Ingredient: Worcestershire Sauce

Not Just Another Chicken Marinade


Not Just Another Chicken Marinade
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Not Just Another Chicken Marinade
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Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until well combined.
  2. Pour over about 1 pound of boneless chicken pieces of your choice. Allow to marinate in the refrigerator for at least 4 hours. Drain and grill until done based on chicken pieces.
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Mama D’s Perfect Pot Roast

Mama D's Perfect Pot Roast
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Servings
6
Servings
6
Mama D's Perfect Pot Roast
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Season the roast generously with salt and pepper. Heat a 6 Qt. Dutch Oven over high heat.
  2. Add the olive oil to the pan and let it get hot. Add the meat and sear until well browned on all sides. Remove the roast from the pan and set it aside.
  3. Reduce the heat to medium. Add the bacon and let it soften for a minute or two. Add the onions and toss to coat. Cook until the onions begin to soften. and brown.
  4. Add the garlic and cook a couple of minutes longer. Remove the pan from the heat and nestle the roast back in.
  5. Combine the stock, wine, and worcestershire sauce. Pour around the roast. The liquid should come about halfway up the roast.
  6. Tuck the rosemary sprigs around the meat. Cover the pan and place in a preheated 300 degree oven. Roast for 1-1/2 hours
  7. Add the potatoes and carrots to the pan, tucking them around the roast. Cover and continue to roast until the vegetables are tender, approximately 1 hour.
  8. Remove the roast from the pan and allow to rest for 10 minutes. Remove the vegetables with a slotted spoon and keep warm. Leave all the liquid in the pan.
  9. Place the pan on medium heat and add a splash of wine. Scrape up any brown bits. Shake together the flour and water and stir into the pan liquids.
  10. Simmer the gravy until it thickens. Slice the meat. Drizzle with a little of the gravy. Put the rest of the gravy in a bowl to pass at the table. Serve with the vegetables.
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Ham and Turkey Au Gratin

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Grilled Broccoli and Cauliflower Soup

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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Cauliflower Mac and Cheese

Cauliflower Mac and Cheese
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Cauliflower Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Cook pasta "al dente" in a large pot of lightly salted boiling water. When the pasta is almost done, add the cauliflower and cook for 2 minutes or so. Drain and place in a rectangular baking dish that has been lightly coated with non-stick spray.
  2. Slice the tomatoes in half and place on a broiler pan that is lightly coated with cooking spray. Spray the tomatoes lightly with more cooking spray. Broil until the tomatoes begin to break down and are lightly browned. Add to the pasta and cauliflower.
  3. Heat a large saucepan over medium heat. Add the bacon and cook stirring occasionally until the bacon is browned. Remove the bacon from the pan and drain on paper towels before adding to the casserole dish.
  4. Remove all but a scant tablespoon of the bacon drippings from the pan. Add the first tablespoon of butter. When it melts, add the red onion. Cook for several minutes until the onion begins to soften.
  5. Add the flour and stir to coat the onions. Continue to cook and stir for 2-3 minutes. Do not let the mixture brown.
  6. Add 1/2 cup of the milk and stir to create a smooth paste. Slowly add the rest of the milk, stirring constantly to keep things smooth. Conttinue to cook and stir until the mixture is thickened, 5 minutes or so.
  7. Add the mustard, pepper sauce and Worcestershire sauce to the pan and stir to mix. Remove from heat and add the cheese. Stir until the cheese is melted. Pour over the mixture in the baking dish.
  8. Melt the second tablespoon of butter in a small pan. Add the Panko, garlic powder, and paprika to the pan and toss until the crumbs are evenly coated. Sprinkle on top of the casserole.
  9. Cover with foil and bake in a pre-heated 375 degree oven for 25 minutes or so (it should be bubbly around the edges). Remove the foil and return to the oven for 10 minutes more. The crumbs should be golden brown.
  10. Remove from the oven and allow to rest for 5 minutes or so before serving.
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