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Wednesday, December 8, 2010

Food Finds: Lea & Perrins Worcestershire Sauce


I know, a blog post about Worcestershire sauce is not really a hot happening topic nor is it an griping recipe tale and it's certainly not a new food find.  I haven't plumbed the depths of the culinary world to bring back some rare and exotic animal/vegetable/mineral or exlir that will change your life or turn your taste buds inside out.  Well maybe it will turn on your taste buds  and cause you such joy and delight that everyone at the dining table will look that much more attractive and your meals will be just a tad more delicious.  There are few condiments so perfect that any competition can barely reach the level of greatness that these products have achieved.  Heinz Ketchup,  Grey Poupon Dijon Mustard and Lea & Perrins Worcestershire Sauce(s) are but a few that come to mind.  And in order of full disclosure here, yes, I did receive a few bottles of this magical food transforming sauce from Food Buzz, my blog advertiser, but I'd pay them or the Lea & Perrins folks to use this great product.  


When it comes to recipe uses, I prefer to keep it simple.  An add-in to meatloaf instead of salt; a few dashes in hamburger ground meat along with a few grinds of black pepper and a pinch of kosher salt and nothing else; or my two favorite ways - the Chicken Marinade over boneless chicken breasts baked in the oven for 20 to 25 minutes.  Serve over rice with a green vegetable on the side.  Or my other favorite chicken dish - Chicken That Tastes Like Steak: thin sliced chicken breasts, marinated in the Original Lea & Perrins Worcestershire Sauce, along with freshly ground black pepper.  Pan sear the chicken in a stainless steel or cast iron skillet with some vegetable or canola oil.  Deglaze the pan with more Worcestershire sauce and saute some garlic and onions until the sauce reduces and the onions and garlic caramelizes.  It's a bit messy, so use a spatter shield if you have one, but the mess is worth it as the chicken will be really tasty. By the way, the sauce would also work great with tofu, prepared the same way or baked in the oven for 45 minutes until the tofu is firm and crispy.

Should any of my loyal readers care to share some recipes or recipe ideas with me, please post a comment on my blog.  I have extra sauces to share and would love to send a bottle your way.

2 comments:

  1. Thanks for the Lea & Perrins hook up when we were snowed in! Just scurried down the snow-cleared path between our houses and you were able to save my red wine beef stew and you helped stock my pantry! Thanks Bicycle Chef and Food Buzz! XOMichele

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  2. It's the best! I made a nice dijon mustard, wine and Lea & Perrins' Chicken Marinade sauce for some sauted turkey chop cutlets - Divine! Couldn"t have been easier! Enjoy!

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