Inside Out Reuben

2012-10-01
  • Yield : N/A
  • Servings : N/A
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Watch Blackbird Chicago Executive Chef Mike Sheerin’s Inside out Reuben in Educational  |  View More Free Videos Online at Veoh.com

Ingredients

  • 6 oz. of Frank's sauerkraut rinsed and drained
  • 2 1/2 cups of flour
  • 2 eggs
  • cheese cloth
  • 3 ribs of washed celery
  • 1 large onion, peeled & sliced
  • 3 lbs of swiss cheese (preferably aged)
  • 4 oz. picked and washed parsley
  • 2 LBS. pork belly, braised and pressed
  • fresh market greens

Method

Step 1

Prepare cheese consommé first: Place onion, parsley and cubed cheese into cheesecloth. Bundle and simmer in water for 3-1/2 hrs.

Step 2

Prepare Spaetzle: Combine 2 eggs, flour and sauerkraut in blender. Puree and push mixture through a perforated pan into boiling water. Spoon off cooked speatzle as it rises. Sear pork belly on all sides in olive oil. Remove from stove and heat in oven at 350 for 7 minutes. Remove and slice into thirds. Wilt market greens in olive oil on low heat in pan.

Step 3

PLATE: Place Wilted Greens down first, cover with Speatzle, add Pork and ladle Cheese Consommé over dish. Serve immediately.

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