Reuben Appetiser

[chubbyalaskagriz]

Cookie,

A traditional RUEBEN SANDIWCH is a hot grilled "melt" that is prepared like a grilled cheese: Butter rye bread (light rye, dark rye, pumpernickel or marble-rye) and place each butter-side down in a medium-hot skillet. Place a slice of Swiss Cheese on each slice, then spread 1000 Island Dressing on each.

Meanwhile, in another pan heat thinly-sliced Corned Beef and seperately, Saurkraut. Place heated meat & kraut on one slice of bread, then top with other slice of bread. Flip in pan to brown each side to a golden, as you would a grilled cheese sandwich- VOILA! You've got a Rueben! Enjoy!

(To turn a Rueben into a "Red Baron" simply substitute the 'regular' common white sauerkraut with sweeter Red Kraut made from red cabbage and grenedine syrup. YUMMY!)

[cookie]

Thanks, Kevin for the Reuben recipe. I had know idea how to make a grilled Reuben. You make it sound so easy. I'll have to try this slowly without burning it. Cookie

[KYHeirloomer]

I rarely bother preheating the corned beef and kraut. Not quite true. I may nuke 'em to room temperature or so. Then assemble and grill. Usually I squeeze out the kraut, too, so it isn't so drippy. I start with the bread. Add cheese, meat, kraut, thousand island, meat, cheese, and bread.

Like so many things, however, the original has been modified (my God. Have you seen the things that are being called Eggs Benedict?).

Nowadays they also use pastrami as the meat, and change the cheese, and still call it a Reuben. I've even had one made with fish that was called a mahi mahi Reuben. Interesting flavors, but I wish they'd called it something else.

The assemblage Chubby presented is the classic, true-gelt Reuben sandwich.

Those flavors lend themselves to all sorts of preparations as well. Thus the various small bites I've been mentioning.

There are numerous versions of Reuben soup. FWIW, the one I've been using is adapted from one I downloaded from a site called SauerkrautRecipes.com, ? They say it will serve 8. I dunno. I usually cut it in half, and serve it as a first course or part of one. Either way, it's a fairly rich soup.

Creamy Reuben Soup

1 cup kraut, well drained (I wring it out in a towel)
1/2 cup onion, chopped
1/4 cup celery, chopped
3 tbls butter or margarine
1/4 cup unsifted flour
3 cups water
4 tsp beef flavored bouillon or beef bouilon cubes*
1/2 lb corned beef, shredded
3 cups half & half
12 oz pkg Swiss cheese, shredded
6-8 slices rye or pumpernickle bread, toasted and cut into quarters

In a large saucepan cook the onion and celery in butter until tender. Stir in flour until smooth. Let cook a minute.

Gradually stir in water and bouillon and bring to boil. Reduce heat and simmer uncovered 5 minutes. Add corned beef, kraut, half & half and 1 cup cheese.

Cook 30 minutes until slightly thickened, stirring frequently.

Ladle into 8 oven-proof bowls. top each with toasted bread and 1/2 cup cheese. Broil until cheese melts. Sefve immediately.

*I use beef stock rather than the bouillon and water, both because it's more flavorful and to cut down on the salt.

[chubbyalaskagriz]

Yep- your soup looks familiar, Brook. YUM!

[Cook Chatty Cathy]

Brook that soup sounds quite lovely! I really am going to make it soon, I have a can of Libby's Corn Beef in the pantry (I do not know from whence it came, probably something Eddie snuck into the cart!) I presume it would be OK for this soup recipe? What do you think?

By the way Cookie and some of our newer members may have never heard the term "small bites", and Cookie just to let you know it's like an appetizer or if you hear the term "Tapas" that is the Spaniard word for appetizers, in Morroco they can be called ""Kemia", "Mezze", or "Mukabalatt". They are all small dishes or appetizers. Just in case you've never heard the terms before I thought I would give you the terms

[chubbyalaskagriz]

One of my favorite ways to eat in restaurants is to sit in the bar with friends and all of us order 2-3 appetizers each (or 'small-bites' or 'tapas') to share. Sometimes I prefer not getting quite so filled-up, and being able to sample many various tastes this way- versus eating in the dining room and getting stuffed on soup, salad, bread, entree, dessert...

[KYHeirloomer]

Cathy, I would reserve the canned corned beef for the croquettes recipe I posted at the beginning of this thread.

Canned corned beef is more crumbly than regular, and is more hash-like than whole. For the soup, shredded whole corned beef works better, because you want some tooth from the meat.

What I do is have the deli counter slice the corned beef about 1/4" thick. Two of those should be as near a half pound as to make no never mind. Then I sliver it for the soup.

Alternatively, have the deli slice it so thin it's like shaved ham. Clean off the fat, and then slice through the shavings crossways to create the shredded meat.

Also, watch the size of the toast raft. Too big and it's awkward to get through it with a soon. It's better to have two or three small triangles than one large one.

[cookie]

Thanks for the info. everyone. I love appetizers. Cookie

[KYHeirloomer]

In the past, Kevin, I would often order as you describe.

Trouble is, nowadays, that "appetisers" are so large as to be a joke. In actuality, they are merely a la carte versions of the entrees. Two or three of them would be far more than I could eat.

This is, of course, a fundemental problem with the whole small plates movement. In order to justify the high prices, portions are way too big. Even when shared among a number of people you can too easily go overboard.

What I find works, with typical appetisers, is for everybody to order just one (or two if it's a really large group), and then divide them. That way everybody gets a diversity of tastes, but nowbody fills up on just one.

Typical of the appetiser sizes in today's restaurants. We recently took some friends out to celebrate their anniversary. There was a mixed appetizer on the menu that supposedly served two. Friend Wife and I ordered that.

Well, all four of us ate off of it, and left some behind for fear it would spoil our dinner otherwise. I mean we're talking about a lot of food.

This isn't unusual. And I don't understand it. An appetiser---or any small plate, no matter what it's called---is supposed to stimulate the palette, and prepare it for the meal to come. It's not supposed to be a meal on its own.

Another trend that bothers me, re: appetisers. If you order a mixed tray, and the menu says "serves four" why are there five of some items? Is the restaurant looking to start a fight?

[chubbyalaskagriz]

I see all of the points you make, Brook. Most portion sizes are indeed way too large. And that whole 5 jalapeno poppers for a group of 4 is indeed squirrely!

Several years ago I did the Atkins diet a couple of times- ate very low carbs- went months without eating sweets, or breads, potatoes, pasta, rice. It was difficult, but after a period, though I still found myself craving sweets occasionally- I rarely if ever craved grains- just didn't need them.

Today- all these years later, I order the largest sandwich I can find- cause I simply discard the bun or bread- and I toss the fries to the birds too- if they come with. So, when I order an entree, be it steak, ribs, chicken or fish, I'll ask for a double portion of broccoli rather than a baked potato or rice. Don't know what it is w/ me and carbs these days- I used to LOVE them all- CRAVED them. But not now.