Tag: worcestershire sauce

Udon Noodles with Sausage and Shrimp

1 pound udon noodles, prepared according to package directions
2 tablespoons peanut oil
3 sausage links, casings off and crumbled (I used Korean style sausages)
1 large onion, sliced
3 garlic cloves, sliced
2 cups broccoli florets
½ pound shrimp, deveined and cleaned
Salt

Sauce

2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon Worcestershire sauce
½ cup chicken broth
2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

Garlic and Cilantro Shrimp with Soba Noodles

1 pound medium shrimp, cleaned and deveined
4 garlic cloves, smashed
1 teaspoons salt
½ cup cilantro, chopped
3 tablespoons extra virgin olive oil

Add the garlic and salt into a mortar and pestle. Pound till the garlic and salt are mixed well. Add the cilantro and oil and pound and mix till a paste is formed (this can be done in a food processor). Spread the paste all over the shrimp and marinate for 4 to 5 hours in the refrigerator.

2 tablespoons extra light olive oil
1 medium yellow onion, sliced
3 garlic cloves, smashed
3 cups Soba noodles, cooked
5 cups spinach or Chinese greens
3 tablespoons tamari
2 teaspoons Worcestershire sauce
2 tablespoons sweet chili sauce
½ cup cilantro, chopped

Heat a large wok like pan with the oil. Add the onion and garlic and sauté on medium heat for 2 minutes. Add the soba noodles and greens. Saute for another minute and add the tamari, Worcestershire sauce and sweet chili sauce. Mix well and check for seasonings.

Preheat oven to broil.

Skewer the shrimp and broil in the oven 3 to 4 minutes on each side or till done. Careful not to over cook the shrimp. Take shrimp off the skewers and serve on top of the noodles.

Asian Meatballs

Going with the Asian theme this week…
Asian Meatballs

1 pound ground turkey, dark meat preferable
½ cup panko breadcrumbs
1 teaspoon sesame oil
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 tablespoon tamari
1 egg, beaten
Salt
2 green onions, chopped
1 inch ginger, chopped
3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Grilled Chicken with Chipotle Sauce

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

1 tablespoon chipotle powder
1 tablespoon garlic powder
2 teaspoons cumin seeds
2 teaspoons salt
¼ cup extra virgin olive oil
2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

1 cup tomato sauce, preferably fresh
2 tablespoons brown sugar
1 tablespoon chipotle in adobo (added a pepper in there as well)
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

3 tablespoons tamari
3 tablespoons mirin
3 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon sugar
1 pound skirt steak, sliced against the grain into thin slices
2 tablespoons corn starch
1 teaspoon sesame oil
3 tablespoons peanut oil plus more
1 orange or red pepper, sliced
1 medium yellow onion, sliced
1 bunch Chinese broccoli, chopped
1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

Yakisoba Noodles with Mushrooms and Cabbage

Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…

1 tablespoon Worcestershire sauce
2 teaspoons oyster sauce
1 teaspoon ketchup
1 teaspoon soy sauce
½ teaspoon honey

Mix the ingredients together and keep aside.

2 tablespoons peanut oil
Pack of shiitake mushrooms, sliced
1 medium onion, sliced
1 carrot, sliced
3 green onions, chopped
½ cabbage, cut into 1 inch squares
1 package (8 ounces) of soba noodles (cooked according to package instructions)

Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.

Chicken with Watermelon Cherry Barbecue Sauce

This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!

2 tablespoons extra virgin olive oil
1 large yellow onion, sliced
1 cup barbecue sauce
1 pound left over marinated chicken pieces
Salt
½ cup cilantro, chopped

Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.

Barbecue Sauce

1 large yellow onion, cut in half
1 small head of garlic, cut in half
2 poblano peppers, cut in half, seeds removed
Drizzle of olive oil

Roast the vegetables on a grill till golden brown. Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.

2 tablespoons extra virgin olive oil
2 cups diced watermelon
1 cup fresh or frozen cherries
1 cup tomato sauce
¼ cup brown sugar
1 tablespoon Worcestershire sauce
Juice of 1 to 2 limes (according to taste)
2 to 3 teaspoons salt

Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.

« older entries