Kitchen Encounters

~Mexican Chorizo Sausage & Scrambled Egg Burrito~

If hearty, protein-packed eating is the perfect start to the day, Texicans make the best breakfasts. While I occasionally enjoy a steak-and-egg omelette, serve me a Ham-Packed Denver Omelette instead and I'm doin' a happy dance.  Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here to tell you, Mexican-chorizo is quickly becoming my new muse.  If like me, you enjoy a bit of huevos rancheros or chorizo con huevos kinda heat to start your day, this type of chorizo has cha-cha-cha.

It's worth mention that aside from the bright-to-tawny red color, Mexican chorizo and Spanish chorizo are not the same, so, purchase with precision.  Mexican chorizo is a fresh, ground-pork sausage with spices added, ranging from mild to spicy -- sold loose or in a casing, it is raw and must be cooked before eating it. Spanish chorizo is a dried and fully-cured or semi-cured chopped-pork sausage with spices added, ranging from mild to spicy -- sold in a casing, fully-cured is fully-cooked and can be eaten as is, while semi-cured requires cooking prior to eating.

The chorizo con huevos "hearty hangover breakfast burrito"...

I'm not touting this one as traditional, I'm touting it as fantastic. Traditionally, fried chorizo sausage crumbles get doused with a scrambled egg mixture and the two are served as one, as a scrambled egg breakfast -- Chorizo con Huevos (Mexican Sausage Scrambled Eggs) is a traditional Mexican breakfast.  It's commonly served with some refried beans and/or rice along with a soft-flour- or pliable-corn- tortilla, but, that's the extent of the fanfare.  I won't lie, it wasn't my eggstraordinary idea to roll these scrambled eggs up in a refried-bean-and-cheese-lined flour tortilla to serve burrito-style with a drizzle of warm queso and cool salsa.  My pub-owning friend Toni (Antoinette), a Mexican-American gal from San Antonio, TX, created it as her signature "hearty-hangover breakfast-burrito" which, once on her menu, was soon available all day long.

... is not traditional, but it's fantastic, &, it's how I serve it.

For 2 servings Mexican sausage and scrambled eggs:

1/3  pound ground Mexican chorizo sausage (roughly 5-5 1/2 ounces)

6  tablespoons thinly-sliced scallions

3  tablespoons minced cilantro

3  jumbo eggs 

3  tablespoons milk

1/8  teaspoon salt

~Step 1.  In a 1-cup measuring container, use a fork to whisk together eggs, milk and salt.  Set aside.  Place the sausage in an 8" nonstick skillet along with scallions and cilantro.  Cook over medium- medium-high heat until sausage is cooked through, about 5-6 minutes, using a nonstick spatula to break sausage up into small bits and pieces as it cooks.  

~Step 2.  When the sausage is cooked through pour egg mixture over sausage mixture, then use the spatula to scramble the eggs into the sausage. Remove from heat, cover skillet and set aside while prepping the burrito as directed.  These scrambled eggs, on their own without the beans, cheese and flour tortilla are eggstraordinary.

For two chorizo con huevos breakfast burritos:

2  large, 9 1/2"-10" burrito-sized soft flour tortillas

1  cup creamy-style refried beans

1 1/2  cups finely-shredded Mexican-style cheddar-Jack cheese blend

all of the chorizo con huevos (scrambled eggs), divided into two portions, from above recipe

For the recommended accompaniments and/or garnish options:

warm chile con queso (or store-bought salsa con queso) and cold pico de gallo (or store-bought salsa fresca), Mexican crema (or sour cream) and/or avocado crema (or guacamole), and, thinly-sliced scallion tops and/or cilantro leaves 

~Step 1.  To assemble first burrito, place one tortilla on a plate or flat work surface.  Using a butter knife, distribute half the refried beans evenly over surface  Sprinkle half the shredded cheese evenly over surface.  Spoon and mound half the still-warm but not steaming-hot scrambled eggs, in a tubular shape, in the center of the tortilla.  Repeat this process with the second burrito.

~Step 2.  To wrap each burrito, lift side closest to you up and over top enough to tuck the end under the eggs on the opposite side.  Next, fold left and right sides of tortilla up and towards the center, to seal the burrito at either end.  Last, roll the tortilla over, so that it sits, fully-encased, seam side down.  To finish-cook burritos, wrap in plastic wrap or aluminum foil, and heat in the microwave for 1-1 1/2 minutes, or, in 350º oven 6-8 minutes, just long enough to warm through and melt the cheese.

I'm not here to compete (w/other recipes), I'm just here to eat:

Try Chorizo con Huevos (Mexican Sausage & Scrambled Eggs):

Mexican Chorizo Sausage & Scrambled Egg Burrito:  Recipe yields instructions to make 2 large burritos/2 large servings or 4 smaller servings.

Special Equipment List: cutting board; chef's knife; 1-cup measuring container; fork; 8" nonstick skillet w/lid; nonstick spatula; butter-type knife; plastic wrap; serrated bread knife

Cook's Note: ~ Spicy and Cheesy Breakfast-for-Dinner Scrambled-Egg Quesadillas ~.  Put a plate of these on the table any time of day and you'll have 'em eating out of your hand. They've got everything anyone could want in terms of Tex-Mex flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs between crisp-tender flour tortillas. Top with pico de gallo, Mexican crema and/or guacamole -- who could possible ask for more? 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Chorizo con Huevos -- Mexican Sausage and Eggs ~

Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here say, Mexican-chorizo is quickly becoming my new muse.  Chorizo con huevos, a Mexican sausage and scramble egg breakfast staple, is as delightful to eat as it is easy-to-prepare. Traditionally, fried chorizo crumbles get doused with a scrambled egg mixture and the two are served as one, as a protein-packed scrambled egg breakfast.  It's commonly served with some Mexican adobo rice, refried beans, and, soft flour or pliable corn tortillas. That's the extent of the fanfare.  It's simple, straightforward, slightly spicy, and, seriously filling.

It's worth mention that aside from the bright-to-tawny red color, Mexican chorizo and Spanish chorizo are not the same, so purchase with precision.  Mexican chorizo is a fresh, ground-pork sausage with spices added, ranging from mild to spicy -- sold loose or in a casing, it is raw and must be cooked before eating it. Spanish chorizo is a dried and fully-cured or semi-cured chopped-pork sausage with spices added, ranging from mild to spicy -- sold in a casing, fully-cured is fully-cooked and can be eaten as is, while semi-cured requires cooking prior to eating.

Chorizo con Huevos (Mexican sausage & eggs) for two:

I'm preparing two servings today, but, by simply doubling or tripling, etc. the recipe, and increasing the size of the skillet accordingly, it serves a crowd as quickly as it feeds two. Having made it for my tailgate group, when served with rice, beans and tortillas, I can tell you with certainty that six times the recipe (do the math), if prepared in a 16" electric skillet will easily feed twelve.

For 2 servings Mexican sausage and scrambled eggs:

1/3  pound ground Mexican chorizo sausage (roughly 5-5 1/2 ounces)

6  tablespoons thinly-sliced scallions

3  tablespoons minced cilantro

3  jumbo eggs 

3  tablespoons milk

1/8  teaspoon salt

~Step 1.  In a 1-cup measuring container, use a fork to whisk eggs, milk and salt.  Set aside.  Place sausage in an 8" nonstick skillet along with scallions and cilantro.  Cook over medium- medium-high heat until sausage is cooked, 5-6 minutes, using a nonstick spatula to break sausage up into small bits and pieces as it cooks.

~Step 2.  When the sausage is cooked through pour egg mixture over sausage mixture, then use the spatula to scramble the eggs into the sausage. Remove from heat and serve with Mexican-style rice, refried beans and soft flour or corn tortillas.

If hearty, protein-packed eating is the perfect start to the day...

... Mexicans & Texicans make the best breakfasts.

Try my Mexican Chorizo Sausage & Scrambled Egg Burrito too:

Chorizo con Huevos -- Mexican Sausage and Eggs:  Recipe yields 1 large or 2 small servings.

Special Equipment List: cutting board; chef's knife; 1-cup measuring container; fork; 8" nonstick skillet w/lid; nonstick spatula

Cook's Note: ~ Spicy and Cheesy Breakfast-for-Dinner Scrambled-Egg Quesadillas ~.  Put a plate of these on the table any time of day and you'll have 'em eating out of your hand. They've got everything anyone could want in terms of Tex-Mex flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs between crisp-tender flour tortillas. Top with pico de gallo, Mexican crema and/or guacamole -- who could possible ask for more?

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Spicy and Cheesy Breakfast-for-Dinner Quesadillas ~

Dinner-for-breakfast or breakfast-for-dinner, put a platter of these portable five-bite snacks on the table at any time of day and you'll have everyone eating out of your hand.  They've got it all -- everything anyone could want in terms of Tex-Mex start-to or end-of the day flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs sandwiched between crisp-tender flour tortillas.  Topped with a bit of pico de gallo, a drizzle of Mexican crema and a dollop of guacamole, who could ask for anything more?

Quesadilla (keh-sah-DEE-yah):  A round, flat, cooked-until-soft corn or flour tortilla, folded in half to form a half-moon with a savory filling sandwiched in the center.  It is fried on a well-seasoned cast-iron comal (a flat, round griddle), using no or very little oil, although in many modern kitchens, mine included, a grill pan is a common substitution.

Almost any cooked and chopped or shredded meats and/or vegetables can be used as a filling for a quesadilla (fish and seafood are not typically used) -- the meats and vegetables must always be cooked first because a quesadilla cooks in a few short minutes.  That said, since "queso (KAY-soh)" is the Spanish word for "cheese":  a quesadilla is a container for ooey, gooey melted cheese.  Be sure to purchase:

your favorite brand of 8" round taco-size soft flour tortillas

For the scrambled eggs* for each quesadilla:

1  teaspoon salted butter

2  jumbo eggs + a pinch of salt

2  tablespoons milk

2  tablespoons thinly-sliced scallions

1  tablespoon minced, fresh cilantro leaves

2-3  teaspoons Sriracha sauce

*These herbaceous scrambled eggs, on their own without a flour tortilla:  are eggstraordinary. 

~Step 1.  Slice the scallions and mince the cilantro.  In a 1-cup measuring container, whisk together the eggs, pinch of salt and milk.  Add the scallions and cilantro and whisk again.  Add the Sriracha and whisk one last time.   I add 2 teaspoons Sriracha for myself.  I add 3 teaspoons when making these quesadillas for my heat-seeking husband Joe. 

~Step 2.  Melt butter in an 8" nonstick skillet over low heat.  When butter is foamy, pour in the egg mixture, and, scramble away for about 1 minute.  Remove eggs from heat, cover and set aside.

To assemble/cook each quesadilla:

1  tablespoon corn or canola or vegetable oil

1  taco-size soft flour tortilla

6  tablespoons creamy refried beans

8  tablespoons finely-shredded Mexican cheddar-Jack cheese blend

all the scrambled eggs, from above recipe

~Step 1.  Slather the tortilla with refried beans, then scatter shredded cheese evenly over the top. 

~Step 2. Place oil in a 10" nonstick skillet.  Use a paper towel to coat the bottom and sides of pan with the oil.  Adjust heat on stovetop to medium- medium-low.  Lift and carefully place the tortilla in the skillet.  Using a spoon, place the scrambled eggs over half of the surface (think half-moon of scrambled eggs).  Cook until cheese is melted and bottom of tortilla is golden brown, but not brittle, about 1 minute.  Lift the "empty" side of the tortilla up and over the side with the eggs.  Slide quesadilla from skillet to plate or cutting board.

For my favorite accompaniments and garnishes:

pico de gallo or store-bought salsa fresca

Mexican crema or sour cream

spicy avocado crema or store-bought guacamole

thin-sliced scallion tops and/or minced, fresh cilantro leaves

~Step 1.  Use all of them, none of them or some of them.  Your choice.

Have a moment of mouthwatering patience (tick, tock)...

... you gotta wait 1 minute before slicing it into three wedges.

Salsa fresco, Mexican crema & Wholly guacamole!  Let's eat:

Spicy and Cheesy Breakfast-for-Dinner Quesadillas:  Recipe yields instructions to make 1 breakfast quesadilla/3 hearty pieces/1 serving.

Special Equipment List:  cutting board; chef's knife; 1 cup measuring container; fork; 8" nonstick skillet w/lid; nonstick spatula; 10" nonstick skillet; paper towels; serrated bread knife

Cook's Note:  At risk of sounding sexist:  Buffalo wings are man food. To state it another way, if I'm inviting a group of women to my home for lunch, serving chicken wings is "off the table".  If I'm inviting men, chicken wings are "on the table". That said, for a casual gathering for men and women, there are ways we can all work together to include user-friendly buffalo-style snacks and appetizers for all to enjoy: ~ Spicy Blue-Cheesy & Buffalo-Chicken Quesadillas ~  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ My Brown-Sugar-Crusted Corned Beef Sandwiches ~

Everyone I know associates corned beef and cabbage with St. Patrick's Day, but, tick-tock, I'd rather show up a day or two later for a corned beef sandwich.  Truth told, Joe and I like corned beef sandwiches enough for me to buy corned beef a few times a year.   That said, I typically don't serve them Rueben-style (with the 'kraut).  We two prefer to eat ours made grilled-cheese-style with a big scoop of Russian- or Thousand Islands-dressed potato salad or cole slaw to the side.  Having made Rachel sandwiches for our green-for-a-day holiday, I was thrilled to find corned beef BOGO'd yesterday because I knew what dinner and this blog post was going to be.

Meet my amazing sugar-crusted corned beef brisket:

What does "corned" mean & what is a corned beef brisket?

A bit about corned beef:  Corned beef is beef brisket that has been brine-cured in a solution of salt and water typically used for pickling or preserving food.  Brisket is the cut of beef taken from the breast section under the first five ribs.  It is sold without the bone and divided into two sections.  The flat-cut has minimal fat and is more expensive than the more flavorful point-cut. 

Brisket requires long, slow cooking and is best when braised.  The term "corned" comes from the English use of the verb "corn", meaning: a process in which small particles, such as grains of salt have been added to liquid.  Two types of corned beef are available and depend upon the butcher and/or the region.  Old-fashioned corned beef is grayish-pink in color and very salty.  New-style, the kind that is vacuum-sealed that most of us purchase, has less salt and is a bright rosy red.

Cooking corned beef in any slow cooker works great, but: 

Meet Crockpot's Casserole Crock. For me, it's my latest acquisition in a long line of slow cookers.  I now currently own ten different brands, models and sizes -- which is odd because, me, not-the-queen-of-crockpot-cooking, uses a slow cooker, maybe, five-six times a year. While Crockpot rightfully peddles this one as a casserole crock (because it is essentially a 13" x 9" x 2" casserole), and, it's intended to make-and-take slow-cooked casseroles (it's got lock-in-place handles and a stay-cool handle for carrying the entire contraption), I saw it as a vessel for cooking two corned beef briskets, side-by-side and in a single layer, to cook evenly, in comfort -- spa-style -- I love it when I trust my gut, as it worked beautifully.  There's more:

At about $45.00, it wasn't that big of an investment.  The crock is the shape of a 13" x 9" x 2" casserole, with the inside bottom dimensions of the crock being approximately 11" x 7" x 3".

Making Corned Beef in Crockpot's Casserole Crock:

1  cup water

2  3 1/2-4-pound flat- or point-cut corned beef

1 1/2  cups diced yellow or sweet onion

3/4  teaspoon ground allspice

2  whole bay leaves

1/2  teaspoon ground cinnamon

1/4  teaspoon ground cloves

1/2  teaspoon garlic powder

1/2  teaspoon red pepper flakes

1/4  cup dark brown sugar

1  28-ounce can crushed tomatoes

1 1/2-3  cups additional dark brown sugar, for finishing under broiler

~Step 1.  Remove brisket from package (discard seasoning packet) and rinse meat under cold water.  Spray inside of Crockpot casserole with no-stick cooking spray, add 1 cup water to the crock, then, place the corned beef, side-by-side without overlapping, in bottom.  Distribute and scatter the onions, all of the spices, the brown sugar and the crushed tomatoes on top of the two roasts.  Cover and cook on high for four hours.

~Step 2.  Uncover the crock.  Using a fork and the aid of a spatula, carefully flip the meat over.  Put the lid back on and continue to cook on high for two more hours.  Turn the crockpot off.  Using the fork and spatula, carefully transfer each brisket to a plate to cool slightly, about 10 minutes. Spoon 3/4-1 cup brown sugar over the surface of each brisket*, then, use your fingertips to pat and press it down to form a thin coating over the surface. 

~ Step 3.  Place each sugar-crusted brisket on a rack in a 13" x 9" x 2" casserole containing about 1/4" tepid tap water in its bottom.  

Note:  Adding the water to the bottom of the casserole will prevent any melting sugar that drips to the bottom of the dish from smoking or burning on contact, which in turn makes cleanup a lot easier.  

~ Step 4.  Place one or both casseroles* on center rack of 350º oven until sugar is bubbling and golden, 25-30 minutes. Remove from oven and rest, uncovered, about 15 minutes, to allow the sugar to harden and form a crunchy crust.

*Note:  I sugar-crust and bake one, storing the uncrusted one in the refrigerator to use later or freeze.

~Step 5.  After the meat has rested, carve the corned beef by first slicing it in half, with the grain (which keeps it from falling apart), to form two easier-to-manage pieces.  Next slice each half, as thick or thin as you like it, cutting it against the grain (which gives it a shred-y kind-of falling-apart texture). Serve it warm, at room temperature or even cold:  It's fantastic.  To make the sandwiches:

~Step 6. For each sandwich, cut 2 slices of rye, pumpernickel or swirl bread in half to form 4 pieces.  In a 10" nonstick skillet, melt 1 tablespoon butter over low heat.  Add bread to skillet and immediately top each half-slice with 2-3 very-thin slices Lacey Swiss cheese per half-slice.  Increase heat to medium-low, to slowly grill the bread on the bottom and melt the cheese on the top, about 1 1/2-2 minutes.  Remove skillet from heat or turn the heat off.  Heap thinly-sliced sugar-crusted corned beef atop two halves, top with the remaining two half-slices of cheese-topped bread and serve.

Serve ASAP w/Russian-dressed potato salad & pickles:

My Brown-Sugar-Crusted Corned Beef Sandwiches:  Recipe yields 2 corned beef briskets, and, enough meat to make 4-6 thick, hearty sandwiches per brisket.

Special Equipment List:  fork; spatula; Crockpot casserole; cutting board; chef's knife; 10" nonstick skillet

Cook's Note: I never make just one corned beef brisket.  Simply stated: It is 100% counter-productive. While I can make two in my crockpot casserole, in one big pot, in three hours, I can make three:  one to eat that day, one for sandwiches during the week, and, one to cube and freeze in 3, 1-pound packages, which, is enough to make 3 hearty corned beef hash breakfasts. Check out my recipe for ~ The Lazy Lady's Corned Beef Hash ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ The Secret's in the Slaw Rachel-on-Rye Sandwich ~

I crave a Reuben sandwich once or twice a year.  The Rachel sandwich, on the other hand, is: standard operating procedure in my kitchen.  My refrigerator is rarely without some super-thin sliced deli turkey breast and/or pastrami, and, my favorite Lacey Swiss cheese -- it often has a container of semi-homemade or deli-style coleslaw in it too.  That means, with a slice or two of lightly-toasted Jewish-style rye bread, a Racheal sandwich is only a few short minutes away.

When I crave a Reuben sandwich, I'm more inclined to make one or all of the components from scratch: bake a loaf of homemade bread-machine rye bread, slow-cook a crockpot corned beef, stovetop-simmer sauerkraut, and, stir together some Russian or Thousand Islands salad dressing. It's a production, but, because I don't live anywhere close to a NY-style deli that can begin to make this sandwich the way I like it, a girl's gotta do what a girl's gotta do.

The Lovely Rachel-on-Rye made-my-way to make-my-day... 

When I crave a Rachel Sandwich, on the occasions when I have some leftover perfectly-roasted turkey breast, I use it.  That said, high-quality deli-style turkey breast and/or pastrami is no compromise. And, after shopping the deli-counter, I reach for a bag of slaw mix instead of a container of prepared coleslaw. Why?  When I'm planning on lunching on Rachels for the week, instead of using my five-minutes-to-make Russian or Thousand Islands dressing as a spread for the bread, I use it to dress the slaw instead -- and it is amazing.

... the secret's in the slaw & it's amazing.

For each Rachel-my-way sandwich:

2  slices Jewish-rye bread, deli-swirl bread may be substituted

2  tablespoons salted butter

4  thin slices Lacey Swiss cheese

8 thin-slices pastrami

8 thin-slices turkey breast

2/3  cup creamy Russian- or Thousand Islands-dressed coleslaw, from recipe below, or your favorite deli-style slaw

For a weeks worth of coleslaw (Note:  I'm using Russing dressing today, but use Thousand Islands all the time too.  Both are great.):

1  16-ounce bag coleslaw mix

4  ounces matchstick carrots

1-1 1/2  cups Russian or Thousand Islands salad dressing, preferably homemade as per either of my recipes (Note:  Be wary of substituting even high-quality store-bought dressings as they vary greatly in taste and consistency.  Ken's SteakHouse is a good one, but it pales in comparison to my own Russian dressing.)

~Step 1.  Place slaw mix, carrots and 1 cup of the dressing in a large bowl.  Using a large rubber spatula, thoroughly combine.  Add additional dressing in small increments until desired consistency is reached. Transfer to a 2-quart size food-storage container, cover and refrigerate 4-6 hours or overnight.  Overnight is best. Recipe yields 5 cups.

~Step 2.  Cut the 2 slices of bread in half to form 4 pieces.  In a 10" nonstick skillet, melt the butter over low heat.  Add bread to skillet and increase heat to medium-high, to gently grill, until slices are light golden on both sides, 45-60 seconds per side.  Transfer the lightly-toasted bread to a toaster-oven sized disposable aluminum broiler pan.

~Step 3.  Top each of two halves with one large slice of Swiss cheese (folded in half to fit the bread).  Place two folded slices pastrami atop the cheese.  Place four folded slices turkey breast atop the pastrami, followed by one more large folded-in-half slice of Swiss atop the pastrami. Top with the remaining two half slices of lightly-grilled rye bread, to form two half sandwiches.  Bake on center rack of preheated 350º oven or toaster oven, until cheese is melted and bubbly, about 6 minutes.  Remove from oven, lift the top slice of bread from each half sandwich and top each half with about 1/3 cup of coleslaw.  Serve immediately accompanied by potato chips and or pickles.

Top with slaw & eat as soon as you can wrap a hand around it:

The Secret's in the Slaw Rachel-on-Rye Sandwich:  Recipe yields instructions to build 1 deli-style sandwich/1-2 servings.

Special Equipment List:  large rubber spatula; 1-cup measuring container; large rubber spatula; 2-quart size food storage container w/lid; cutting board; chef's knife; 10" nonstick skillet; nonstick spatula; toaster-oven-sized disposable aluminum broiler pan (the kind with the corrugated bottom)

Cook's Note: In the Greater New York area, also know as the Tri-State Area a sloppy Joe is a completely different sandwich than what the rest of us have stereotyped in our minds.  It is a very large, layered sandwich, containing three slices of bread (usually rye and/or pumpernickel), two or three varieties of paper-thin sliced deli-meat, cheese and a dressing such as Russian or Thousand Island.  ~ Another Sloppy Joe?  There is one?  You Betcha! ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~Russian Dressing & How it Differs from 1000 Islands~

It's almost understandable why most home cooks don't know what the difference between Russian and Thousand Islands dressing is, but, it's head-scratchingly odd that many restaurant chefs don't.  Truth told, when I order a Rueben or a Rachel sandwich, one dressing or the other, whichever is offered, will do nicely -- they're both favorites of mine.  That said, when a menu states Russian dressing, I expect Russian dressing and vice versa.  These two condiments, while they can be used interchangeably as a matter of preference, are not interchangeable.

While Russian dressing is not Russian, it is a compilation of ingredients very common to the cuisine of Russia.

In my food world, the most pronounced difference between the two is huge: Russian dressing contains horseradish (no surprise if you're familiar with Russian cuisine). When was the last time your Thousand Islands dressing tasted of horseradish?  Never, and if it did, it was Russian dressing.  Next, Russian dressing contains paprika (again, no surprise) . When was the last time your lemony-sweet Thousand Islands dressing had a spicy-earthy edge to it?  Never, and if it did, it was Russian dressing.  Past those two differences, the two are quite similar, right down to their mayo-base, the use of a tomato product, pickles or pickle relish, and, some optional hard-cooked egg (every single ingredient on this list is common to everyday, run-of-the-mill Russian cooking).

Russian dressing requires horseradish & paprika.

Both dressings are all-American early-1900's condiments with Russian dressing coming along prior to Thousand Islands (and being sold commercially since 1910).  There's no doubt in my mind the creator of Thousand Island dressing knew he or she was concocting a spin-off of Russian dressing.  That said, Russian dressing has been seemingly tossed aside in favor of its sweeter counterpart.  It's literally disappearing from menus and supermarkets, while Thousand Islands takes over -- even McDonald's "secret sauce" is undisputedly a variation on the recipe.  The one pictured here in the photo is the best of the few I can find in my supermarket, but, even though it has a spicy edge to it, it doesn't have the requisite horseradish on the ingredients list.

Nowadays, both dressings are used primarily as a sandwich spread, but, I'm here to say either is fantastic in place of the blue cheese dressing on a classic wedge salad.  There's more. Whenever I'm making a Rachel sandwich, which requires cole slaw, instead of using the dressing as a spread for the bread, I use it to dress the slaw instead -- and it is amazing.  That said, a Russian dressing recipe documented in a 1910 catering book recommends it as an alternative to vinaigrette to dress tomatoes, asparagus and other blanched vegetables, and hard-cooked eggs.

The earliest Russian dressing was created by James Colburn, a wholesale grocer of Nashua, NH, in early 1910, and, it's said by some to have originally contained caviar, which was later replaced by pickles to dress a version of the classic Russian Salad Olivier.  That said, by 1914, Colburn was manufacturing and distributing it to retailers and hotels.  Thousand Islands Dressing traces its roots to, and is named for, the upper St. Lawrence River region between the Unites States and Canada.  A few claims to its invention exist, but it's believed to be the creation of a fishing guide's wife, Sophia LaLonde.  It has a romantic history that includes a castle and a heart-shaped island, and, was made famous by Chef Oscar Tschirky of the Waldorf Astoria. The earliest print references to it appear in 1912.

Full-throttle Russian dressing is not for the faint-of-heart.

1/2  cup horseradish mayonnaise, the best available, preferably Russian Zakuson brand

2  tablespoons chili sauce, or a bit more, to taste

2  tablespoons sweet pickle relish, or a bit more, to taste

1  teaspoon dehydrated minced onion

1/2  teaspoon dehydrated minced garlic

1/2  teaspoon paprika

1/4  teaspoon turmeric

~Step 1. Place all of the ingredients in a 2-cup food storage container.  Stir to thoroughly combine the dressing.  Cover and refrigerate until well-chilled, 2-4 hours or overnight.  Overnight is great because it gives the flavors time to marry.

Thousand Islands Dressing is dainty & pretty in pink.

1  cup mayonnaise

1/4 cup chili sauce, or a bit more, to taste, ketchup may be substituted

1/4 cup sweet pickle relish, or a bit more, to taste

1  hard-cooked egg, white and yolk separated and minced separately (optional)

2  teaspoons Worcestershire sauce, or a bit more, to taste, lemon juice may be substituted

~Step 1.  Place all of the ingredients in a 2-cup food storage container.  Stir to thoroughly combine the dressing.  Cover and refrigerate until well-chilled, 2-4 hours or overnight.  Overnight is great because it gives the flavors time to marry.

Enjoy Russian- or Thousand Islands- spread on any sandwich...

... most notably, the Rueben (above) or the Rachel (below):

Russian Dressing & How it Differs from 1000 Islands:  Recipe yields 3/4 cup salad dressing/sandwich spread

Special Equipment List: 2-cup food storage container w/tight-fitting lid; spoon

Cook's Note:  In the Greater New York area, also know as the Tri-State Area a sloppy Joe is a completely different sandwich than what the rest of us have stereotyped in our minds.  It is a very large, layered sandwich, containing three slices of bread (usually rye and/or pumpernickel), two or three varieties of paper-thin sliced deli-meat, cheese and a dressing such as Russian or Thousand Island.  ~ Another Sloppy Joe?  There is one?  You Betcha! ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)