Aces High Bulletin Board
General Forums => The O' Club => Topic started by: BreakingBad on December 19, 2012, 01:42:41 PM
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Forgive the off the wall longshot question, but I'm stumped.
Years ago in Germany I recall having dinner a few times where they fried pork chops in a tangy sauce, but I don't recall the name of the sauce.
It has a unique tangy flavor, similar in some ways to a Marsala wine sauce. It was dark brown or nearly black in color. I suspect it was some form of wine that had been reduced. Or perhaps a German version of worcestershire sauce.
I remember eating it at a few people's houses, so I think it must be something common over there. Being younger it didn't occur to me to ask.
Any guesses?
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A reduced cabernet/port sauce with dijon mustard sounds about right. Alot of those use a touch of worcestershire sauce in them as well. I actually made this with pork chops about a week ago.... It's quite nice, and very tangy.
If you would like a recipe, I'll send mine to ya.
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A reduced cabernet/port sauce with dijon mustard sounds about right. Alot of those use a touch of worcestershire sauce in them as well. I actually made this with pork chops about a week ago.... It's quite nice, and very tangy.
If you would like a recipe, I'll send mine to ya.
Forget the recipe Dinner at Jager's I know it sounds weird but we should have a cookbook in the o club or something.
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If you would like a recipe, I'll send mine to ya.
Yeah sure, much appreciated. Just a proportion of ingredients would work for me, I can figure out the reduction part.
I seem to remember the cook just pouring a bottle into the pan, but I don't recall if it was a wine bottle (port/cabernet) or if it was some special (premade) sauce they used.
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I'd like to know that recipe too.
And +1 to an O club cook book.
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Forget the recipe Dinner at Jager's I know it sounds weird but we should have a cookbook in the o club or something.
+1 for a Mess Hall Forum
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Was digging around the internet a little more and wonder if it wasn't a balsamic vinegar with sugar reduction that was the flavor.
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A reduced cabernet/port sauce with dijon mustard sounds about right. Alot of those use a touch of worcestershire sauce in them as well. I actually made this with pork chops about a week ago.... It's quite nice, and very tangy.
If you would like a recipe, I'll send mine to ya.
About now, 2-3 minutes until I get ot grab lunch, I want to hurt you and the OP.
Recipe, please.
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Since a few of you want it, I figured I'd just post it here.
1 and 1/2 Cups Cabernet Sauvignon
1 Cup Port
1/2 Cup beef stock
2 and 1/2 to 3 Tbsp Butter
1 Tsp Salt
2 crushed fresh garlic cloves
1 diced shallot
1 and 1/2 Tbsp smooth dijon mustard
1 Tsp brown sugar
Dice your shallot and crush the garlic (just use the side of a knife). Start 1 Tbsp of the butter in a small to medium saucepan. Once it's heated, sautee the garlic and shallot in the butter until the shallots are soft and clear. Add the Cabernet Sauvignon and Port. Increase the heat until it's at a soft boil. Reduce the wine until there's not a whole lot left (generally 1 cup or so). Once it's reduced, add the beef stock. Keep the heat on, and reduce this as well (until you're back to a little over a cup or so of liquid). Whisk in the rest of the butter in small slices. Remove the sauce from heat. Take a strainer, and strain the solids out of the sauce. Take the liquid part and add it back to the pan. On low heat now, whisk in the dijon mustard.
At this point, it becomes a matter of personal taste. I like to cut the bitterness of the reduced wine with the full amount of brown sugar for pork. When I do this for beef, I only use half as it makes for a more intense flavor.
Also, if you like a slightly thicker sauce, you can add a little bit of corn starch at the very end (not much... A sprinkle (1/2 Tsp will do it. It'll thicken nicely as it cools.).
I've done a variation of this and added about 1/4 cup of bourbon and 3 Tbsp of worcestershire sauce to the mix as well while the wine is reducing... It makes for an AWESOME steak sauce.
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Was digging around the internet a little more and wonder if it wasn't a balsamic vinegar with sugar reduction that was the flavor.
That'd be pretty tangy, but also fairly sweet.
+1 to the Mess Hall forum idea!
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Since a few of you want it, I figured I'd just post it here.
1 and 1/2 Cups Cabernet Sauvignon
1 Cup Port
1/2 Cup beef stock
2 and 1/2 to 3 Tbsp Butter
1 Tsp Salt
2 crushed fresh garlic cloves
1 diced shallot
1 and 1/2 Tbsp smooth dijon mustard
1 Tsp brown sugar
Dice your shallot and crush the garlic (just use the side of a knife). Start 1 Tbsp of the butter in a small to medium saucepan. Once it's heated, sautee the garlic and shallot in the butter until the shallots are soft and clear. Add the Cabernet Sauvignon and Port. Increase the heat until it's at a soft boil. Reduce the wine until there's not a whole lot left (generally 1 cup or so). Once it's reduced, add the beef stock. Keep the heat on, and reduce this as well (until you're back to a little over a cup or so of liquid). Whisk in the rest of the butter in small slices. Remove the sauce from heat. Take a strainer, and strain the solids out of the sauce. Take the liquid part and add it back to the pan. On low heat now, whisk in the dijon mustard.
At this point, it becomes a matter of personal taste. I like to cut the bitterness of the reduced wine with the full amount of brown sugar for pork. When I do this for beef, I only use half as it makes for a more intense flavor.
Also, if you like a slightly thicker sauce, you can add a little bit of corn starch at the very end (not much... A sprinkle (1/2 Tsp will do it. It'll thicken nicely as it cools.).
I've done a variation of this and added about 1/4 cup of bourbon and 3 Tbsp of worcestershire sauce to the mix as well while the wine is reducing... It makes for an AWESOME steak sauce.
Outstanding description, thank you for sharing. I will definitely give this one a whirl. One thing I've heard from few sources when cooking with wine, "only cook with wine you would drink."
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Outstanding description, thank you for sharing. I will definitely give this one a whirl. One thing I've heard from few sources when cooking with wine, "only cook with wine you would drink."
Well... crudy wine tastes like reduced crud. I wouldn't use anything expensive, but something with a flavor you like. Besides, a recipie like this leaves you with an open bottle or two that you shouldn't let go to waste.
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Outstanding description, thank you for sharing. I will definitely give this one a whirl. One thing I've heard from few sources when cooking with wine, "only cook with wine you would drink."
No prob!
It's absolutely true that you should only cook with wine (or bourbon for that matter) that you would drink. Like Babalonian said though, there's plenty of lower cost options out there that are outstanding to cook with... And yes.... There's usually plenty left for the cook while making this. :aok