In the course of my job recently, I ran into a cute “little old lady” (her words, not mine) at a church fundraiser who cornered me to tell me all about a recipe that she wanted to see appear in the newspaper.
She didn’t have it written down, of course, because cute little old church ladies have these recipes locked in their minds like it’s a vault at the U.S. Mint.
The aforementioned recipes usually include measurements such as “a pinch” or “a smidge” or “a shake.”
This one was no different.
Cute church lady was rattling off the list of ingredients and I’m taking notes as fast as my shorthand would allow.
“And add a few splashes of Dale’s…,” she said, moving on to the next direction.
Dale’s? What was that? I wasn’t sure. I tried to ask, but she’d already moved on to a description of the banana pudding you serve AFTER the steaks that contain the Dale’s, whatever that was.
I went back to the office and looked it up.
Dale’s Seasoning is a marinade and seasoning that comes in liquid form. It’s sort of a smoky, Worcestershire-like, acidic deliciousness that blends well with red meat, seafood and poultry. I’ve tried it on steaks and in burgers, and it doesn’t take long for the flavors of Dale’s to permeate the meat. In fact, if you’d usually marinade a steak or roast overnight, give it about 30 minutes in Dale’s to do the trick! It’s that good.
Dale’s comes in regular and low-sodium varieties and is a fabulous all-purpose seasoning.
Now, if I could only find the notebook where I wrote down that recipe…