Archive for the 'Condiments' Category

Recipe: MY ORIGINAL DON CORLEONE KILLER SANDWICH

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

A great sandwich for a gathering! This is always a big hit – I've created a monster!!

Enjoy while watching your favorite Godfather/Mafia/Untouchables/old black and white Gangster movies! LOL  I've made this for showers, tail-gating, Super Bowl – just about any occasion is just right to enjoy these.

Depending on the size of your appetite or who you are feeding –

Use either double crusty Italian rolls or a loaf of crusty Italian bread sliced in half lenghtwise. I've made this on 6-foot sub rolls that I special ordered from the bakery.m  And the best part of this – you can make yourself an individual sammie and enjoy it.

My sandwich dressing is:
Mayonnaise/Miracle Whip (either one works fine) with chopped sun-dried tomatoes packed in oil (drained); add some grated Asiago cheese and a few twists of freshly ground black pepper; sliced olives (black, green or Kalamata); add chopped marinated (drained) artichokes; mix well.  You can add chopped sweet onion if you want.  Spread dressing on both halves of roll/loaf.

Layer (all thin sliced) hard and/or genoa salami, soppressata (Italian salami made from pork and whole peppercorns), hot ham, cappicola, (or sliced sandwich size pepperoni instead of hot ham and/or cappicola),provolone cheese and mortadella (Italian bologna) on bottom crust. Sprinkle with dried or fresh basil.

Top with drained anchovy filets and fresh roasted red bell pepper slices (cut thick), and thin sliced green bell pepper rings (not roasted). Sliced hot or mild banana peppers may be added.

Slide sandwich bottom and top (open-faced style) under broiler to heat for a moment. (I have placed on a baking sheet and put in a 350* F. oven to heat also.)

Remove from the broiler and cover with top of roll/loaf. Be sure not to burn it!

Cut and serve.

**you may want to use wooden skewers to hold this one together before trying to cut! Usually when making for a gathering, I basically count one loaf of Italian bread as 4 servings. Sometimes the men prefer it cut in thirds.

Serve with a large green salad.

Or take it another step – remove from oven/broiler and dress with lettuce, fresh spinach, sliced tomates, sliced onions, etc.

If desired, you can slather on some of MY ORIGINAL DIPPING SAUCE (posted) for added flavor and zing!

Recipe: HOW TO MAKE YOUR OWN TERIYAKI SAUCE

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

Why not save money and make your own Teriyaki Sauce? It will also be much healthier for your family than purchasing a commercial made bottle with all those additives in it!

 


Teriyaki Sauce Recipe #1
This recipe will yield about 1 1/2 cups:


1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons brown sugar, firmly packed
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water


Combine all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
Combine cornstarch and cold water in small bowl to dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.


If it seems too thick, add a bit more water.
Cool completely and store in a tightly covered container in your refrigerator.

 


Teriyaki Sauce Recipe #2
This recipe yields about 3/4 cup


¼ cup vegetable oil
¼ cup soy sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
2 cloves garlic, finely minced
¼ teaspoon fresh ground black pepper


Combine all ingredients in a small bowl. Stir well. Store in tightly covered container in refrigerator.

Recipe: Foodies Paradise

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

I’ve lived in this area all my life and I must say that it is a foodie’s paradise! We have a wonderful selection of restaurants and many different ethnic restaurants as well.

 

It almost seems as if there are restaurants on every corner! We have everything from fine dining to tiny deli owners serving some of the best tasting goodies ever! The selection of family-owned restaurants with their authentic dishes I absolutely fabulous!

 


One thing this area is well known for (besides the ORIGINAL BUFFALO WINGS) is our Beef on Weck Sandwiches a/k/a Beef on Kimmelweck Rolls.

If you’ve never had a kimmelweck roll you just don’t know what you are missing.

Kimmelweck rolls are of Polish origin. A large, crusty Kaiser-style roll topped with kosher (coarse) salt and caraway seed!

Roast beef, sliced so nice and thin and layered up to 6-inches high makes these sandwiches really stand out in a crowd!

Served with au jus or horseradish. And don’t forget the Polish dill spears served on the side!

The memories of the corner tavern and their steam tables filled with roast beef all day and night. Regardless of the time of day – you could get a hot beef on weck. And being centrally located with all the steel plants in the area – they went through tons of beef and dozens and dozens of weck rolls! With three shifts going at the plant I don’t know how they kept up with all those great sammies!

 


This can easily be duplicated at home. Begin by making your own kimmelweck rolls.
This recipe will make 8 rolls:


Sprinkle 2 ½ t. active dry yeast over ¼ c. lukewarm water (95* – 100*F) in small bowl and let proof until bubbly – about 5 minutes.


In separate bowl combine:
3/4 cup lukewarm water (95*F to 110*F)
2 tbsp. vegetable oil
1 tbsp. sugar
1/2 tbsp. salt
1 tsp. barley malt syrup or honey
1 large egg white
Stir to dissolve the sugar.


Add to this bowl:
1 ½ c. flour (preferably bread flour – high-gluten) – mix until smooth. Add yeast and slowly stir in an additional 1 ½ c. flour.
Turn onto lightly floured surface; knead 5 to 7 minutes, until smooth and elastic but still tacky to the touch. Add additional flour (up to ¼ c.) to keep the dough from sticking.


Transfer to large greased bowl, turning to coat; cover with plastic wrap and let rise in warm area until doubled in size – about 1 hour.


Punch dough down; cover again; and let rise a second time for about 30 minutes.


Return dough to work surface and divide into 8 equal pieces; shape into a smooth round; flatten the round slightly. Place on parchment-lined or greased baking sheet, well spaced to allow for spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes.


Preheat 425* F.


Combine 1 large egg white with 1 T. water; blend well. Brush rolls lightly. Using the tip of a sharp knife, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle rolls with a mixture of coarse salt crystals and caraway seed; then spritz with water.


Bake for 5 minutes. Quickly open the oven door and spritz again with water; close the oven door and bake 20 minutes more, until browned and crisp. Cool on wire racks.

 


This recipe will also make a Vienna Loaf
Follow the recipe except divide the dough in half, shaping each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a ½-inch deep slit down the top of each loaf; omit salt and caraway sprinkle, if desired. Bake at 400* F. about 30 minutes more after the second spritz with water (total 35 minutes).

 


And it will make a nice snack – Salt and Pepper Sticks


Follow the recipe directions except omit the second rise and divide dough into 13 equal pieces. Roll each into a 12-inch rope; place ropes 1 ½-inches apart on prepared baking sheet. After final rise, apply egg wash (do not make any cuts in the dough) and sprinkle with coarse sea salt and coarsely ground or cracked pepper. Do not spritz with water. Bake about 18 minutes. These are great served with mustard – plain old yellow mustard makes a great dipper! And for the brave – add some cayenne to your mustard!!

 


And these are great sandwiches to have during football season! I haven’t met a tailgater or an armchair quarterback that hasn’t enjoyed these! You don’t need a steam table either – you can always use your crockpot! Gotta love having crockpots – they keep foods warm, and for gatherings everyone can help themselves – just keep adding to it as the goodies disappear.


Oven roast your roast beef the day before; cool completely in the refrigerator. Thin slicing it is very easy then. And no one said you can’t do this “pulled-beef” style either. Just as you would pulled pork.

 


There are so many recipes for making beef for kimmelwecks and each claims to be the best or the original.


This is a very easy recipe and it makes a very tasty roast as well:


Place roast in baking pan with a bit of olive oil; roll to coat lightly; season with fresh garlic, kosher salt, fresh ground black pepper and fresh parsley – that‘s it. You want that marvelous flavor of the meat to come through. Roast at 350* F. to desired doneness. For rare – roast at 450* F to desired doneness.


For best results for these sandwiches – the roasts are cooked a day or two ahead; refrigerated and then sliced thin on a meat slicer; re-heated in au jus (which is nothing more than stock/broth**) and layered onto a fresh kimmelweck roll. Horseradish or horseradish sauce is served on the side along with Polish dill spears. I know that at the deli we had a lot of requests for the tops of the buns to be gently dipped into the au jus because it was so good.


As stated above, au jus is nothing more than beef stock stirred into the degreased roasting pan and brought to a boil. It is not thick like a typical sauce or gravy. The important thing to remember about au jus is – THE AU JUS WILL ONLY BE AS GOOD AS YOUR STOCK! So it is best to use a homemade beef stock. You can squeak by with a canned beef stock only if it is very top quality and bouillon will not cut it – that will ruin it.


When you beef is cooked and removed from the roasting pan, start making your au jus. Remove the fat from the pan (either discard or reserve for Yorkshire puddings). Place your roaster over medium heat, add your beef stock, stirring to release the browned bits from the bottom of the roaster. Bring to a boil and cook until slightly reduced, about 2 to 3 minutes. Transfer to gravy vessel.


Making a good-sized batch of au jus allows you to portion and freeze for future use.

Easy to freeze – cool completely in the fridge, portion into freezer containers, cover, label and date, and freeze.

 


Here is another “local” restaurant recipe for roast beef:


Flour your roast and brown it in olive oil over medium high heat. Transfer to roaster; add enough beef broth and enough water to come half way up the roast. Chunk an onion and add; season to taste with salt, pepper and garlic powder – being careful of the amount of salt used. Add a spoon of beef bouillon and a bit of browning sauce. Cover and roast at 375* F. turning occasionally. Remove and let cool for easier slicing. Strain cooking liquid and discard solids, return to pan, add sliced beef and heat through.


Serve your beef sandwiches with a nice dollop or horseradish or if you’re not that brave – try a nice sour cream horseradish sauce.

 


Sour Cream Horseradish Sauce for Beef Sandwiches


1 pint sour cream
½ cup prepared horseradish (well-drained)
¼ cup chopped chives (optional)
½ teaspoon Kosher salt
¼ teaspoon fresh ground black pepper


Combine and mix well. Make a couple hours ahead to allow the flavors to meld. Store in a covered container in the refrigerator.

 


How brave are you? Add more prepared horseradish.
Allow sauce to stand at room temperature for 1 hour before serving.

Recipe: Just a Basic Fish Fry

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

For those that are interested – these are the recipes I used yesterday for my fish fry.

 


I made a Beer Batter for my haddock:


To begin with I had a little over 1 ½ lbs. haddock fillets


Sift about ½ cup all-purpose flour with Kosher salt to taste; add a pat or two (roughly 1 to 2 tablespoons) melted butter and a lightly beaten egg; pour in ½ cup beer (room temperature) adding gradually. Beat one egg white until stiff and stir in only until smooth. Cover with plastic wrap and let sit for an hour in a warm place.


When ready to cook heat the deep fryer (I used shortening) to 375* Fahrenheit (because I wanted that protective shield formed by the batter which prevents the hot grease from penetrating the cooled food and making it greasy).


Rinse fillets with cool water and pat dry before dipping in batter; allow excess to drip off. Fry a few pieces at a time until brown and crisp; drain on paper toweling or wire racks placed over a baking sheet. Sprinkle with Kosher salt.


Keep warm in a preheated oven (190 – 200* Fahrenheit until all the fish is fried.


I decided to make some homemade fries as well and tuna croquettes.

 


Tuna Croquettes


Melt 2 pats of butter (about 2 tablespoons) in saucepan; add about ¼ cup all-purpose flour, 1 teaspoon Kosher salt, a few turns of the black pepper mill and mix well. Gradually stir in about 1 cup of whole milk (I always cook and bake using whole milk). I added 2 cans of tuna (drained well) and some minced fresh parsley, a squeeze of fresh lemon juice, 1 lightly beaten egg.
With wet hand I formed mixture into 8 to 10 balls and rolled in fine dry breadcrumbs (I made from Italian bread – unseasoned).

Drop into the deep fryer and they are done in just a few minutes – cooking until golden; drain on paper towels or wire rack set over baking sheet. Keep warm in preheated oven until ready to serve.

 


Earlier in the day I made a Basic Creamy Coleslaw


I shredded about 4 cups of green/white cabbage and about 1 cup of red cabbage. I “chipped” some carrot for color.


My coleslaw dressing was approximately ½ cup mayonnaise (I used a heavy creamy mayo that I bought at the restaurant supply house), about 2 tablespoons sugar, about 1 tablespoon white vinegar and Kosher salt and fresh ground black pepper to taste.

Whisk well and toss with cabbage/carrot mixture. Refrigerate a couple hours before serving.
When ready to serve, stir.

 


My potato and macaroni salads were basic –


Potato Salad


Peel and cut up potatoes, cover with cold water; bring to boil; cook until tender and drain well; cool completely. You want your potatoes cold before combining your salad.
Add hard-cooked eggs, chopped celery, chipped carrots, minced onion, chopped sweet pickles.


Coat with heavy creamy mayo mixed with a bit of yellow prepared mustard.


Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.

 


Macaroni Salad


Bring large pot of water to boil, add salt and wait for water to return to a full boil. Add pasta (I used a pound box of medium shells) and cook al dente (to the bite); drain well and rinse under cold water to cool off; drain well. You want your pasta cold before combining your salad.


Add hard-cooked eggs, chopped celery, minced onion, chipped carrot, chopped sweet pickles.


Coat with heavy creamy mayo and a bit of yellow prepared mustard.


Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.

 


Tartar Sauce


1 cup Miracle Whip (yep for this recipe)
1 teaspoon sweet pickle juice
2 tablespoons sweet pickle relish
1 tablespoon dill pickle relish
1 tablespoon finely minced fresh parsley
3 stuffed olives, finely chopped
A sprinkle of grated white onion


Combine; cover; refrigerate until ready to serve.

 


And yes – I wanted enough potato and macaroni salad as well as coleslaw for two days. Today I made Chicken in a Basket.

Recipe: Replenishing the pantry – My Homemade Dipping Sauce

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

Being Italian, I am a big bread and pasta lover! I like to keep a jar of my Dipping Sauce in the pantry to use for dipping bread, or for using as a sub/hoagie dressing or a dressing for a pasta salad, veggie salad or an antipasto.

 


¼ cup crushed red pepper
¼ cup fresh ground black pepper
¼ cup dried oregano
¼ cup dried rosemary
¼ cup dried basil
¼ cup dried parsley
¼ cup garlic powder**
¼ cup minced garlic**
1 ½ tablespoons Kosher salt


Place all ingredients in grinder and grind evenly if you like – if not, mix well. You can always grind it later using your coffee grinder, if desired.


Store airtight.

 


When you want to use it – mix 1 tablespoon of this mixture with olive oil (extra-virgin preferred). You can adjust the flavor the way you want.


Dip warm bread into mixture and enjoy!

 


If making subs/hoagies/panini sandwiches – I combine this mixture in a plastic bottle similar to a plastic ketchup or mustard bottle and shake and squeeze on the bread as a dressing. It can also be used with mayo/salad dressing on sandwiches for a little extra "zing" in the flavor. Try on your next salad!


I went to a beauty supply house and bought several different sizes of hair dye applicator bottles that I use in my pantry. You can cut the tips as large as you would like for many uses. Those bottles are used for salad dressings, chocolates, syrups, icing cookies with designs, BBQ sauces, etc.
Just use your imagination!


MANGIA!


**Homemade ingredients


NOTE: Make a smaller batch of this by using 1 tablespoon of everything except the salt – use only 1 teaspoon of that.

Recipe: My Original Don Corleone Sandwich

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

A great sandwich for a gathering! This is always a big hit – I've created a monster!!


Enjoy while watching your favorite Godfather/Mafia/Untouchables/old black and white Gangster movies! LOL


Depending on the size of your appetite or who you are feeding –


Use either double crusty Italian rolls or a loaf of crusty Italian bread sliced in half lenghtwise. I've made this on 6-foot sub rolls that I special ordered from the bakery.  As a matter of fact, I had to make 8 of them for Super Bowl parties when I was catering.  I would get orders for several at a time for tailgating parties, stags, picnics, etc.  This went on for years.


My sandwich dressing is:
Mayonnaise/Miracle Whip (either one works fine) with chopped sun-dried tomatoes packed in oil (drained); add some grated Asiago cheese and a few twists of freshly ground black pepper; sliced olives (black, green or Kalamata); add chopped marinated (drained) artichokes; mix well.

Spread dressing on both halves of roll/loaf.


Layer (all thin sliced) hard and/or genoa salami, soppressata (Italian salami made from pork and whole peppercorns), hot ham, cappicola, (or sliced sandwich size pepperoni instead of hot ham and/or cappicola),provolone cheese and mortadella (Italian bologna) on bottom crust. Sprinkle with dried basil.


Top with drained anchovy filets and fresh roasted red bell pepper slices (cut thick), and thin sliced green bell pepper rings (not roasted). Sliced hot or mild banana peppers may be added.


Slide sandwich bottom and top (open-faced style) under broiler to heat for a moment. (I have placed on a baking sheet and put in a 350* F. oven to heat also.)


Remove from the broiler and cover with top of roll/loaf. Be sure not to burn it!


Cut and serve.


**you may want to use wooden skewers to hold this one together before trying to cut! Usually when making for a gathering, I basically count one loaf of Italian bread as 4 servings. Sometimes the men prefer it cut in thirds or even halves.


Serve with a large green salad or one of my antipastos.


If desired, you can slather on some of MY ORIGINAL DIPPING SAUCE for added flavor and zing! (recipe on site)