Saturday, March 08, 2008
It's That Time Of Year For Corned Beef...
About this time every year, St. Paddys Day starts to loom. Green beer, corned beef and cabbage, Irish stew starts to pop up at eateries all over town. As I do not have a drop of Irish blood in me(I'm not even Catholic!), I usually scratch my itch for corned beef in the form of a home-made Reuben sandwich! I hear the Catholics are in a bit of a quandry this year, as St. Pats' Day falls before Easter, making alot of Lent vows pretty hard to keep! I take a 3lb. package of corned beef(not cooked, but cured) simmer it in beer and spices for about 3 hrs. and let it cool for slicing. My Reuben will consist of thinly sliced corned beef, Swiss cheese, sauerkraut(cooked,squeezed dry, and chopped!) with a modified Thousand Island dressing dressing, light rye bread, all grilled until golden and cheese is melting.
Today it works out I will have a home for the left-overs in the form of a Reuben Tortilla Roll-up. Chopped, cooked corned beef, shredded Swiss cheese, cream cheese, chopped sauerkraut, Thousand Island dressing, extra pickle relish, horseradish, and a little dab of sweet hot sauce,(mixed thoroughly) make a great filling for these small, handy appetizers. Spread on a few torillas, rollup into a tube shape( semi-loosely!), place seam side down in a flat container and refidgerate for 2 hrs. Slice into round, bite-sized treats 3/4" and chill them wrapped,until needed. If you're short for time, just make the filling, use as a spread on crackers(RyKrisp!)or bagel chips. We have to go to a little "bring an appetizer" party tonight, and this stuff is usually pretty popular..