The Messy Chef is back just in time for St. Patrick’s Day! Check out the Irish-inspired recipes that the Chef has been cooking over at our Rockwood Place community and try them out—just make sure you’ve got some green beverages to serve with these delicious dishes!
Spicy Reuben Chowder with Brown butter Rye Croutons
3 tablespoons butter
3 cups Andouille sausage, sliced
1 ½ cups ham, diced
1 medium onion, diced
2 tablespoons flour
¼ to ½ teaspoon cayenne pepper, to taste
3 cups chicken stock
2 cups sauerkraut, drained and patted dry
½ cup heavy cream
¼ cup chives, diced plus some for garnish
Crispy bacon, garnish optional
4 slices rye bread, cut into cubes
2 tablespoons olive oil
Pinch salt and pepper
1 stick butter
In a large stock pot, melt butter and add onions, cook for a couple of minutes. Add sausage and ham and brown for a few more minutes. Add flour with cayenne, salt and pepper to taste, let flour cook for a few minutes and add chicken stock and sauerkraut and bring to a boil. Then reduce the heat and simmer for 20 minutes to let flavors marinate. Just before serving, add heavy cream and chives. Serve topped with a scoop of sour cream, croutons, bacon, tabasco and chives.
Spray a baking sheet with cooking spray and place rye bread cubes on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Bake in 400 degree preheated oven for 10 minutes or so or until golden brown. Set aside to cool. In a sauce pan melt butter, stirring occasionally so it doesn’t burn. It will take about 5 minutes for the butter to brown. Once brown, remove from heat and cool slightly. Place croutons in bowl and pour a couple of tablespoons of browned butter over croutons and toss to coat. You will have some butter left.
Nothing beats a homemade dressing! This is a perfect dressing for salads, Reuben sandwiches or even just as a chip dip.
1 cup mayonnaise
½ cup red onion, minced
½ cup banana peppers, minced
½ cup ketchup
¾ cup dill pickles, minced
2 tablespoons chives, chopped
2 teaspoons prepared horseradish
1 teaspoon paprika
Mix all ingredients in a bowl and cover, store in refrigerator for up to a week.
This version of a Reuben dip has a little kick with the cayenne but can be served hot or cold.
½ pound corned beef, diced
8 ounces cream cheese, softened
1 ½ cups Swiss cheese, shredded
1 ½ cups sauerkraut, drained
½ cup sour cream
Cayenne pepper to taste, optional
2 tablespoons ketchup
3 tablespoons brown mustard
Assorted crackers or rye bread
Mix all ingredients in bowl. In a greased baking dish, spread mixture and sprinkle with some Swiss cheese and bake in preheated 350 degree oven for 30 minutes or until bubbling and golden brown. Garnish top with chopped chives and serve with cracked or toasted rye bread.
Looking for some more Messy Chef recipes? Check out his take on winter comfort food here!