Worchestershire – Let's Cook Together

Pork Tenderloin with Marsala Sauce

Denis Martel — Sun, 18 Apr 2010 13:58:54 +0000

Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it. It only gives a delicate flavour to the sauce.

This is not for those who are watching their weight!

Ingredients:

2 pork tenderloins, fat removed and cut in slices 2 cm thick
20 ml olive oil
Flour
75 to 100 ml Marsala wine
200 ml cream
100 ml beef base soup
5 ml Worcestershire sauce
250 gr blue cheese, cut in small pieces (1 cm)

Method:

Heat oil in a large frying pan
Roll each tenderloin in flour
Cook the tenderloin until they are pink inside
Remove tenderloin from the pan and keep warm
Deglaze the pan with the wine and reduce by half
Add cream, soup base and Worcestershire sauce
Bring to a boil and then remove from heat
Add cheese (broken in pieces) and blend in the sauce
Cook at slow heat until cheese has melted
Return pork tenderloin for about one minute and then serve

Pork Chops with BBQ Sauce

Denis Martel — Sun, 18 Apr 2010 13:55:49 +0000

My mom used to make these pork chops. They bring back great memories and not so great ones. Because I keep my cooking oil in an old soap dish bottle, one day, I used the wrong bottle and cooked the chops in dish soap! Now you know that I can make a gross mistake when I am cooking.

I am not perfect but please don’ tell Cheryl!

Ingredients:

30 ml oil or butter
6 pork chops, about 2 cm thick
One chopped onion
30 ml brown sugar
50 ml lemon juice
30 ml Worcestershire sauce
250 ml water
39 ml white vinegar
200 ml ketchup
2 ml dry mustard powder
Salt and pepper

Method:

Brown pork chops in oil (2 or 3 minutes each side)
Place chops in a baking dish
Mix all other ingredients and pour over the chops
Bake at 350⁰ F for about one hour

Veal Paupiettes

Denis Martel — Sun, 18 Apr 2010 13:46:22 +0000

Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer. It was to die for.

Ingredients:

30 ml soft butter
30 ml flour
150 gr Blue cheese in pieces
1 apple skinned and chopped
50 ml chopped chives
250 ml chopped nuts
1 chopped garlic clove
Salt and pepper
8 large veal scallops (about 500 gr in total)
30 ml Worcestershire sauce
15 ml olive oil
250 ml apple juice
80 ml Port (white port if possible)
125 ml chicken stock
125 ml unfrozen cranberries
A rosemary branch
Salt and pepper

Method:

Mix together the butter and flour
Prepare the stuffing in combining together the cheese, chives, nuts, garlic salt and pepper
Spread the stuffing at one end of the open scallops
Roll the scallops and brush some Worcestershire sauce on it
Sauté in olive oil for about 3 to 4 minutes
Place the scallops in an oven dish and bake at 350⁰ F for 15 minutes
During that time, deglaze the frying pan with the juice, Port and chicken stock
Boil for about 5 minutes then add the butter/flour mixture to thicken the sauce
Add the cranberries and rosemary and let simmer for another two minutes
Add salt and pepper to taste and serve with the paupiettes

Grilled Chicken breasts

Denis Martel — Sat, 17 Apr 2010 15:10:37 +0000

This recipe for chicken breasts is very good for those who are watching their cholesterol level, without having to cut down on the flavour of a good meal.

Ingredients:

50 ml ketchup
25 ml apple cider vinegar or rice vinegar
25 ml brown sugar
15 ml Dijon mustard
15 ml Worcestershire sauce
2 ml cumin or chili powder
4 skinless chicken breast flatten

Method:

In a big bowl, mix all of the ingredients except the chicken
Add the chicken to the sauce and let marinade for about 30 minutes or overnight in the refrigerator
Grill the chicken just until it is cooked, about 3 to 5 minutes per side. You can also cook it in a non-stick pan or very lightly oiled one

Marinade for Pork and Chicken

Denis Martel — Sat, 10 Apr 2010 18:10:31 +0000

This is a great marinade developed by Cheryl. It gives a nice taste to your meat.

Ingredients:

200 ml soy sauce
10 ml old fashion mustard (the one with the seeds)
50 ml BBQ sauce
3 garlic cloves, chopped
30 ml Worcestershire sauce
10 ml parsley
5 ml black pepper
50 ml Hoi sin sauce
50 ml black bean sauce

Method:

Mix all the ingredients and marinade your meat for at least 2 hours in the refrigerator. For better flavour, marinate the meat the night before
You can use this marinade to brush on your meat when cooking on the BBQ. You may want to add a bit of water first to dilute it

BBQ Sauce

Denis Martel — Sat, 10 Apr 2010 18:07:39 +0000

This sauce is very similar to the one my mom use to make when I was young. It brings back memories every time I eat it.

Ingredients:

175 ml ketchup
75 ml Chili sauce
5 ml Dijon mustard
5 ml lemon juice
5 ml Worcestershire sauce
5 ml sweet relish
50 ml finely chopped celery
50 ml finely chopped green onions
5 ml brandy

Method:

Mix all the ingredients in a sauce pan
Bring to boil and let simmer for about 15 minutes