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1
Preheat the fryer to 360 degrees F. In a saute pan, heat 1 tablespoon olive oil.
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2
When the oil is hot, add the andouille sausage and render for 3 minutes.
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3
Add the onions and saute for 2 minutes.
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4
Add the garlic and tomatoes and saute for 1 minute.
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5
Season with salt and pepper.
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6
Place the potatoes in the fryer and cook until golden, about 5 minutes.
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7
Remove the potatoes from the oil and place them in the andouille sausage mixture.
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8
Add the veal reduction.
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9
Bring the liquid up to a boil.
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10
Reduce the sauce to a simmer and cook for 3 to 4 minutes.
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11
Remove from the heat, stir in the green onions and keep warm.
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12
Season the salmon fillets with salt and pepper.
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13
In a saute pan, heat the remaining olive oil.
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14
When the oil is hot, sear the salmon for 2 to 3 minutes on each side for medium rare.
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15
Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce.
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16
Season the flour with salt and pepper.
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17
Dredge the onions in the seasoned flour.
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18
In a saucepan, heat the vegetable oil.
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19
When the oil is hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly.
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20
Remove from the oil and drain on a paper towels.
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21
Season the onions with salt and pepper.
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22
To assemble, spoon about 1/4 cup of the sauce in the center of each plate.
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23
Spoon 1/2 cup of the hash in the center of the sauce.
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24
Lay the salmon fillet directly on top of the hash and spoon the Worcestershire sauce over the fish.
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25
Garnish with the fried onions and parsley.
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26
Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat.
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27
Saute for 2 to 3 minutes, or until slightly soft.
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28
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil.
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29
Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.
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30
Strain.
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31
Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2-inch of the top.
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32
With a clean damp towel, wipe the rim and fit with a hot lid.
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33
Tightly screw on the metal ring.
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34
Process in a hot-water bath for 15 minutes.
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35
Using tongs, remove the jars, place on a towel, and let cool.
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36
Test the seals.
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37
Tighten the rings.
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38
Store in a cool, dark place.
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39
Let age for at least 2 weeks before using.
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40
Can be stored in the refrigerator in a covered jar or bottle indefinitely.
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41
Refrigerate after opening.
