Foodgasms
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Delicacy
Unidentified Cloud Object
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- May 11, 2004
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Since this town's best steak house closed down, I've been driving myself crazy trying to figure out what kind of marinade/sauce/glaze that the restaurant used to make their steaks so yummy. It was kind of fruity, but not too much.
I've been experimenting by using, Worchesterchireshirechire? sauce, a little soy sauce, minced garlic and raspberry jam. I brush this on the steaks during their last few minutes of broiling or grilling. It's good, but not the same stuff.
Has anyone ever heard of anything like this? I'd really like to find an actual recipe to follow or to even use as a base for what I'm attempting to recreate.
Thank you for your time.
I've been experimenting by using, Worchesterchireshirechire? sauce, a little soy sauce, minced garlic and raspberry jam. I brush this on the steaks during their last few minutes of broiling or grilling. It's good, but not the same stuff.
Has anyone ever heard of anything like this? I'd really like to find an actual recipe to follow or to even use as a base for what I'm attempting to recreate.
Thank you for your time.
thør
Karhu-er
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- May 29, 2002
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- 90,793
Do you think it had raspberries in it? Maybe some whole berries instead of the jam? Maybe salmonberries?Delicacy said:Since this town's best steak house closed down, I've been driving myself crazy trying to figure out what kind of marinade/sauce/glaze that the restaurant used to make their steaks so yummy. It was kind of fruity, but not too much.
I've been experimenting by using, Worchesterchireshirechire? sauce, a little soy sauce, minced garlic and raspberry jam. I brush this on the steaks during their last few minutes of broiling or grilling. It's good, but not the same stuff.
Has anyone ever heard of anything like this? I'd really like to find an actual recipe to follow or to even use as a base for what I'm attempting to recreate.
Thank you for your time.
We tried a gooseberry glaze on salmon this fall (once the gooseberries were ripe). Quite tasty on grilled salmon.
SuperCanuck
Really Really Experienced
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- Oct 27, 2007
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I make a KILLER spaghetti which is actually a vegetarian recipie. I'm sort of drooling just thinking about it.
The first time I made it, I realized after eating it that it had no meat in it. It was so damned good that I didn't care. I got it from the recipie book Eat, Shrink, And Be Merry.
It features a lot of onion in it, but isn't overpowering at all because of the way it's cooked.
The first time I made it, I realized after eating it that it had no meat in it. It was so damned good that I didn't care. I got it from the recipie book Eat, Shrink, And Be Merry.
It features a lot of onion in it, but isn't overpowering at all because of the way it's cooked.
I was watching a show today on Food Network that had a sweet/spicy sauce. It was a mixture using a jar of apricot jelly, a jar of chili garlic sauce, and a tablespoon of worcestershire sauce. It was used on meatballs, but I thought it'd be good on other things.Delicacy said:I've been experimenting by using, Worchesterchireshirechire? sauce, a little soy sauce, minced garlic and raspberry jam. I brush this on the steaks during their last few minutes of broiling or grilling. It's good, but not the same stuff.
Has anyone ever heard of anything like this? I'd really like to find an actual recipe to follow or to even use as a base for what I'm attempting to recreate.
Thank you for your time.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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Whaddathey put in those hot nuts, anyway? Oy.
I'm thirsty.
I'm thirsty.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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They're cajun-style. I got 'em at some swamp boogie place down bayou.
I hope Pete left me some pineapple swill in the fridge.
I hope Pete left me some pineapple swill in the fridge.
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