For me, the best part of the Polock was the Secret Sauce. I have since found this recipe online and can share it with all of us sausage lovers. We can make our own Long Johns and enjoy a wonderful sandwich off our own grills. Use whatever Brat or sausage that you prefer. Wild Game sausages are amazing with this special sauce. When you add your homemade sauce, you will understand why you will go All the Way! A fresh bun is also important!
Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.
2 lb thick salt cod, desalted and cooke; d, (see notes below), cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid) Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO: 1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and finely chopped 6 cloves garlic, finely chopped 2 large onions, finely chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup dry white wine Salt and freshly ground black pepper to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried Bread Rounds (recipe follows), as an accompaniment Notes: One day in advance of serving, rinse the salt cod under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water. Change the water several times until it is no longer salty. This process should take 24 hours. Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side. Remove the fish from the heat and set aside. 2. For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes. Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times. Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor. Transfer to a large serving platter and garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco (see CUBA07.TXT). Makes 8 servings BACALAO A LA VISZCAINA
Now you can make the best homemade spaghetti sauce with this easy recipe. Perfectly thick and packed with flavor, it is great for freezing or canning to plan for home cooked meals ahead of time. What makes this sauce amazing Discover the secret ingredient here. This recipe makes a big batch.
The Casserole Queens, otherwise known as Crystal Cook and Sandy Pollock, think beyond the casserole dish with their second cookbook, The Casserole Queens Make-A-Meal-Cookbook (Clarkson Potter, $17.99). Within it are 100 recipes for busy home cooks to assemble meals for any given weeknight or for a special occasion.
Hi Jenn, enjoy your site as well as your cookbook! Just ate a delicious Salmon burger on a bun at a nice restaurant that topped it with a sauce, frisee and pickles. Other than making the cakes larger to fit a burger bun, would you recommend any changes to your recipe And if its adaptable to a burger format, what sauce would you recommend that would also work with picklesThank youMark
I made these last night for a birthday dinner and served them atop some arugula with a simple lemon and olive oil dressing. They were amazing. No tartar sauce needed, they shine on their own. Added some fresh tomatoes and cucumbers as well as some roasted green beans and rosemary roasted potatoes. I use your recipes several times a week and find them easy to follow and well liked by friends and family. This one is extraordinary. 1e1e36bf2d