PASTRAMI REUBEN MELT
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Oil a grill or grill pan and preheat it to 400 degrees F.
- Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately.
- Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas.
PASTRAMI RUEBEN AKA "THE RACHEL"
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
- For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
REUBEN DOG
Provided by Adam Gertler
Categories main-dish
Time P1DT8h25m
Yield 6 servings
Number Of Ingredients 58
Steps:
- Preheat a flattop griddle or barbeque grill to medium heat. Cook the Pastrami Dogs on the griddle or grill until the skin becomes very taught and slightly charred, without splitting. If the juice spills out, so does the fun.
- Spread the salted butter on each side of the Rye Split Top Hot Dog Buns evenly.
- Split the buns slightly, keeping the bottom intact. Divide the gruyere evenly inside the bun. Try to keep the gruyere on both sides; this is easier to do with slices, but you don't often find sliced gruyere. And gruyere is so, so good.
- Grill both sides of the buns until you get that "grilled cheese" look: perfectly golden brown. Put the dogs in the buns. Top each dog with 1 tablespoon of the 1000 Island Dressing and the Celebration Slaw. Be blown away by the awesomeness that is the Reuben Dog.
- Arrange the meat in a single layer on a plastic-lined sheet tray or in a re-sealable plastic bag. Place the meat in the freezer until the meat is partially but not totally frozen, 30 to 45 minutes. I call this the semifreddo stage.
- Set a bowl within a larger bowl full of ice. Grind the meat through the largest grinding plate of the meat grinder into the non-ice bowl.
- Combine the ground meat with the ice water, kosher salt, dextrose, pickling spice, brown sugar and pink salt. Place the meat mixture in a re-sealable plastic bag and cure for 24 to 48 hours.
- Spread the meat onto a plastic-lined sheet pan. Place the meat in the freezer until the mixture is very stiff (semifreddo again), about 30 minutes.
- Set a bowl within a larger bowl full of ice. Grind the meat mixture and garlic together using the smallest plate of a meat grinder into the non-ice bowl.
- Mix the meat in the bowl of a stand mixer with a chilled paddle attachment until the mixture looks like stiff dough, several minutes. The temperature of the meat should be below 35 degrees F at this point.
- Add the coriander, peppercorns and juniper berries. Add the milk powder and mix, about 2 minutes. Add the liquid smoke if poaching, not smoking, the dogs.
- Boil a small pot of water to 200 degrees F. Test the meat: create a small meatball wrapped in plastic wrap. Boil the meatball until it reaches 140 degrees F internally, about 10 minutes. Taste the meatball to see if more seasoning is needed. The texture should be firm and springy, like a good hot dog. If the meatball is crumbly, you may need to start over. Sorry.
- Return the meat to a re-sealable plastic bag and refrigerate until stuffing time or begin stuffing straight away. Stuff the meat into the hog casings, and create links by tying off the casings with the butcher's twine.
- Preheat a smoker or charcoal grill with a cover between 180 to 200 degrees F. Smoke the links in the smoker or grill until they reach an internal temperature of 150 degrees F, 2 to 2 1/2 hours.
- If smoking on a grill, place the links on one side of the grill and place approximately twenty pieces of charcoal on the other side of the grill. The grill is ready to smoke when the lit charcoal is no longer ablaze. Monitor your grill carefully. If the internal temperature of the grill or smoker gets too high the links will cook too quickly.
- Alternatively, the links can be poached in 200 degrees F water until the internal temperature of the links are 150 degrees F.
- Transfer the links to an ice bath and chill until the internal temperature is about 100 degrees F.
- Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
- Add 2 1/2 cups of the bread flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the bread flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the bread flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
- Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
- After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
- Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
- Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
- Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
- Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
- Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Allow the buns to rest in the pan, 10 to 15 minutes.
- Transfer the buns in one piece (that's very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
- Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose.
- Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day.
- Combine the Garlic Mayo, pickles, ketchup, chili sauce, Worcestershire, lemon juice and sprinkle with salt. Mix until a homogenous consistency is reached.
- Combine the lemon juice, mustard, salt, garlic and egg yolks in a blender or food processor. Blend on medium speed until the mixture is smooth. Slowly drizzle in the olive oil until emulsified. You will hear a "slapping" sound from the blender or food processor when the oil starts to emulsify. Blend the mixture until all of the oil is incorporated; the consistency should be that of a heavy mayonnaise. Use the mayo immediately or refrigerate and keep for up to a month.
- This recipe can also be made by combining 1 cup store-bought mayo, 1 clove crushed garlic and a squeeze of fresh lemon juice.
- Combine the Garlic Mayo, Creole mustard, light brown sugar, apple cider vinegar, lemon juice, scallion, buttermilk, salt, hot sauce, black pepper and jalapenos in a medium mixing bowl. Whisk the ingredients until incorporated. Set aside. Any of this mixture that you do not used can be stored in the refrigerator, up to 2 weeks.
- Toss the coleslaw, jalapenos and Garlic Mayo mixture to desired creaminess in a large mixing bowl, about 6 tablespoons Garlic Mayo mixture to 4 cups coleslaw. Serve immediately.
PINK'S POLISH PASTRAMI REUBEN DOG
Steps:
- Spread mustard on warm bun. Add cheese, hot dog, pastrami, and top with sauerkraut
More about "pinks polish pastrami reuben dog recipes"
PINK'S POLISH PASTRAMI REUBEN DOG RECIPE
Web Pink's Polish Pastrami Reuben Dog #81313 serves/makes: ready in: under 30 minutes ingredients 2 tablespoons mustard 1 hot dog bun 2 …
From cdkitchen.com
Servings 1Calories 1209 per servingTotal Time 29 mins
From cdkitchen.com
Servings 1Calories 1209 per servingTotal Time 29 mins
TOP 10 HOMEMADE PUMPKIN DOG TREAT RECIPES - HOMESALIVE.CA
Web Oct 7, 2022 9. Pumpkin Applesauce Dog Treats Recipe. Apples are another favourite dog fruit, and applesauce is a common substitute for oil or dairy in human baking, so why not …
From blog.homesalive.ca
From blog.homesalive.ca
PINK'S POLISH PASTRAMI REUBEN DOG | RECIPE | DOG RECIPES, FOOD …
Web May 17, 2017 - Get Pink's Polish Pastrami Reuben Dog Recipe from Food Network
From pinterest.com
From pinterest.com
PUMPKIN APPLE DOGGIE MINT TREATS - DAMN DELICIOUS
Web Sep 30, 2015 Instructions. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In the bowl of an electric mixer fitted …
From damndelicious.net
From damndelicious.net
THE DAILY MEAL
PINK REUBEN RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Food Network invites you to try this Pink's Polish Pastrami Reuben Dog reci ... View Recipe. Login to Save. Pink's Polish Pastrami Reuben Dog Recipe. Spread mustard …
From recipebridge.com
From recipebridge.com
PINK’S POLISH PASTRAMI REUBEN DOG – RECIPES NETWORK
Web Sep 16, 2013 Step 1. Spread mustard onto a warm, soft hot dog bun. Add cheese, hot dog, pastrami and top with sauerkraut.
From recipenet.org
From recipenet.org
PINK'S POLISH PASTRAMI REUBEN DOG RECIPE - FOOD NETWORK
Web Pink's Polish Pastrami Reuben Dog 1 Review Total: 19 min Prep: 15 min Cook: 4 min Yield: 1 serving Nutrition Info Save Recipe Ingredients Deselect All 2 tablespoons …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
PUMPKIN AND MOLASSES HOMEMADE DOG TREATS | BETSY …
Web Sep 25, 2019 Instructions. Preheat the oven to 350 degrees. In a large bowl mix the pumpkin, molasses, vegetable oil, and water. In a separate, medium bowl combine whole wheat flour, baking soda, and baking …
From betsylife.com
From betsylife.com
PASTRAMI REUBEN DOG - MENU - PINK'S HOT DOGS - LOS ANGELES - YELP
Web The Pastrami Reuben dog was tempting (with mustard, kraut, swiss cheese and pastrami), but I finally settled on the Martha Stewart dog (a 10" stretch dog, mustard, …
From yelp.com
From yelp.com
PINK'S POLISH PASTRAMI REUBEN DOG RECIPE - COOKEATSHARE
Web Pink's Polish Pastrami Reuben Dog Recipe. by Global Cookbook. Upload pictures. You have to be logged in member in order to upload pictures. Log In. or. Sign Up. Recipes by …
From cookeatshare.com
From cookeatshare.com
PINK'S POLISH PASTRAMI REUBEN DOG RECIPE - COOKEATSHARE
Web Spread mustard onto a hot, soft warm dog bun. Add in cheese, warm dog, pastrami and top with sauerkraut. This recipe yields 1 serving.
From cookeatshare.com
From cookeatshare.com
PINK'S POLISH PASTRAMI REUBEN DOG RECIPE - COOKING INDEX
Web Sandwiches recipe for Pink's Polish Pastrami Reuben Dog - Spread mustard onto a warm, soft hot dog bun. Add cheese, hot dog, pastrami and top with sauerkraut.This …
From cookingindex.com
From cookingindex.com
PUMPKIN DOG TREATS RECIPE - PRINCESS PINKY GIRL
Web Aug 21, 2021 Instructions. Prepare a sheet pan by lining it with parchment paper and preheat the oven to 350 degrees Fahrenheit. Using a stand or hand mixer, beat together …
From princesspinkygirl.com
From princesspinkygirl.com
PINK'S POLISH PASTRAMI REUBEN DOG - PINTEREST
Web Oct 25, 2012 - Get Pink's Polish Pastrami Reuben Dog Recipe from Food Network. Oct 25, 2012 - Get Pink's Polish Pastrami Reuben Dog Recipe from Food Network. …
From pinterest.com
From pinterest.com
PINK'S POLISH PASTRAMI REUBEN DOG | RECIPE | DOG RECIPES
Web Dec 4, 2012 - Get Pink's Polish Pastrami Reuben Dog Recipe from Food Network. Dec 4, 2012 - Get Pink's Polish Pastrami Reuben Dog Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
You'll also love