Thee Southern Reuben

Just for the sake of my own sake, I brought the "Kraut" up to a boil (and also to tenderize it a bit more, nest time I will julienne) then wrapped it hot to let steep and mature.

After thinking on the drive in today about what would be an appropriate use for this new staple, I was kinda thinking Sauerbrauten and Kraut, but man I love a good Reuben.

So, the thought process starts. One thing I will miss about working at Seabrook was the time to think during that 45 minute drive down a beautiful moss shadowed drive, time to to really zone out and let your mind wonder to far off places or ask yourself questions to try and answer.

Like: What would make up a new type of Reuben? A southern Reuben?

I think I nailed it. The protein was the hardest thing to come up with. At first I was thinking a pounded flat piece of fried chicken, but then I started thinking about how much pork there is in southern cooking. So, the question started to become answered. Collard Kraut, Lowcountry Island Dressing (a concoction to be divulged later on), Roasted Pork Butt and Pimento Cheese!

The only thing missing from this version is a Cornbread like pullman loaf bread that will come later. I used swirled rye for this practice round. The rye adds a familiar Reuben flavor.

Poor man's pudding

Trying to quickly read a post in the NY Times, a little side note was on the page that said something in a different language that according to the Times website (I was going to put link here...but what do you know? It won't work!)
Meant: Unemployed Pudding. It was a dish from Canada.
It said: Biscuits, cream and sugar. At least, that's what I was left with in my head. So... I did just that, the way I pictured it along with some cinnamon and maple syrup.

In the oven for 35 minutes and it smelled great. It was still kinda dry surprisingly. Many thoughts come back to it and what could make it better.
Maybe not even bake the cream with it, maybe pour the cream on afterward and let it sit. Or, bake it with milk and then let it sit in fridge for a couple hours to homogenize into a milky dense sweet mass?
Hmmm...there's still something good here. Not over the top skill required, but a quick fix for something sweet, rich and familiar. I mean, a little fruit on the bottom and you have a pretty familiar dessert.