Pin on Places to eat in PGH

Lot 561 Attributed to Henry Baines (18231894)

Step 1. In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use. Step 2. Just before serving, if you like, stir chopped watercress into the sauce.

Henry Bain’s Meatballs Bourbon Barrel Foods

2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet.

Henry Bain Famous Sauce, Pendennis Club A Taste of Kentucky

2 (12 ounce) bottles ketchup. Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people.

Henry Bain sauce refreshed under new producer

An old story at the Louisville Courier-Journal (link long since broken) offers a recipe for the "sweet-sour-spicy beef sauce" invented by Bain in the early 1900s. Place the chutney and walnuts, if using, in a blender and chop fine or puree as you prefer (you'll need to stop and stir). Combine with other ingredients and season to taste.

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Henry Bain Sauce (recipe follows) Bourbon Country Cookbook by David Danielson and Tim Laird Directions. Preheat the oven to 400°F. In a small bowl, combine the rosemary, thyme, garlic, salt, and pepper. Sprinkle the herb mixture evenly over the tenderloin and rub it in with your fingers. On a clean work surface, place the bacon slices.

Elizabeth Baines Staying in and going out

Ways to Use Henry Bain Sauce: A Tantalizing Guide. Discover the various ways you can use Henry Bain Sauce to enhance your culinary creations. From marinating meats to glazing vegetables, this guide will provide you with exciting ideas and recipes to try. Unveiling the Intriguing History of Henry Bain Sauce: Origins and Evolution

11 Famous Foods To Come Out Of Kentucky That Are Absolutely Mouthwatering

After decades of incomparable enjoyment, the Club is pleased to share its signature sauce with the public. This fabulous sauce was the creation of the Club's legendary Maître d', Henry Bain (1863-1928), who was one of its first employees after the Club's formation in 1881. He perfected this sauce to complement not only steaks but also.

Kunstreproduktionen Str James` Arbeitshaus , King`s Lynn , Norfolk

By Nick Fauchald / March 16, 2010 9:15 pm EST. At the legendary Pendennis Club in Louisville, Kentucky, one of the great perks of membership is the chance to savor Original Henry Bain's Famous.

Reproductions D'art De Musée mrs henry baines de Henry Baines

In a large bowl, combine the ketchup, chutney, chili sauce, Worcestershire sauce, and A-1 sauce. Add the bourbon, brown sugar, white vinegar, salt, black pepper, and cayenne pepper. Stir until all the ingredients are well combined. Transfer the mixture to a saucepan and bring it to a boil over medium-high heat.

Oil Painting Replica Greenland Fishery Yard from the Rear, 1857 by

Henry Bain sauce—a condiment for meat and game—was made famous by a Louisville, Kentucky head waiter named Henry Bain. Mr. Bain worked at the Pendennis Club, which was founded in 1881. The recipe makes about 4 cups, and it may be scaled down. Or freeze extra sauce for another day.

FileHenryVIIIkingofengland 14911547.jpg Wikimedia Commons

In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce (10oz A1 Sauce), and Worcestershire sauce (10oz). Transfer the sauce mixture to a small pot and set it over medium heat. Stir all the ingredients until well-combined, and cook the sauce until it becomes slightly thickened.

Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe

Henry Bain was a waiter for over 40 years at the famous Pendennis Club in Louisville KY. As the story goes Mr. Bain created this sauce when his guests were wanting to elevate the meat served at the club. This sweet, tangy, and spicy sauce is delicious served with beef, pork and lamp. Serve over cream cheese with crackers for a unique appetizer.

Summer Henry Interiors Home

1 cup ketchup ; 1 cup chili sauce ; 1/2 cup Worcestershire sauce ; 1/4 cup A.1. steak sauce ; 1/4 cup tamarind paste ; 1/4 cup brown sugar ; 1/4 cup apple cider vinegar

Museum Art Reproductions Kettle Mill, King`s Lynn, Norfolk, 1855 by

Heat the oven to 450°F and arrange a rack in the upper third. Place meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let meat come to room.

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Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.

Riproduzioni Di Belle Arti Gaywood Mulino , Norfolk di Henry Baines

1 teaspoon hot sauce. Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week. To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute. For testing purposes only, Major Grey's Chutney and A1 Steak sauce was used.