2. Italian Beef Ingredients
1 boneless beef roast, about 3 pounds with
most of the fat trimmed off
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
6 cups of hot water
4 cubes of beef bouillon (yes, bouillon, see
the explanation below) *
10 soft, fluffy, high gluten rolls, sliced
lengthwise but hinged on one side or Italian
bread loaves cut widthwise into 10 portions
(Gonnella, Turano, and D'Amato are the
bakers of choice in Chicago)
3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera
3. Italian Sausage Ingredients
4 pounds pork shoulder
1 pound pork fat
40 grams kosher salt
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
¾ cup dry sherry
¼ cup sherry vinegar
9. German Potato Salad
4 medium round red or white
potatoes (1 1/3 lb.)
3 slices bacon, cut into 1-inch
1 medium onion, chopped (1/2
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/2 cup water
1/4 cup white or cider vinegar
10. German Potato Salad cont.
1 Place potatoes in 3-quart saucepan; add
enough water just to cover potatoes. Cover;
heat to boiling. Reduce heat to low. Cook
covered 30 to 35 minutes or until potatoes are
tender; drain. Let stand until cool enough to
handle. Cut potatoes into 1/4-inch slices.
2 In 10-inch skillet, cook bacon over medium
heat 8 to 10 minutes, stirring occasionally, until
crisp. Remove bacon from skillet with slotted
spoon; drain on paper towels.
3 Cook onion in bacon fat in skillet over
medium heat, stirring occasionally, until tender.
Stir in flour, sugar, salt, celery seed and pepper.
Cook over low heat, stirring constantly, until
mixture is bubbly; remove from heat.
4 Stir water and vinegar into onion mixture.
Heat to boiling, stirring constantly. Boil and stir
1 minute; remove from heat.
5 Stir in potatoes and bacon. Heat over medium
heat, stirring gently to coat potato slices, until
hot and bubbly. Serve warm.
11. Mustard Potato Salad
6 medium red potatoes (2 lb.), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
Top with dah of Paprika
12. Mustard Potato Salad cont.
1 In 4-quart saucepan, place
potatoes. Add water just to cover.
Heat to boiling. Reduce heat to low;
cover and simmer 20 to 30 minutes
or until tender. Drain; cool slightly.
Cut into cubes.
2 In large bowl, mix potatoes, eggs,
celery, onions and bell pepper.
3 In small bowl, mix mayonnaise,
pickle relish, mustard, sugar, salt,
black pepper and pepper sauce until
4 Add dressing to potato mixture;
toss gently to mix. Cover;
refrigerate at least 1 hour or until
serving time. Sprinkle top with
13. Sour Cream Potato Salad
1 1/3 lb. small red potatoes (8 to
3 tablespoons cider vinegar
1/2 teaspoon salt
8 medium green onions, sliced
1 medium stalk celery, sliced (1/2
1 small red bell pepper, coarsely
15. Sour Cream Potato Salad cont.
1 In 4-quart saucepan or Dutch oven,
place potatoes; add enough water to
cover. Heat to boiling. Cook about 20
minutes or until tender. Drain; cool
slightly. Cut into 1-inch cubes. Place in
large nonmetal bowl. Sprinkle with
vinegar and salt; toss to coat. Let stand
2 Meanwhile, in 2-quart saucepan, place
eggs in single layer. Add enough water to
cover eggs by 1 inch. Heat to boiling.
Immediately remove from heat; cover and
let stand 15 minutes. Drain; rinse with
cold water. Place eggs in bowl of ice
water; let stand 10 minutes. Drain.
3 Peel and chop eggs. Add to potatoes
with remaining salad ingredients; mix
4 In small bowl, mix dressing
ingredients. Pour over salad; mix gently
to coat. If desired, garnish with
additional sliced green onions.
16. Homemade Potato Chips.
6 large russet potatoes
vegetable oil for deep frying (I use canola oil; you
can also use peanut oil)
1 teaspoon sea salt
1. Wash, scrub and peel the potatoes (leave skin
on, if you want extra dietary fiber).
2. Using a very sharp knife, cut potatoes into very
thin slices (about ¼ - ⅛ inch rounds) and soak them
in a bowl of iced water. Place the bowl in your
refrigerator for 30-40 minutes. This will help to
remove all the starch from the potatoes, making
them ready for deep frying – make the chips
You can also use a mandolin or blade attachment
of food processor to slice potato paper thin.
3. Remove, rinse a few times (water must be clear
in the last rinse) and let drain completely. Then lay
flat on kitchen towels and pat dry.
4 Then place potato crisps on a baking tray,
sprinkle with a little extra virgin olive oil, rock salt,
ground black pepper and chili powder (any
seasonings you like). Bake in a medium to high hot
oven, making sure to turn regularly.
17. Homemade Fries
1 1/2 pounds russet or baking potatoes
Peanut oil for deep-fat frying
Sea salt or kosher salt or salt
Peel the potatoes , if desired, and cut
lengthwise into 1/4- to 3/8-inch sticks. Soak
in ice water if not ready to fry.
In a deep-fat fryer, heat peanut oil
according to manufacturers directions to
365 degree F, or heat oil in a 3-quart or
larger saucepan to 365 degree F (saucepan
should be no more than half full).
Drain the potatoes well. Pat potatoes
thoroughly dry on paper toweling. Fry the
potatoes, about one-third at a time, until
potatoes are tender in the center and edges
are just beginning to color and blister,
about 7 to 9 minutes. Remove with a frying
basket and drain on paper toweling.