31 posts tagged “worcestershire sauce”
Meat & Potatoes Burger
Recipe courtesy of Rachael Ray
Yields 4 servings
2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1/4 cup of heavy cream or half and half
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire
1/4 cup flat-leaf parsley leaves, chopped
1/2 small onion, grated
4 poppy seed Kaiser rolls
A couple of tablespoons Dijon mustard
2 bunches watercress, cleaned and trimmed of thick stems
Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble. Add some salt and boil the potatoes until tender, about 8-10 minutes. Drain the potatoes and return them to the pot and let them sit for a minute to dry out. Add the butter and the cream and a little more salt and some pepper. Using a fork or potato masher, mash them until desired consistency.
Once you have to potatoes going, put the burgers together: In a bowl, combine the sirloin, Worcestershire, parsley, grated onion, salt and pepper, and mix to combine. Score an X with the side of your hand to form 4 equal portions. Make the patties about one-inch thick and press a light indentation in the center of each one to prevent the burgers from bulging and promote more even cooking. Preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the patties and cook on each side for 5-6 minutes, until they reach desired doneness. While the burgers are working, split the buns and toast them until golden in the toaster or under the broiler.
To build your burger, slather the buns with Dijon mustard and top the bottom buns with some watercress. On top of the greens, stack a burger patty then some of the mashed potatoes and the bun top.
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Shrimp Cocktail Salad Rolls
Yields 4 servings
16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces
5 radishes, thinly sliced, then stacked and julienned into matchsticks
1/4 yellow bell pepper, finely chopped
2 scallions, both green and white parts, thinly sliced on an angle
6 stalks celery, 2 finely chopped and 4 cut into sticks
3 tablespoons red wine vinegar
2 to 3 tablespoons honey
1 teaspoon Worcestershire sauce
1/4 cup hot sauce
1/4 cup store-bought cocktail sauce
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tablespoons butter, melted
4 hot dog buns, split on the top
4 carrots, peeled and cut into sticks
1 bag rosemary potato chips, or any other healthy chip you like
In a medium-size mixing bowl, combine the shrimp, radishes, bell pepper, scallions and the chopped celery. For the dressing: In a separate mixing bowl, combine the vinegar, honey, Worcestershire, hot sauce and cocktail sauce. Whisk in the olive oil and season with salt and freshly ground black pepper. Pour the dressing over the shrimp salad, toss to combine and reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the hot dog buns with the melted butter. Toast in the skillet until golden brown. Fill the buns with the shrimp salad. Serve with carrot and celery sticks and healthy potato chips alongside.
Maryland Crab Cakes
Serves 4
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes
1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving
In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
Chicken Pot Pie
Recipe courtesy of John DeLucie
Serves 4
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 cloves garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten
Preheat oven to 425 degrees. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside. In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Grilled Meatball Caesar Salad
Yields 4 servings
8 slices bacon, chopped
1 pound ground beef, pork, and veal combined (you can also use ground chicken)
1 egg beaten
2 cloves garlic, grated
1 cup grated Parmigiano Reggiano cheese, divided
1 cup roasted garlic croutons, pulverized
1/2 bunch of parsley, chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
2 cloves garlic, cracked away from skin and grated, divided
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
A few shots of hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
3 hearts of romaine, chopped
Preheat grill to high. In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy. Remove to a paper-towel lined plate and reserve.
In a medium-size bowl, combine the ground meat with the egg, 1 clove of grated garlic, half of the Parmigiano Reggiano cheese, the bacon, the crushed croutons, the chopped parsley, and some salt and pepper. Mix all ingredients together with clean hands and roll into 12 medium-size meatballs, each about 2 inches round. Drizzle the meatballs with olive oil and grill for about 5 minutes per side or until cooked through. If using ground chicken, make sure that they are fully cooked through.
While the meatballs are grilling, whisk the lemon zest and juice, the remaining clove of grated garlic, mustard, anchovy paste, hot sauce and Worcestershire together then stream in the olive oil. Coat the romaine in the dressing then season with pepper and a handful of grated cheese to taste. Top salad with meatballs and serve.
Shortbread
Makes about 12 dozen
2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce
To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds. Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl. Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
Heat oven to 350º. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart. Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking. Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
Crockpot Beef Stew
1 pound beef stew meat
4 cut carrots
2 cut onions
4 cut celery stalks
1 large can crushed tomatoes with juice
1/4 cup tapioca
1 teaspoon instant coffee
1 beef buillon cube
Salt, thyme, oregano
Potatoes
1/2 bag frozen peas
Mix together in crockpot. Cook on low 7 hours. In the last hour, add cubed potatoes and/or 1/2 bag frozen peas.
**Variation
Browned beef stew meat
1 can tomato soup
1 can french onion soup
Cut up potatoes
Carrots
2 tablespoons Worcestershire sauce
salt and pepper to taste
Place all ingredients in crockpot and cook on low all day. Add a little flour mixed with cool water before serving to make it thicker.
Spanish Sloppy Joes
Yield 4 servings
2 tablespoons extra-virgin olive oil
1 pound ground beef sirloin
6 large cloves garlic, finely chopped
1 medium onion, chopped
24 medium-sized mushrooms, crimini or white, chopped
Coarse salt and lots of black pepper
1/2 cup dry sherry
2 tablespoons Worcestershire sauce
1 14-ounce can tomato sauce
4 crusty rolls, split
2 tablespoons butter, softened for easy spreading
A handful of flat-leaf parsley, chopped
A wedge of manchego cheese, for shaving
Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes. Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and some shaved manchego cheese. Set roll tops in place and serve.
