Whether you are cooking pork, beef or chicken, this recipe works well.
First you start a basic rue, which I learned how to do a couple of years ago for making mac-n-cheese. Melt butter in large sauce pan and then whisk in an equal amount of flour and cook for 2-3 minutes. I think it did about a 1/3 of a cup of each here. Then add a couple of cups of chicken stock and keep adding if too thick. Continue whisking. Add in about a palm full of coriander, ½ teaspoon minced garlic, 2-3 Tablespoons Worcestershire sauce, 3 Tablespoons vinegar, 3 Tablespoons soy sauce. Taste and add salt and pepper to your liking.
Toss in 2 handfuls of frozen mixed vegetables, let cook for a few minutes. Then toss in leftover chicken that has been cubed or shredded (I used the Garlic chicken I made the night before). Take a can of biscuit dough (I used Pillsbury) and peel each biscuit in half and bake in the oven (I baked it directly on top of the sauce and it didn’t cook through, so this way will work much better!). After baked, place on top of chicken, vegetable and sauce mixture and serve! I kept a couple of biscuits aside and filled them with some extra chicken + frozen veggies that I thawed separately in the microwave, and then cooked them. These were great little pockets for the boys to pick up and eat. Much less messy than the pot pie would have been!
You can also use these ingredients to make a marinade. To marinade steak, pour equal parts Worcestershire sauce, vinegar (balsamic or red wine vinegar is best here), soy sauce and olive oil into a large Ziploc bag. Add a couple of tablespoons of coriander, a teaspoon of minced garlic and a ¼ teaspoon pepper. Close bag and shake (make sure its closed!) or massage with your hand. Insert steaks and make sure covered. Marinade at least 4 hours, but can do it over night.
I used this on Father’s day with petit sirloin (seared on the indoor grill and then baked at 400 degrees for 7 minutes for rare to medium rare). I served the steak with a sweet potato salad (bake equal amounts of sweet potatoes and white or yellow potatoes, cube, mix with miracle whip, mustard, salt and pepper) and roasted corn on the cob.
These ingredients are very versatile. You can use them as I have mentioned above to make a thick gravy for chick pot pie or a marinade for steak. Most often however, I use the dry spices on pork, beef or chicken and then use the wet ingredients to make a braising liquid. I usually prep dinner while the kids are taking their afternoon nap and braising takes 2-3 hours, so it is perfect timing for getting the food on the table for dinner. Sear the meat + then pour in braising liquid (1 part Worcestershire sauce, 1 part vinegar, 1 part soy sauce and 2 parts beef or chicken broth, a couple of tablespoons of coriander, a teaspoon of minced garlic and a ¼ teaspoon pepper and ¼ teaspoon salt.) Cover and put in low oven (around 275/300) for a couple of hours. When done (use a meat thermometer) take meat out to rest and add a couple of tablespoons of cornstarch to a mug and pour in some of the braising liquid and mix together, then add back to the saucepan and rest of braising liquid and bring to a boil. Taste and add more spices as you need. Finish off with a pat of butter and take off heat for the perfect gravy!
Labels: beef, braising, chicken, chicken pot pie, comfort food, corn, marinade, pork, steak, sweet potato salad