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Posts Tagged ‘worcestershire sauce’

by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Sarah Steimer

These are to die for. The onions are sweet, yet savory. The au jus is definitely optional. It’s good with or without.

  • 1 large sweet onions, cut into quarters then sliced thin
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil (neither this nor the butter need to be exact)
  • salt and pepper
  • 1/2 tablespoon Worcestershire sauce
  • leaves from 3-4 springs thyme (or about 1/2 teaspoon dried thyme)
  • 1 small dried bay leaf
  • 1/2 teaspoon sugar
  • 1/4 cup beef OR vegetable broth (if you want to go legitimately vegetarian)
  • 1/4 cup finely shredded mozzarella cheese

    If you want to make these ahead, you can freeze them after you fold and seal them. Just place them on a baking sheet (not touching) until they freeze. Then place them in a well-sealed bag or other container and place them back in the freezer. When you’re ready to cook them, you don’t even have to worry about letting them thaw.

  • 10-12 wonton wrappers

Heat a medium-to-large sauté pan. When warm, add the butter and oil. Let the butter melt before adding the onions. Stir the onions so they are coated in the butter and oil, then add the Worcestershire sauce, thyme, bay leaf (be careful not to crush the bay leaf, you do not want pieces of it in your food), sugar and broth.

Turn the heat up to high to bring the liquid to a boil. Bring the heat back down to medium and let the liquid cook off and the onions caramelize — about 20 minutes.

Remove the onions from the heat and discard the bay leaf. Let the onions mostly cool before tossing the onions in the mozzarella.

Lay out the wonton wrappers. Working one at a time, wet the edges of the wrappers with water and spoon about a tablespoon’s worth of the onion-cheese mixture in each. Fold over to make a triangle and seal the edges well.

Continue until all the wontons are made.

Heat more olive oil in a pan, just enough to cover the bottom. Add the wontons to the pan so they are sitting up on the folded edge, with one corner straight up in the air — not laying on their side. Let the bottoms brown. Add enough water to cover about 1/3 of the wontons and cover the pan. Let the wontons steam for about 2-3 minutes.

Remove the lid and let the water cook out while the wontons crisp back up a bit on the bottom. Remove the wontons with a spatula (they may stick a little, but I didn’t have much trouble).

For the au jus:

  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced

Combine all ingredients and heat in the microwave for about 30 seconds. Serve with the warm wontons.

Makes 10-12 wontons.

Recipe adapted from: Iowa Girl Eats

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Sarah Steimer

The tomatoes do all the work in this dish. Heirloom tomatoes have such great flavors that there’s really very little you need to make a delicious, fresh dish.

  • 2 slices vegetarian fake bacon (can use real bacon for a non-Meatless Monday option)
  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 teaspoons all-purpose flour
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lemon juice

    Shoot for a lot of different-colored tomatoes at your farmer’s market. I picked up purple, pink and green-yellow tomatoes. And don’t be put off by the fact that heirloom tomatoes come in some crazy shapes – you just have to get inventive with your cutting.

  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 5 medium or large heirloom tomatoes, sliced crosswise about 1/2-inch thick (I also threw in a few grape and cherry tomatoes)
  • salt and pepper
  • basil, arugula or watercress for topping

Cook the bacon until crisp. Drain, cool and finely chop. Mix the bacon with the cheese and flour. On a parchment paper-lined baking sheet, divide the bacon0cheese mixture into four mounds and flatten in to 3 1/2-inch rounds. Bake at 375 degress until golden and the cheese melts, about 7-10 minutes. Remove from the oven when done and allow the crisps to cool for about 5 minutes on the pan before transferring them (carefully) to a paper towel to finish cooling.

The salad isn’t at all ruined when you serve it. I actually couldn’t decide which plating was prettier.

To make the dressing, whisk together the garlic, lemon juice, olive oil and Worcestershire sauce in a small bowl.

Arrange the tomatoes on a platter, adding salt and pepper to each layer and some of the dressing (I did not use all of the dressing). Top the dish with whichever greens you choose. Crumble the crisps over the top and serve. Tip: If you do not plan on eating the entire salad in one sitting, set aside some of the crisps so they do not get soggy staying in the dish.

Makes four servings.

Recipe adapted from: Food Network Magazine

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by Sarah Steimer

I’ve never been a huge Bloody Mary fan, but this may have turned me. You can, of course, leave out various ingredients such as the kale or the bacon.

  • 3/4 cup tomato juice
  • 1 small kale leaf, stem removed and roughly chopped
  • a few dashes Worcestershire sauce
  • a few dashes hot sauce, to your liking
  • 1-2 shots vodka (or you can cheat like me and use whiskey – I just can’t get into vodka)
  • 1 cup ice cubes
  • salt and pepper, to taste
  • lemon, optional
  • 1 strip bacon, for garnish
  • cherry tomato, for garnish
  • 1 small kale leaf, for garnish

Add the tomato juice, kale, Worcestershire sauce, hot sauce and liquor to a food processor. Pulse until the kale is blended into the drink to your preference (you can always strain some out if you choose). Add the ice cubes, crushing a bit before hand if your blender is a little weak like mine.

Season with the salt, pepper and lemon, adjust to your taste (maybe even adding more liquor or hot sauce if you really need it).

For the bacon garnish:

You could crumble the bacon and add it straight into the drink itself, but I really loved the look of this garnish.

Take one piece of raw bacon and arrange in a squiggle or another cool shape it on a wooden skewer — NOT a metal or plastic skewer. Place the skewered bacon between four paper towels, two on the bottom and two on top. Microwave on high for 1-2 minutes.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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