This is a Portuguese pantry staple… this constitutes the major flavors in Portuguese cooking. Use as a marinate or rub for beef, chicken, pork, seafood, veggies, dressing, stews, & soups anything that needs a little Portuguese umami burst. We used in our Portuguese Pork w/ Clams recipe
This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
This is a vegetarian umami bomb dream! I’ve been going to the market a bit more and our Misfits Market boxes are coming regularly every week, so we had a bit of a build up of veggies. If you ever wonder what to do with your extra veggies… then this is IT!
Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.
Great flavor with a blast of umami… perfect sauce for steaks