Debbie Dance Uhrig
While I was rattling this recipe off to guests today at Silver Dollar City I asked myself if I had run this for my readers. It’s a very simplistic recipe that will compliment steak, meatloaf, brisket or even pork loin. At our house our son, Phillip, and I are known as the sauce/gravy kings. If I’m eating mashed potatoes I want a heaping amount of tasty gravy over my spuds. This sauce would even be good poured over rice or pasta!
Sometimes it takes very little to make a steak, potato and salad absolutely outstanding. By adding a homemade bread, made-from-scratch sauces or a little added flair your event goes from average to outstanding. Seems like I’m always saying those words in my columns. Little touches can make all the difference.
Tonight we went out with friends for dinner, at the restaurant where our son, Phillip, works. He enjoyed our being there and it was nice keeping the kitchen clean for a night. The owner, now a friend of the family, and I spent some take talking about health inspections and the pros and cons of running a kitchen. While I was visiting I decided it might be fun to throw a few tips your way regarding foods and kitchens. Some of you may be well versed in many of these but others may appreciate.
- Place all meats in the bottom of the refrigerator, it’s the coldest location.
You also place them here in case they leak any liquid, this way it shouldn’t contaminate.
- When you thaw homemade beef or chicken stock, set it in a bowl. Even though you think your plastic bag is tight they usually get a pin prick, some way, somehow, in the freezer. It’s the pits to turn around and find all the stock has melted and gone down the drain.
- Use parchment paper under baking items. It not only protects the baked goods it protects the bakeware, making their lifespan longer.
- Invest gradually in good knives. It’s quite an investment, go slow and make good choices.
- Check ice makers and gaskets for mold & dirt. Wipe down regularly.
- NEVER leave home when using automatic oven cleaners.
- Dented cans should never be purchased. Small holes can occur and they can reseal themselves. This brings in new bacteria and possibly botulism, which cannot be tasted.
- Anything sitting on an open shelf should be turned upside down (bowls, cups, etc.) for storing. This means it’s not inside a cabinet.
- Always keep additional thermometers on hand for the oven, refrigerator and freezers.
- The stickers placed on fruits and vegetables for pricing and identification have edible ‘sticky’ on the back. (Not that I leave the stickers on, just saying!)
Perhaps a few of these were new for you, or not. It’s just nice to stay on top of food and safety guidelines.
The week looks like it’s going to cool down into some ‘real’ fall weather and I can hardly wait. Some of my girlfriends are coming to town and I’m like a little kid getting ready for their arrival, I can hardly wait. Heading down to Arkansas to the big museum there and a few art shows. I’ll do my best to stay out of trouble, but I’m not making any guarantees!
Have an outstanding week and enjoy these cooler temps. Simply yours, The Covered Dish. www.thecovereddish.com.
8 ounces of mushrooms, sliced
3-4 garlic cloves, minced
3-4 small green onions, finely minced
1 1/2 tablespoons butter
1 tablespoon soy sauce
1/2 cup red wine
1 tablespoon balsamic vinegar
1 1/2 tablespoons cornstarch
1 1/2 cups cold water
1 teaspoon sugar
Using a nonstick skillet, sauté the garlic in the butter, using medium-low heat.
(Do not allow the garlic to get too brown, as it will turn bitter.) Add the finely diced onions and continue cooking until onions are transparent. Bring in the soy sauce and mushrooms continuously stirring until tender and all the moisture is absorbed. (Mushrooms will be close to browning). Add the wine and vinegar and continue cooking over the low heat until all the moisture has been totally reduced. Place cornstarch and sugar in cold water, dissolve; and stir into the mushroom mixture, stirring until thickened. After the mixture boils allow it to simmer down for a couple of minutes. Fresh cracked pepper is a nice finale’ to this dish.
Serves 4-6 persons
I find this enjoyable over brisket, pork loin, and steak. Feel free to tinker with the ingredients; you may like more soy or less vinegar. If the sauce is too thick then just pull back on the cornstarch. Not thick enough dissolve additional cornstarch in water and thicken again.