Ketchup not Catsup!

So for as long as I can remember I have had a love affair with the glorious condiment called Ketchup.  I do believe in every Randall house there is at least 2-4 bottles in the cupboard "just in case".  What if in this great nation we (heaven forbid) somehow went into a ketchup shortage, or some kind of ketchup prohibition.  Trust me I would be bootlegging the crap out of this magical sauce.  I remember putting this on everything when I was younger roast beef, turkey, mixed in with my mashed potatoes and don't even order me french fries if they don't have ketchup.  Recently I have started to branch out and try different versions of this magical tomato concoction, but do not worry I still treasure the traditional right out of the bottle version.

Can you hear that, " AHHHHHHHHHH AHHHHHHHH AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!"

I told y'all I love me some ketchup.  Oooohhhh let's go in for a close up.

WHOA!! Now that's a little too close.  "Oh Ketchup how I love thee, let me count the ways." 


So the first sauce that I will write about is my go to sauce for any burger whether it be turkey, beef, venison, ostrich, buffalo or Elk ( that will be the next post) it is called a Bois Boudran.  I originally saw this sauce on Take Home Chef with Curtis Stone.  I am truly sad that it got cancelled because his recipes were very unique and fresh, plus I was always hoping he would show up at Super One in Cloquet and I could take him home.  Wishful thinking I know! 

The original recipe calls for olive oil in the sauce, but I found that the taste is undetectable and does nothing for the texture.  I also add extra vinegar for more zip and because I love vinegar on just about anything.

Bois Bourdran

1/4 cup sherry vinegar
2 tablespoons Dijon mustard (or yellow if you are out of Dijon)
1 tablespoon Worcestershire sauce
1/2 cup ketchup
2 tablespoons chopped fresh chives
2 tablespoons/about 3 g finely chopped fresh tarragon

Start with the 1/4 cup of sherry vinegar, if you don't have that or in my case can't find it unless you are in Minneapolis then you can substitute red wine vinegar, white wine vinegar or my second favorite after sherry, which is tarragon vinegar.  Next whisk in the Dijon mustard and Worcestershire sauce until completely smooth.  Now for the BEST part add in the ketchup, top with the herbs and stir until completely mixed in. 

Above is before mixing in the herbs completely.  Notice the nice orange color of the sauce, you don't want it any redder than this because you will lose the flavors due to the overpowering ketchup. 

Next we have my new favorite sauce it is a spicy Diablo Ketchup.  The recipe for this sauce is so basic and simple, but tastes phenomenal.  I dip french fries in this sauce, top burgers with it, put it on eggs and even add it to fried crappies.  Basically I take a bowl of ketchup and add siiracha.  That is it folks I told you it was simple.  The wonderful thing about this sauce is you can make it as spicy or as mild as you like.  I myself prefer it with quite a kick.

This is about how much I use.  It's a good count of one, two, three and enough. 

Ingredients
Ketchup
Siiracha

One final sauce that I make is similar to the "fancy sauce" on Step Brothers.  It also resembles the animal sauce aka Animal Style of the In and Out burgers and while I have yet to eat at that fine establishment I came across their delicious recipe while on http://www.seriouseats.com/, which is one of my favorite sites.  I myself skip the sugar and vinegar ( I use a splash of pickle juice instead).  Also I use dill pickle relish or chopped up pickles instead of sweet relish.  Unfortunately I do not have any pictures of this sauce due to my camera battery dying.  To see what it looks like just close your eyes and picture thousand island dressing and there you go.

Fancy Sauce
1/2 cup of Ketchup
1/4 cup Light Mayo
2 tablespoons of chopped pickles or dill pickle relish
1 tablespoon of pickle juice

Take all ingredients mix together and presto you have it.  I use this sauce on burgers, teriyaki chicken burgers, Rubens and Rachels. 

So once again this has been an ode to you oh wonderful topping that is Ketchup.  You will forever be in my heart and in my refrigerator.  I would attempt to make you homemade, but you are perfect just the way you are.
Love,

Corissa

"Real tomato ketchup Eddie" Clark W. Griswold

Ode to the best Sammich, THE PHILLY CHEESTEAK

I don't think any sandwich could top the Philly Cheesesteak "sammich".  Steak... GOOD.... onion...GOOD... Green Peppers...GOOD... Banana Pepper GOOOOOODDDDDDDDDD!!!!!!!  Alright, alright I ripped that one off from " Friends", but found it fitting for this post.  The first time I made these out in Minot I had trouble even saying the word Cheesesteak, it just kept coming out as Cheesecake, Philly Cheesecakes hmmmmmmm I might have to copyright that phrase.  Our grill was not working so I had to put my skillet over the burners on the stove top.  This resulted in the smoke detector going off multiple times and our house smelling like fried meat for about 2-3 weeks after this particular cooking experience.  Meeehhhh what can you do?

I am sure the cheesesteaks that I make would have any Philadelphian shaking in their boots. These babies lack cheese wiz and sometimes I add *gasp* red or green bell peppers, but what can I say I am a quint essential Minnesota girl from the land of lard, lefse and lutefisk.  To be truthful I have never cooked with lard or made either lefse nor lutefisk, but I do like to put my own spin on recipes. 

At the time I made these we were house sitting/ dog watching for my parents so I actually had sufficient counter space to work with and an awesome grill right out the deck door.  We had some homemade leftover pizza dough that I had to use up so I made a couple of sub rolls and plopped them into the oven.  I believe I baked them at 425 until they are golden, but don't quite remember due to the fact I made them in August, whoops.  Next time I think I will use store bought or a different roll recipe. The subs turned out a little dense much like the cook, baaahhh dom ching.

Here we have the roll, which kind of looks like a potato.  I contemplated cutting them old school Subway style, but settled for slicing them in half to make them easier to fill.

As you can see I have sliced and diced up our onions and green bell pepper.  I also sliced the Ribeye steak as thin as I could.  This is where a meat slicer would come in mighty handy, but lets face it I have very little room in my horribly tiny kitchen so I will stick to the manual labor on my part.

Ooooohhhhhh can you smell what the Rock is cooking!  I fried up the onions in brummel and brown and a little olive oil to put a somewhat healthy spin on the sammich, but you can also use butter or more olive oil.

Stirring up the yummy goodness.  I cook everything on a cast iron skillet that I found at walmart for around $15.00.  It works great and if it gets too damaged I won't feel too guilty about chucking it.

They are starting to fry up nice, hence the 80's thumbs up.  Please pay no attention to my lack of manicured nails.  If you know me I hardly every do my nails or get them professionally done.  I cook with too much turmeric so I refuse to spend the time or money.

Lots O pictures.

That's a whole bunch of meat.  Every recipe that I have read states that in Philly they cook these until well done.  I tend to follow those directions the beef chops up into smaller pieces that way.

Adding some banana peppers for some extra zip.  These really make the sandwich!!

I tried to do a close up, but it ended up blurry due to the fact I had left my tripod at home, but you get the picture.

I decided to go against my better judgment and try to be creative.  Here I did a blue cheese cream sauce.  Unfortunately I did not have any cream so I combined blue cheese crumbles, skim milk and a little bit of flower.  This sauce ended up overpowering the actual sandwich so next time I will stick with provolone cheese or perhaps even try the traditional cheese whiz, I mean come on what's better than processed cheese in a jar that is shelf stable until 2030?  I will answer that NOTHING.

The end result.  I poured the cheese sauce over the top of the pile of meat, peppers and onions, then divided the pile into two, place the sliced sub rolls on top to warm up and then...we devoured them.

These were  THE MOST AMAZING sandwiches and if I wasn't trying to be somewhat healthy I would probably make them every week.  Well I hope to be blogging more that just every 7 months and am going to try my darndest to make that happen.  I also hope to get better at my photography skills and actually capture how yummy some of these recipes are.  Until next time, you stay classy San Diego.