The Harvey Sandwich Recipes

Steps:

• 1. 1 cup broccoli 1/2 cup cauliflower (optional) 2 tablespoons carrot; finely grated 2 tablespoons red cabbage, finely grated 2 tablespoons yellow squash, finely grated 1/4 cup barbecued onions (see below) 1 whole wheat tortilla, chapati (Indian flatbread), or pita 1 tablespoon eggless mayo or tofu mayo 3 thin slivers dill pickle 1/2 cup lettuce; finely shredded 1/2 cup alfalfa sprouts 2 avocado slices (optional) Dash Sea salt, Spike or salt-free seasoning Barbecued Onions (Makes enough for 3-4 Goodwiches): 2 teaspoons safflower oil 1 small white onion; sliced 1/2 tablespoon favorite bbq sauce (recipe recommends Hain's or Robbie's bbq sauce
• 2. To Make Goodwich: Prepare the vegetables. Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage and squash and mix thoroughly. Prepare the barbecued onions, if desired. Assemble the goodwich. In hot dry skillet, heat tortilla or chapati* (See Note), turning from one side to the other until soft but not crisp. Place on large sheet of plastic wrap. Spread tortilla with eggless mayo. Add a line of broccoli down center. Crumble cauliflower and place aline of it on broccoli. Add a line of pickle, a line of grated vegetables, a line of barbecued onions. Top with lettuce, sprouts and avocado. Sprinkle with Spike or other seasoning, if desired. Roll tortilla tightly, crepe-style, around vegetables. Wrap tightly in plastic wrap until ready to serve. This Goodwich will keep for 2-3 days in the refrigerator. Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy sauces.
• 3. To make Barbecued Onions: In a small skillet, heat oil; add onion and saute until it begins to soften. Add barbecue sauce and continue sauteing, stirring frequently, until onion is thoroughly wilted.
• 4. *Note: Or, if using pita, mic for a few minutes to soften it, and cut a sliver from top so pocket opens easily. I prefer the pita. Combine all other ingredients; mix well, and stuff into pocket.

Steps:

• Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
• Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
• Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
• Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
• Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

Steps:

• Melt the butter in a small fry pan over medium heat, being careful not to burn.
• Saute' the chopped onion until soft -- a lite golden brown is OK.
• Crack the eggs into the fry pan & break the yolks.
• Cook until eggs are set.
• Turn over & cook until desired doneness.
• Toast & butter the bread as desired.
• Place cooked egg/onion on one slice.
• Spread desired amount mayo or salad dressing on the other slice. (I prefer Mayo).
• ENJOY!

Steps:

• For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
• For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
• Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
• In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
• Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
• Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

Steps:

• Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
• Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.

Steps:

• In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Steps:

• Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
• Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the sliced onion, mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls with dill pickle slices. It's also good with coleslaw, on the sandwich or on the side.