Franceshina Sandwich

 In portuguese "Francesinha" means little french girl. It's said this is an invention of a returned emigrant from France. It is a great sandwich and its sauce is a big secret! Nobody really knows the true sauce! Read more  

Note: When we ate this sandwich in Portugal, the meat and other ingredients seemed to vary according to local custom or simply individual preference, so you can try it with anything from hot dogs to fried eggs on top of the bread.

Sandwich

2 slices of white bread 

2 slices of smoked ham

4 slices of cheese  

1 grilled sausage  

1 fried or roasted slice of beef 

Both the sausage and the beef should be cooked or reheated before assembling the sandwich shopping list 

Sauce: 

1 beer 

1 cube of chicken stock 

1 tbsp butter 

2 tbsp concentrated tomato paste  

1/4 cup brandy or Port  

1/4 cup milk 

1 tbsp cornstarch 

chilli flakes to taste

1 bay leaf

Sauce: 

Dissolve cornstarch into the milk and add all the ingredients. Blend the liquid mix on a food processor. 

Put it into a pan over low heat and add the bay leaves . Stir it until it starts to boil. It's ready - reserve. 

Sandwich: 

Assemble the sandwich and save 2 slices of cheese. 

Put the sandwich on a plate and place the 2 slices of cheese on top. 

Pour the sauce over the sandwich (should be hot, so the cheese melts). 

Clam Fritters

 4 Cups minced razor Clams

1/2 Cup cooked minced bacon-un-drained

6 to 8 green onions-minced

2 eggs

1/2 tsp.baking powder

1/4 tsp. garlic salt

1/8 tap Black pepper

Trader Joes Everyday Seasonings or equivalent

1/2 Cup Pride of the West All- purpose Batter Mix or bisquick

1/2 Cup Whole Wheat Flour

1 Cup milk

11/2 Cups coconut oil or canola or avacado oil

Make the batter:

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter.

Add bacon, onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots ect.).

Heat the coconut oil to a depth of one inch in a large skillet on medium heat.

Spoon the fritter batter into the heated coconut oil and cook till golden.

Flip the fritters and cook until golden.

Remoulade

 1 1/4 cups mayonnaise.

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika.

1-2 teaspoons Cajun or Creole seasoning.

2 teaspoons prepared horseradish.

1 teaspoon pickle juice (dill or sweet, your preference)

1 teaspoon hot sauce (preferably Tabasco)

1 large clove garlic, minced and smashed.

Bourbon Sauce

 2 cup bourbon

2 cup brown sugar

1 cup ketchup

2 tablespoons  worcestershire sauce

1 lemon, juice only

1/2 cup apple cider vinegar

1/4 t white pepper

1/4 t liquid smoke

1/2 c honey

added 1/2 cup? pineapple juice (try cranberry?)

Thicken with 2T corn starch in 1/2 c water

Sauerkraut

 5 lbs organic cabbage, thinly sliced or diced

3 tbs sea salt

Mix the cabbage and salt in a large bowl. 

Cover with cheesecloth for an hour or so, until it gets juicy.

Pack into a clean stone crock.

Find a plate that will fit the inner circumference of the crock and weigh down the plate to hold the cabbage firmly packed.

Let ferment for 5 to 10 days at around 72 degrees F.