Worcestershire Sauce | I Can Cook That

Beer and Cheddar Soup with Grilled Polska Kielbasa

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

Ingredients:

4 tablespoons salted butter
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 medium red bell pepper, chopped
3 garlic cloves, chopped
1 bay leaf
1/2 cup flour
4 cups low sodium chicken stock
12 oz Oktoberfest beer
1 1/2 cups half and half
1 tablespoon Worcestershire sauce
1 tablespoon smoked hot sauce (can also use liquid smoke)
1/4 teaspoon nutmeg
1 teaspoon dry mustard
12 oz extra sharp yellow cheddar cheese, shredded
1 Hillshire Farm® Polska Kielbasa
the juice of 1 lemon, optional
olive oil for drizzling, optional
chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

Smoky Slow Cooker Ribs #KingOfFlavor

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

The countdown to the football season is almost over! As a Philadelphian, I am very much in Eagles territory, where Sunday (and Monday night) schedules revolve around the birds. A huge part of watching the game (at least for me) is obviously the food!

One of my favorite game day foods is a rack of ribs. I don’t have a grill, so my go-to method to get fall-off-the-bone ribs is to use my slow cooker.

The best ribs have a little bit of heat to them, don’t you think? This recipe brings both some heat and smokiness with the use of two El Yucateco hot sauces: Red Habanero Hot Sauce and Black Label Reserve Hot Sauce.

I actually picked up three of El Yucateco’s hot sauces at Walmart (you can never have too much hot sauce on hand!) I found them in the Hispanic Food Section.

El Yucateco Red Habanero Hot Sauce is a combination of red habanero peppers, tomato, spices and seasonings. What sets El Yucateco apart from other hot sauces is that it has less vinegar, so the flavor (and kick!) of the pepper comes through more. The red habanero sauce is a great pantry hot sauce and is a great addition to everything from a Bloody Mary to wings. The tomato flavor in the red habanero hot sauce also makes it a great addition to a barbecue sauce!

El Yucateco’s Black Label Reserve Hot Sauce is made from fire roasted habaneros and has an awesome smoky flavor without being overpowering. This hot sauce works great with red meat, chili, and even chocolate! The Black Label Reserve Hot Sauce adds the smoky flavor of barbecued ribs to my slow cooker version!

El Yucateco also has a Green Habanero Hot Sauce, which is a combination of green habanero peppers, garlic, spices and seasonings. This hot sauce is perfect with lighter foods — chicken, seafood, veggies, etc.

I’ve included two methods of cooking these ribs, based on if you’re watching a day or night game. I’m not going to lie, the results are best when you can cook the ribs at a lower temperature for a longer time, but are really delicious both ways!

Ingredients:

3 lbs baby back ribs
1 teaspoon salt
1 teaspoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 cups ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 1/2 tablespoons El Yucateco Black Label Reserve Hot Sauce
1 tablespoon El Yucateco Red Habanero Hot Sauce
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon unsweetened cocoa powder

Continue reading Smoky Slow Cooker Ribs #KingOfFlavor

Heirloom Gazpacho

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?

Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!

I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.

Ingredients:

3 cups heirloom tomatoes, chopped (I used some yellow and red)
1 green bell pepper, chopped
1 peeled cucumber, chopped
1/2 cup onion, chopped
1 jalapeno, seeded and chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
2 tablespoons champagne vinegar
1 teaspoon salt
1/2 teaspoon pepper
cherry tomatoes, chopped, optional

Continue reading Heirloom Gazpacho

Slow Cooker Sloppy Joes

I don’t know how this is even possible but I’ve never had Sloppy Joes before making this recipe. It was not in my family’s dinner rotation, my camp never served it, and I never came across it at a friend’s house when sleeping over.

Well, my wait is finally over! Traditional Sloppy Joes are made with beef but I for this Slow Cooker Sloppy Joes recipe, used a mixture of ground beef and Johnsonville Bratwursts removed from their casings. The recipe is adapted from one I found on MyRecipes.com.

note: I was sent free coupons for Johnsonville products. Opinions are my own.

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
1 medium-size green bell pepper, chopped
2 pounds lean ground beef
1 (19-oz.) package Johnsonville Brats
1 (15-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
10 brioche buns, toasted

Continue reading Slow Cooker Sloppy Joes

Slow Cooker Oxtail and Short Rib Stew

My slow cooker and I are good friends, although I’m pretty sure the slow cooker is bringing more to the relationship than me. I love coming home to a delicious smelling dinner after work that takes maybe 15 minutes of prep time in the morning on my part.

This recipe for Slow Cooker Oxtail and Short Rib Stew from Cooking Light’s latest issue uses an ingredient I’ve never used before, or honestly even noticed in the supermarket: Oxtail. Oxtail is a gelatin-rich cut, which makes it perfect for hearty stews, especially slow cooked ones. The ribs add a bit more meat to the stew, which also has carrots and potatoes to round out the flavors.

This recipe is originally made in a Dutch oven and cooks for about 2 hours so if you’re not in the mood for a slow cooker version, be sure to check out the original recipe.

Ingredients:

1 tablespoon canola oil
1 pound bone-in short ribs, trimmed
1 pound oxtail

2 cups chopped onion
1/2 cup sliced shallots
6 garlic cloves, crushed
2 tablespoons tomato paste

1 cup dry red wine

3 cups unsalted beef stock
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
4 thyme sprigs
2 bay leaves
1 tablespoon Worcestershire sauce
1 pound very small Dutch Potatoes (bite size)
3/4 pound carrots, cut diagonally into 2-inch-thick pieces
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano leaves
1 tablespoon corn starch dissolved in cold water, if needed

Continue reading Slow Cooker Oxtail and Short Rib Stew

Slow Cooker Baby Back Ribs

I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.

I received the package last week and found the following inside:

Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.

I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my Slow Cooker Baby Back Ribs and would hopefully fulfill my craving.

Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.

Ingredients:

2 lbs. baby back ribs
salt and pepper, to taste
1 cup ketchup
1/4 cup turbinado sugar (I used Sugar In The Raw)
2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
2 tablespoons apple cider vinegar
2-4 drops hot sauce
3 garlic cloves, minced
1 teaspoon Coleman’s mustard powder
1 tablespoon tomato paste Continue reading Slow Cooker Baby Back Ribs

Shrimp Ceviche on Jalapeno Parmesan Crisps

I’m really on a canape/appetizer kick. I used these Jalapeno Parmesan crisps to make canapes with Black Bean Mango Salsa on top, but really wanted to make something with shrimp incorporated in it. I found this Cooking Light recipe for Ceviche de Camaron and used it as a base for this recipe for Shrimp Ceviche on Jalapeno Parmesan Crisps. Traditional ceviche is usually fresh raw fish marinated in lemon or lime juice. I actually steamed the shrimp before marinating them in the lime, so it is not an actual ceviche, but the general idea of it is still present.

Ingredients:

1/2 cup chopped red onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/4 cup ketchup

1/4 cup mild taco sauce
1/3 cup chopped fresh cilantro
1 teaspoon sriracha or other hot sauce
1 tablespoon olive oil

1 teaspoon Worcestershire sauce
1/4 teaspoon salt

Jalapeno Parmesan Crisps (Kitchen Table Bakers)

I didn’t read the recipe correctly before buying my ingredients, so I actually asked the seafood place to peel and devein the shrimp. Well, the original recipe required boiling the shrimp and then peeling them, so I had to change it up a bit. Click the link above for the original recipe if you’d like.

Bring 6 cups of water with 1/4 cup fresh lime juice to a boil in a large pot. When boiling, add the shrimp to a steam basket and place on top. Cover and cook for 3 minutes.

Remove the shrimp and combine with 1/2 cup juice, plus the zest from the limes, in a large bowl.

Cover and refrigerate for 1 hour.

While waiting for the hour to pass, chop your onion, cucumber, and cilantro. Take the chopped onion and rinse with cold water in a colander.

Add the onion to a medium bowl. Stir in the cucumber, ketchup, taco sauce, cilantro, hot sauce, olive oil, Worcestershire sauce and salt.

Refrigerate until the hour has passed for the shrimp. When the hour is finished, stir in the shrimp and lime juice.

Top each Parmesan crisp with one shrimp and a teaspoon of the onion cucumber mixture.

Aren’t these fun?

So I realized after taking these photos that the shrimp still had their tails. I wouldn’t suggest serving the shrimp on the crisps with the tails on.

However, if you serve the ceviche in a bowl or wine glass with the crisps on the side, keep the tails on for presentation.

The shrimp managed to maintain a really nice citrus flavor despite being pre-cooked.

The cocktail sauce on the shrimp had a nice spice but didn’t deliver much heat (the Parmesan crisps were spicy enough for me) so if you like it really spicy, add a bit more hot sauce.

I did think corn kernels would go great with this as well. Next time I make it, I think I’d throw in some frozen thawed corn kernels for extra texture.

Bacon Bloody Mary

What could possibly make a traditional Bloody Mary even better? Bacon of course! The smoky taste of bacon is a perfect upgrade to everyone’s favorite brunch accompaniment. I used Bakon Vodka to make this Bacon Bloody Mary, but you can also make your own homemade version if you so choose.

Ingredients (makes one drink):

1 1/2 oz Bakon Vodka

Juice of 1/2 a lemon

Juice of 1/2 a lime

1 teaspoon Worcestershire

4 drops tabasco, or more if you want it spicy

1/2 teaspoon Old Bay, plus more to rim the glass

Tomato Juice

1 piece of bacon, cooked and crumbled

1 celery stalk

Ice

Continue reading Bacon Bloody Mary

Stuffed Peppers

I have been a part of a food swap for about 6 months now, and I am already running low on ideas. As I was frantically looking for an idea, I realized no one had made stuffed peppers yet, win! Stuffed peppers are a perfect, hearty meal for relatively little cost. They are pretty adaptable and can honestly be made with whatever you want. To make vegetarian, sub in beans or just omit the ground beef all together.

Ingredients (this makes 10 stuffed peppers)

10 peppers

2 tbsp butter

2 tbsp olive oil

3 onions

3 garlic cloves, minced

2.5 lbs ground beef

1 teaspoon Worcestershire

1 can diced tomatoes

½ teaspoon each of basil, oregano and parsley (dried)

¼ teaspoon red pepper flakes

Salt and pepper, to taste

5 cups cooked rice

½ cup grated Parmesan

Cut off top of peppers, removing the seeds and membranes. Dice the edible parts of the tops of the peppers.

Add the whole peppers to a pot and cover with salted water. Bring to a boil and lower heat to a simmer. Cook for 3 minutes. Remove from water and set aside.

Add the butter and olive oil to a pan over medium heat. Add the onion, diced peppers, and garlic and sauté for 5 minutes.

Add the ground beef, stirring to break up the meat.

Cook until browned. Add the Worcestershire, diced tomatoes, and tomato puree, stirring to combine.

Season with oregano, basil, parsley, red pepper flakes, salt and pepper. Simmer for 10 minutes. Stir in cooked rice and parmesan cheese.

Stuff peppers with mixture, sprinkling with more parmesan cheese if desired.

Because I made these for a swap, I froze the peppers at this stage.

To cook, thaw completely then bake at 350 degrees for 55-65 minutes.

I hope they like them!

Barbecue Elk Brisket Sandwiches

I am having way too much fun trying out all these new meats through Arganica. This week I thought I’d try to conquer elk. Elk has a similar taste to beef and is low in both fat and cholesterol. I thought it was another perfect excuse to use my slow cooker, and to invent my own barbecue sauce! I decided to make a Chipotle-Guinness barbecue sauce.

Ingredients:

1 tablespoon olive oil

1 medium sized yellow onion, chopped

3 garlic cloves, minced

1 (~12 oz) bottle of Guinness

1 (14.5 oz) can tomato puree

1/4 cup molasses

1/4 cup cider vinegar

1/4 teaspoon red pepper flakes

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon of the sauce from a can of chipotle peppers in adobo

1 tablespoon dijon

1 tablespoon tomato paste

2 lbs Elk brisket (can substitute beef brisket)

Salt and pepper, to taste

4 Buns, toasted

Continue reading Barbecue Elk Brisket Sandwiches

Venison Chili with Jalapeno-Cheddar Corn Muffins

I spent most of Saturday in the car driving to/from North Jersey in a freak Nor’easter snowfall that really made the ride quite an experience. After yesterday, it is clear that winter is (sadly) not too far away, so I better get started on some of my favorite cold weather foods. First up, chili.

I just joined a new farm club called Arganica, that just started delivering to Philadelphia. I actually joined it because my CSA share is ending and I still wanted to receive different vegetables during the winter months. However, as I was looking over their offerings, their meat and fish section is what really caught my eye. I decided to take a chance on a new type of meat I’ve never cooked with before: venison. When I mentioned I was planning on making venison chili to my boyfriend, his eyes lit up. Here’s hoping my chili can live up to whatever high expectation he has for this meal! To go along with the chili, I also made pepper Jack corn bread muffins.

For those a bit wary about venison, the meat is actually quite lean; venison is lower in fat, calories and cholesterol than beef, pork, or lamb.

Ingredients:

2 tablespoons butter

2 tablespoons oil

2 lbs ground venison

4 strips of bacon

2 cans red kidney beans, drained

1 can tomato sauce

2 tablespoons tomato paste

1 can diced tomatoes

1 teaspoon hot sauce

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon ground chili

1 teaspoon cumin

1/2 tablespoon dried parsley

1/2 tablespoon dried basil

1/2 teaspoon cayenne

1 red bell pepper, chopped

1 green bell pepper, chopped

5 garlic cloves, minced

1 sweet onion, chopped

1 jalapeno (or similar) pepper, seeds removed and chopped

1 cup beef stock

1/2 cup weak coffee

Fresh cilantro, chopped, for garnish

Sour cream

Cheddar or Pepper Jack cheese, shredded

Meatloaf Muffins

I don’t think I’ve ever had a craving for meatloaf. Honestly, I’m pretty sure I’ve only had meatloaf once. So I never actively seek out making meatloaf, much to my boyfriend’s disappointment. However, we both had long, exhausting work weeks, so I thought he deserved a comfort-food meal. Cooking light had a recipe for Meatloaf Muffins that I thought would work great; he could eat as much as he wanted and then have perfectly portioned “muffins” that I could freeze.

Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers. (Note: I completely forgot about the peppers and had to go back and saute them on their own. Just pretend they are in the photos. Shh.)

Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, 1/2 ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.

Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)

Top each with two teaspoons ketchup. (I got bored/creative)

Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

Serve with sauteed green beans and baked potato wedges if desired.

So what’s the review from my boyfriend? Very good! There was a slight hint of sriracha without making the meatloaf spicy. The sausage added a smoky taste to the meatloaf, and the peppers added a slight crunch to the meal. He ate the meatloaf with a side of ketchup mixed with hot sauce and seemed to really enjoy it.

The best part of this dish is the remaining “muffins” can be frozen for future meals.

Yum

Meatloaf “Muffins”

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Instructions

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers.
Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, ½ ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.
Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)
Top each with two teaspoons ketchup.
Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

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Bacon-Topped Meatloaf

I didn’t grow up in a meatloaf household. In fact, I’m pretty sure I’ve only had meatloaf once. So when my boyfriend put in a special request for meatloaf I wasn’t exactly thrilled. But he rarely asks for anything specific, and is always willing to eat whatever I make (I jokingly refer to him as “I Can Eat That”) so I think he deserves this one request. I decided to try a recipe from Tyler Florence with a few changes.

Ingredients:

Tomato Relish:

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded and finely diced

4 plum tomatoes, halved, seeded, and finely diced

1/4 cup chopped parsley

1 12 ounce bottle of ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

Salt and pepper

Meatloaf:

1/4 cup Italian breadcrumbs

3 tablespoons milk

1 pound ground beef

1 pound Italian sausage, casing removed

2 eggs

Leaves from 2 fresh thyme sprigs

Salt and pepper

3 bacon slices

Continue reading Bacon-Topped Meatloaf

Grilled Marinated Asparagus

Tonight, I get a night off from cooking! Sort of. My boyfriend and his roommates are firing up the grill and doing the hard part, so all I have to do is make various marinades for the food. We had some asparagus lying around so I decided to just make a simple marinade to make this Grilled Marinated Asparagus.

Ingredients:
1 bunch of asparagus
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large garlic cloves)
1 teaspoon Worcestershire sauce
1/4 teaspoon chopped onion flakes
Salt and pepper, to taste

Combine all the ingredients not including the asparagus. Mix well.

Prepare the asparagus. Remove the rough bottoms of the stems. Asparagus tends to snap where the tougher part ends, or you can just cut the asparagus where you think it needs to be trimmed.

asparagus ends

Place the asparagus on a large piece of tin foil. You will make a little packet out of the tin foil.

Fold up each side of the tin foil, twisting the ends so that they stay together.

Pour the marinade over the asparagus.

Close the foil and marinate for at least one hour. You can either remove the asparagus from the foil and place the asparagus right on the grill, cooking for 6-8 minutes, turning carefully half way through, or you can put the asparagus on the grill in the foil, cooking for about 10 minutes. Either way, grill until the asparagus is tender but still has a crunch to it.

there it is. in the tin foil

This turned out really well. The balsamic vinegar and Worcestershire sauce add a bit of tangy-ness to the asparagus without overpowering the delicious natural flavor of asparagus. Many thanks to the grill masters:

Tim

Kevin

for not letting my asparagus get soggy. It was great to only have to do the prep work on a dish… a girl could get used to this!

Yum

Grilled Marinated Asparagus

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Ingredients

1 bunch of asparagus
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large garlic cloves)
1 teaspoon Worcestershire sauce
1/4 teaspoon chopped onion flakes
Salt and pepper, to taste

Instructions

Combine all the ingredients not including the asparagus. Mix well.
Prepare the asparagus. Remove the rough bottoms of the stems. Asparagus tends to snap where the tougher part ends, or you can just cut the asparagus where you think it needs to be trimmed.
Place the asparagus on a large piece of tin foil. You will make a little packet out of the tin foil.
Fold up each side of the tin foil, twisting the ends so that they stay together.
Pour the marinade over the asparagus.
Close the foil and marinate for at least one hour. You can either remove the asparagus from the foil and place the asparagus right on the grill, cooking for 6-8 minutes, turning carefully half way through, or you can put the asparagus on the grill in the foil, cooking for about 10 minutes. Either way, grill until the asparagus is tender but still has a crunch to it.

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