Thursday, June 07, 2007

Homemade Steak Sauce

I saw this recipe in my latest issue of Saveur, so I'm going to transcribe it here. A.1. Steak Sauce, it turns out, was invented by the British no less, one Henderson William Brand, the cook to King George IV in the 1820s.

Homemade Steak Sauce

Part I
- 1/2 cup vodka
- 2 tsp. crushed whole allspice
- 2 tsp crushed cinnamon stick
- 10 crushed whole cloves

  1. Combine with plastic wrap, let sit at room temp for 8 hours. Strain vodka mixture, set aside.
Part II
- 1/2 cup red wine vinegar
- 1/2 cup soy sauce
- 2 tsp hot sauce
- 4 crushed cloves garlic

  1. Combine, and set aside.
Part III
- 4 cored and quartered medium tomatoes (discard skins)
- 1/4 cup sugar
- 6 tbsp red wine vinegar
- 1/4 cup tamarind pulp (for later use)

  1. Scrape tomatoes through sieve to make 1 cup tomato pulp, set aside.
  2. Cook sugar and vinegar in skillet over medium heat, stirring constantly.
  3. The vinegar/sugar mixture will make a deep brown caramel in 6-7 minutes.
  4. Carefully stir in tomato pulp.
  5. Reduce heat to medium low, and cook until thick, ~ 4-5 minutes.
  6. Remove and discard garlic from the Part II mixture, then add to skillet.
  7. Bring to a boil, add tamarind pulp and Part I vodka mixture.
  8. Cook until thickened, ~10-12 minutes.
  9. Refrigerate for up to 2 months.
  10. Makes ~ 1 cup. (sounds easier just to buy it!)


At 8:16 PM , Anonymous Anonymous said...

hi schi - i like your egg mcmuffin. how come there aren't photos of the ice cream and maple chicken and other things? i feel hungry after reading it. is mochi = ma ji? how come they sell it in the ice cream section... i always wanted to try mochi, but if it's just a frozen ma ji i can put a ma ji in the freezer myself.


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