Tuesday, March 22, 2011

Un-Corned Beef Reuben

(The Best Un-Corned, Un-New York, Un-Jewish, Un-Sandwich You’ve Ever Tasted)

Find Printable Recipe Here

What on earth do you make with Un-Corned Beef, you ask? Making a Reuben sandwich tops my list. The best Reuben comes from corned beef made in New York and is served on dense, rustic, pumpernickel rye bread. It’s toasted on a griddle with gooey Swiss cheese and gobs of butter and is served topped with crispy, salty sauerkraut and mildly sweet Russian dressing. Oh my gosh, where’s my drool cup when I really need it?

Thursday, March 17, 2011

Un-Corned Beef Brisket

Jimmy crack corn-ed beef and I don’t care…

If I had to mention any faults, lack of forward planning, would top the list. I am still stuck in a Twilight Zone limbo from high school and college. Please remind me sometime that I can not pull an all-niter when it comes to getting ingredients. Nor can I manufacture curing time of 5-21 days on a whim in order to make authentic New Yorker-style corned beef brisket at home?

Sunday, March 13, 2011

Faux Pho

(Fee-Fi-Faux-Pho! The Little Fake Pho Soup That Could)

This great little pho can be made in a jiffy and thanks to a few grown-up options, it’s packed with Vitamins A, C, Potassium and minerals like Calcium and magnesium added by God and not the guy working the assembly line in the manufacturing plant. Faux Pho is a Vietnamese style soup made up to appease my nasty cravings for Ramen noodles and chicken noodle soup.