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Worcestershire sauce and sweet chili sauce



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amother
OP


 

Post Wed, Nov 16 2022, 9:15 pm
So whenever I saw these two ingredients in a recipe I always skipped or subbed. Never had them in the house or thought of buying them. One or both was on sale recently... So now I have both I can't find too many recipes with them.

Any ideas? I can't eat ketchup or tomato sauce except small quantities, avoid dishes with a lot of sugar or honey.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 9:48 pm
These are condiments - especially the Worcestershire sauce - you might add a tablespoon to give a little umami to a recipe. I make a gazpacho which uses a tablespoon or so. Very basic is to add to hamburger meat as part of the flavorings you use for meat loaf. Again you can't really taste it but it adds to the total flavor. Similarly many beef braises or stews use it

The Sweet Chili Sauce I am familiar with is like a more sophisticated version of Duck Sauce because it has more heat. I have a few recipes that use it but the simplest way I would sometimes do would be to make a chicken cutlet breaded with panko and just use the Sweet Chili Sauce as a dipping sauce type of thing.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 9:51 pm
Here is a Brisket Recipe using Worcestershire sauce - this gives you more of a pulled beef consistency than slices

BBQ BRISKET

SERVES 6 TO 8 (MAKES 8 CUPS), MAKES 1 QUART SAUCE

Excerpt From: Alan Jackson. “The Lemonade Cookbook

Brisket is a relatively tough piece of meat, but with a penetrating marinade and a slow-and-steady cooking process, the beef becomes fork-tender, juicy, and dripping with flavor. Using cola in barbecue sauce is a long-standing tradition in the South that adds a touch of effervescence and infuses a concentrated amber sweetness. This chunky, hearty, braised beef is the ultimate comfort food and smells like home no matter where you’re from. Serve with Green Tomato, Sweet Corn, Pepita, Ancho Chili Vinaigrette and your favorite Lemonade.

1 tablespoon granulated onion
1 tablespoon ground cumin
1 tablespoon light brown sugar
2 teaspoons chili powder
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 (4-pound) beef brisket, first-cut, cut into 3-inch chunks
2 tablespoons canola oil
2 tablespoons unsalted butter
1 small onion, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
1 (20-ounce) bottle cola
1 (28-ounce) can chopped tomatoes
¼ cup apple cider vinegar
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons hot sauce, such as Tabasco sauce
2 tablespoons light brown sugar
1 tablespoon barbecue spice, such as McCormick or Frontier

IN A SMALL BOWL, combine the granulated onion, cumin, sugar, chili powder, salt, and pepper; toss with your fingers to mix. Rub the spice mixture on all sides of the brisket cubes. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight). Don’t worry if you don’t have time for this—the meat will still be plenty flavorful, even if you only have 30 minutes.

PUT A LARGE, WIDE DUTCH OVEN OR pot over medium-high heat and coat with the oil. When the oil is hot, lay the brisket in the pot in a single layer; do this in batches so you don’t overcrowd. Brown the meat well on all sides, turning with tongs. Transfer the meat to a side plate and repeat with the remaining chunks. Carefully discard about half the fat from the pot, then add the butter, onion, garlic, and tomato paste. Cook, stirring, over medium heat until browned and tender, about 4 minutes.

POUR IN THE COLA AND COOK, stirring occasionally, until reduced by about half. Add the crushed tomatoes, apple cider and balsamic vinegars, Worcestershire, mustard, hot sauce, sugar, and spice. Stir everything together to combine and bring to a boil. Nestle the brisket chunks back into the pot, cover, and reduce the heat to medium-low. Simmer for 3½ hours until the meat is fork tender and the barbecue sauce is thick.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 9:53 pm
This is a fabulous gazpacho. I like to keep it in the refrigerator as it makes the perfect snack

Mom’s Gazpacho

Serving is 8

Mom's Gazpacho
--------------------------------------------------------------------------------

Yield: Makes 8 servings

Ingredients:

1 egg
2 cups chopped fresh plum tomatoes
1/2 cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2/3 cup olive oil
Juice of 1/2 lemon
2 cups beef broth (optional)
1/4 cup red wine vinegar
1/4 cup finely minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice
1/2 cup plain bread crumbs
Tabasco, to taste
Garnish (optional): chopped parsley, minced red onion, chopped olives

Directions:

Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.

In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.

Sprinkle garlic with a pinch of salt, and set in bowl.

When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.

Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.

Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

Notes:

Cook's Notes: • My recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age—you can store it in the refrigerator and eat it for about a week. • Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth. • Use kosher salt to bring out the flavors of the vegetables. • Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize. • If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeno peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 9:56 pm
This makes the most delicious barbecue sauce - I have even used it just on a plain baked potato but of course it makes a delicious baked chicken. Just pour it over the chicken parts and bake in the oven

Barefoot Contessa Barbecue Sauce (Makes 1½ quarts)

* ½ cup vegetable oil
* 1½ cups chopped yellow onion (1 large onion)
* 1 tablespoon minced garlic (3 cloves)
* 1 cup (10 ounces) tomato paste
* 1 cup cider vinegar
* 1 cup honey
* ½ cup Worcestershire sauce
* 1 cup Dijon mustard
* ½ cup soy sauce
* 1 cup hoisin sauce
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1½ teaspoons crushed red pepper flakes

Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for 1 more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 10:06 pm
Here's a chicken recipe using a Sweet Chili Sauce - you might get some ideas even if you don't follow the recipe exactly - essentially it's panko breaded chicken marinated in Sweet Chili Sauce with a dipping sauce using it as one of the ingredients

Crispy COCONUT CHICKEN TENDERS
with Pineapple-Chili Sauce

Excerpt From: Chrissy Teigen - Cravings

SERVES 4 TO 6
ACTIVE TIME / 30 MIN
TOTAL TIME / 30 MIN (plus up to 4 hrs marinating time)

FOR THE CHICKEN AND MARINADE

¼ cup Thai sweet chili sauce
¼ cup full-fat coconut milk, shaken
¼ cup pineapple juice (drained from a small can of crushed pineapple)
Grated zest and juice of 1 lime
3 cloves garlic, minced
½ teaspoon kosher salt
1½ pounds chicken tenders

FOR THE SWEET CHILI PINEAPPLE SAUCE

¼ cup Thai sweet chili sauce
¼ cup canned crushed pineapple
Grated zest and juice of 1 lime
½ clove garlic, finely minced
½ teaspoon Sriracha

FOR BREADING AND FRYING

1½ cups cornstarch (or flour if you don’t have any cornstarch)
3 eggs
1⅓ cups unsweetened shredded coconut
⅔ cup panko bread crumbs
½ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow-frying
2 scallions, chopped, for garnish

MARINATE THE CHICKEN In a large bowl, whisk together the sweet chili sauce, coconut milk, pineapple juice, lime zest, lime juice, garlic, and salt. Add the chicken and smush it around to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

MAKE THE SAUCE In a small bowl, stir together the sweet chili sauce, pineapple, lime zest, lime juice, garlic, and Sriracha.

BREAD AND FRY THE CHICKEN Remove the chicken from the marinade, shaking off the excess liquid (discard the marinade). Set up three shallow bowls. Spread out the cornstarch in one, beat the eggs in the second, and mix together the coconut, panko, cayenne, and 1 teaspoon salt and some black pepper in the third. Dip each chicken tender in the cornstarch, then in egg, shaking off the excess between each step. Press all sides of each tender into the coconut-panko mixture, pressing well to adhere and place the breaded tenders on a plate or tray.

Heat ¼ inch of oil in a large heavy skillet over medium-high heat until hot. Working in batches, fry the tenders until golden and crisp, about 1½ minutes per side. Drain on paper towels and season to taste with salt. (You may need to add a little oil to the skillet between batches of chicken to maintain the ¼-inch depth.)

Arrange the tenders on a serving platter and either serve with the sauce as a dip or drizzle them with the sauce. Garnish with scallions and serve immediately.
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amother
OP


 

Post Wed, Nov 16 2022, 10:11 pm
Wow thanks. I'm a pretty simple cook... I experimented tonight. I floured cutlets, dipped in a mixture of Worcestershire sauce and sweet chili sauce and mayo, then flavored breadcrumbs, sprayed with oil and baked. It was devoured but obv not much of a recipe.
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amother
cornflower


 

Post Wed, Nov 16 2022, 10:14 pm
Worcestershire sauce is made with anchovies. Most hold that it's batel beshishim and not a concern, but some don't cook it with meat. You might want to check what the practice is in your community.
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amother
Amber


 

Post Wed, Nov 16 2022, 10:15 pm
FYI Worcestershire sauce has fish in it. Many poskim hold that it may not be used with meat.
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Amarante




 
 
    
 

Post Wed, Nov 16 2022, 11:01 pm
It is usually not an issue when the Worcestershire is a small part of the ingredients.
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ra_mom




 
 
    
 

Post Wed, Nov 16 2022, 11:33 pm
amother OP wrote:
So whenever I saw these two ingredients in a recipe I always skipped or subbed. Never had them in the house or thought of buying them. One or both was on sale recently... So now I have both I can't find too many recipes with them.

Any ideas? I can't eat ketchup or tomato sauce except small quantities, avoid dishes with a lot of sugar or honey.

Heinz chili sauce is glorified ketchup, so please be careful if you can't eat tomatoes.
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shabbatiscoming




 
 
    
 

Post Thu, Nov 17 2022, 4:22 am
amother cornflower wrote:
Worcestershire sauce is made with anchovies. Most hold that it's batel beshishim and not a concern, but some don't cook it with meat. You might want to check what the practice is in your community.
There are definitely worcestershire sauces that do not have any fish in them. One just has to look. I know that in SA and in Israel this is true. We have no idea where the OP is.
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shabbatiscoming




 
 
    
 

Post Thu, Nov 17 2022, 4:49 am
Amarante wrote:
It is usually not an issue when the Worcestershire is a small part of the ingredients.
But there are definitely poskim who say its not allowed. I grew up MO and the rav said we could not use it.
Then I married a SAer and we use it all of the time Smile (No fish in it)
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Bnei Berak 10




 
 
    
 

Post Thu, Nov 17 2022, 5:45 am
shabbatiscoming wrote:
But there are definitely poskim who say its not allowed. I grew up MO and the rav said we could not use it.
Then I married a SAer and we use it all of the time Smile (No fish in it)

What's the brand you use? Where do you buy it? What hechsher?
TIA!
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shabbatiscoming




 
 
    
 

Post Thu, Nov 17 2022, 5:51 am
Bnei Berak 10 wrote:
What's the brand you use? Where do you buy it? What hechsher?
TIA!
I dont have any at the moment at home. But its Wellington's. Its a South African brand so its from the SABD (south african beit din) hechsher. A very good one. I would assume its Rabanut, but will check the next time I buy some.
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amother
Banana


 

Post Thu, Nov 17 2022, 6:24 am
Bnei Berak 10 wrote:
What's the brand you use? Where do you buy it? What hechsher?
TIA!


Haddar. In the sauce aisle of my kosher grocery.


Last edited by amother on Thu, Nov 17 2022, 8:36 am; edited 1 time in total
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amother
cornflower


 

Post Thu, Nov 17 2022, 8:31 am
shabbatiscoming wrote:
There are definitely worcestershire sauces that do not have any fish in them. One just has to look. I know that in SA and in Israel this is true. We have no idea where the OP is.


Thanks for this. Good to know!
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amother
OP


 

Post Thu, Nov 17 2022, 10:54 am
amother Banana wrote:
Haddar. In the sauce aisle of my kosher grocery.


Mine is the same
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watergirl




 
 
    
 

Post Thu, Nov 17 2022, 11:21 am
amother Amber wrote:
FYI Worcestershire sauce has fish in it. Many poskim hold that it may not be used with meat.

The OU has their hashkacha on worcestershire sauce in various forms, one brand has just an OU and one has an OU-fish. The one with the OU is fine to use (but hard to find!). We just bought one with an OU that does not even list fish in the ingredients. And it's SOOO good to finally have one!
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