This recipe for a Polish Boy sandwich is from Michael Symon who appears on ABC-TV's "The Chew." Symon is a James Beard Foundation Award-winning chef, author, and owner of several restaurants in Cleveland, Ohio, and Detroit. He also appears regularly on the Food Network. Symon is of Greek, Sicilian, and Eastern European heritage, so this fusion dish made with a Polish twist is an example of how the chef rolls.
- 4 smoked kielbasa links
- 4 cups slaw (recipe below)
- 4 cups French fries (recipe below)
- 4 hoagie buns to fit the kielbasa
- For the Sauce:
- 12 hot banana peppers
- 4 garlic cloves
- 1 cup yellow mustard
- 1 cup white-wine vinegar
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 cup water
- For the Slaw:
- 1/2 head napa cabbage, shredded
- 1/2 clove garlic, minced
- 1/2 small red onion, julienned
- 1/2 jalapeno, minced
- 3 tablespoons Champagne vinegar
- 3 tablespoons yellow mustard
- 2 tablespoons mayonnaise
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- For the French Fries:
- 2 pounds russet potatoes cut into matchsticks
- 1 bottle canola oil
- Salt to taste
To make the sauce:
In a food processor, puree the hot banana peppers, 4 garlic cloves, yellow mustard and white wine vinegar.
Pour the purée into a nonreactive saucepan, then add the 3/4 cup sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
In a small bowl or juice glass, mix the 1/3 cup flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).
The sauce can be refrigerated for up to 1 month.
To make the slaw:
In a medium bowl, mix together the cabbage, garlic, red onion, jalapeno, Champagne vinegar, yellow mustard, mayonnaise, 1 tablespoon sugar, 1 1/2 teaspoons salt, Worcestershire sauce and some of the sauce that was prepared in the above step.
Cover and refrigerate 1 hour.
To make the fries:
Peel the potatoes and cut them into long fries about 1/4 inch thick. As you cut them, put them in a bowl of cold water to cover.
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 F.
Drain the fries and pat dry.
Working in batches, if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.
Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later.
Reserve the pot of oil.
Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to a day in advance of cooking them.
Heat the oil to 350 F. Add the fries, in batches, if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes.
Remove them from the oil to a large paper-towel-lined bowl and season them with salt, shaking the bowl to distribute the seasonings evenly.
To cook the kielbasa:
Grill or pan fry kielbasa for 5 to 10 minutes per side, until done.
Place in a hoagie bun, top with slaw and fries and serve.
Source: Chef Michael Symon for The Chew.