As dutifully as I have been experimenting with taking pictures of new classic cocktails and developing a crush on HGTV’s Nicole Curtis while Aaryn has been out of town, I also had to eat.
If I posted Aaryn’s mobile number and asked readers to call and ask what Tom would eat since she has been out of town, her reply would likely be very close to what I have subsisted on.
The Reuben. I love reuben sandwiches. I hate how every deli/bar/gastropub makes them. The ingredients are usually right, just the proportions are wrong…Too much 1000 island, a steamy hot mass of bread turning into mush on top of the plate. The problem with most reuben sandwiches is too much moisture. Everything composing of a reuben is wet, so this is a sloppy sandwich error. I added bacon to this version, simply because we had some in the fridge and I needed to use up.
My reuben prep is simple. I heat a pan, and put corned beef and sauerkraut in, and heat/brown the meat. When I flip the meat and stir the kraut, I add some swiss. While that is heating, I put a small amount of 1000 island dressing on each piece of bread, then build the sandwich. Depending on how dry the pan is, I may add a little butter, and then I put the sammy back into the pan and brown well on both sides.
I was craving pasta, and made this up on the fly because my local sketchy Dominicks (Safeway) had ground lamb. I made my favorite meatball recipe for dinner using ground lamb, ground beef and bacon. I flavored it with some cumin, hot pepper flakes and hot paprika.
I made reubens twice. The second time I made them, I grilled them for dinner with oven baked shoestring fries heavily seasoned with newly found/incorrectly labeled truffle salt.
There was also a cheese burger somewhere in the weeklong mix, as well as my mainstay breakfast of Kashi brand cereal with strawberries and blueberries in case anyone is pressed to call a cardiologist.
Oh, I also made a few cocktails….Those are on Twitter and TMM’s Facebook page. Check them out (links in upper right corner)