Wednesday, January 15, 2014

Surfas' Culinary District's Aged Worcestershire Sauce

Worcestershire Sauce has many makers. Over the decades I have tasted a number of them.  This one stands out from the crowd.
Deliciously Different

This is Worcestershire Sauce that has a whisper of Balsamic Vinegar in it. To me, this would not be my everyday Worcestershire Sauce that I use in cooking. It's too good for that. But as part of the Cæsar Salad Dressing ingredients, the whisper would turn the flavor profile into a shout. A nice difference. Or if I was to make some Stonewall Jackson's BBQ Sauce, it would add a subtle half-note and make the eater ask "what's in that sauce?". That being a compliment.

Available at Surfas' Culinary District.

Example Recipe
Where the Smokey Spice of Balsamic is Worth It

Hot Crab Chile Lime Dip

4 tbsp. mayonnaise
16 oz. cream cheese, softened
12 oz. crabmeat (canned is OK)
2 cups shredded Cheddar cheese
1 1/2 tbsp. fresh Lime juice (Key Lime juice preferred)
2 tbsp. Culinary District Worcestershire Sauce
2 tbsp. Hot Sauce (not Tabasco, please)
Paprika, lime slices and chopped parsley, for garnish

Preheat oven to 350˚F (175˚C).

In a bowl, mix the mayonnaise, cream cheese, crab meat, Cheddar cheese, lemon juice, Worcestershire and hot sauce. Transfer to a shallow baking dish (approximately 9” x 13”). Top with paprika.

Bake in the preheated oven until golden brown, about 30 minutes. Let stand 5 minutes before serving. Garnish with lime slices and chopped parsley. Serve with toast rounds or Saltines.