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  • Spicy Grilled Reuben

  • Here's a hot twist on an old favorite. if you're looking for a great sandwich to serve around the pool or take on a picnic, we've got it. It just might be a little spicier than you remember!
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    • Side Dishes
      Hearty Irish-Style Potatoes and Cabbage

      1/4 cup olive oil

      3 tablespoons Dijon mustard

      3 tablespoons Tabasco® green pepper sauce

      11/2 teaspoons salt

      6 ...
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      Side Dishes
      Hearty Irish-Style Potatoes and Cabbage

      1/4 cup olive oil

      3 tablespoons Dijon mustard

      3 tablespoons Tabasco® green pepper sauce

      11/2 teaspoons salt

      6 medium all-purpose potatoes, peeled and cut into 1-inch pieces

      1 small head green cabbage, cored and cut into 1-inch pieces

      1 large red onion, cut into 1-inch wedges

      Preheat oven to 425º F.

      Combine oil, mustard, Tabasco sauce and salt in medium bowl.

      Combine potatoes, cabbage and onions in large roasting pan; toss with Tabasco sauce mixture.

      Roast vegetables in oven 25 to 30 minutes, or until tender, stirring occasionally.

      Makes 6 servings.



      Fiery Colcannon

      3 pounds Yukon gold potatoes, peeled and cut into pieces

      2 tablespoons vegetable oil

      4 cups chopped green cabbage

      4 scallions, sliced

      4 tablespoons Tabasco® green pepper sauce, divided

      1 cup half-and-half, warmed

      1/4 cup butter or margarine, melted

      1 teaspoon salt

      2 tablespoons fresh chopped parsley

      Heat potatoes and enough water to cover to boiling in 3-quart saucepan over high heat. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender. Drain well.

      Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add cabbage; cook until just tender, about 10 minutes, stirring occasionally. Stir in scallions and 3 tablespoons Tabasco sauce; cook 3 minutes longer or until vegetables are tender, stirring occasionally.

      Mash potatoes in large bowl. Stir in half-and-half, melted butter, remaining Tabasco sauce and salt; mix until smooth.

      Add cabbage mixture; stir until well blended. Sprinkle with parsley.

      Makes 6 servings.
  • Here's a hot twist on an old favorite. if you're looking for a great sandwich to serve around the pool or take on a picnic, we've got it. It just might be a little spicier than you remember!
    Cabbage Mixture:
    2 tablespoons vegetable oil
    2 cups finely shredded savoy cabbage
    1 small onion, chopped
    1/4 cup water
    2 teaspoons of Tabasco® hot
    green pepper sauce
    1/2 teaspoon salt
    Spicy Honey Mustard:
    2 tablespoons honey
    2 tablespoons Dijon mustard
    1 tablespoon hot green pepper sauce
    Sandwich:
    4 slices rye bread
    1/4 pound deli corned beef
    4 slices Swiss or Muenster cheese
    2 tablespoons butter or margarine, divided
    Heat oil in a 10-inch skillet over medium heat. Add cabbage and onion; cook for 10 minutes. Add water, Tabasco sauce and salt; cook until cabbage is tender.
    Meanwhile, combine honey, mustard and hot sauce in a small bowl.
    Prepare sandwich: Spread one side of bread slices with spicy honey mustard. For each Reuben, top 1 bread slice with 1 slice cheese, half of cabbage mixture, half of corned beef, 1 slice cheese; top with bread slice, mustard-side down. Repeat with remaining ingredients.
    Melt 1 tablespoon butter in a 12-inch skillet over medium heat. Add sandwiches; cook until bread is golden, turning once and adding remaining butter.
    Makes 2 Reubens.
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