My cousin, Bobbi Su Bates Sutton, tells me this is the easiest gravy recipe ever…
When cooking a roast, add a small amount of water to the pan. Once it is done, take the drippings and mix with a can of mushroom soup. It makes the easiest (and best tasting gravy).
Everyone in our family makes gravy this way.
Hi Ben,
Here is the recipe for “Thumb Bit” Sauce which accompanies boneless sirloin or filet sliced on the diagonal. I think this was served at the old Pen and Pencil Steakhouse in New York City. It was one of my Uncle Jim and Aunt Fran’s favorite restaurants and she came up with this version of the sauce:
4 oz. butter
1/3 cup ketchup
2/3 cup water
1T Worchester Sauce
1T Liquid Mustard Sauce **
1 heaping tablespoon of brown sugar
3T of creamy French dressing
Miss in saucepan and simmer slowly for 20 or 30 minutes.
Yum!
Best,
Patricia White Kearney
** We used Nance’s, but I don’t think they make it anymore. See www.brfoods.com for info on Nance’s other products – good stuff!
If you like Blue Cheese dressing, I hope you will try this one! It’s the best I’ve tasted. I use an excellent, local blue cheese called “Oregonzola”, but you can use any Blue or Roquefort Cheese that you prefer.
.
Oregonzola Blue Cheese Dressing
Makes about 2 1/2 cups
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces Oregonzola blue cheese, crumbled (or use your favorite blue cheese)
Optional: A tablespoon or two of milk or cream, a teaspoon or so of fresh lemon juice.
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese.
This makes a very thick, rich dressing. If you like yours thinner stir in a tablespoon or so of milk or cream until the desired consistency is reached. You may also like to add a teaspoon or two of fresh lemon juice to add an additional flavor highlight.
You can serve immediately, but the flavors will meld and mellow if you make it one day before you plan on serving it; store covered in the refrigerator.
Recipe taken from Once Upon A Plate.
This recipe for Tartar Sauce is so good I am considering NOT making it again. I have made it three times and every time the sauce has gotten higher compliments than the fish it was served with. It is by far the best recipe for Tartar Sauce you can find. Everyone who has tasted it agrees. My only recommendations are to make it a day ahead, store it in the fridge and let it come close to room temp before serving and to follow the recipe to the letter.
Tartar Sauce
|
1 cup mayonnaise
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days. |
Yield: 1 1/3 cups
Last year, my family had a cookout that was incredible because Brady (my brother) introduced us to his newly created mouthwatering marinade… and it is very easy, and wonderful.
Brady’s Mouthwatering Marinade
Brown sugar
Worchestershire sauce
Water
Garlic (if desired)
Take equal parts water and Worchestershire Sauce and saturate with brown sugar. The mixture should dissolve the sugar — you do not want any crystalized sugar. Once the mixture is fully saturated, add pressed garlic if you would like. Brady says this step can be skipped if not a garlic fan.
“Fork” some good quality steaks (preferably those with marbelized fat) and place into a large Ziplock bag. Pour mixture and allow each steak to be fully coated before sealing the bag. Remove the excess air and seal bag. Lay flat and allow each piece of meat to soak in this marinade. A minimum of 4 - 6 hours is needed. Suggested time is at least 24 hours.
These marinated steaks were THE BEST that I have ever eaten. Morton’s, Chops, Bones, Shula’s, and other fine steakhouses should try Brady’s marinade because the flavor is incredible!
Tip: for maximum flavor, add Everglades Seasoning (a Southwest Florida kitchen staple) just before grilling.