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Recipes that include worcestershire sauce

Taiwanese Ro Gung

Friday, November 30, 2012

This Taiwanese specialty called Ro Gung seems to be a lesser known dish as I couldn’t find anything in my google search. (Does anyone know if this is known by another name?) The gist of this soup is that it’s a cornstarch thickened soup with soft pork and fish paste dumplings… ok blobs. That probably doesn’t sound enticing to those that don’t already know it (though I can hear my Taiwanese peeps cheering). On top of that, it’s not an attractive dish. (That cilantro garnish was my only hope for color.)  What it is, is delicious! Seriously, one of my favorite foods! And for food geeks, it is a flavor profile that is unique to Taiwanese food.

Taiwanese Ro Gung with Title

 

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Bacon Clam Dip

Tuesday, January 19, 2010

Everyone serves some kind of dip for Superbowl right?

I looked around at some clam dip recipes and they were all as easy as can be, basically just dump and stir. But, would you be willing to add two little steps, just two easy teensy weensy things? In my opinion, you’ll get more back than you put in, and your guests will know that you did more than just dump and stir.

bacon clam dip in bread bowl 6

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New England Clam Chowder

Thursday, April 16, 2009

At the same supermarket where we picked up that delicious lobster, we also grabbed a variety of clams. I’ve been wanting to make some New England Clam Chowder, especially since I saw Bobby Flay’s Throwdown with the Brooklyn Chowder Surfer.

I’m a huge fan of clam anything, but especially clam chowder, and even more so, New England Clam Chowder (that’s the creamy style). Why, just yesterday I was talking about how I love dairy. Well Ben Sargent, the Chowda Suhfah (he’s Bostonian), seems to make a mean clam chowder, but doesn’t seem to have posted his recipe anywhere. So, I examined several of his video clips (on Throwdown, on Martha Stewart, and others) and came up with my own recipe. Hopefully, this does his grandfather proud.

Perfect Bowl of Clam Chowder

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Ju[i]cy Lucy Burgers

Tuesday, March 31, 2009

On a recent episode of “Man v. Food“, Adam headed to Minneapolis, MN to take on some monster brat. Along the way he sampled the two famed Jucy Lucy and Juicy Lucy (note the spelling differences) at Matt’s Bar and 5-8 Club, respectively.

Inside the Burger

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Fast Seafood Rice

Thursday, March 5, 2009

We had a yellow tilefish for dinner the other night and I wanted to extend the seafood theme into a side dish. So I came up with a new seafood rice side dish. I wanted the flavor to be all American, but I didn’t really want it to be southern. This was actually a hard target for me, since most rice recipes I know are foreign or southern. In the end, I think this worked out pretty well and was easy. Especially, since I used frozen seafood, that we had on hand.

Fast Seafood Rice 2

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Shepherd’s PIE

Friday, February 13, 2009

It has always bothered me that Shepherd’s pie isn’t really a pie. The standard recipe is just a meat and veggie mixture thrown in a baking dish with mashed potatoes on top. What happened to the best part of the pie?!? The flaky buttery crust?!? Fear not! I have a remedy.

Pie is not just for dessert!

slice of Shepherd's Pie 2

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Two More Barbecue Sauces

Tuesday, January 6, 2009

What’s better than barbecue sauce? Two barbecue sauces! In continuing our Pulled Pork fest, I made two more barbecue sauces. The first is a nice and spicy sauce that features molasses and heat. The second is a super basic sauce, similar to one my mom used to make for chicken.

Spicy BBQ Sauce

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Tonkatsu

Sunday, December 14, 2008

Tonkatsu is simply pork cutlets, considered part of a whole genre of food called Yoshoku, Japanese interpretations of Western food. Well here’s my take on it. You’ll notice a little bit of Malaysian curry powder, which adds just a touch of something special and a teeny kick. No one will be able to tell what the secret ingredient is though.

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Bison Tartare

Saturday, March 1, 2008

As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

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