Being a huge fan of the man I jumped on the train and headed into the city.
The only other times I've seen him he has been performing with Special Sauce so this was rare for me. He even performed one of my favorite tune, Fresh Lila, which I was able to capture on video. However, after a while I started to feel bad that he was all by himself without Special Sauce.
However, tonight, I made up for that with my own special sauce (see what I did there?). I had brewed up this batch the other night when I made my turkey Reubens from our Thanksgiving leftovers. Tonight I used it again to make Reubens out of our Hanukkah leftover.
I guess I'm a bit of a one trick pony.
For dinner tonight I used a bunch of leftovers. I used the leftover brisket, Swiss cheese, special sauce, fresh seeded rye bread, and sauerkraut to make these Reubens. I also made sweet potato fries. Much to my surprise as soon as I peeled the sweet potatoes they were white! I've had white sweet potatoes before but they usually had a distinct pale skin whereas these had a dark reddish skin similar to normal sweet potatoes. While I didn't achieve the color I was looking for they still roasted up nicely and were delicious. I seasoned them with Old Bay, salt, and pepper.
Also I made this cabbage slaw with the leftover cranberry relish, mayonnaise, Maille mustard, dried cranberries, a little hot sauce, cider vinegar, salt, pepper, shredded carrot, and julliened red onion.
We also had some pickles we picked up last week at the farmer's market in town from Dr. Pickle who is apparently a pickle that got bitten by a radioactive MS Paint which gave him the super power to be poorly rendered on a web page. Good pickles though.
This was maybe not quite as good as the turkey Reubens had been but at least 95% as good.
For beer I had an Estrella Daura which is a Spanish gluten free beer. I mostly had it out of curiosity. It was a very tasty pilsner-style beer. And the best part is that if I've developed celiac disease overnight I am safe!
Except for the rye bread I suppose.
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