Wild Idea Buffalo Recipe of the Week - REUBEN SANDWICH

This week's Wild Idea Buffalo Recipe of the Week is a REUBEN SANDWICH. To make this recipe you can use either the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. With topping of Sauerkraut, Irish Cheddar Cheese, and Reuben Sauce then served on Pumpernickel Bread. The Reuben Sandwich just got better! You can find this recipe and purchase the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. You can purchase any of the Wild Idea Products and be sure to check out out all their delicious and healthy recipes Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

REUBEN SANDWICH
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:

1 package Buffalo Pastrami or Corned Buffalo Brisket
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

Preparation:
1 - On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 - Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 - Remove from pan and cover to keep warm.
4 - Spread butter on one side of the bread and grill bread until golden brown.
5 - Stack  meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.
*Rueben Sauce

Ingredients:

 1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 - Place all ingredients in food processor and puree.
2 - Season with slat & pepper to taste.
https://wildideabuffalo.com/blogs/recipes/93476289-buffalo-pastrami-reuben-sandwich

Wild Idea Buffalo Recipe of the Week - Corned Buffalo Hash and Creamed Spinach

This week's Wild Idea Buffalo Recipe of the Week is Corned Buffalo Hash and Creamed Spinach. Corned Buffalo Hash using the Wild Idea Corned Buffalo Brisket. Mix in Potatoes, Onions, Creamed Spinach, Spices, and topped with a fried Egg you're set for a healthy and delicious meal. You can find this recipe and purchase the Corned Buffalo Brisket all on the Wild Idea Buffalo website.    http://wildideabuffalo.com/


Corned Buffalo Hash and Creamed Spinach

With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.


Ingredients for Hash: (serves 2)

1 ½ - tablespoons oil
2 - medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ - cup chopped onion
1 - cup chopped Wild Idea Corned Buffalo Brisket
2 - eggs
½ - cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 - tablespoon butter
¼ - cup onion, minced
1 - teaspoon garlic, minced
2 - big handfuls spinach
1/3 - cup heavy cream
salt & pepper

Preparation:

1 - In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and stir to incorporate. Continue to cook for 3 minutes.
2 - Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the

creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 - Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 - To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers