This is Alex’s birthday week which means there’s an open package of bacon in the fridge the promise of oysters shrimp cocktail small batches of bourbon and babysitters on the horizon butter and chocolate will soon line up to fulfill their fate of much-candle-filled cake and I well bought some steak. I bet you can imagine that a man married to a woman who loves to cook things that make people happy would often feel entitled to his favorite food on earth home-cooked just because it’s a Tuesday. Well once a year or so that’s exactly what happens.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Waitrose & Partners | 2022-02-09 14:06:00 |  413,823 Views |
How to make pepper sauce | Cookery school | Waitrose
This is also the point in the summer where almost every person I know is either at their own beach house or visiting someone else. If you fall into the former category well la-de-dah okay? If you fall into the latter category I know a secret: you will absolutely be invited back next year because I have just the hostess gift for you to bring. You’re welcome.
I’m not going to lie; I had never thought about steak sauce before making this. I don’t eat a lot of steak so I don’t have a favorite steak sauce so my expectations were low when I found this recipe on Tasting Table last month and by the way do you get Tasting Table? I discovered it a year or two ago and it’s about the best thing to land in my inbox every day and no nobody paid me to say that. Their restaurant recommendations almost always lead to excellent discoveries and I love their newer cooking content even more after this recipe because holy moly guys. This is one of the best surprises to come out of my kitchen in a long time.
I ate the food wildly (because I’m posh and all. I also have a bridge to sell you.) off a spoon. Sure it’s good on steak but I have a feeling it’s the new ketchup/BBQ/dang this chicken is dry tonight and has a little something-something (what? It happens.) sauce around here for a while because it’s awesome. You sear a red bell pepper under the broiler remove the seeds and toss it blackened skin and all with tomato paste a little olive oil balsamic Worcestershire molasses and a bunch of spices from ground ginger to mustard to onion powder and allspice. You cook this mixture for 15 minutes pour it over steak and then you throw out all the bottled condiments in your fridge because they’ve had a good run. You appreciate their years of service. You hope they’ll find their new home a good fit and understand that it wasn’t them and it wasn’t you. It was this spicy rust-colored pot of unparalleled steaks that did them in and that's no bad thing at all.
