Tag: USA
How to make a Reuben
How to make a Reuben
In my opinion, there’s not much better than a reuben sandwich. Corned beef, swiss, sauerkraut, and thousand island dressing on marbled rye is a perfect combo, but where did the sandwich come from. Some say the sandwich was created in NYC by Arnold Reuben at his delicatessen Reuben’s in 1914. Others say the legendary sandwich came from a hotel in Omaha, Nebraska in 1928. It is so popular in Nebraska that March 14th is National Sandwich Day in Omaha.
Ingredients
- corned beef thinly sliced
- Swiss cheese thinly sliced
- sauerkraut
- rye or pumpernickel bread
- Kerry Gold Irish butter
- thousand island dressing
Instructions
- Melt a little butter in a sauté pan. Add in slices of corned beef and brown for a couple minutes a side.
- Separately, top the bread slices with Swiss cheese.
- Top with the corned beef and sauerkraut. Place another slice of Swiss cheese on top of the sauerkraut.
- Melt a 1/2 tbsp of butter on a griddle over medium heat. Place the sandwich on the pan. Grill for 4 minutes.
- Add another 1/2 tbsp of butter to the pan. Flip the sandwich and grill for 4 more minutes.
Louisiana-Style Red Beans and Rice
Louisiana-Style Red Beans and Rice
This recipe for red beans and rice is to die for. The beans are spicy and smokey in flavor, with 2 types of pork. What is different about Louisiana-style red beans and rice is that the beans are cooked like a stew and served on the side with rice instead of mixing the rice in with the beans.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 tsp creole seasoning
- 3 bay leaves
- 3 smoked pork neck bones or 1 smoked ham hock
- 3 andouille sausages diced
- 1 lb dried red beans
- 6 garlic cloves minced
- 10 cups water
- steamed rice for serving
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, bell pepper, celery, creole seasoning, and bay leaves for 5 minutes.
- Add in the andouille and pork neck bones(or ham hock). Sauté for 5 minutes.
- Add in the beans and garlic. Pour in the water. Bring to a boil and simmer over medium heat for for 2 hours.
- Take out the pork bones. Remove any meat from the bones and chop. Add back into the pot.
- Simmer for another hour. Remove the bay leaves.
Gumbo Ya-Ya
Gumbo Ya-Ya
Gumbo ya-ya was introduced to the world by the famous Cajun chef, Paul Prudhomme. This rich chicken and andouille stew is considered to be the state dish, epitomizing the cultural heritage of southern Louisiana. To make this gumbo requires a lot of time and patience. This isn’t something you can prepare in a hurry. The stock will take time. The roux will take time and constant whisking. There are numerous steps that need to be performed in a specific order. This is somewhat of a complicated dish to make, overall, honestly. But after all the intense, laborious cooking, you will become so internally happy eating gumbo ya-ya. It is very spicy and ever so addicting. Serve the gumbo over steamed rice.
Ingredients
- 9 cups water
- 2 1/2 lbs chicken thighs
- 1 lb andouille sausage sliced
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 large onion diced
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 bunches green onions
- 8 garlic gloves
Spice Blend
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp creole seasoning
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 3 bay leaves
Garnish
- green onions chopped
To Serve
- steamed rice
Instructions
- Mix together the spice blend ingredients. Set aside.
- Add the water and chicken thighs to a large pot. Bring to a boil and simmer for 1 hour. Remove the chicken from the pot. Take the chicken off the bone, chop, and season with creole seasoning. Keep the stock warm.
- Brown the andouille in a large Dutch oven over medium high heat for 6 minutes. Remove from the pan and set aside.
- Pour the oil in the pot. Once sizzling, whisk in the flour.
- Continue whisking for 10 minutes until a dark roux has formed.
- Add in the onions, celery, and bell pepper. Cook for 15 minutes, scraping up the brown bits on the bottom.
- Stir in the garlic and green onions. Cook for 2 minutes.
- Add in the andouille, half of the spice blend, and the bay leaves. Cook for 5 minutes.
- Pour in the stock. Bring to a boil and simmer for 10 minutes.
- Stir in half of the remaining seasoning. Cover. Reduce the heat to low and simmer for an hour.
- Add the chicken and the rest of the spice blend. Simmer for 30 more minutes.
