Homemade Steak Sauce #HandcraftedHolidays

I’m a label reader from way back, and I’ve always been particularly fascinated by steak sauce labels. They have the craziest laundry lists of ingredients ranging from molasses and pureed whole orange, to tamarind, clove, and dates. I’ve wanted to try to make my own version of A1 sauce for a while now, and when I got the chance to work with Freund Containers on a homemade holiday gift using one of their products I jumped at the chance. They’ve got the perfect steak sauce bottles, and I know the meat lovers on my list will appreciate this so much more than a plate of cookies. At the end of this post there’s a giveaway for $100 worth of Freund’s products, so be sure to enter. They sell literally any kind of bottle or container you can imagine, so you can find the perfect packaging for your homemade gifts this year.

Steak sauce is one of the most powerfully flavored sauces you’ll ever taste. That’s why I love it. It has complex, almost Byzantine layers of flavor. To formulate this recipe I just dove in head first, after carefully studying the labels of a couple of my favorite sauces, of course, and gathered up a bunch of likely ingredients. I added a few of my own ideas for good measure, like pomegranate juice and pomegranate molasses. My method was pretty casual, I just started adding and tasting until I got it exactly right. I wasn’t sure it was going to work at first, but the more I pressed on, the closer I got. I actually prefer my version to A1, which is pretty amazing. I know some people think it a sacrilege to use steak sauce on a good steak, and to those I would say… then use it on a good hamburger…but don’t pass this up.

The process is surprisingly simple — cook the ingredients for a short bit to combine them well, puree, and then strain. I started with a whole orange that is boiled to remove any excess bitterness in the peel, and then pureed. The result is an unusual flavor component. You can adjust the amount of any of the ingredients to your taste, but I encourage you to taste it as is first. I know it seems like an unlikely grouping, but the flavors combine to form a unique sweet, sour, tangy, umami experience. I had almost all of the ingredients already in the house, I had to buy the dates and the pomegranate juice, that’s all. (You can substitute raisins or prunes for the dates.)

This is a really fun project, and if you like steak sauce, I think you’ll love this.

What You Will Need

1 organic orange (for 2 heaping Tbsp puree, instructions below)
6 oz can of tomato paste
1 cup water
1/4 cup pomegranate juice
6 dates, pitted and chopped
1 Tbsp pomegranate molasses
3 Tbsp malt vinegar
1 Tbsp Worcestershire sauce
1 Tbsp tamarind paste
1 Tbsp soy sauce
1/2 tsp salt
1 clove garlic, peeled and chopped
1 Tbsp Dijon mustard
1 tsp hot chili sauce (I used Sriracha)
1/4 tsp ground cloves
1/4 tsp celery seed

Instructions

To make the orange puree, wash the orange well, and then put it in a pot and cover it with water. Bring to a boil and boil for 10 minutes. Remove the orange and cut in quarters, Remove any seeds, and then put the rest, peel and all, into the bowl of a food processor fitted with the metal blade. Pulse and then puree until the orange is smooth. One large orange will make enough puree for approximately 6 bottles of sauce. Set aside 2 heaping tablespoons of the puree for this recipe.
Put everything else into am enameled or non-reactive pot, along with the 2 tablespoons of orange puree, and bring to a simmer. Simmer the sauce, stirring often, for about 5-7 minutes. Taste the sauce to determine if and how you want to adjust the seasonings. This sauce has more body and is less tart than A1. You can add more water to thin, and more vinegar for more tang, if you like.
Cool the sauce and pour into a bottle. Refrigerate and use within 3 months.
This recipe can be multiplied for larger amounts.

2.2

http://theviewfromgreatisland.com/2013/11/homemade-steak-sauce-handcraftedholidays.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

The bottles that I got from Freund really made this sauce gift worthy. I think this is such a great idea for those of you who want to go beyond the plate of cookies this year.

GIVEAWAY

This giveaway is for three $100 gift certificate to Freund Container & Supply. Gift certificate will expire on February 28, 2014. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. This giveaway will run from Friday November 22, 2013 through Saturday November 30, 2013 (11:59 pm ET). Winner will be notified within 48 hours of the close of this contest, and given 48 hours to respond before a new winner is chosen.

To enter: (mandatory) Answer this question in the comments on this post – Which Freund product would you choose, and what type of handcrafted holiday project would you make? Be sure to record your answer in the rafflecopter widget after you’ve left your comment.

(optional) Once you’ve completed the mandatory entry, there a bunch more ways to earn more entries via rafflecopter.

a Rafflecopter giveaway

Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look atFreund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

Handcrafted Holiday ideas for making gifts from your kitchen using products from Freund Container:

*I was not compensated for this post, however Freund Container supplied me with a case of jars/bottles for making this project. They are also supplying the gift certificates for the giveaway. All opinions are my own.

(everything but the) Kitchen Sink Granola

OK, you can take a deep breath, summer’s here, it’s official now. Well, maybe not officially official, but unofficially, it’s here.

Around our house that means it’s time to fill our coffers with fresh
granola again. It seems like I’m always cooking, but somehow I
‘forget’ to make the basics. My kitchen is overflowing with a million random bits and bobs, but we’re always hunting and pecking around for something to eat. It’s time to reset my priorities. Layering ice cubes and playing with magic
shell is fun, but this stuff is the staff of life.

After dallying with different granola recipes here and there,
I always end up coming back to the original. And I try to treat
granola making with the respect it deserves. I don’t use up stale,
crushed nuts and dried up fruit from the back of a cabinet. I try to buy
whole nuts, and I don’t mind doing a little shelling. I’m hooked on the dried fruit from the farmer’s market. They dry their own pears, plums, apricots, peaches, nectarines, and grapes and the fruit is colorful, plump and has tons of flavor. Check around next time you’re at a local market, it’s so worth it because it elevates granola to something special.

I used almonds, pistachios, pecans, cashews, walnuts, hazelnuts, and macadamias. Look for fresh, whole nuts whenever possible. In the shell is awesome when you can find them. Nuts are like spices, they lose their freshness and flavor quickly once they’ve been shelled and chopped.

Kitchen Sink Granola
oven to 375F
3 cups old fashioned rolled oats
2 cups mixed nuts, roughly chopped
1/2 cup mixed seeds (I used sesame seeds and pepitas)
1/2 cup sunflower oil (or any vegetable oil you like)
1/4 cup honey
1 tsp vanilla extract
1 tsp cardamom
2 cups mixed dried fruit, roughly chopped

Mix the oat, nuts and seeds together in a large bowl.
Mix the oil, honey, vanilla and cardamom together in a measuring cup with a spout, and drizzle over the oat mixture, stirring as you add it. Keep tossing the oats until everything is well coated.
Spread on an ungreased baking sheet and toast the granola for about 15 minutes, stirring every 5 minutes. Watch it carefully so it doesn’t burn. You want it nice and golden brown.
Remove from the oven and immediately mix in the dried fruit. Then let everything cool right on the pan.
When cool, store the granola in an airtight container. I like to keep it in the fridge, but you don’t have to.

Notes: I love the flavor of cardamom in this granola, it has a softer, more complex flavor than cinnamon.

One year ago today—

Ketchup!

Easy Skinny Chicken Cordon Bleu

Oh. My. Goodness.

This here is some amazingness on a plate. It’s all about the sauce… I was seriously having to restrain myself from spooning it right out of the pan once it was cooked and cool enough to do so.

I’m lucky we had enough left to put over the chicken!

When I was younger, my dad was always the cook in the house. He used to make his own variation of chicken cordon bleu. It was always a hit at the dinner table! I don’t know why he didn’t make it more often than he did.

I’ve basically used his same idea of baking the chicken breasts for this recipe, but I’ve made a few changes. First of all, he used dijon mustard to keep the ham ‘pasted’ to the chicken. And he never used any bread crumbs either.

A traditional chicken cordon bleu is a pounded out piece of chicken breast that’s rolled up with ham and swiss cheese and then fried in a breading. They are really tasty but… definitely not light on the calories!

I wanted to pay a bit more homage to the traditional version by adding in some breading. I also wanted to soften the stark blow that full on dijon mustard can deal to your taste buds, so I blended it into a light dijon-parmesan cream sauce that will knock your socks off!

Easy Skinny Chicken Cordon Bleu
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Piece of Chicken • Calories: 326.4 • Fat: 11.8 g • Carb: 18.7 g • Fiber: 0.6 g • Protein: 35.2 g • Sugar: 3.2 g • Sodium: 1113.6 mg

Ingredients:
Chicken:
2 Chicken Breasts (About 7 Oz. Each.)
4 Thin Slices Deli Ham (About 4 Oz. Total)
4 Slices Slim Cut Swiss Cheese
1/4 C. Whole Wheat Bread Crumbs
2 Tbsp. Reduced Fat Parmesan Cheese, Grated
1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce:
1 Tbsp. Light Butter
1 Tbsp. Whole Wheat White Flour
1/2 C. Fat Free Milk
1/2 Tsp. Sodium Free Instant Chicken
1/2 Tbsp. Dijon Mustard
1/4 C. Reduced Fat Parmesan Cheese, Grated
Salt & Pepper to Taste

Garnish:
Parsley

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.

Slice the chicken breasts in half through the middle.

Not lengthwise like tenders, but filet style.

Place the chicken onto the prepared baking sheet.

Top each with a slice of ham.

Over that, add a once slice of swiss cheese per chicken piece.

Combine the bread crumbs, parmesan cheese, and butter into a bowl together.

Divide the crumb mixture evenly among the chicken breasts.

I used about 2 tbsp. of crumb mixture per piece.

Place into the oven and bake for 30-35 minutes or until the chicken is cooked through.

While the chicken is cooking, make your parmesan-dijon cream sauce!

In a small pot melt the butter.

Add in the flour and cook for a minute or two over medium-low heat to make a roux.

Slowly add in the mix, stirring constantly. Then add in the instant chicken.

Stir constantly until the mixture begins to thicken.

Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Season with salt and pepper.

Remove the chicken from the oven once done.

Top each with some of that amazing sauce, about 2 tbsp. each.