye bread and the idea for Reuben sliders instantly came to mind. I make a pretty baller Reuben sandwich and now I look forward to making them and seeing if they are worthy! Look forward to hearing what you ladies and gents do!
My wife makes the best Reuben sandwiches on the face of the Earth. Only problem is Mrs. Neuschin's pickles went out of business and a Reuben, even my wife's Reuben is not entirely palatable without a Mrs. Neuschin's dill pickle and an ice cold coke. This is the way the first Reuben I ever had which was in the 50's farmer's market delicatessen near Meier and Frank served them. It is also the way Rose's restaurant and deli on NW 23rd. Avenue near Burnside served them. Rose's was a popular place where the after (live) theater crowd dined.
I usually bring my famous chocolate fudge or Southern style carrot salad or my version of cole slaw or my modified Waldorf salad. In a pinch, I bring chips and dips but I make it the best I can find in a grocery store. For a person who can appreciate it I bring a bottle of wine from my collection which used to be about 60 bottles and now is somewhere around 35 or 40 bottles. For New Years or sometimes Christmas I'll buy a bottle or two of Dom Perignon. I always buy a bottle of Dom Perignon for my wife's doctor. Can't buy a bottle for my doctor because the VA strictly prohibits gifts from patients no matter how much I implore my doctor to take. He once asked me where he could buy Blazer tickets and I literally begged him to take four of my very excellent seats repeatedly and he repeatedly turned me down. He needed tickets for him and his wife and his mother-in-law and father-in-law and I had four great seats very close to each other.
FWIW, I'm still waiting on Sly to PM me his Bourbon and bacon gravy recipe...he's such a dog...or maybe he just forgot.
I think your wife and I need to have a Reuben off then. Who am I kidding... I can’t compete with that!
In my opinion the key to a Reuben is the way the bread comes out. If you don’t layer the ingredients properly, or put on overly wet sauerkraut then the bread becomes soggy and as Gordon Ramsey would say, it becomes a non-edible pile of fucking trash.
This is probably one of the best oven-baked wings recipe I've tried. The "secret" is the baking powder. Makes them super crispy and the honey-sriracha is a marvelously balanced blend of sweet and hot. 2 1/2 pounds chicken wing sections (best if single sections) 1 Tbsp kosher salt (use 2 tsp. if not kosher salt) 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 Tbsp baking powder (aluminum free) Place wings in a large bowl. Whisk dry ingredients, then sprinkle and toss to fully coat wings. Place wings on foil-lined baking sheet and wire racks. Bake at 425 F., turning every 10-15 minutes, until they are browned and crispy. Total cooking time will be about 45 minutes to 1 hour, but that depends on the size of your wings. For the Honey Sriracha glaze, whisk together: 1/3 cup honey 1/3 cup Sriracha 1 Tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish When wings have fully baked, place in large bowl, then toss with honey-sriracha glaze until fully coated. Enjoy!
Bingo ! Nothing ruins a reuben than soggy sauerkraut next to the bread (the kraut has gotta be drained well or squeezed first) ...I prefer marbled rye with plenty of caraway seeds...toasted or grilled marbled rye is also a preference. When making the sandwich you've gotta layer it in a way so as to buffer the sauerkraut from the bread by using another layer of corned beef or maybe an extra slice of swiss cheese. (I also like muenster)
Okay, she starts with a Russian or some other type of Rye bread. she butters one side of two slices of bread. She fries the butter sides until the butter is soaked in and golden brown. She adds either corned beef slices or pastrami slices to the insides of the bread and starts cooking the bread. Nearly immediately she adds sauer kraut that's been squeezed until it's not so juicy and won't make the sandwich soggy as well as adds a slice of Swiss cheese. She cooks until the cheese melts. She then retrieves a coke which she placed in the freezer until it's about 33 degrees. Next, she fishes out a Bubbie's naturally fermented dill pickle. Okay, the Bubbie's does not adequately duplicate the really excellent Mrs. Neuschin's dill pickle but it's the best that I can now find. She then gives me a few kettle chips. Yeah, I know, although she makes a pretty good french fry, she refuses to go the extra mile to make french fries.
Homemade hummus and selections of cheese slices for some parties. It usually goes over well. I will prepare my homemade pulled pork and dipping sauces if I'm expected to bring a more substantial dish.
I use my grandpa's homemade old-fashioned brined lacto-fermented pickles recipe with my own twist. I love 'em! Homemade sauerkraut is another delicacy my grandpa taught me to make with our family recipes. It always enhanced his Reuben Sandwiches. He believed in adapting all of the ingredients to his mood at the time.
Dessert. Except when specifically asked to bring something else to a potluck. Kind of dessert depends on type of party. If casual, cookies and brownies. For more formal, cake or pie.
