PINK'S POLISH PASTRAMI REUBEN DOG
Steps:
- Spread mustard onto a warm, soft hot dog bun. Add cheese, hot dog, pastrami and top with sauerkraut.
REUBEN DOG
Provided by Adam Gertler
Categories main-dish
Time P1DT8h25m
Yield 6 servings
Number Of Ingredients 58
Steps:
- Preheat a flattop griddle or barbeque grill to medium heat. Cook the Pastrami Dogs on the griddle or grill until the skin becomes very taught and slightly charred, without splitting. If the juice spills out, so does the fun.
- Spread the salted butter on each side of the Rye Split Top Hot Dog Buns evenly.
- Split the buns slightly, keeping the bottom intact. Divide the gruyere evenly inside the bun. Try to keep the gruyere on both sides; this is easier to do with slices, but you don't often find sliced gruyere. And gruyere is so, so good.
- Grill both sides of the buns until you get that "grilled cheese" look: perfectly golden brown. Put the dogs in the buns. Top each dog with 1 tablespoon of the 1000 Island Dressing and the Celebration Slaw. Be blown away by the awesomeness that is the Reuben Dog.
- Arrange the meat in a single layer on a plastic-lined sheet tray or in a re-sealable plastic bag. Place the meat in the freezer until the meat is partially but not totally frozen, 30 to 45 minutes. I call this the semifreddo stage.
- Set a bowl within a larger bowl full of ice. Grind the meat through the largest grinding plate of the meat grinder into the non-ice bowl.
- Combine the ground meat with the ice water, kosher salt, dextrose, pickling spice, brown sugar and pink salt. Place the meat mixture in a re-sealable plastic bag and cure for 24 to 48 hours.
- Spread the meat onto a plastic-lined sheet pan. Place the meat in the freezer until the mixture is very stiff (semifreddo again), about 30 minutes.
- Set a bowl within a larger bowl full of ice. Grind the meat mixture and garlic together using the smallest plate of a meat grinder into the non-ice bowl.
- Mix the meat in the bowl of a stand mixer with a chilled paddle attachment until the mixture looks like stiff dough, several minutes. The temperature of the meat should be below 35 degrees F at this point.
- Add the coriander, peppercorns and juniper berries. Add the milk powder and mix, about 2 minutes. Add the liquid smoke if poaching, not smoking, the dogs.
- Boil a small pot of water to 200 degrees F. Test the meat: create a small meatball wrapped in plastic wrap. Boil the meatball until it reaches 140 degrees F internally, about 10 minutes. Taste the meatball to see if more seasoning is needed. The texture should be firm and springy, like a good hot dog. If the meatball is crumbly, you may need to start over. Sorry.
- Return the meat to a re-sealable plastic bag and refrigerate until stuffing time or begin stuffing straight away. Stuff the meat into the hog casings, and create links by tying off the casings with the butcher's twine.
- Preheat a smoker or charcoal grill with a cover between 180 to 200 degrees F. Smoke the links in the smoker or grill until they reach an internal temperature of 150 degrees F, 2 to 2 1/2 hours.
- If smoking on a grill, place the links on one side of the grill and place approximately twenty pieces of charcoal on the other side of the grill. The grill is ready to smoke when the lit charcoal is no longer ablaze. Monitor your grill carefully. If the internal temperature of the grill or smoker gets too high the links will cook too quickly.
- Alternatively, the links can be poached in 200 degrees F water until the internal temperature of the links are 150 degrees F.
- Transfer the links to an ice bath and chill until the internal temperature is about 100 degrees F.
- Combine the rye flour, milk, onion, honey, unsalted butter and yeast in the bowl of a stand mixer using the dough hook. Allow to rest, 5 to 10 minutes. The mixture may not bubble much but it should start to swell slightly.
- Add 2 1/2 cups of the bread flour, the water and caraway seeds. Mix slowly at first and then on medium speed. Add 1/2 cup more of the bread flour and the salt. The dough should come together and have a tacky but not too sticky consistency. Add more of the bread flour, as needed, to get the dough where it just pulls away from the sides of the bowl. Continue mixing until the dough looks smooth, about 5 minutes.
- Preheat the oven to 350 degrees F. Turn the oven off 3 minutes after reaching the temperature. Spray the inside of a bowl with nonstick spray. Place the dough in the bowl and cover tightly with plastic wrap. Place the bowl in the turned-off oven. Allow the dough to rise until doubled in bulk, about 1 hour.
- After the dough rises, remove the bowl from the oven. Preheat the oven to 350 degrees F.
- Punch the dough and transfer to a work space. Separate the dough into 13 pieces, about 3 ounces each, using a bench knife. Use both your hands to roll the dough into tight, uniform balls. Make sure there are no air pockets in the middle of your dough balls.
- Roll each ball into 7-inch cylinders using both hands and rolling from the middle out. Make sure the cylinders are even in length or your buns will be wonky. Keep whatever dough you are not immediately working with covered loosely with plastic.
- Line a 15-inch-long, or longer, sheet pan with parchment paper or cover well in nonstick spray. Place each dough cylinder side-by-side up the center of the sheet pan, leaving 1/2-inch space between each one. Cover the pan with plastic and allow to rise until the cylinders are touching, about 15 minutes.
- Remove the plastic wrap. Combine 1 tablespoon water with the egg white and brush this mixture in an even coat all over the dough. Allow the dough to rise, about 15 minutes.
- Bake the dough until the buns are nicely golden brown on top and 190 degrees F in the center, rotating the pan halfway through the baking time, about 20 minutes total. Allow the buns to rest in the pan, 10 to 15 minutes.
- Transfer the buns in one piece (that's very important) to a cooling rack to prevent soggy-bottom buns and cool, about 30 minutes.
- Transfer the buns to a cutting surface. Slice down the center of each tube of dough using a serrated knife (this is the cool part). You will lose half a tube on each end, hence yielding only 12 buns and 2 awesome slices of rye bread that you will eat immediately. The place where the tubes meet is now the center of the bun. They should split naturally but you can use a serrated knife to help them, if you choose.
- Now you have a beautiful bread wall that you can butter and toast. Wrap the buns in plastic or a re-sealable plastic bag until ready to use. Freeze the buns immediately if you will not be using them the same day.
- Combine the Garlic Mayo, pickles, ketchup, chili sauce, Worcestershire, lemon juice and sprinkle with salt. Mix until a homogenous consistency is reached.
- Combine the lemon juice, mustard, salt, garlic and egg yolks in a blender or food processor. Blend on medium speed until the mixture is smooth. Slowly drizzle in the olive oil until emulsified. You will hear a "slapping" sound from the blender or food processor when the oil starts to emulsify. Blend the mixture until all of the oil is incorporated; the consistency should be that of a heavy mayonnaise. Use the mayo immediately or refrigerate and keep for up to a month.
- This recipe can also be made by combining 1 cup store-bought mayo, 1 clove crushed garlic and a squeeze of fresh lemon juice.
- Combine the Garlic Mayo, Creole mustard, light brown sugar, apple cider vinegar, lemon juice, scallion, buttermilk, salt, hot sauce, black pepper and jalapenos in a medium mixing bowl. Whisk the ingredients until incorporated. Set aside. Any of this mixture that you do not used can be stored in the refrigerator, up to 2 weeks.
- Toss the coleslaw, jalapenos and Garlic Mayo mixture to desired creaminess in a large mixing bowl, about 6 tablespoons Garlic Mayo mixture to 4 cups coleslaw. Serve immediately.
REUBEN DOG
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Mexican Charred-Corn Dog, and Banh Mi Dog.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Combine mayonnaise, ketchup, relish, and Worcestershire sauce; season with salt and pepper. Place hot dogs in buns and top with dressing, Swiss cheese, and drained sauerkraut.
REUBEN DOGS
Make and share this Reuben Dogs recipe from Food.com.
Provided by seesko
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set up grill for direct cooking over medium heat Oil grate when ready to start cooking. Spread each frank on all sides with 1 teaspoon mustard. Wrap three slices of the pastrami around each frank.
- Grill pastrami-wrapped franks on hot oiled grill. Cook for 12 to 16 minutes or until heated through turning frequently. Serve franks hot on toasted French rolls with sliced cheese and sauerkraut. Top with Thousand Island salad dressing.
- INDOOR METHOD: Prepare franks as directed. Preheat broiler. Place franks on a wire rack over a foil-lined baking sheet or broiler pan. Cook 6 to 8 inches from heat source for 12 to 16 minutes turning frequently. Serve as directed.
More about "reuben hot dog food"
SAUSAGE REUBEN DOGS RECIPE - FOOD NETWORK KITCHEN
Web 1 Review. Level: Easy. Total: 20 min. Active: 20 min. Yield: 4 servings. Nutrition Info. This mashup of a hot dog with a Reuben sandwich is a match made in deli heaven. Although the recipe...
From foodnetwork.com
Author Young Sun Huh for Food Network Kitchen FromSteps 3Difficulty Easy
From foodnetwork.com
Author Young Sun Huh for Food Network Kitchen FromSteps 3Difficulty Easy
REUBEN HOT DOGS - FUN HOT DOG IDEA - TASTE AND TELL
Web Aug 20, 2018 Servings: 8 hot dogs. Course: Main Dish. Cuisine: American. All the flavors of a Reuben sandwich in a hot dog! These Reuben Hot Dogs have Swiss cheese topped hot dogs, sauerkraut, and a pickle spear in a hot dog bun, then topped with an easy homemade Russian dressing.
From tasteandtellblog.com
From tasteandtellblog.com
THE 16 BEST HOT DOGS IN ATLANTA - MSN
Web 7.5. Screamin' Weenies. After hours on Fridays and Saturdays, Banshee in EAV transforms into a late-night hang out spot with a DJ, dancing, and the Screamin’ Weenies food truck on the back patio ...
From msn.com
From msn.com
REUBEN HOT DOGS - SMELLS-LIKE-HOME.COM
Web Nov 2, 2021 Yield: 4 to 8 servings. Prep Time: 10 minutes. Cook Time: 10 minutes. Total Time: 20 minutes. These Reuben hot dogs are a nod the classic Reuben sandwich. They hit on all the flavors of the sandwich with thousand island dressing, sauerkraut, and melted Swiss cheese, and take boring grilled hot dogs to the next level.
From smells-like-home.com
From smells-like-home.com
REUBEN DOGS | MRFOOD.COM
Web SERVES. 4. COOK TIME. 15 Min. Say goodbye to boring hot dogs and hello to ones that are deli-delicious! Our Reuben Dogs are a mashup between a favorite deli sandwich (the Reuben!) and perfectly-cooked hot dogs. The tang of the sauerkraut, the gooeyness of the cheese, and the flavor of the Russian dressing make our hot dogs taste extra-special.
From mrfood.com
From mrfood.com
REUBEN HOT DOG - HOMEMADE HOME
Web by Megan Keno on Aug 11, 2014 (updated Sep 5, 2023) 21 comments ». Jump To Recipe. Take your favorite deli sandwich and make it a hot dog! This Reuben hot dog is twist on that deli staple, covered in sauce and plenty of sauerkraut just like the deli down the road. Dish Count:: 1 Skillet, 1 Cutting Board.
From homemadehome.com
From homemadehome.com
REUBEN HOT DOGS - COOKAHOLIC WIFE
Web Jun 23, 2021 Reuben Hot Dogs are grilled hot dogs wrapped in pastrami and Swiss cheese and topped with sauerkraut and thousand island dressing. If you're looking for a delicious homemade hot dog recipe, you've come to the right place!
From cookaholicwife.com
From cookaholicwife.com
REUBEN HOT DOGS | GIANT FOOD
Web 8. Ready in. 15mins. Prep time. 7mins. Cooking time. 8mins. Pack in the flavor on your hot dogs with this deli classic–inspired topping combination, perfect for any grilling occasion. Add ingredients to cart. Shop now. Ingredients. 1 (14 oz) pkg Nature's Promise® Organic Uncured Beef Hot Dogs. 2 tbsp Thousand Island dressing.
From recipecenter.giantfood.com
From recipecenter.giantfood.com
REUBEN DOG | TRADITIONAL HOT DOG FROM NEW YORK CITY | TASTEATLAS
Web Reuben Dog. Reuben dog is an American hot dog variety that's believed to originate from New York City. In order to prepare it, split hot dog buns are topped with a hot dog sausage (often pan-fried in butter), Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing.
From tasteatlas.com
From tasteatlas.com
REUBEN HOT DOGS RECIPE | KITA ROBERTS | GIRL CARNIVORE
Web Jul 23, 2013 What You Need To Make Reuben Hot Dogs. Knockwurst links – See my notes below. Hot dog rolls – Get the best bakery-fresh buns you can find! Pastrami – Sliced, from your supermarket’s deli. Sauerkraut – 1 jar or can. You can freeze the leftover sauerkraut for your next Reuben dog. Swiss cheese – Shredded or sliced, but shredded …
From girlcarnivore.com
From girlcarnivore.com
HOT DOG REUBEN | MRFOOD.COM
Web Preheat the broiler. Melt the butter in a large skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, or until browned. Spread the dressing equally over the inside of the hot dog rolls; place the hot dogs in the rolls. …
From mrfood.com
From mrfood.com
GRILLED REUBEN DOGS - KIWI AND CARROT
Web Grill hot dogs over medium heat until cooked through. Grill buns if desired. Stack with cheese, pastrami, sauerkraut and cucumbers. Drizzle with fry sauce and serve hot!
From kiwiandcarrot.com
From kiwiandcarrot.com
REUBEN DOGS RECIPE | RECIPES FROM OCADO
Web These Reuben Dogs by recipe writer and food stylist Emily Jonzen take hot dogs to the next level, using smoked beef sausages, sauerkraut and swiss cheese with a tangy dressing for a riot of flavour.
From ocado.com
From ocado.com
REUBEN HOT DOGS | SAVORY
Web Reuben Hot Dogs. Pack in the flavor on your hot dogs with this deli classic–inspired topping combination, perfect for any grilling occasion. Serves 8. Ready in 15 mins. Prep time 7 mins. Cooking time 8 mins. 326 calories per serving. See nutrition information. Ingredients. > 1 (14 oz) pkg Nature's Promise® Organic Uncured Beef Hot Dogs.
From savoryonline.com
From savoryonline.com
REUBEN HOT DOGS - BOBBI'S KOZY KITCHEN
Web Mar 5, 2018 These keto Reuben Hot Dogs combine the flavors of a tangy Reuben sandwich with the salty snap of a traditional hot dog. It is a match made in low carb heaven! Join my newsletter and never miss a recipe! These Reuben Hot Dogs came to be because there are certain foods that just seem to bring me back to a particular place and time.
From bobbiskozykitchen.com
From bobbiskozykitchen.com
HOT DOGS, NEW TRICKS | THE KITCHEN | FOOD NETWORK
Web Hot Dogs, New Tricks. Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From...
From foodnetwork.com
From foodnetwork.com
REUBEN HOT DOG - UPSTATE RAMBLINGS
Web Apr 28, 2015 Reuben Hotdog. Published By Anne. Prep Time 5 mins. Cook Time 18 mins. Total Time 23 mins. Servings: 6. Rate. Cook Mode Prevent your screen from going dark. Ingredients. 6 hot dogs. 1 jar sauerkraut. 1/2 cup Thousand Island Dressing. 1/2 cup Swiss Cheese. 6 hot dog buns. Instructions. Grill the hot dogs on low for 15 minutes. 6 hot dogs.
From upstateramblings.com
From upstateramblings.com
REUBEN HOT DOGS | WEEKS FOOD CORPORATION - WEEKS' MEAT MARKET
Web Reuben Hot Dogs | Weeks Food Corporation. 4 all-beef big franks. 4 tsp spicy brown mustard. 12 slices deli pastrami. 4 sourdough French rolls halved horizontally and toasted. 4 slices Swiss cheese cut in half diagonally. 1 cup prepared sauerkraut. Thousand Island salad dressing. Directions.
From weeksmeatmarket.com
From weeksmeatmarket.com
GOURMET HOT DOG RECIPE: REUBEN DOG - MOM ALWAYS FINDS OUT
Web Jun 6, 2013 Ingredients: 16 oz. sauerkraut, drained. 8 Hebrew National kosher beef hot dogs. 1/2 cup sour cream. 1/2 cup ketchup. 1/2 tablespoon sweet smoked paprika. 8 slices Swiss cheese. 8 deli rolls or good quality hot dog buns. 1/2 cup dill relish. INSTRUCTIONS: In a small saucepan, heat the sauerkraut over low heat until warmed throughout.
From momalwaysfindsout.com
From momalwaysfindsout.com
BIMINI BITES HOME OF THE FLYING HOT DOG OPENS IN CAPE CORAL
Web Jan 20, 2024 It’s just one of the specials happening that day. Bones Coffee, a family-owned coffee company popular for its creative flavors, will be on hand with free samples from 11 a.m. to 1 p.m.
From jsonline.com
From jsonline.com
THE ULTIMATE REUBEN HOT DOG - THEHOTDOG.ORG
Web Sep 12, 2020 Reuben Hot Dog. Recipe by Sara Quessenberry Cuisine: Hot Dog Difficulty: Easy. Servings. 4. servings. Prep time. 10. minutes. Cooking time. 10. minutes. Ingredients. 4 hot dogs. 4 hot dog buns. 1/2 cup sauerkraut. 1/2 cup grated Swiss cheese. 1/2 cup Thousand Island dressing. Directions. Cook the hot dogs according to the package …
From thehotdog.org
From thehotdog.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love