Thursday, October 7, 2010

Stir Friday #1 - Where No Reuben Has Gone Before

“It’s something we do every Friday, guess what we call it?”
“Stir Friday?”
“Wow, that’s... much better.”
“I know. You can have it.”

            We’ve been chatting about doing a recipe column of sorts since our earliest inception, and we kick off today’s initial entry with a recipe that Huffington Post put up a while back.  The Reuben sandwich is a deli classic, the best way to showcase pastrami or corned beef on rye bread, but could those ingredients work as a dip?  Today, Merry Picnic takes a stab at making the Reuben a bit more portable, join us to see the results.

            The recipe is fairly straightforward, starting with a base of cream cheese and sour cream to which we’ll add the traditional Reuben fare.  See the recipe below, taken off HuffPo via the forums:

"Reuben Dip"

8 oz. cream cheese
1 cup of sour cream
1/2 lb. corned beef
1 cup grated Swiss cheese
1 cup sauerkraut
1 tbs. ketchup
2 tsp. brown mustard
2 tsp. diced onion
Preheat oven to 375 degrees. Allow cream cheese to come to room temperature or soft enough to mix. Drain and rinse sauerkraut thoroughly. When getting corned beef from the deli, get it shaved to ease with chopping up. Add all ingredients in a bowl and blend thoroughly. Pour into a lightly greased baking dish and bake, covered, for 30 minutes. Uncover and bake 5-10 minutes more or until nice and brown on top. Sprinkle with paprika and serve with toasted rye or pumpernickel bread squares.

We’ll have updates tomorrow night when we cook for the UConn/Rutgers game.

Until next time,

No comments:

Post a Comment