America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
The Reuben sandwich is a grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines meat and cheese. However, the Jewish delis are famous for serving this sandwich.
One story about the origin of this sandwich reports that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and pastrami at his weekly poker game held in the Blackstone Hotel sometime around 1920.
The hotel’s owner, Charles Schimmel, and his son, who worked in the kitchen, made the sandwich for him, adding swiss cheese and thousand islands dressing, and put the whole thing on rye bread. The sandwich gained local fame when Schimmel put it on Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest with the recipe. In Omaha, March 14 was proclaimed Reuben Sandwich Day.
Another account says that Reuben’s creator was Arnold Reuben, the German-Jewish owner of Reuben’s Delicatessen (1908–2001) in New York City. According to an interview with The New York Tines’ Craig Claiborne, Arnold Reuben created the “Reuben Special” around 1914.
Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent, states that the sandwich was a spur-of-the-moment creation for Marjorie Rambeau when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
Still, other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.
Though it’s not known precisely where corned beef was invented, its ties to Ireland run deep. One of the earliest recorded references to the meat product was a Gaelic poem of the 12th century, and the country was the top producer of salt-cured beef for many years. It most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word corn derives from Old English and refers to the coarse, granular salts used to cure the beef
The industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its nonperishable nature. The product was also traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved laborers.
The Original Reuben Sandwich
From Saveur Magazine
3 tbsp. sauerkraut, well drained
3 tbsp. Thousand Island dressing
2 slices dark rye bread
Unsalted butter softened
4 thin slices of Emmenthaler Swiss cheese
4 slices Jewish-style corned beef, or more to taste
Optional for serving: kosher dill pickle, potato chips, radishes
In a small bowl, mix the sauerkraut with the Thousand Island dressing. Set aside.
Spread one side of each bread slice generously with softened butter. Place 1 slice on a clean work surface with the unbuttered side facing up. Top it with two slices of cheese, the corned beef, the sauerkraut, and then the remaining cheese. Top with the remaining bread slice, buttered side up.
Heat a small skillet, griddle, or grill pan to medium-high. Melt a thin layer of butter in the skillet, or brush the grill pan with melted butter. Once hot but not yet smoking, transfer the sandwich into the pan and cook, pressing down occasionally with a spatula and flipping as needed, until the bread is browned evenly on both sides and the cheese is fully melted, about 5 minutes per side.
Transfer to a plate, slice in half, and serve immediately. Garnish the plate with the pickle, potato chips, and radishes if desired.
My Version Of The Reuben Sandwich
2 tablespoons deli mustard
2 slices of rye bread, lightly toasted
½ lb cooked corned beef, sliced thin, warmed in the microwave
4 oz sauerkraut. warmed in the microwave
4 slices Swiss cheese
1/4 cup Russian dressing
Preheat the oven’s broiler to low, and move the oven rack to the highest position.
Cover a small baking pan with aluminum foil.
Place the toasted bread on the pan and spread it with deli mustard.
Distribute the corned beef slices evenly on top of the bread.
Spread the dressing over the meat and then spread the sauerkraut over the dressing.
Top each sandwich with 2 slices of swiss cheese.
Place the sandwiches under the broiler until the cheese melts about 2-3 minutes.
Serve with dill pickles fries or onion rings.
4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or panko
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme minced
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Place on paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and thyme before serving.
Crispy Brussels Sprouts
If you do not like the sprouts caramelized and crispy, cook for 10 minutes less.
2 tablespoons olive oil
2 pounds Brussel sprouts, washed and trim bottoms, cut in half
Salt and pepper to season
5 cloves garlic finely chopped
1/4 cup fresh shredded or grated parmesan cheese
Combine all the ingredients in a mixing bowl.
Spread evenly in a single layer on a large baking sheet (I cover mine with foil for easy clean-up).
Roast in the oven at 400 degrees for 30 minutes until browned and caramelized. Finish with a grinding of course sea salt.
2 large Roma tomatoes, cut in half
1/2 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 garlic clove, minced
3 tablespoons fresh basil, roughly chopped\
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Preheat the oven to 400 degrees F. In a small bowl combine the oil and garlic. Season with salt and pepper. Place the omato in a small pan, brush with the oil mixture, and sprinkle an even amount of cheese on each tomato slice. Bake for 8-10 minutes or until cheese is melted. Top with chopped basil and serve warm.
1 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 oz container chopped green chilies
2 tablespoons Instant flour
2 cups chicken broth (low sodium)
1 (15-ounce) can tomato sauce or finely chopped tomatoes (low sodium)
1 teaspoon agave syrup or honey
2 tablespoons olive oil
1/2 cup finely chopped onion
2 lbs lean ground beef (sirloin or round)
2 garlic cloves, minced
1 teaspoon salt
1 cup corn
1 cup jarred salsa
8 flour tortillas (8-inch)
3 cups shredded cheddar cheese
For the sauce:
Combine all the ingredients for the sauce in a medium saucepan. Whisk until smooth.
Bring to a boil. Reduce the heat to low and simmer for 5 minutes
For the filling:
Heat oil in a large skillet. Add onion and cook until softened, about 3 minutes. Add garlic and cook, stirring, another minute. Add the ground beef and salt. Turn the heat to medium-high, break the beef up, and cook until all pink is gone from the meat. Stir in the corn and salsa and cook until all liquid has evaporated for about 15 minutes. Remove the skillet from the heat and let cool slightly. Stir in 1 cup of enchilada sauce into the beef mixture.
Preheat the oven to 375ºF. Oil a 9 ×13-inch glass baking dish.
To make the enchiladas:
Place the tortillas on kitchen towels or wax paper.
Spoon 2 cups of sauce into the prepared baking dish and spread it out on the bottom. Divide the filling evenly among the 8 tortillas. Roll up each tortilla tightly and place seam-side-down into the baking dish. Pour remaining sauce over all and sprinkle with cheese. Spray one side of a sheet of foil large enough to cover the baking den with cooking spray. Place the sprayed side down over the casserole.
Place enchiladas into the oven and bake15 minutes. Remove the foil and return the baking dish to the oven and bake for 18 more minutes until the cheese is completely melted and the sauce is bubbling.
Remove the dish from the oven, let it cool for 5 minutes before serving.
2 small baby bok choy, trimmed and halved lengthwise
2 tablespoons chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon chili garlic sauce
1/.4 teaspoon red chili flakes
2 tablespoons peanut oil/ divided
12 medium shrimp, peeled, deveined
6 sea scallops
½ teaspoon Kosher or sea salt, divided
2 slices fresh ginger, 1⁄4 inch thick, peeled and crushed with a knife
1 large clove garlic, sliced
1 scallion. minced
In a small bowl, whisk together the broth, oyster sauce, soy sauce, sugar, cornstarch, sesame oil, rice wine, and chili paste.
Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick
Cu the shrimp in half lengthwise. Pat the seafood dry with paper towels.
Heat a large skillet with a cover over high heat until a drop of water sizzles on contact and add 1 tablespoon of the peanut oil,
Carefully add the scallops and shrimp in a single layer. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 teaspoon of the salt and stir-fry for 30 seconds or until the scallops and shrimp are opaque but not cooked through. Transfer the seafood to a plate.
Add the remaining 1 tablespoon peanut oil to the wok and add the ginger and cook for 30 seconds, then add the bok choy, garlic, ¼ teaspoon salt, and the chili flakes. Stir-fry, adjusting the heat to prevent scorching until the bok choy begins to soften, 2 minutes. Turn the heat to low and cover the pan. Cook the bok choy for about 5 minutes. Tuen the bok choy over and cook for another 2-4 minutes until very soft. Remove the cover.
Stir the oyster sauce mixture to recombine and add to the skillet, Stir-fry the bok choy for one minute, and place two bok choy halves in each of two serving bowls. Return the seafood to the pan and stir-fry until they are fully cooked and coated in the sauce for about 2 minutes. Evenly divide the seafood over the bok choy in each bowl. Sprinkle each with minced scallions and serve with rice if desired.
Roasted Porterhouse Pork Chops
2 Berkshire Porterhouse (Double) Bone-In Pork Chops
4 teaspoons pork seasoning/rub (If you don’t have this in your pantry, see recipe below.)
Kosher salt and cracked black pepper if your seasoning doesn’t contain these
Sprinkle one teaspoon of pork seasoning on each side of the pork chops. Rub it into the meat and refrigerate the chops for several hours.
Preheat oven to 400 F. Oil a baking dish just large enough to hold the chops. Drizzle with olive oil.
Place the baking pan in the oven and roast for about 40 minutes, turning the chops over after 20 minutes. A meat thermometer should read 140 F.
Remove from the oven and let the chops rest for 10 minutes.
Combine 1 teaspoon of each in a jar and mix well.
Salt, garlic powder, white pepper, onion powder, ginger, and natural hickory smoke flavor,
Roasted Sweet Potatoes And Pears
2 pounds sweet potatoes, peeled and cut into eighths
2 pears, Peeled, cored, and cut into eights
Salt and pepper
1/4 cup sherry vinegar
2 tablespoons butter
1 1/9 Pumpkin Pie spice or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 400°F. Oil a 9- inch by 13-inch baking dish.
In a large bowl, toss sweet potatoes with vinegar, seasoning, and salt and pepper to taste. Spread into a single layer in the prepared pan. Dot with the butter.
Bake 20 minutes. Add the peas and stir the mixture. Bake 20 minutes more. Serve with the pork.
Add a green vegetable to round out the menu. I made Swiss Chard. Here is my recipe
I used fresh pineapple instead of canned because my market had a buy one, get one promotion on cubed fresh pineapple last week. I put the pineapple in my processor and pulsed it until it was the consistency of crushed pineapple. Don’t over-process or you will have juice. The fresh pineapple worked just fine. This very moist cake is good for breakfast, as is, or you may serve it for dessert with sweetened whipped cream,
1/2 cup vegetable oil
1/4 cup sour cream or yogurt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 cups crushed pineapple with juice
Preheat oven to 350 degrees F and thoroughly grease a bundt pan.
In a large bowl, whisk together the oil, sour cream, and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda, and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in the crushed pineapple with a spatula.
Pour batter into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean when inserted into the center of the cake.
Let cake cool to room temperature. Run a thin spatula or knife about the outside of the pan and around the tube. Turn the cake over onto a serving plate.
If you do not have an air fryer use the broiler. You may need a few more minutes for cooking depending on how well you like your fish cooked. Salmon and swordfish also work in this recipe.
Air Fryer Tuna Kabobs
1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon fennel seeds, crushed
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
2 fresh tuna fillets, about 6 oz each cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
½ red onion, cut into 1-inch cubes
Bamboo sticks soaked in hot water or metal skewers that fit your fryer
4 oz cooked thin spaghetti
Combine the sauce ingredients in a mixing bowl and set aside.
Thread the tuna on two long skewers. Thread the vegetables on 4 skewers, alternating the vegetables. Place the skewers on a platter and brush with some of the sauce. Let the skewers rest at room temperature for 15 minutes.
Preheat your air fryer to 350 degrees F and heat for 5 minutes.
Place the prepared skewers into the air fryer basket for 4 minutes. Brush with the sauce and turn the kabobs over. Brush that side with sauce. Cook for 4 to 6 minutes more depending on how well cooked you like your fish.
spread the cooked spaghetti on a platter. Place the kabobs on top of the spaghetti and pour the remaining sauce over the kabobs. Swerve immediately.
30 whole ladyfingers
8 oz mascarpone cheese
2 cups cold heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar
½ cup orange juice
3 cups fresh strawberries, sliced
In a large mixing bowl beat heavy cream until soft peaks form.
Add in the mascarpone cheese, powdered sugar, and vanilla extract and beat on medium speed until stiff, set aside.
Separate the ladyfingers.
Line half of the ladyfingers in a single layer, in the bottom of a 9×13 baking dish.
Brush the ladyfingers with half of the orange juice.
Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.
Repeat the steps again.
Place in the refrigerator for a few hours or overnight. Cut into 8 squares for serving.
Flank Steak Roulade
1½-2pound flank steak
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 jarred roasted red peppers, diced
1 medium green zucchini, shredded
1 cup shredded mozzarella
1 teaspoon Italian seasoning
1 garlic clove, grated
2 tablespoons olive oil
Preheat oven to 400°F.
Squeeze zucchini in a kitchen towel to rid it of excess liquid.
Combine the zucchini, roasted red peppers, and mozzarella in a mixing bowl. Add the Italian seasoning and garlic.
Butterfly the flank steak.Season with half the salt and pepper.
Spread the vegetable mixture evenly over the seasoned flank steak.
Roll the flank steak and tie with butcher twine. Season the outside of the roulade with the remaining salt and pepper.
Heat a large ovenproof saute pan over high heat until very hot. Add oil and sear all of the sides of the roulade until golden brown.
Place the pan in the oven and cook until the internal temperature reaches 120°F for medium-rare (approximately 18-20 minutes). Let the roulade rest for 20 minutes after removing it from the oven and the residual heat will raise the temperature of the meat to 125-130°F.
Slice and remove twine before serving.
Roasted Beet Ane Pear Salad
2 large beets, scrubbed clean with a vegetable brush
A small drizzle of olive oil, for roasting the beets
1 ripe red pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup blue cheese, crumbled (or more)
A few handfuls of salad greens of your choice
2 tablespoons oil
1 teaspoon balsamic vinegar
1 teaspoon of honey
Sea salt and fresh black pepper
Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
Assemble all salad ingredients on a plate and mix with the dressing.
Green Beans with Dill Vinaigrette
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1 tablespoon chopped fresh dill
1 pound green beans
Stir together the vinegar, mustard, and salt in a small bowl until the ingredients are combined and the salt has dissolved. Whisking constantly, slowly pour in the oil and continue to whisk until emulsified. Gently stir in chopped dill and set aside.
Steam green beans until tender. Drain. Arrange green beans in a serving dish and season with a little bit of salt. Pour the dill dressing over the green beans. Mix well and leave at room temperature until serving time.
PanSeared Filet Mignon and Crabmeat Stuffed Lobster Tails
For the steak
2 Filet Mignons, 1 inch thick
1 tablespoon steak seasoning
2 tablespoons butter
For the lobster
2 frozen lobster tails, 5 ounces each
1/2 cup dry white wine
2 tablespoons butter, salted
2 tablespoons minced onion
1/4 teaspoon minced garlic
1/2 cup panko crumbs
1/2 cup jumbo lump crabmeat, picked over for shells and cartilage
Freshly ground white pepper, to taste
1/4 teaspoon lemon zest
2 teaspoons olive oil
Thaw lobster 1 to 2 days in the refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing:
Melt butter in a small saucepan or saute pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in panko, crabmeat, salt, white pepper, lemon zest, and olive oil.
Heat oven to 450 degrees F.
Split top side of lobster shell down the center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at the end, and lay over top of the shell, “piggyback” style. Make a cut down the center of the meat 1/4-inch deep. Season with salt and pepper.
Pour wine into a small baking dish. Place lobster tails in the dish. Spoon stuffing over top of the meat. Bake 10 to 12 minutes in the center of the oven, until the meat, turns from translucent to opaque (white).
Remove from the oven and drizzle pan juices lightly over the lobster. Serve with lemon wedges
To cook the steaks
Season the steaks with steak seasoning, rubbing the spices into the steaks. Let rest until room temperature.
Heat a small ovenproof skillet and add the butter.
Sear filets for 2 minutes on each side, until you see a golden-brown crust form.
Place the full skillet with filets onto the center oven rack to finish cooking. Place the skillet in the oven at the same time you put the lobster in the oven.
The best temperature for a filet mignon is, generally, medium-rare, which will give them a slight pinkness in the center. To cook to this temperature, your steaks should read 130-degrees with a meat thermometer before removing them from the oven. Shoot for 120-degrees for rare and 140-degrees for medium. After they’ve finished cooking, place the steaks on a plate and cover loosely with foil for about 10 minutes to rest.
1 large russet potato (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1 scallion, minced
Paprika, for sprinkling
Bake the potato early in the day. Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil and sprinkle with salt and pepper. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool enough to handle.
Slice the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potato, add the sour cream, half-and-half, and butter and mix until almost smooth. Season with salt and pepper to taste. Stir in the scallion. Mound into the potato shells. Place on a baking sheet. Refrigerate if not baking right away,
Remove from the refrigerator about 30 minutes before baking. Place in the oven at the same temperature set for the steak and lobster ten minutes before the steak and lobster.
Bake until heated through, about 20 minutes. Sprinkle with paprika and serve.
Spinach Salad with Cherries, Walnuts And Blue Cheese
¼ small red onion, sliced thinly and soaked in water for 10 minutes, and drained.
8 cups clean spinach leaves
½ cup dried cherries
¾ cup crumbled blue cheese
¾ cup roughly chopped toasted walnuts
3 tablespoon olive oil
1 tablespoon sherry vinegar
salt and pepper to taste
Pre-heat oven to 350F
Spread walnuts on a baking sheet and place in the oven for 6 minutes. Stir around and roast for another 3-4 minutes ensuring they don’t overcook. Let cool. This step can be done earlier in the day.
Combine the spinach, onion, and cherries n a large bowl and toss to combine.
Combine all ingredients and whisk to combine.
Taste and add salt and pepper until it’s to your liking.
Add dressing to salad and toss to coat, gently add the cheese and walnuts and serve.