Feb 12

Reuben Sandwich Reviews

I admit my passion for Reuben Sandwiches borders on an obsession, but the combination of rye bread, corned beef, thousand island dressing and swiss cheese on the surface is a contradiction of textures and flavors that when combined creates an experience that is has few equals in the world of sandwiches.

Despite there only being four ingredients to this sandwich, it never ceases to amaze me how varied the final delivery of the sandwich can be based upon which restaurant it has been ordered. This post is intended to be an ongoing review of the Reubens I have eaten both locally in Houston, TX and across the U.S.A. In short, I judge all diners, delis, sandwich shops and restaurants on their ability to deliver a memorable Reuben.

I admit I have an Obsession for Reubens.

Reuben Sandwich Rankings

Feb 08

Mexican Roadside Chicken

I was watching a show called ‘Quest for Fire’ by Rick Bayless and he talked about Roadside Chicken in Mexico, which is basically a spatchcock (butterfly) chicken cooked over coals. The flavour comes from the spice rub, which I used first as a marinade before cooking unlike the method on the TV Show. I also changed the recipe just a little. The ancho chiles in this rub give the dish its unique taste of smokiness and sweet dried fruit.

Ancho Chilies

Ancho Chilies

The rub / marinade

  • 2 tsp ground ancho chile powder (dried Poblano chilis)
  • 1 tsp paprika
  • 1 tsp dried oregano (Mexican if you can get it)
  • 3 crushed cloves
  • 0.5 tsp of ground cinnamon
  • 2 large crushed garlic cloves
  • 0.25 cups fresh orange juice
  • 3 tbsp white wine vinegar
  • 1 tsp salt
  • Freshly ground black pepper

How to Spatchcock a Chicken

First you need to spatchcock or butterfly your chicken so that it can cook for evenly. It is really easy.

  1. Place the whole chicken breast side down on a clean work surface
  2. Remove the backbone by using strong kitchen scissors or poultry shears. Start cutting the ribs on one side of the backbone and then the other side.
  3. Flatten the chicken

Mexican Roadside Chicken

Total time: 4 hours includes marinating time.

Once the bird was prepared, I stuck two long bamboo skewers diagonally between the breast and the leg to help stabilise it. It then rubbed the skin with some olive oil, covered both side of the bird with the marinade and then left it in the fridge for a couple of hours

Spatchcocked Chicken

Spatchcocked marinated chicken

I fired up the barbeque and once the coals were hot I moved them to one side before placing the chicken on the other side so that it would cook by indirect heat. I cooked each side for about 25-30 mins and re-applied the marinade ever 10 mins or so. Once the thermometer read 75 C (165 F) I removed the chicken from the grill to a board and covered it in foil to rest while I grilled some spring onions (green onions)

Mexican Roadside Chicken

Mexican Roadside Chicken

I cut it into 4 pieces and served it with the onions, salad and grilled tormatillo salsa. It was very moist and the ancho chilis added a real depth of flavour.

Mexican Roadside Chicken with Tormatillo Salsa

Mexican Roadside Chicken with Tormatillo Salsa

Feb 08

Grilled Tomatillo Salsa

Tomatillos are related to the cape gooseberry and also part of the nightshade family, which includes potatoes, tomatoes, chilis,etc. They have a slight citrus flavour and are quite tart, but this can be changed by roasting them, as in this recipe.

Roasted Tomatillos

Roasted Tomatillos

  • 0.5 pounds of tomatillos
  • 1 jalapeno
  • 2 cloves of garlic
  • bunch of fresh coriander (cilantro)
  • a small onion
  • Salt, pepper and sugar

First remove the husks from the tomatillos, give them a quick rinse and chop them in half. Roast under the grill (broiler) or barbeque until slightly brown, turn and cook the other side. When they are cool, add them to a food processor with the other ingredients and blend until you achieve the required consistency. You may have to add a little water to help the process. The amount of sugar required depends on the tomatilos, and your personal taste, but start with a teaspoon and add more if it is still too tart.

Tomatillo salsa not only makes a change from tomato salsa with tortilla chips, but it also works well as an accompaniment with fish or chicken.

Grilled Tomatillo Salsa

Grilled Tomatillo Salsa

 

Feb 05

I’ve found it – A proper American Pilsner Lager

It has taken a long time, but I’ve found it at last, a proper American Pilsner Lager. However, a little bit of background history first. Over ten years ago when I first started to visit the U.S.A, to be quite honest. it was, quite literally a beer desert. There was very little beer to choose from and most of it was pretty poor. However after coming back a couple of years ago, it seems that the great American micro-brewing industry has taken off, and the U.S. is awash in great beer. There was one slight problem though, that no-one was making pilsner, my favourite style of beer.

New Belgium Brewery Pilsner Lager

New Belgium Brewery Pilsner Lager

Pilsner was first developed in Pilsen, Bohemia and is different to normal lager, in that is bottom fermented and uses Saaz noble hops, which give the unique distinct hop aroma.

There is nothing better in hot weather that sipping (or guzzling) down a cold, crisp pilsner, but  in Houston I have been at a loss without something suitable to quench my thirst. I resorted to American IPAs, which have all but dis-appeared from the UK, and though the bitterness is great, they do tend to be a bit on the higher end of the alcohol scale, pushing 7%. There was a brief moment of relief last year when Sam Adams Brewery made their Noble Pils, but it was short lived since they stopped making it just when the weather became hotter.

I saw some new Pilsner Lager for sale last night, and picked up a 6-pack, but it wasn’t until I got home that I realised it was from the New Belgium Brewery, which make my favourite two American IPA’s.

It has a crisp, dry taste with enough herbal hops smell without overpowering the beer and as long as they keep making it, this will be my summer drink.

Jan 30

Interesting film on Pork Butchery

Here is a great short film on the butchery of a side of pig. In the modern world we have forgotten where our food comes from and even where particular cuts of meat come from. This is great to watch how a whole side of pig is transformed into cuts of meat that we might recognise.

On The Anatomy Of Thrift: Side Butchery from Farmstead Meatsmith

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