|
4 each Veal cutlets, 5 oz each, or pork loin cutlets
1 ¾ oz Cooking oil 7 oz Clarified butter For the breading: 7 oz Flour 1 ¾ oz Cooking oil 2 ea Egg yolk ½ tsp each Salt and pepper 10 oz white breadcrumbs (panko will also work) ` Sauce: (Beurre Noisette) 7 oz Whole butter 4 oz Lemon juice Garnish 4 each Green olives, pitted 1 each Lemon, peeled with a sharp knife and cut into “wheels” 2 each Eggs, hard cooked with yolks and whites separated, finely chopped 4 sprigs Fresh parsley, flat leaf preferred 1 ¾ oz Parsley, finely chopped 5 oz capers, finely chopped 4 each Anchovy fillets Begin by placing each veal or pork cutlet between two sheets of plastic wrap. Carefully pound each piece with a meat mallet until there is even ¼” thickness on all the cutlets. For the breading, beat the egg yolks with 1 ¾ oz of oil and add the salt and pepper. Place the flour, egg mixture and breadcrumbs in order in separate large bowls on the work surface. One by one, dredge the flattened cutlets in flour, then the egg mixture, then roll each of them in breadcrumbs. After breading, place each cutlet on a clean baking sheet lined with parchment or wax paper. For the cooking, heat the remaining oil and clarified butter in a large sauté pan over medium-high heat and pan-fry the cutlets until they are a golden color. Turn and sauté the other side to exactly the same color. Lay the finished cutlets on a plate lined with paper towels. To make the sauce, melt the whole butter in a small sauté pan over medium heat, cooking it until it begins to brown. Remove the pan from the heat and pour in the lemon juice to stop the cooking process. Swirl the pan to incorporate the lemon juice and butter, then set the pan aside. Plating:Place the cutlets on a heated plate decorated with lines of egg white, yolk, parsley and capers. Drizzle with the brown butter. Top the cutlets with a slice of the peeled lemon, an olive wrapped in an anchovy fillet, and finish the garnish with a sprig of parsley. Enjoy!
1 Comment
1 pork butt, 5 to 6 pounds or 2-3 racks baby back ribs
Preheat the oven to 350 degrees Fahrenheit, and place racks in the top and bottom thirds of the oven. In a large mixing bowl, toss the tomatoes with olive oil, thyme, and a generous pinch or two of salt. Arrange the tomatoes, cut side down, on a rimmed baking sheet, and pour over them any oil that is left in the bowl. Slide the tomatoes into the oven and bake for 35 minutes. Remove the tomatoes from the oven, and let them sit for about 5 minutes. Working carefully, remove the tomato skins. [I find that a pair of rubber gloves—the yellow, snug-fitting kind that you might wear when you wash dishes—helps here, but if your fingers are less heat-sensitive than mine, you might be just fine without them.] Turn the tomatoes cut side up, nestle the slices of garlic into their flesh, and roast for 30-35 minutes more, until the tomatoes look a little dry and the garlic is pale golden. Let the tomatoes cool. While the tomatoes cook, roll out the pâte brisée on a lightly floured surface. Press it gently into a 9-inch tart pan with a removable bottom, and fold in the overhang to reinforce the sides. Trim away any excess dough. Chill the tart shell until the tomatoes are finished roasting. When the tomatoes are ready, line the tart shell with aluminum foil and fill with pie weights. Bake the tart shell for 30-35 minutes, or until just set. Remove the foil and the weights, and bake the tart shell for 5 minutes longer, or until pale golden. In a small bowl, mix the crème fraîche and the mustard; then spread the mixture evenly over the bottom of the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the tart shell in two layers, cut side up. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown at their edges. Serve hot, warm, or at room temperature.
Coat the brisket generously with salt, pepper and paprika. Place water pan underneath grill. Place brisket fat side up on grill in smoker set for 225-250 degrees. Smoke for 8-10 hours. The idea is slow heat without billowing smoke. Your traeger will do it right if you set the temp and use cherry, oak, apple or mesquite. For the last couple hours of smoking, wrap the brisket in the butcher paper to retain moisture. You can substitute heavy duty foil if you like. Allow to rest for 5-6 minutes after removing from the smoker, then slice against the grain (watch it as the grains converge on a brisket…you’ll need to change your slicing angle about ½ way through) and serve with baked beans and coleslaw.
Procedure: Cut the chicken thigh meat into medium (1/2”) dice. In a cast iron or heavy bottomed skillet, heat the olive oil over medium heat and saute the onion for about 3 minutes. Add the chicken and chili powder, then season with salt and pepper. Saute another 5 minutes, then reduce heat, cover and let simmer another 15 minutes. Remove chicken mixture from heat and cool for 10 minutes; stir in sour cream and set aside. Now begin the filling process. Warm the tortillas in the oven or on a flat griddle and spread them out on a clean counter top. Evenly distribute the chicken mixture, ½ of the cilantro and the roasted poblanos onto each tortilla, sprinkle with 1 tbsp shredded cheese on each, and roll each of them up. Coat a pyrex 13x9 pan with baking spray or butter, then arrange each rolled tortillas in the pan. Now preheat oven to 350 degrees. Make the enchilada sauce by heating the tomato sauce, adding the adobo and finish by whisking in the cold butter. Salt and pepper to taste. With the sauce, remaining shredded cheese and queso fresco, you can “stripe” the top of the enchiladas as you wish, then sprinkle the remaining cilantro evenly. Bake uncovered for 20 minute
Season the short ribs generously with salt and pepper. In a large heavy skillet or roasting pan, heat the olive oil to med-high. Begin searing each of the short ribs on all sides, turning the heat to high if necessary for browning. When searing is complete, remove ribs from pan and set aside. Place onion and garlic in hot pan and saute for 2-3 min. Add red wine, reduce by ½. Add stock and reduce by 1/4. Add tomato puree, chili flakes and rosemary, place ribs back in pan, cover and simmer over low heat for 2-3 hrs or until ribs are fall-off-bone tender. Can also be done in oven, covered at 300 degrees. When ribs are done, baste well with sauce, garnish with pancetta and serve with sauce.
Mix all dry ingredients and rub into meat. Refrigerate for 20 min, then allow to come to room temp before grilling or cooking on cast iron to med rare. Be sure grill or pan is cleaned and seasoned to avoid sticking. Let meat rest after cooking before slicing thinly against the grain and serving with horseradish sauce. Horseradish sauce
Makes Enough for 4 Large Salmon Filets, Skin On, Pin Bones Removed
Mix dry ingredients together. Rub gently on filets on flesh side only. Refrigerate 3-4 hrs. Rinse brine of filets gently, then pat dry. Prepare smoker with alder chips. Smoke low heat for 2 hrs or until fat starts to leech from salmon. 6 servings
Combine all ingredients except mushrooms and butter to make spaetzle dough. Over a pot of boiling salted water, push dough through a perforated pan or colander with a flexible spatula. Little dumplings will float to the top when done, no more than 1 minute. Remove with a perforated spoon or hand strainer and set aside. Saute mushrooms in 1 tablespoon of the butter about 2 minutes. Melt remaining butter in a separate pan, add spaetzle and saute until lightly browned. Combine with mushrooms, season and serve. Serves 6 for salad or appetizer
Preparation for the Tuna Loin:
Note about poaching: You are not “deep frying” the tuna in this recipe. Deep fry is done at 350 degrees, and poach is at about 180. Procedure: Heat your oil in a heavy sauce pot to 180 degrees. Coat the tuna loin pieces with the salt and spices. Using a slotted spoon, dip the tuna pieces into the oil and cook for 4-5 minutes to achieve a nice rare interior. Remove with slotted spoon and allow to cool on a rack. The poached tuna can be served warm or cold with a salade nicoise or as an appetizer. |
RSS Feed
Subscribe for specials and the sheridan scoop |