Bob’s Homemade Fresh Subs and Sides Recipes

OWNED AND OPERATED BY BOB

Italian Beef Ingredients The beef

1 boneless beef roast, about 3 pounds with most of the fat trimmed off

The rub1 tablespoon ground black pepper2 teaspoons garlic powder1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon crushed red pepper

The juice6 cups of hot water4 cubes of beef bouillon (yes, bouillon, see the explanation below) *

The sandwich10 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 peppers1 tablespoon olive oil, approximately1 cup hot giardiniera

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

Italian Turkey Sausage Ingredients 1 pound lean ground turkey 2 teaspoons garlic powder  1-1/2 teaspoons fennel seed,

crushed  1-1/2 teaspoons sugar 1 teaspoon salt  1 teaspoon dried oregano 1/2 teaspoon pepper

Polish Sausage Ingredients 5 lbs. boned pork butt, 75% to 80%

lean 6 cloves crushed fresh garlic (or 2

tablespoons granulated) 1 tablespoon pickling salt 2 teaspoons fine ground black

pepper 2 teaspoons dried marjoram 1 cup ice water

Bratwurst 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

All Beef Hotdog Ingredients Store bought

German Potatoe salad

German Potato Salad Ingredients 4 medium round red or white

potatoes (1 1/3 lb.) 3 slices bacon, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 tablespoon all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon celery seed Dash pepper 1/2 cup water 1/4 cup white or cider vinegar

German Potato Salad cont. Directions 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.

Mustard Potato Salad Ingredients 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 cup) 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

Mustard Potato Salad cont. Directions 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 well blended.

4 Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Sour Cream Potato Salad Ingredients 1 1/3 lb. small red potatoes (8 to 12

potatoes) 3 tablespoons cider vinegar 1/2 teaspoon salt 4 eggs 8 medium green onions, sliced (1/2

cup) 1 medium stalk celery, sliced (1/2

cup) 1 small red bell pepper, coarsely

chopped

Sour Cream Potato Salad cont. Dressing 3/4 cup mayonnaise or salad

dressing 1/4 cup sour cream 1 teaspoon sugar 2 teaspoons prepared horseradish 2 teaspoons yellow mustard 1/4 teaspoon coarse ground black

pepper

Sour Cream Potato Salad cont. Directions 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 30 minutes.

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 gently.

4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

Homemade Potato Chips. Ingredients: 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 crispier.

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.

Homemade Fries Ingredients 1 1/2 pounds russet or baking potatoes Peanut oil for deep-fat frying Sea salt or kosher salt or salt Directions 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.