Knock off Varsity Chili Dog Sauce

 

Recipe Name: Knock off Varsity Chili Dog Sauce

Story: The Varsity in Atlanta is a historic restaurant. They have some of the best chili dogs, in my opinion. This is a knock off recipe that I have found and slightly modified. It is actually incredibly close to how I remember it.

Years you've been making it: Since 2022

Author / Creator: Original was from a post on the Green Egg Forum

Submitted by: Dustin

Ingredients: 

• 1 pound ground chuck
• 1 3/4 cups water
• 2-3 tablespoons chili powder (depending on how fresh your chili powder is)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper (or more if you want spicy)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 teaspoons salt
• Couple dashes tabasco sauce
• 2 tbls white vinegar

Directions: 

1. Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. 
2. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. You want it a little loose to pour over hot dogs, but not soup and not thick either.
3. Taste and season with more salt and vinegar.

Notes: 

This usually needs about 1 tsp more of salt and about 1 to 2 more tbls of white vinegar. But I find that it is best to wait towards the end and season to taste. This isn't supposed to be spicy, but you can add more cayenne if you want.

Do not brown the meat before adding. Yes, the process of adding the meat directly to the water and breaking it up with your hands sounds weird, but it works. This process gets the meat to be more of a uniformly small texture. I would suggest wearing disposable gloves.

Brine: For Smoking King Fish

 

Recipe Name: Brine: For Smoking King Fish

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best as I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Reg Solution)
• 2 cups sugar (onion powder, garlic powder, lime juice - optional)
• 2 tbls saltpeter (holds color, usually 1 Tbls)
• 2 tbls peppercorns (optional) crushed
• 1 tsp allspice (optional)
• 1 tsp clove (optional)
• 10 oz bay leaves (4 or 5) also 
• (can use pickling spices)

Directions: 

1. Soak fish 8 hrs or as desired. 4 hrs is a mild cure
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse
4. Allow to dry until a glaze forms on outside surface
5. Smoke 10 to 12 hours, 120 to 130 degrees

Notes: 

This is a 2nd version of the recipe, but I still wanted to add it because it was in the original handwriting. Here is the other post with the same / similar recipe, this post seems to have a little more detail:

https://heritagesoup.blogspot.com/2022/12/smoked-fish-brine.html

Mayo Potato Salad

Recipe Name: Mayo Potato Salad

Story: One of my friends, Lindsay, makes the absolute best potato salad ever. I've manage to make something close, an "acceptable" variation, but of course never quite the same as when someone else makes it!

Years you've been making it: Since 2018 or so

Author / Creator: Combination from AllRecipes, Serious Eats, Lindsay, etc

Submitted by: Dustin

Ingredients: 

• 3 lbs Yukon gold potatoes, diced into preferred bit size, roughly 3/4 in cubes (with or without skin, your preference)
• 1/2 cup mayo
• 4 green onions, thinly sliced
• 1 tbls country dijon mustard
• 4 eggs, shredded with box grater
• Optional, 2 tbls fresh dill

Directions: 

1. Add 2 quarts cold water to a large pot. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. 
2. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. 
3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool until still warm, but not hot, about 10 minutes.
4. While the potatoes are cooking, mix the mayo, onions, mustard, and dill (if using) together.
5. Once the potatoes have cooled slightly mix in the mayo mixture. Once incorporated, add the shredded eggs, and mix until combined.
6. Refrigerate and enjoy!

Notes: 

The method of boiling the potatoes with salt, sugar, and vinegar might sound odd, but this way the potatoes will be seasoned throughout and with hold their texture. This was a trick I learned from Serious Eats. I use this method whenever I make any version of potato salad.

*The picture is not my exact dish, it is just an example.

Chuck's Italian Sandwich

 

Recipe Name: Chuck's Italian Sandwich

Story: Sometime around 2017, Dad shared his favorite way of making an Italian sandwich. I was traveling and happened to stop at a Subway. Subway always reminded me of him, we'd go there often, especially on the way to the race track. I always remember him getting an Italian sandwich, but never knew what he put on it. He said this is how he always remembered having it, even as a young child. Recently during this past year I found the ingredients list he had shared with me.

Years you've been making it: Long time

Author / Creator: Chuck Whittier

Submitted by: Dustin

Ingredients: 

• Danish ham
• American cheese
• White onions, thinly sliced
• Green peppers, sliced
• Cured black olives, chopped
• Tomatoes, sliced
• Sour pickles, sliced
• Salt and Pepper 
• Blend of canola and olive oil

Directions: 

1. Grab your favorite sub roll.
2. Add ham then cheese.
3. Top with tomatoes, onions, peppers, olives and pickles.
4. Sprinkle with some salt and pepper.
5. Add some of the blended oil.

Notes: 

*picture is not the actual sandwich, just for reference / example.

Creamy Cheddar Potato Soup with Bacon

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: This was a recipe that one of Suzy's neighbors gave her.

Author / Creator: Suzy's neighbor

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3lb. russet potatoes peeled and cut into 1/4 inch, (7-8 cups)
• 2 C chopped yellow onion- about 1 large onion
• 3TBS. butter
• 3 small garlic cloves chopped
• 1tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8oz. white cheddar cheese shredded  (2C)
• 1/2 C heavy cream
• 2 OZ. yellow Cheddar Cheese. Shredded

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp 10-15min.
3. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Raisin Oatmeal (cookies)

 

Recipe Name: Raisin Oatmeal (cookies?)

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Cup Sugar
• 2 Egg
• 1 Cup shortening
• 2 cup flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cup oatmeal
• 1/4 cup raisins
• 1 tsp (baking) soda
• 1 tsp vanilla

Directions: 

1. Save 5 Tbls raisin water
2. Dissolve tsp soda and 1 tsp vanilla
3. Bake 350 for 15 mins. Cook till soft

Pickled Red Onions

 

Recipe Name: Pickled Red Onions

Story: This is very simple, but I have found that I really enjoy pickled red onions on all kinds of things from salad, to tacos, to topping some rice dishes. They are very versatile.

Years you've been making it: Since 2021

Author / Creator: Random Instagram then modified by me

Submitted by: Dustin

Ingredients: 

• 1 cup red wine vinegar
• 1/2 cup water
• 1 bay leave
• 1 tsp black peppercorns (whole)
• 2 tbls sugar
• 1 tsp salt
• 2 garlic cloves, smashed
• 1 small to medium red onion, thinly sliced

Directions: 

1. Thinly slice red onion and pack into a pint size ball jar. Not jam packed, but very full.
2. Add all other ingredients to a small pot and bring to a boil.
3. Simmer for 2 mins, take off heat, and pour over onions in the ball jar until all the way full, making sure to add the bay leaves, peppercorns, and garlic to the jar.
4. Wipe the top of the ball jar so that it is clean, and then put the top on.
5. Let sit on the counter for a few hours to cool and then put in fridge.
6. These are best after a day in the fridge.

Notes: 

I sometimes like to make this sweeter, by using 3 or 4 tbls of sugar. Sweet tart onions are a nice contrast. This recipe can easily be doubled, and would fit a quart size ball jar. 

Red wine vinegar flavors vary significantly. So if you use a different kind from one batch to another, they could taste pretty different.