Root vegetable. Corned beef. Sauerkraut. Rye. Gedney dills. It all adds up to something Irish. And a little bit Minnesotan.
When I got together with friends for a potluck meal last week, the theme was Something Irish, Something Gren.
I had just gotten the Lee Brother’s newest cookbook, "Simple Fresh Southern," and found their recipe for Green Godess Potato Salad. Seasoned just right with fresh parsley and tarragon, a splash of champagne vinegar and some lime juice, the light mayo and sour cream-based dressing is just what the potato doctor ordered. And perfect for a "Green" potluck.
Green Goddess Potato Salad is the right match for a reuben sandwich on St. Patrick’s Day. It will be just what we want when it’s time to make a picnic lunch to take to the park or out on the boat. It’s easy to make and only gets better with age. Click here to go right to a copy of the Lee Bros Green Goddess Potato Salad.
I made the Green Goddess Potato Salad for the potluck. It was enjoyed by all. With just a tiny bit of the potatoes remaining after eveyone had a chance to eat, I brought them home and discovered it is the perfect salad to eat with Reuben’s.
And speaking of Reuben’s, my husband says these Puffs are the only way to eat a Reuben. It’s an open-face sandwich. A slice of toasted rye is the foundation for mustard, a layer of thinly sliced corned beef and a cheese mixture that includes chopped sauerkraut and Swiss cheese. And, some Minnesota flair with chopped Gedney Norwegian Dills. You know Gedney — it’s the Minnesota pickle! A few mintues under the broiler, and the cheesey topping gets melted, bubbly and brown.
Put it all together and you’ve got a Minnesota-style St. Patrick’s Day meal.
Minnesota-style Reuben Puffs
- 2 cups sauerkraut
- 8 ounces Swiss cheese, cut into large cubes
- 1 medium onion, cut into large pieces
- 3/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 dill pickles, chopped coarsely ( I used Gedney Norwegian Dills)
- 1/2 teaspoon freshly ground black pepper
- 8 slices rye bread, toasted
- 1 pound thinly sliced corned beef
Rinse and drain sauerkraut. Press between layers of paper towels to remove excess moisture. Set aside.
Process cheese and onion in a food processor until it is finely chopped. Add chopped pickle, mayonnaise and 1 tablespoon mustard and pepper. Process to blend. Add sauerkraut and pulse 2 or 3 times.
Spread remaining 2 tablespoons mustard evenly on 1 side of toasted bread slices. Top with corned beef. Spread with cheese mixture.
Place on a baking sheet. Broil 8 inches from heat, leaving door of oven partially open. for 6 to 8 minutes. They should be puffed and lightly browned. Serve immediately.
Tips from the cook:
Sauerkraut mixture can be prepared early in the day, or even the day before, and stored tightly covered in the refrigerator.
To make appetizer-sized Reuben Puffs, use the small cocktail rye bread. It is often found in the deli section of the supermarket.