Reuben’s Dinnerhouse Recipes

Reuben’s Recipes So Far

Sour Cream Dressing

1 1/4 cup mayonnaise 1 cup sour cream 1/2 cup buttermilk 2/3 cup milk 1 tbs. garlic salt 1/4 tsp. pepper 1/4 cup parmesan cheese 3 tbs. white wine vinegar * beat all ingredients together. Will keep in refrigerator for about one month.

 

PAXTON DRESSING 1 PT OLIVE OIL 1 PT SALAD OIL 1 PT MALT VINEGAR 1 CUP PARSLEY (CHOPPED FINE ) 1 CUP CAPERS ( DRAINED ) 2 TBS SPN. SALT 1 TBS MED COURSE PEPPER 1/4 TSP GARLIC POWDER

 

Vinaigrette Dressing

1-1/4 cup cottonseed oil 1/4 cup malt vinegar 1/4 cup red wine vinegar 2-1/2 tablespoons Worcestershire sauce 1-1/4 tablespoons Coleman’s dry mustard 1-1/2 teaspoons salt or to taste 1 teaspoon fresh ground pepper or to taste 2-1/2 tablespoons finely chopped onion 2-1/2 tablespoons finely chopped parsley 2-1/2 tablespoons finely chopped capers 1/2 cup dill pickle relish

Shrimp Scampi

1 pound butter 3 tablespoons lemon juice 1 tablespoon chopped garlic 1/4 cup minced parsley 16-20 black tiger shrimp Capers Grated parmesan cheese Seasoned bread crumbs Melt the butter; add lemon juice, garlic and parsley. Mix and set aside. Slit the backs of the shrimp and open them up. Devein the shrimp. Place the shrimp in a large saucepan. Ladle the lemon-garlic butter over shrimp. Sprinkle capers on top. Cover and place in oven at 350 degrees, or over medium heat on the stove. When the shrimp begins to turn red, sprinkle with Parmesan cheese and bread crumbs. Serve immediately with the butter from the pan on side for dipping.

 

Plank Steak and Roast Marinade 1/4 cup vegetable oil 1/4 cup soy sauce   1/2 cup dry burgundy wine  1/4 tsp garlic powder  1/4 tsp oregano . Marinate for 4 hours

 

Artichoke Hearts

-(1) can of drained artichoke hearts, quartered – All-purpose flour – buttermilk – Panko crumbs(Japanese bread crumbs Dip the hearts in buttermilk, then flour, buttermilk again then the panko crumbs. let sit for 1/2 hour and deep fry at 375 degrees until golden brown. Top with Parmesan cheese. Serve with lemon wedges and melted butter in a ramekin. side note: also great to do with scallops!

 

Beggars Marinade Reuben’s Style

3/4 cup oil 3/4 cup soy sauce 1 teaspoon oregano 2 1/2 cups Burgundy wine 1 1/4 tablespoons garlic powder

1/4 cup Oyster sauce

 

 

Artichoke recipe #2

 

Roll the artichokes in flour, then dip in eqq and roll in tempura. Cook in the deep fryer until golden brown and put in a little skillet to make the customers think that was where we cooked them. Then cover in garlic butter (the same garlic butter we used for scampi – just melted butter, a little lemon and garlic, and then sprinkle on parmesan cheese and parsley. That’s it.

 

 

Marco Polo

1 English Muffin split & toasted – buttered, on ea 1/2 sliced, turkey, sliced ham, tomato slice & a couple of nice broccoli flowers w/short stem topped with Hollandaise sauce. I think the turkey and ham was 12oz ea but I use more with more sauce.  
 

 



 

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East Bay Restaurants

I started this blog because I love to eat great food and think that the Fremont areas has very few really good restaurants.  I will write a review for at least one restaurant a month and post my thoughts.     This month is pizza. A family staple, pizza was first created in italy and really blossomed after WWII in America.  Our guys ate pizza in Italy and brought the idea home to America.  I have eaten Pizza all over the East Bay and hands down the winner is Ta Da!!!!  Bronco Billy’s in Niles, Fremont.  A great crust is the foundation for any good pizza.  My test is whether the crust is tasty all by itself.  Bronco Billie’s crust is from fresh dough and is fantastic.  Next, is there enough sauce and does it have that tangy flavor necessay for a contrast to the cheese?  Again,  the sauce is perfect.  Fianlly, is there enough cheese and are the topping of good quality?  If you like a cheesy, gooey, pizza then this is the place to go.  You won’t find any gourmet ingredients, just plain, good food.

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