OP
I did this today with the corned beef and it seemed to work. Thanks for the suggestion.
REUBENS AND RACHELS
- Thread starter Golddollar
- Start date
I did this today with the corned beef and it seemed to work. Thanks for the suggestion.
Dang, you guys are making me hungry with this conversation!!
OP
I had been looking around the area trying to find pastrami for making a reuben, but until now I couldn't find any to save my life, until today. I was up in Mechanicsburg having lunch with some old friends and realized I was about 1 or 2 miles from a Trader Joe's store. I had been by that store repeatedly but had never stopped in because I was always on my way to somewhere else where I had to be. But today after lunch I decided I was going to go in as I had heard about Trader Joe's for years. I started to cruise up and down the aisles I came to the sliced meat rack, and there it was, half-pound packages of sliced pastrami. Time to fire up the stove and see how my gastronomical talents work out.
That's a good idea.
StrawHat
Member
Take cream cheese, corned beef, sauerbraten and Swiss cheese, put it in a food processor. Blend until you have a paste. Plop as much as you need in a skillet or Corning ware dish. Put it in the oven, as high as yours will go. 15 minutes later, turn on the broiler. 5 more minutes, serve with Rye crisps, crackers or whatever you like. A nice porter or stout would also accompany it nicely!
Kevin
Kevin
Remembering Old Florida Treasures: Ronnie's Restaurant, Orlando They had a very good rubin along with everything else. They also had the very best black onion pumpernickel rolls. I've never found comparable rolls anywhere else. If I had their recipe I'd pay to get some made. None I've found come remotely close.
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