Monday, February 8, 2010

Coney Island Sauce

I remember eating this back home and how good it made hot dogs. Well I decided to make this for our smokies. Here is the recipe:

Coney Island Sauce
1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.
Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs, Coney Island style!

Tuesday, February 2, 2010

Salmon Cakes

This was so good. The only thing I'll do different is the potatoes. I'll used mashed :)

Salmon Cakes
2 large russet baking potatoes, washed and cut into large chunks
3 tablespoons canola oil
2 salmon filets, 6 oz each
Salt and pepper
4 green onions, sliced thinly
1 bunch fresh dill, chopped
1 egg, lightly beaten
Steam potatoes in a stovetop steamer until tender when pierced with a fork.
Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
Using a potato masher, mash them together.
Season salmon filets and sear on both sides until just cooked through.
Place the potatoes into a large bowl and add salmon, salt and pepper.
Add green onions, dill and egg and mix well.
Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
Heat a large skillet and add oil.
Add salmon cakes and fry them until they are golden brown on each size and heated through.
Serve with Horseradish Sauce (recipe from this episode).