Friday Foodie: Hot Reuben Dip, Spicy Micheladas and Oh Yeah… Yankee Lovin!

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So that happened… my boys in pinstripes won the World Series, Godzilla took home the MVP and all is right with the world.  It’s a bitter sweet feeling, harassing Sox fans since just hasn’t had the same feel.  Is it spring training yet???

But not to worry, I hopped in the kitchen, thought about football and got right back in the swing of things.

So today I bring you another delectable treat, perfect for your tail-gaiting and football spreads!


I adore Reuben’s, a little corned beef, a little cabbage, it’s like an ode to my Irish heritage, even though I’ve recently been informed that no one in Ireland actually eats that!  Anyways, Reuben’s rock, and things in wee form rock harder… so here is double the fun… hot Reuben dip!

1 c Swiss cheese, shredded
1/2 lb corned beef, shredded
1 8 oz package cream cheese, room temp
1 8 oz package sour cream
2 tbsp ketchup
2 tbsp spicy mustard
1/2 c sauerkraut, drained
1 package rye cocktail bread squares

Preheat oven to 350 degrees.

In a large bowl combine half of the Swiss, corned beef, cream cheese, sour cream, ketchup, mustard and sauerkraut.

I cannot stress the importance of making sure the cream cheese is room temp and making sure that the sauerkraut is completely dry! Makes a world of difference.

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Pour the mixture into an oven proof pan, a pie dish works best.  Top with the remaining Swiss cheese.

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Bake for approximately 20 minutes. Turn on the broiler and brown the top.  Be sure to watch, as it browns extremely quickly.

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Let sit for a few minutes, then enjoy!

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I’m a simple girl… I like beer and whiskey… but for those moments when I tamper with perfection… I crave a Michelada.  It’s like a Bloody Mary without the vodka and tomato, with beer instead!  Well… sort of like a Bloody Mary!

The beauty of this drink is that you can alter it a million ways to make it your own.  Play with the amount of each ingredient, salt the rim, add Sriracha, try it without lemon juice, add Clamato.. whatever!  I’ve seen these made a million ways, and I am in no way saying this is the definitive recipe… just how I like it.

In my house I have a strict NO light beer policy.  I would suggest using a light Mexican beer for the most authentic taste… I don’t like to play by the rules… so Yuengling it is!

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Half lime, juiced
1/8 of lemon, juiced
Tabasco
Soy sauce
Worcestershire sauce
Salt
Pepper
Beer

Slice lime and squeeze into bottom of a pint glass.  Squeeze lemon slice.  Add ice.  Add dash of soy sauce and Worcestershire sauce.

Here’s where it’s really up to you.  I go for about 8 dashes of Tabasco, but this is totally dependent on the level of fire you would like on your lips after!

Add a dash of salt and several grinds of pepper… Get heavy with the pepper!

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Mix well and then top with beer! Enjoy!!!

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4 thoughts on “Friday Foodie: Hot Reuben Dip, Spicy Micheladas and Oh Yeah… Yankee Lovin!

  1. It’s a Pennsylvania brew, I think, Bee. I’d never heard of it before I moved to the Northeast, but it’s one of my favorites (it’s practically all we drank in grad school).

  2. Pingback: Norman Einstein's Rec Room, Sports & Rocket Science Daily

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