Super Bowl Recipe Roundup

The Super Bowl is quickly approaching, and we know how my family feels about football. So, I thought I’d put together a list of my favorite Game Day eats to share with you. Whether it’s pizza and wings you crave, or something hot off the grill, we’ve got a tasty bite for everyone.

In case you are wondering which team we’re rooting for, know that it’s a tough decision. Kenny and I recently visited both Seattle and Denver (on separate occasions), and were impressed with both cities. Both towns love their teams, and both sets of fans are pretty great. I will say, though, that despite my dislike for their coach, Seattle has nicer uniforms… even if they do look like traffic cones in their fluorescent colors.

Without further ado, I’m very excited to present to you our very first Recipe Roundup:

SuperbowlCollage

For the Traditionalist:
Beer brined Chicken Wings
Peach and Mascarpone Pizza
Pear and Gorgonzola Pizza with Easy Arugula Salad

For those who play with fire:
Marinated Flank Steak
Grilled Honey and Lime Shrimp
Grilled Artichokes
Grilled Salmon Filets

For those who want to impress:
Chunky Avocado Salsa
Herb and Cheese Cherry Tomato Bites
Fresh Bruschetta
Polenta Bites with Mushroom Ragu
Empanadas

For those who like a good sandwich:
The Cuban Reuben

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Welcome to The Cuban Reuben

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Years ago, I gifted my mom an empty recipe binder, and challenged her to fill it up with our favorite family recipes, only to be returned when I got married one day. I had all but forgotten about it when at my bridal shower, my friends had front-row seats to the waterworks show that followed me opening the gift from my mother and finding that once empty recipe binder now overflowing. Not only had she included my favorite meals from her kitchen, but she also polled the rest of the chefs in my family (and my husband’s!), so that no delectable dish was forgotten.

bridal shower

Like many other American families, mine is a blend of a variety of cultures, and the recipes in this binder reflect that. In my family, we show love and affection through food. Via this blog, I intend to deliver a plethora of culinary kisses from me to you. Follow along, as I work my way through the recipes from the family collection within the binder and beyond.

As my inaugural post, and to serve as a warm welcome to The Cuban Reuben, my offering today is my namesake sandwich. CubanReuben

 

This bocadito combines two of my favorites: the brine-y bite of a deli classic, corned beef reuben, and the nostalgic burst of flavor that is the Cuban. This toasty hero takes the term “double-decker” to a whole new level.

Open Sandwich

 

To assemble this dish, you’ll need a flat sandwich press. Should you have trouble finding such a thing, go ahead and use your panini maker, foreman grill, or grill pan, but please don’t tell any Cubans I told you so. In the world of Cuban cuisine, using anything other than a flat sandwich press is sacrilegious, but I think I’m already doomed, since I added the ultimate in treif (roasted pork) to a Jewish classic.

Cooking Sandwich

Once assembled and placed into the press, the Cuban Reuben is ready when the cheese oozes from the sides, the meat is warmed through, and the bread is crisp. Cut diagonally, and serve immediately.

From my family’s loving kitchen to yours, I welcome you to The Cuban Reuben.

 

5.0 from 1 reviews
The Cuban Reuben
 
Author:
Recipe type: Lunch
Cuisine: Jewish, Cuban
Serves: 1-2
Prep time:
Cook time:
Total time:
 
Seriously double-decker, seriously delicious!
Ingredients
  • 1 French sandwich roll
  • 4-5 slices, corned beef
  • 3-4 Tbs., roasted pork, shredded
  • 2 Tbs. sour kraut
  • 1 dill pickle slice
  • 3 slices Swiss cheese
  • Russian dressing and/or yellow mustard
Instructions
  1. Heat sandwich press.
  2. Slice bread in half, and lay two pieces side-by-side.
  3. On one half, layer a slice of Swiss cheese, lean corned beef, sour kraut, and top with ½ slice of Swiss cheese.
  4. On the other half, layer a slice of Swiss cheese, roasted pork, dill pickle slice, and top with ½ slice of Swiss cheese.
  5. Add dressing or mustard, and close the sandwich. Press down on the top of the sandwich, flattening it a little.
  6. Place the sandwich in the press, and close the lid tightly.
  7. The sandwich is done when the cheese has melted, the meats have warmed, and the bread is crisp.
  8. Cut on the diagonal, and serve.