The Big Mac is one of those things that is synonymous with America. Normally babies first words are “Big Mac and a Coke, please”. There is just something about the combination of 2 all beef patties, special sauce, lettuce, onion, pickles on a sesame seed bun that hypnotizes the senses. I can’t think of any other burger that has captivated society as much as this one has.
How to make Big Mac Sauce
On the very first episode of Hungry Doug, we take a look at the Big Mac, where we make our own and show you how to make the sauce that can go on pretty much anything.
Big Mac Sauce
Here we have a copycat recipe for Big Mac Sauce. Put this on your Burgers, Sandwiches, dip your fries in it. It contains healing properties (so they say)
One of the staples to any BBQ is the Coleslaw. If you want to take that to the next level, come check out this recipe for a Kickin’ Jalapeño Coleslaw that is sure to please. This recipe has all the bases covered: Sweet, Spicy, Tangy, and Freaking Delicious.
Lime Cilantro and Jalapeños. How can that be bad at all! This stuff is pure gold. It is a spicy and fresh sauce to put on any sandwich, salad, eggroll, jalapeño poppers, tacos, burritos, rice, beans, ice cream, brownies, or whatever your heart desires. (Don’t really put it on your ice cream or brownie, that’s weird. I know some of you will.)
It is super simple to make and can store in the refrigerator for several months.
This one is a surprise for my wife. The Olive Garden’s Italian Salad Dressing is the only dressing she will have with her salads. She absolutely is a FREAK over this stuff. So when I came across the copycat recipe, I had to try it for myself and share it with you guys.
Hope you enjoy!
The Olive Garden's Italian Salad Dressing
The Olive Garden's Italian Salad Dressing is an iconic dressing that is sure to please everyone. The rich and zesty flavors will keep you coming back for more.
You should see the looks I get. I am probably one of the whitest Latinos you have ever seen. I guess my 1/4 Irish and 1/4 English heritage won out on the looks department. THAT BEING SAID…Let us take a look at one of the staple appetizers in the Cuban household.
They can be served with anything for any occasion. Being that they take a long time to make, it isn’t something that you can whip up in a few minutes. You need to plan to make them.
Cuban Ham Croquettes
A classic Cuban appetizer that is a staple for any Cuban dish or party.
Throw the ham in a blender or food processor. Keep going until you get a total of 2 cups of pureed ham.
Combine milk, flour, salt and pepper and set aside.
Melt the butter in a 2 qt. pot and saute onions over medium heat until translucent.
Add the milk mixture and stir constantly over med-hi heat until the mixture begins to thicken into a dough-like consistency.
Remove from the heat, add the minced ham to the mixture and combined until it is thoroughly mixed.
At this stage, you will want to transfer the “masa” to a bowl and put in the fridge to chill for several hours or put in the freezer until the masa is firm but not frozen.
When the masa is firm enough, take a tablespoon of meat in your hands and roll it like a small hot dog and continue until you’ve made approximately 16 croquettes. If you make them small/party size, you’ll end up with roughly 30-35 of them. Place the croquettes in a container that will fit in your freezer, using a sheet of wax paper in between the stacks.
Breading and Frying
Beat the two eggs and spread the cracker meal on a plate or shallow surface. Dip croquettes in the egg, then cracker meal, twice.
Heat the oil in a pan or deep fryer to 375 degrees. Fry croquettes until golden brown. Transfer from pan to paper towels, to soak up excess oil.