Quoting Kurt Weiske to Dave Drum <=-

Another sauce that might be good in a burger is HP Sauce.

I used to be a huge fan until Heinz bought it and f***** with the
recipe. Now I buy tamarind paste and malt vinegar, and make my own
brown sauce. It is especially good on meat loaf and in Cheddar
cheese and onion sandwiches.

I think HP sauce will be this weekend's theme.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Guy Steaks And Potatoes
Categories: Canadian, Beef, Steak, Cheese, Bacon
Yield: 4 Servings

4 lg Steaks
125 ml lardoons
60 ml lemon juice
30 ml olive oil
30 ml maple syrup
15 ml HP sauce
6 Potatoes, cut into
2 -cm cubes
8 cl Garlic; chopped
1 lg Onion; hopped
1 Leek; coarse hopped
12 Leaves fresh sage; minced
250 ml Grated sharp cheddar

Coat steaks with spices and refrigerate for 1 hour. Remove steaks
from the fridge 20 minutes before cooking to bring them to room
temperature.

Heat barbecue to medium-high.

Fry lardoons in a skillet until crispy. Set aside. Pour lemon
juice, oil, maple syrup, and HP sauce into a small bowl and whisk
until well blended. Set aside. Place potatoes, garlic, onion, and
leek in a large bowl. Incorporate the reserved liquid mixture. Mix
well.

Place a long sheet of aluminum foil on work surface. Place potato
mixture on top and add lardoons. Close foil to form a packet. Cook
on barbecue over indirect heat for at least 1 hour.

Grill steaks to desired doneness. Place each steak on a plate.
Open potato packet and garnish with fresh sage and grated sharp
cheddar. Place packet directly on the table for serving.

Accompany steak with a simple arugula salad drizzled with
vinaigrette made of oil, lemon juice, white balsamic vinegar,
salt, and pepper.

Empire Foods (Sobey's, Safeway, IGA) of Canada

MMMMM



Cheers

Jim


... A vegan cried chopping an onion. Now that's taking it too far!

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Quoting Dave Drum to Jim Weller <=-

A simple fix is to buy HP and add enough vinegar and hot sauce
to it to balance its overly sweet formula and give it some more
zip. I do that all the time with Bulls-Eye and other similar
bottled sauces.

Heinz now makes a number of varieties: original (it's not!), fruity,
bold, BBQ and reduced sodium. Balderdash! THERE IS BUT ONE TRUE
SAUCE!

Meijer carries it - a 9 oz bottle for U$4.19.

It is 400 ml (13.5 fl oz) here for $4.99 CDN so quite a bit
cheaper.

not check Wal-Mart (nor Target) for the obvious reason.

Wal-Mart I understand completely. But what's wrong with Target?

Target Canada got off to a bad start by taking over and renaming
Zellers from the Bay. They took the stores but not the staff and did
some union busting. But mostly they mismanaged what they bought. It
folded after a couple of years, a complete write off.

When Walmart entered Canada they bought Woolco from Woolworth's,
kept all the staff on and took over pension liabilities. So they
weren't initially hated. Woolco had lunch counters in all their
stores which Walmart didn't want to run so they contracted that
operation out. McDonald's had the winning bid so every Canadian
Walmart has a McDonald's inside it, which is why Yellowknife has
two of them despite being pretty small.

This basically is "can-opener" cookery. But it sure was good.
Title: Carolina Barbecue Beans
15 oz (450 mL) can pork & beans;
15 oz (450 mL) can kidney beans;
15 oz (450 mL) can lima beans;
3/4 c (180 mL) ketchup *
1 md Yellow onion; fine chopped
1/2 c White sugar
1/4 c (60 mL) cider vinegar
1 cl Garlic; minced
1 tb (15 mL) mustard *
1 ts (5 mL) Worcestershire sauce

I always boost canned pork and beans with molasses, mustard, ketchup
or tomato sauce, and a little hot sauce, or vinegar plus a wee bit of
ground chilies.

Kidney beans get tomato sauce, garlic, oregano, cumin and chili
powder.

Lima beans get corn, onion, celery and tomatoes.

I've never mixed these beans though.



Cheers

Jim


... Absurdity: A statement manifestly inconsistent with one's opinion.

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