Minnesota-Style St. Patrick’s Day meal

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.



2 thoughts on “Minnesota-Style St. Patrick’s Day meal

  1. I got very homesick reading your post. Good job Sue. Don’t you love their cookbook! Everything recipe I have made so far (Cheese Relish, Pickled Grapes, Shrimp, Radish Butter, Deviled-Egg Salad Rolls) have been keepers.

  2. You must be a Gedney gal, Table Scraps! The real Minnesota pickle.
    I know I’m going to be trying more of the recipes from the Simple Fresh Southern cookbook, especially a few you endorse.
    Thanks for stopping by.

Comments are closed.