Tomorrow I'm grilling tri-tip steaks that have marinated overnight. The marinade is Worcestershire sauce, soy sauce, and garlic with a little bit of sugar.

Here is the sauce to go with it. I tasted it before the sour cream, and it wasn't good at all - bitter from the beer, but the sour cream transformed it. The recipe is from Michael Symon.

Mushroom Onion Sauce with Beer

4 - 5 slices bacon
1 tbsp olive oil
Button mushrooms, sliced 1/4 inch thick
1/2 onion, sliced thin
2 cloves garlic, minced
Salt and pepper
12 oz beer
1/2 cup sour cream
2 - 3 tbsp minced flat leaf parsley

Cook the bacon in the oil until crisp. Remove to paper towels, and dice. Toss the mushrooms in the bacon grease/oil to coat and stir in the onions and garlic. Simmer 2 - 3 minutes until the onion starts to wilt. Add the diced cooked bacon. Stir in the beer and bring to a simmer, cooking until reduced by 1/2. Remove from heat and stir in the sour cream, mixing until emulsified. Return to heat and heat through, but don't boil too hard. Stir in the parsley.

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Here's a great casserole from the Round Table Restaurant in Hattiesburg, Mississippi. I think the ground-up onion flakes add quite a bit to the flavor - it's heartier than onion powder. You can serve it as a hot dip, too. I just realized I forgot to add the Worcestershire sauce, so tomorrow before I add the bread crumbs, I'll sprinkle some over the top. It'll be all right.

Spinach-Artichoke Casserole or Dip

1 (14-oz) can water packed artichoke hearts, drained
4 (10-oz) packages chopped spinach, thawed and drained well (see note)
8 ounces cream cheese
1/2 cup butter, softened (I used 1/4 cup)
2 tablespoons Worcestershire sauce
2 tablespoon dry onion flakes, pulverized
1/2 cup seasoned bread crumbs

Preheat oven to 350 degrees. Thinly slice the artichoke hearts and sprinkle on the bottom of a lightly greased 9 by 13 inch Pyrex casserole. Thoroughly mix together all the other ingredients except bread crumbs. Spread over artichoke hearts and cover with bread crumbs. Bake until crumbs are lightly browned, about 30 to 35 minutes.

Note: I used fresh spinach, chopped it in the food processor. It wasn't watery at all, so just stirred it into the cheese mixture.