Jack Clark's Profile
I don't doubt that there's dry mustard in Cassell's potato salad, or that it's the secret ingredient. However, that doesn't establish that there's no horseradish in it also. I was at Cassell's again last month and specifically asked whether there was horseradish in the potato salad. I got an immediate "Yes." I first ate at Cassell's in 1968 and I notice no difference in the potato salad since then. Seems to me that if it tastes like horseradish, bites like horseradish, and the cooks tell me there's horseradish in it . . . I gotta believe there's horseradish in it.
"Plonk"? I like it, but I had to look it up. "Cheap or inferior wine," is said, "chiefly British." Okay, that one goes on the list with bonnet, lorry, knickers, and 1st floor. Thanks for the British English lesson. :-]
Spaghetti Meat Sauce, 24-Hour Simmer, Based on Mom's
This is our Mom's spaghetti sauce with quite a few alterations. She never used wine. She didn't simmer it 24 hours, either. But the taste and consistency is a lot like hers. Rather than being thin and tomato-y, this sauce is thick, meaty, and full of different solid vegetable flavors. This sauce does not pretend to be an authentic Italian spaghetti sauce; I doubt that any Italian sauce is similar to this. But it’s so delicious you may find yourself spooning it over a slice of bread instead of waiting for spaghetti noodles to cook. I think the distinguishing ingredients probably are the green olives, the fennel seeds--and perhaps the red wine vinegar. This recipe is in large quantities because the sauce freezes so well. It even tastes better after freezing, I think. It gets a moderate difficulty rating only because there's meat to brown or perhaps shrimp to peel and a good bit of chopping and slicing to do of mushrooms, celery, bell peppers, olives, and green onions--especially if you make 13 quarts at a time, as this recipe yields. But there is nothing at all tricky about this recipe. If you need to make half of this sauce meatless--or perhaps with ground turkey and turkey sausage instead of ground beef and pork sausage--it is best to start with two separate stock pots, right from the beginning and halve the ingredients into each as you go along. Making all the sauce in one pot and then trying to divide the sauce in two before you add the meat does not usually result in evenly splitting the solid ingredients in the sauce.
Origin: Inis Lemna Clark, San Diego
Alterations By: [Her son, Jack, Idyllwild, California]
Yield: 13 quarts
Prep Time: 1.75 hours
Cooking Time: 24 hours
Inactive Prep Time: none
Ethnicity: Non-authentic Italian
● (1) 16-qt. stockpot, with lid
*Bacon and bacon dripping alternative to olive oil for browning the ground beef:
Begin about 24 hours before serving:
16. After a total of 8 to 16 hours, stir well, taste, and adjust seasonings (no salt). Stir well. Reduce heat to lowest burner setting and simmer covered until the sauce has been cooking for a total of 20 hours. Go take a walk outside because you're going to love the way the house smells when you come back in.
17. After a total of 20 hours cooking time--but still about 4 hours before serving time--stir well, taste, and adjust seasonings to taste (no salt).
23. A half hour or so before serving, stir well and taste. If you absolutely must add salt, this is the time to do it, now that all the salty ingredients have made their contribution. I'm betting you won't add any.
26. Just before serving, add the freshly-chopped parsley. (You can hold back some to sprinkle on top of the served dishes, if you like.) Stir the pot again very well just before serving. Smother the pasta in this sauce. If you can still see white, you need to ladle on some more. (The photo here shouldn't have any pasta showing.)
Makes about 13 quarts. Sauce may be frozen in variously-sized plastic containers. (It tastes even better after freezing and reheating.)
LOL! That's quite an image! I'm picturing a building full of people. You say, "Cassell's, anyone?" and they all simultaneously make the same face. These are people who "do" lunch, right? :-]
Thanks for the recipe! But . . . no horseradish?! They've had me fooled at Cassell's, then, for 40 years. Sure TASTES like horseradish, and bites like it. You sure that's only dry mustard? Ask your Mom specifically about that, maybe? Thanks!
Regarding the faux Arthur Bryant's original sauce, which is by far my favorite: If this recipe is supposed to be for the Original sauce, it's missing something--that special "grittiness" that no other sauce has is ground, dried peppers. At least, that's what they told me the last time I was there. Don't know how close the rest of the recipe is, but it's gotta have that grit if it's going to taste like Arthur Bryant's, IMHO.