Bill Swisher wrote to Dave Drum <=-
Having never tasted or even seen HP sauce I'm not a judge, nor
qualified to speak ..... although that's not slowed me down previously.
I was in the Red Appled and spotted some next to the A1-57 bottles
(sounds almost like a WMD). So I bought a bottle. Like you I'd never seen it, and still haven't tasted it. Maybe today.
According to Nanook - if it's the Kraft-Heinz version it's nowhere near
the real McCoy anyway. My main sauces are Soy, Fish, and Cholula. Second
line includes Worcester, Malt Vinegar, Lee Kum Kee Hoisin with ketchup
sucking hind teat ..... although the newish Sriracha-ketchup blend is
pretty nice.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Janos' Grilled Hoisin Beef
Categories: Beef, Herbs, Vegetables, Sauces
Yield: 2 servings
1 lb Beef skirt steak
1/3 c Hoisin sauce
3 tb Chinese or sherry vinegar
1 tb Soy sauce
2 ts Hot sauce
2 ts Sesame oil
1 tb Grated fresh ginger root
4 cl Garlic; fine minced
1 tb Packed brown sugar
1 ts Salt
1/2 ts Fresh ground pepper
1 Green onion; white & light
- green only, minced
Toasted sesame seeds
Whisk hoisin sauce, vinegar, soy sauce, hot sauce,
sesame oil, grated ginger, garlic, brown sugar, salt,
and pepper together in a large mixing bowl.
Cut skirt steak crosswise into about 4 or 5 smaller
pieces. Transfer steak into marinade and toss until all
pieces are evenly coated. Cover with plastic wrap.
Refrigerate; marinate at least 2 hours and up to 12
hours.
Line a baking pan with paper towels. Transfer pieces of
steak to the paper towels and mop off some of the
marinade.
Preheat an outdoor grill for high heat and lightly oil
the grate.
Transfer steak pieces to grill. Cook to medium rare or
medium, 4 to 5 minutes per side. An instant-read
thermometer inserted into the center should read between
130° and 135°F (about 54°C). Thinner pieces might finish
earlier. Transfer steak to a warm plate. Let rest for a
few minutes.
Transfer steak to a warm serving platter and pour any
accumulated juices over skirt steak. Sprinkle with
sesame seeds and sliced green onions.
Recipe by: Janos Semanik
RECIPE FROM:
http://allrecipes.com
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