Posts tagged: Worcestershire

Italian Sausage Meat Sauce

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Any pasta can be used with this meat sauce which is also known as a bolognese.  I normally use Fusilli because the meat sauce clings to it easily. I serve this meal in a bowl with a spoon and top it with fresh grated Parmesan or Romano cheese.

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, medium chop
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper diced (red preferred)
  • 2 tomatoes diced (approximately 1 3/4 lbs)
  • 1 lb Italian sausage, removed from casing
  • 8 ounce can of tomato sauce
  • 6 ounce can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons red pepper flakes
  • 4 1/2 ounce can mushrooms, drained
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seed

Directions:

Meat Sauce

Meat Sauce

In a large pot heat olive oil over medium heat. Add onions and garlic and saute until semi soft being careful not to burn them. Add Italian sausage and cook until browned. Drain sausage.

In pot with drained sausage, stir in diced tomatoes, tomato sauce and tomato paste. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, cumin, fennel seed, and bay leaf.  Bring to a boil. Turn heat down to low and simmer for about 1-2 hours, stirring every 10 to 15 minutes.

Sausage Wraps

During college football season, a Saturday afternoon backyard barbeque or grill session is almost a given. One of the dishes I love to cook in these situations is sausage wraps. Sausage wraps are very easy and always a hit.

Julianne bell peppers and onions

Julianne bell peppers and onions

Ingredients:

  • 4 medium to large bell peppers. I prefer to use 1 each of green, red, yellow and orange.
  • 1 medium to large onion. I prefer to use 1/2 of a white and 1/2 of a red.
  • 1 Anaheim pepper
  • 2 tablespoons coarse salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon cajun seasoning
  • 1 tablespoon garlic powder
  • 1 stick butter
  • Spray butter
  • 10 – 12 Sausages. I prefer to use Italian Hot, Mild or Sweet
  • 10 – 12 Flour Tortillas. I prefer a specialty tortilla made local called a Southwestern Tortilla.
  • Dijon mustard

Directions:

Veggies after being spiced and tossed

Veggies after being spiced and tossed

Julianne the bell peppers and Anaheim pepper; Anaheim julianned slices should be cut in half. Slice onion in to 3/8 inch rounds, cut each round in half, remove any odd shaped pieces. Add bell and Anaheim peppers and onions into a large mixing bowl. Cut butter into small cubes. Add salt, pepper, cajun seasoning, garlic powder, cumin, worcestershire sauce and chopped butter. Mix thoroughly.

Preheat grill to 375 degrees. Add one half of the vegetables each to a sheet of aluminum foil and wrap. To a second piece of aluminum foil, add the first bundle but flip such that the unfolded side is up. Place on grill such that folded side of outer bundle is face down. Grill 20 minutes then flip and grill an additional 20 minutes.

Sausage should be cooked for 30 minutes, flipping sides every 5 minutes.

Spray tortillas with butter and place on grill 1 minute both sides.

Ready to wrap and eat

Ready to wrap and eat

Serve sausage on top of tortilla, adding vegetables to taste. Top with Dijon mustard.

This dish could also be made vegetarian by simply omitting the sausage and piling on the vegetables.

Jucy Lucy – Texas Style

The Jucy Lucy was invented in Minneapolis, Minnesota, either at Matt’s Bar or the 5-8 Club, which location is still up for debate (see http://en.wikipedia.org/wiki/Jucy_Lucy).

A Jucy Lucy is a cheeseburger having the cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty.

Serves: 8

Ingredients:

  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 lb ground bison
  • 3 tbs kosher salt
  • 3 tbs fresh ground pepper
  • 3 tbs Worcestershire sauce (Try Me – Wine & Pepper brand suggested)
  • 3 tsp dried basil
  • 2 tsp cayenne pepper
  • 2 tsp crushed red pepper
  • 1 tsp cumin seeds
  • 8 oz can tomato sauce
  • 1/3 cup brown sugar
  • 2 shots vodka (Absolut Peppar recommended)
  • 1 medium white onion finely minced
  • 4-8 finely chopped jalapenos (as needed)
  • As needed, and to taste
    • Havarati (Jalapeno or Habanero)
    • Jack (Jalapeno or Habenero)
    • Spreadable extra sharp cheddar (Black Diamond preferred)
  • 1/2 lb Cremini mushrooms, thinly sliced
  • 1/4 cup red wine
  • 1/4 red wine vinegar
  • 3 tbs butter
  • 4-6 garlic cloves, finely chopped
  • 1 head butter lettuce
  • 8 onion buns
  • 16 slices pancetta
  • garlic butter spread

Directions:

Patties

In a large mixing bowl, combine the sirloin, pork and bison. Add onion, salt, pepper, Worcestershire sauce, basil, cayenne, crushed red pepper, cumin seed, tomato sauce, brown sugar and vodka. Mix all ingredients thoroughly (I use my hands and just get dirty with this step). Once meat is well mixed, separate into 1/2 pound portions.

On wax paper take 1 portion of meat mixture and divide into equal parts and shape two patties. On 1 patty, preferably the larger of the two, add 2-3 tablespoons of cheese cut into small cubes approximately 3/8 inch  in size in the middle of the patty or spoon in spreadable cheese, leaving 3/4 to 1 inch to the edge of the patty. Top cheese with 2 tablespoons of minced jalapeno. Place the second patty on top of first patty, crimp edges with fingers and reshape into a single patty. Place a slice of pancetta on both sides of the patty.

Preheat grill to 375 degrees and cook patties 4-5 minutes per side.

Mushrooms

In a medium skillet, add butter, red wine and vinegar, over a medium/medium high heat until butter is melted. Once butter is melted, add mushrooms and garlic and saute until wine and vinegar are mostly reduced and mushrooms have softened. Remove and set aside for burgers.

Burger

Jucy Lucy - Texas Style

Jucy Lucy - Texas Style

Add garlic butter spread to both sides of buns and toast on grill for approximately 1 minute. Add grilled patty, sauteed mushrooms, a leaf of butter lettuce (cupping the rest of the burger). Let burger rest for 3-4 minutes before serving.

Another great alternative for this burger is simply serving with green chili sauce.

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