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Daytime Recipes

CBS Soap Recipes by Dani

COOKING WITH CHARACTERS

Soured Beef Sandwich

Nick Newman presents himself as a real man’s man, and we all know he was born and raised in Wisconsin, so I have paired this sandwich and sides with Nick.  However, I can imagine any of the men of Genoa City noshing on this meal at Crimson Lights, or even the Athletic Club. Though this is a sandwich, it can be as versatile as you like or need it to be. The variety of senses it will capture will delight guests or bring you comfort on a cold winter’s day. This soured beef sandwich is a Rueben and pot roast sandwich mix with a little tangy flare to it.

To start, make apple mustard: ½ cup Dijon mustard and ½ cup apple sauce. Mix and chill overnight.

A couple of days ahead of time, marinate your beef roast for minimum of 48 hours and a maximum of 72 hours. Marinate in the following:

1 bottle of raspberry red wine vinegar, 1 cup olive oil, 1 tablespoon sea salt, ¼ cup peppercorns, 1 tablespoon sugar, 1 cup Worcestershire sauce, 1 packet of Montréal marinate mix or ¼ cup Montréal seasoning from the jar, 1 tablespoon heaping minced garlic.

Over your marinating period, turn or roll roast at least twice a day for full coverage. If you have a crock pot with a removable crock, marinate in that, so all you will have to do is pop the crock into the cooker. Slow cook all day on the day you are ready to cook. The meat will be so tender it will just fall apart.

Lightly spread the outside of two pieces of marble rye with sour cream. Begin to build your sandwich. Pile on as much meat as you want and top with red cabbage (drained), havarti cheese, red onion, dill pickle. Smear top piece of bread with apple mustard, a layer can also go under the meat if you really like mustard. Horseradish is also excellent on this sandwich. After placing lid on sandwich, grill in a skillet (like you would a grilled cheese) or on a sandwich press if you have one.

Serve this sandwich with a cool salad of some sort. I personally like the cool dill green bean salad.

Cool Dill Green Bean Salad

Drain a can of Italian cut green beans. Mix in ½ cup of sour cream, 2 tablespoons of apple cider vinegar, and chopped fresh dill. You want a heavy dill taste but flavor to you liking. A pinch of garlic salt and a teaspoon of black pepper mix and chill.

Another side that is traditionally served is warmed apple potatoes salad.

Apple Potatoes Salad

Boil potatoes until done. Not so done that they are mushy, like the inside of a baked potato but done enough they are soft to the pallet but firm enough to slice.

Slice or dice to your preferred bite size. Dice about 1 cup of granny smith apples for every four pounds of raw potatoes you cook. Mix potatoes and apples together, add:

1 tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of ground clove, 1 teaspoon of white ground pepper, ½ stick of melted butter and 1 cup of sour cream. Mix thoroughly and let sit for at least one hour before warming to serve.

To warm, you can place in microwave for 3-5 minutes, stirring every two minutes or place in oven for 7-10 minutes on 200 degrees. Garnish with crushed dried tarragon.

This is a hearty lunch or dinner that comes from a German/ Scandinavian descent, perfect for the winter months. This does require some time beforehand to prepare, but you will be glad you did once you taste the sweet/sour/ then tangy array of flavors. Possibly in the winter months to come, we will see Genoa City native Ashley Abbot make Ridge a romantic picnic at Big Bear to share with him the refined exotic taste that can hail from Wisconsin.

AS ALWAYS, IF YOU HAVE ANY QUESTIONS ABOUT AMOUNTS, VARIATIONS, OR SUBSTITUTIONS, PLEASE FEEL FREE TO EMAIL ME AT thevelvetchef@yahoo.com

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Updated 8/15/07

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