Kimchi Reuben, Winter Citrus & Fennel Salad and Cucumber Lemonade
BRAVO TV's Chef Roblé is one of my favorite shows on TV because it's a NYC based show, has tons of drama and of course the food the chef dreams up looks amazing! Last season, Chef Roblé created a Kimchi Reuben Sandwich for his sister to try and even says he wanted to Google it to so he could trademark the recipe?! For those of us that eat kimchi everyday and was taught by our parents that our friends would never like the "stinky" food - so we'd go brush our teeth after eating it for breakfast before school - how cool is that?! They were wrong, the world does love kimchi like us! If you want to try his Kimchi Reuben, here's the recipe from the Wendy Williams show! Enjoy the extra recipes too!
KIMCHI REUBEN SANDWICH
Ingredients:
4 slices Swiss cheese
2 slices Rye Bread
1/4 cup Kimchi
3 tablespoons of Thousand Island salad dressing
Nonstick cooking spray
(Makes one sandwich)
Directions:
Preheat sandwich press to 350 degrees. Put two slices of thinly sliced Swiss cheese on each slice of rye bread. Spread ¼ cup of kimchi evenly between 2 slices of bread. Distribute ¼ pound of corned beef the two slices of bread. Drizzle 3 tablespoons of dressing on top of meat. Close sandwich and cook for 2-3 minutes, or until cheese is melded and meat is hot.
WINTER CITRUS AND FENNEL SALAD
Ingredients:
1 handful baby mixed greens
4 half moon slices of green apple
4 orange segments
4 pink grapefruit segments
1 Tbsp juice of the orange
1 Tbsp juice of the pink grapefruit
1 quarter of a bulb thin sliced fennel
4 flat leaf parsley leaves
Sprinkling of fennel fronds
1 Tbsp extra virgin olive oil
Salt to taste
Directions:
Place mixed greens, fennel slices, apple slices in a small mixing bowl. Add citrus juice, olive oil and a sprinkling of salt to salad and mix to dress. Place dressed salad on to plate and finish with citrus segments, parsley leaves and fennel fronds.
CUCUMBER LEMONDADE
Ingredients:
1 seeded cucumber
2 cups fresh squeezed lemon juice
2 cups sugar
1 cup hot water
1 gallon cold water
4 rinds of lemon
(Makes one gallon)
Directions:
Pour 2 cups of sugar into large pitcher and add 1 cup of hot water and whisk until dissolved. Whisk in 2 cups of fresh lemon juice, then whisk in 1 gallon of cold water. Add 1-QUART lemonade mixture and cucumber to blender. Blend until completely liquefied. Flip 4 lemon rinds inside out and add them to pitcher. Pour cumber mixture from blender back into pitcher of lemonade and whisk. Serve cold.
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