Vegan Faux Worchstershire Sauce

Vegan Faux Worchstershire Sauce

1 cup malt vinegar
1 cup granny smith apple, pealed, cored and diced
1/2 clove garlic, minced
1/2 inch cube of ginger, peeled and minced
2 tsp molasses
1/4 tsp cayenne
1/8 tsp ground clove
1/8 tsp ground all spice
+ add all the items into a skillet
+ mix and bring to a simmer
+ cover and simmer for 60 minutes, don't stir it
+ strain into a jar
+ chill and use within two months

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tomato juice

Tomato Juice

Servings: ~1 quart scant
3 lb tomatoes
1 cup chopped celery leaves and stalks
1/3 cup chopped onion
1/2 cup shredded carrot
1 teaspoon salt
1/8 tsp black pepper
1/4 tsp chili pepper sauce
+ quarter the tomatoes and remove any white core and stem sections,
+ rough chop them and toss them in a 2 quart soup pot
+ add in the rest of the items
+ turn the heat on to medium and stir occasionally until juice starts forming at th bottom
+ lower the heat to a simmer
+ stir occasionally until the juice tops the mushy solids (20-40 minutes)
+ working in batches run it through a food mill or a very fine sieve placed over a large bowl, or if you are like me start with the sieve and when it breaks use the food mill
+ transfer the juice to a container with a lid and either ice bath it or let it cool in the fridge
! keeps for up to one week, freeze it for longer.
! to water bath can it place one tablespoon lemon juice per pint in empty jars before filling. process pints for 35 minutes, quarts for 40

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horseradish mise en place


Servings: 1 cup
8 oz horseradish root
6 Tbsp white wine vinegar, divided
1 1/4 Tbsp kosher salt
+ peel the horseradish root
+ wash the root to remove any dirt
+ dry it off with a lint free towel
! if you can do the following outside you will save your sinuses!
+ use a large grater to grate the horse radish,
! you should have right about 6 ounces (170 grams) of shredded root now
+ place grated root in a food processor or very capable blender
+ add 2 Tbsp of the vinegar and all the salt
+ blend and scrape the sides of the blender until you have a nice pulp almost half its original size
+ add the rest of the white wine vinegar
+ blend and scrape the sides of the blender until you have the finest paste that you can get (2-5 minutes)
+ seal it in a jar, it will keep for a month in the fridge or many months in the freezer if you avoid freezer burn

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Grits Casserole
Servings: 2
2 cups milk, divided
1/4 tsp salt
1/3 cup heaped grits
2 Tbsp unsalted butter
1 large egg, beaten
1/4 scant tsp ground sage
1/4 scant tsp thyme
1/4 scant tsp tarragon
1 pinch red pepper flakes
1/2 + 1/3 cup shredded cheddar
2.5 ounces cooked sliced salted pork or bacon
+ in a four cup sauce pot add 1 1/2 cups of the milk and all of the salt
+ heat over medium heat until it starts to simmer
+ whisk in the butter and the grits
+ reduce heat to low
+ preheat oven to 350f/175c
+ stir occasionally until it is thick and creamy (10-20 minutes)
+ remove from heat and whisk in the remaining milk
+ whisk in the egg, sage, thyme, tarragon, red pepper flakes, and 1/2 cup of cheddar
+ pour into lightly greased ramekin
+ bake for 25 minutes
+ remove from oven and sprinkle with the diced salt pork or bacon
+ let rest at 5-10 minutes before serving

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Baked Bacon

As much bacon as you feel you need
+ Preheat oven to 400f (200c)
+ place bacon slices on a wire rack
+ line a baking pan or frying pan large enough to have all that bacon cooked in it with aluminum foil
+ place wire rack over that baking sheet or frying pan
+ bake for 20-25 minutes

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