recipes of the day 05/05/ with booze.

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here's an assortment of different types of liquor in main course dishes:

    Beef Stroganoff

    2 tablespoons butter
    3 pounds beef filet, cut into small pieces
    2 onions, peeled and diced
    2 cups mushrooms, washed and sliced
    2 cups sour cream
    1 ½ tablespoon Dijon mustard
    3 tablespoons tomato paste
    3 tablespoons Worcestershire sauce
    2 tablespoons Brandy
    2 teaspoons paprika

    Salt and freshly ground pepper

    Heat 1 tablespoon of butter in a saucepan and cook onions for five minutes, add the mushrooms and sauté for five minutes. Remove from pan.

    Sauté the beef in the remaining butter until lightly browned, season with salt and pepper then add the onions and mushrooms and keep warm.

    Mix together the sour cream, Dijon, brandy, tomato paste, Worcestershire sauce and paprika and warm up over low heat and then mix it in with the meat and serve.
    Makes 6 servings

    Spicy Beer Cooked Shrimp

    24 shrimp, large size with shells still on
    ½ cup butter
    1 teaspoon Worcestershire sauce
    ½ cup chicken stock
    ¼ cup beer
    2 garlic cloves, peeled and minced
    1 teaspoon cayenne pepper
    1 teaspoon black pepper
    ½ teaspoon salt
    ½ teaspoon red pepper flakes
    ½ teaspoon dried thyme
    Wash shrimp. Keep shells on - this is a peel and eat meal.

    Mix all spices together.

    In a large fry pan, melt the butter; add the garlic, spices, Worcestershire sauce and shrimp. Cook for 3 minutes, and then add the chicken stock and beer and cook until shrimp are pink (approx. 2 minutes). Serve with rice and bread to soak up the sauce.

    Harvest Chicken

    3 pounds chicken, cut up into sections, bone on
    ¼ cup flour, seasoned with salt and pepper
    ¼ cup canola oil
    2 garlic cloves, crushed and minced
    1 onion, peeled and diced
    2 celery stalks, sliced
    ½ red pepper, sliced into strips
    ½ green pepper, sliced into strips
    ½ yellow pepper, sliced into strips
    1 cup mushrooms, washed and sliced
    1 teaspoon dried thyme
    2 bay leaves
    Pinch cayenne pepper
    1 can plum tomatoes
    1 cup white wine
    2 tablespoons tomato paste

    Salt and freshly ground pepper
    Mix the chicken with the flour, then brown the chicken in the oil. Remove chicken from the pan and place in an ovenproof casserole dish.

    Sauté the vegetables and add to the chicken.

    Add the tomatoes, tomato paste, wine and spices to the casserole dish.

    Bake in the oven at 350 for 25 minutes covered, then uncover and cook for an additional 20 minutes.

    Scotch Marinade for Beef or Chicken

    2 garlic cloves, crushed
    4 tablespoons soy sauce
    2 tablespoons balsamic vinegar
    2 tablespoons scotch
    2 tablespoons maple syrup
    4 tablespoons olive oil
    Salt & freshly ground pepper

    1. Mix all the ingredients together and use a marinade chicken or beef
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    and here are some dessert recipes using different kinds of alcoholic beverages.


    1-cup chocolate chips
    ½ cup butter
    ½ cup sugar
    2 eggs
    ½ cup flour
    ½ teaspoon baking powder
    1 tablespoon coffee liqueur

    Melt the butter and chocolate chips together over low heat. Let cool.

    Mix the sugar, eggs and coffee liqueur together. Stir in the chocolate.

    Mix in the flour and baking powder and stir until just combined.

    Pour into a greased 8-inch pan and bake at 350 for 20 - 25 minutes.

    Pumpkin Rum Pie

    1 prepared pie shell
    2 cups pumpkin puree
    1 cup 10% cream
    3 eggs, separated
    1 cup sugar
    ½ teaspoon cinnamon
    ¼ teaspoon cloves
    ¼ teaspoon nutmeg
    1 tablespoon rum

    Mix the pumpkin with the cream and rum. Add the egg yolks and sugar and spices.

    Whip the egg whites until soft peaks form and then fold into the pumpkin mixture.

    Pour into pie shell and bake at 350 for 40 minutes or until a knife inserted in the pie comes out clean.

    Pear and White Chocolate Biscotti

    4 pieces dried pear, chopped into small pieces
    ¼ cup white chocolate, chopped into small chunks
    ½ cup macadamia nuts
    1 ¾ cups flour
    2 teaspoon baking powder
    2 eggs
    ¾ cup white sugar
    1/3 cup melted butter
    2 teaspoons pear liqueur
    1 teaspoon vanilla

    Mix the pear, white chocolate, macadamia nuts, flour and baking powder together.

    In a separate bowl, mix the eggs, sugar, butter, pear liqueur and vanilla together.

    Mix both mixtures together and separate into two portions.

    Roll the dough into two long logs. Place on a greased baking sheet.

    Bake at 350 for 20 minutes, let cool five minutes. Remove from baking sheet and cut on the diagonal into individual pieces. (Approx. 24 pieces). Return to baking sheet and bake for another 15 minutes.

    Bourbon Pecan Squares

    1 cup flour
    ¼ cup white sugar
    ½ cup butter

    ¼ cup butter
    ½ cup brown sugar
    1 egg
    1 teaspoon bourbon
    ½ tablespoon flour
    ½ cup chocolate chips
    ½ cup pecans

    Mix the ingredients together for the base and press into the bottom of a 8x8 greased pan

    Bake at 350 for 10 minutes

    Let cool

    Cream the butter with the brown sugar, add the egg, bourbon and flour

    Mix in the chocolate chips and pecans

    Pour on top of the base and bake until the top is browned, approx. 10 minutes.

    Mint Chocolate Cheesecake Brownie

    2 cups mint favoured chocolate chips
    1 cup butter
    4 eggs
    1 cup white sugar
    1 cup all purpose flour
    1/2 teaspoon baking powder

    Melt the butter and chocolate chips together over low heat. Let cool. 2. Mix the eggs and sugar together, add the chocolate mixture. 3. Stir in the flour and baking powder, stir until just combined.
    Mint Cheesecake filling

    250 grams cream cheese( 1 large package) 1/4 cup sugar 1 egg 1 tablespoon creme de menthe liqueur.
    Mix all the ingredients together until smooth


    preheat oven to 350'
    Grease a 13 x 9 inch oblong cake pan
    Pour half the mixture into pan
    Pour all of the cheese mixture over the brownie mixture
    Pour remaining mixture over the cheese mixture.
    Run a knife all through the mixture to create a swirl effect
    Bake for 30 minutes
    let cool and serve warm with ice cream and drizzle with cream de menthe.

    Southern Comfort Spice Cake

    1/2 cup butter
    1 1/2 cups white sugar
    2 eggs
    2 tablespoons Southern comfort
    1 cup milk
    2 1/2 cups all purpose flour
    4 teaspoons baking powder
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves

    Cream the butter and sugar together
    Add the eggs and beat until smooth
    Add the Southern Comfort
    Sift the flour, spices and baking powder together
    Add the flour a bit at a time, alternating with the milk
    Pour into a greased 9 inch pan and bake 25 - 30 min or until top springs back when lightly touched. Remove from oven and pour glaze over it.


    1/4 cup white sugar
    1/4 cup Southern Comfort
    1/4 cup orange juice
    Bring to a boil, let sugar dissolve.
    Let cool 3. Pour over cake
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    and here is the grandaddy of all alcoholic beverages used in food

    BBQ Meatloaf Aussie Style


    1 pound lean ground beef
    1 pound sausage, casings removed
    1 cup fine breadcrumbs
    2 medium onions, chopped fine
    1 tbsp curry powder
    1/2 cup water
    1 tbsp parsley, chopped
    1 egg, beaten
    1 clove garlic, crushed
    1/2 cup milk
    Salt and pepper to taste

    1 onion, chopped very fine
    1/4 cup water
    1/2 cup ketchup
    1/4 cup dry red wine OR beef stock
    1/4 cup Lea & Perrins worcestershire sauce
    2 tbsp vinegar
    1 tbsp instant coffee
    1/4 cup brown sugar, packed
    1 ounce margarine
    2 tsp lemon juice


    Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375 degrees F.

    Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches.

    Yield: 8 servings

    several wine gravy recipes follow:

    Basic Reduction Sauce or Pan Gravy
    The Author says: "All of this takes place after cooking, in the same skillet or roasting pan in which you cooked whatever it is you're dressing. Keep your food warm in a low oven if necessary while you prepare the sauce. Or just add the food back to the pan with the finished sauce and heat through for a minute or so." --Mark Bittman

    1 tablespoon minced shallot or onion
    1/2 cup dry white (for fish, poultry, or vegetables) or red (for red meats) wine
    1/2 cup chicken, beef, or vegetable stock, or water, warmed
    2 tablespoons softened butter (optional)
    Salt and freshly ground black pepper to taste
    A few drops of freshly squeezed lemon juice or vinegar (optional)
    Minced fresh parsley leaves for garnish

    Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there). Turn the heat under the skillet or pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.

    Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar.

    Spoon this sauce over the meat, garnish, and serve.

    Yield: 1/2 cup

    Asian Sauce:
    Cook 1 tablespoon each minced garlic, ginger, and scallions (in place of shallot) until soft before adding the wine. Proceed as above, omitting butter. Stir in 1 tablespoon soy or fish sauce (or Worcestershire sauce), and finish with a few drops of freshly squeezed lime juice. Garnish with minced cilantro leaves.

    Mushroom Sauce:
    Before adding the wine, cook 1/2 cup chopped wild or domestic mushrooms along with 2 tablespoons shallots, until soft. Proceed as above. Best with 1/4 cup or more of heavy cream added at the last minute.

    Lemon-Caper Sauce:
    Add 1 tablespoon or more minced capers along with the shallot and wine. Finish with freshly squeezed lemon juice to taste, at least 1 tablespoon.

    Beef Stifado (Stew) Recipe


    1/4 cup olive oil
    1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
    2 Tbsp all-purpose flour
    12 ounces small white boiling onions, peeled
    1 pound tomatoes, peeled, seeded, and chopped
    3 garlic cloves, minced
    2-1/2 Tbsp chopped fresh thyme OR 1 tsp dried thyme
    2-1/2 Tbsp chopped fresh rosemary OR 1 tsp dried rosemary
    2-1/2 Tbsp chopped fresh oregano OR 1 tsp dried oregano
    1 bay leaf, crumbled
    1 tsp ground cumin
    2 cups dry red wine
    1/2 pound feta cheese, crumbled
    Salt and freshly ground pepper

    Preheat over to 350 degrees F.

    Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350-degree F oven before continuing.)

    Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

    Yield: 4 servings

    the next one is good....if you're going to cook with wine then just throw in the whole bottle. :D

    Boeuf a la Bourguignonne (Beef Stew Burgundy-Style)


    3 pounds beef chuck, cut into large pieces
    1 large yellow onion, peeled and finely chopped
    2 carrots, peeled and finely chopped
    2 cloves garlic, peeled
    Bouquet garni
    1 bottle good, rich red burgundy or California pinot noir
    6 ounces Lean salt pork, diced
    Salt and freshly ground black pepper
    1/3 cup flour
    1 pound small white mushrooms, stems trimmed and caps peeled

    Put beef, onions, carrots, garlic, and bouquet garni into a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic wrap and refrigerate for 24 hours.

    Remove beef from marinade, reserving marinade, and dry meat well on paper towels. Fry salt pork in a large pot over medium heat until crisp, about 7 minutes. Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour, and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low, cover, and cook until meat is tender, about 3 hours. Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.

    Yield: 4 to 6 servings

    Beef Tenderloin in Mushroom Port Sauce
    This recipe is from Heinz 57 Sauce and has been a 4-star favorite for over ten years.

    1 tbsp. olive oil
    2 large cloves garlic, minced
    1/2 tsp. salt
    1/2 tsp. coarsely ground black pepper
    3 lb. well-trimmed beef tenderloin roast, center cut
    3 tbsp. butter
    1 lb. mixed fresh mushrooms (shiitake,cremini and oyster), stems removed and cut in half if large
    1/4 cup finely chopped shallots
    1 cup good port wine
    1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
    1/4 cup coarse-grain Dijon-style mustard
    1 tbsp. cornstarch, dissolved in 2 tbsp. water
    1tbsp. butter, softened (optional)

    Heat oven to 425 degrees F.

    Combine olive oil, garlic, salt and pepper; press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness.

    Meanwhile, in the same skillet, heat 1-1/2 tbsp. butter over medium-high heat until hot. Add half of mushrooms and the shallots; cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms; set aside.

    In same skillet, bring port wine to a boil over high heat; cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard and cornstarch mixture; cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.

    Remove roast from oven when meat thermometer registers 135 F. degrees. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)

    Carve roast into slices. If desired, immediately before serving, stir 1 tbsp. softened butter into sauce; serve with roast.

    Yield: 6 servings (serving size: 6 oz. cooked, trimmed beef and 1/3 cup mushroom mixture).

    the next one would make an interesting marinade.....

    Black Cherry Barbecue Sauce

    3/4 cup black cherry soda
    1 can Bing cherries (17 ounces), drained
    3 tablespoons cherry preserves
    2 tablespoons fresh lemon juice, or more to taste
    2 tablespoons butter
    1 tablespoon sugar, or more to taste
    1/2 teaspoon ground cinnamon
    1/4 cup dry red wine
    1 tablespoon cornstarch
    Coarse salt (kosher or sea) and freshly ground black pepper

    Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon, and 3 tablespoons of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.

    Put the remaining 1 tablespoon wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.

    Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperatur or warm over medium heat before serving.

    Chicken Marsala Recipe


    1/4 cup extra-virgin olive oil
    2 pounds skinless and boneless chicken breasts, trimmed, sliced through horizontally, rinsed, and pounded flat
    Salt and freshly ground pepper, to taste
    1 cup flour, for dredging chicken, plus 3 Tbsp for the mushrooms
    1/4 cup (1/2 stick) butter
    3 cloves garlic, minced
    10 to 12 ounces white mushrooms, sliced
    3/4 cup Marsala wine
    1 (15-1/2-ounce) can low-sodium chicken broth
    2 Tbsp chopped fresh parsley, sage, or thyme
    Salt and freshly ground pepper, to taste

    Heat 1/4 cup oil in a large skillet, preferably cast iron, over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper and dredge them in 1 cup flour. Check to see if the oil is hot enough by dropping a pinch of flour into the pan; if the oil sizzles, it's hot enough.

    Cook the chicken breasts in batches for 2 to 3 minutes on each side, adding more oil to the pan if necessary, until they turn golden brown. When all the chicken has browned, set it aside and add the butter to the pan. When the butter has melted, add the garlic and cook until golden brown. Add the mushrooms and cook 10 minutes. Sprinkle them with the remaining 3 tablespoons flour and stir until all the flour has been absorbed. Cook the mushrooms 3 to 5 minutes. When they have turned dark brown and reduced considerably in size, add the wine, scrape up any bits from the bottom of the pan with a wooden spoon, and let the liquid reduce by half. Add the chicken stock and simmer for another 3 minutes. Add the fresh herbs and salt and pepper to taste.

    Return the chicken to the sauce in the pan to reheat for approximately 1 minute. Serve at once.

    Yield: 4 to 6 servings

    Chicken & Sausage
    Peggy says: The original incarnation of this recipe came from an insert in the Sunday paper a number of years ago. I've since modified it (as all good home cooks do!) to fit the tastes of my own family.

    4 Italian sausages with fennel (sweet or not)
    2 tablespoons olive oil
    3 cloves garlic, finely chopped
    6 boneless chicken breast halves
    1/2 cup dry white wine
    1 green pepper (sweet capsicum), sliced in strips
    1 red pepper (sweet capsicum), sliced in strips
    1 cup sliced fresh mushrooms
    1 onion, coarsely chopped
    1/4 cup chopped fresh oregano (or 1-1/2 tablespoons dried)
    2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
    dash freshly ground black pepper
    1/2 cup chopped black olives
    hot cooked rice

    Brown sausages in heavy skillet. Remove and cut in bite-size pieces. Add olive oil to skillet and saute garlic about 2 minutes, being careful not to burn it. Sprinkle salt on chicken. Brown chicken in garlic oil about 5 minutes on each side. Remove and keep warm.

    Add wine to skillet and scrape up all clinging bits in pan. Heat about 2 minutes. Add chicken, sausages, sweet peppers (both colors), mushrooms and onion. Stir in oregano, tarragon, black pepper and olives. Cover and simmer 20 to 30 minutes or until chicken is tender. Salt and pepper to taste. Serve over hot cooked rice.

    Yield: 3 to 6 servings

    Chicken Scaloppine with Sun-Dried Tomatoes and Peas


    6 boneless, skinless chicken half breasts
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/3 cup flour
    6 tablespoons olive oil
    1 cup chopped white onion
    6 cloves garlic, thickly sliced
    1-1/4 cups coarsely chopped sun-dried tomatoes packed in olive oil, drained before chopping
    1/2 cup full-bodied red wine
    1 cup tomato sauce
    1 cup chicken stock
    1 1/2 cups fresh or frozen peas
    Salt and pepper to taste
    2 tablespoons chopped fresh Italian parsley

    To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold your knife at a 20-to-30-degree angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper or plastic wrap to a thickness of 1/4 inch.

    Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.

    Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Sauté over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and sauté for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the Tomato Sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.

    Return the chicken to the sauce until heated through, 2 to 3 minutes (see tip below), sprinkle with the parsley, and serve.

    Chef's Tip: If the pan is not big enough to hold all the chicken and the sauce, pour the sauce into a large baking pan, place the scaloppine on top, and reheat in a preheated 350-degree F oven for 3 to 5 minutes.

    Yield: 6 servings

    Cinnamon Pineapple Pork


    1 pound pork tenderloin, cut into 8 crosswise pieces
    1/4 teaspoon salt
    2 tablespoons margarine, divided
    1 medium red bell pepper, cut into julienne strips
    1 can (8 ounces) pineapple chunks in natural juice, undrained
    1/2 cup dry white wine
    1 tablespoon peeled, finely chopped fresh ginger root
    1 tablespoon finely chopped fresh jalapeno pepper
    1/8 teaspoon cinnamon
    1 tablespoon chopped fresh cilantro

    Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.

    Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

    Yield: 4 servings

    Cornish Game Hens with Honey


    1/2 cup olive oil
    1/4 cup red wine vinegar
    1/4 cup sherry
    1/2 cup honey
    1 tbsp cumin, ground
    1-1/2 tsp anise seed
    3/4 tsp cinnamon, ground
    8 Cornish game hens
    Salt & Pepper

    Combine olive oil, vinegar, sherry, cumin, anise seed and cinnamon in a small heavy saucepan. While stirring constantly, simmer until mixture thickens slightly, about three minutes. Remove glaze from heat. Brush hens with glaze. Salt and pepper hens generously. Roast in oven at 400 degrees F. until thigh juices run clear when pierced, about 45 to 50 minutes. Baste every 10 minutes.

    Cucina D'Angelo Osso Buco Recipe


    3 Tbsp vegetable oil
    4 (15-ounce) veal shanks, 2 to 2-1/2 inches thick
    Salt and fresh-ground black pepper, to taste
    1/4 cup all-purpose flour
    4 medium carrots, finely diced or chopped
    4 large celery ribs, finely diced or chopped
    2 medium onions, finely diced or chopped
    3/4 cup red chianti or borolo wine
    3/4 cup chardonnay wine
    1-1/2 cups chicken stock
    4 to 6 large fresh tomatoes, preferably beefsteak, peeled, seeded, and diced
    1 pound fettucine pasta, cooked according to package directions
    4 sprigs fresh rosemary
    2 tsp grated lemon zest

    Preheat the oven to 350 degrees F.

    In a nonreactive heavy Dutch oven or similar pot just large enough to hold the veal shanks comfortably in one layer, heat the oil over medium-high heat. Season the veal shanks with salt and pepper and dredge well on both sides in flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter.

    In the same pot, saute the carrots, celery and onions over medium heat about 6 minutes, or until softened and fragrant. Stir in both the wines, the chicken stock and the tomatoes. Season lightly with salt and pepper. Return the veal shanks to the pot, pressing each one to the bottom.

    Bring the liquid in the pot to a boil, cover tightly and place in the center of the oven. Cook the veal about 2 hours, or until it is just about to fall off the bone and is tender when pierced with a kitchen fork.

    To serve, divide the fettucine among 4 large warm serving plates and place a veal shank on each. Spoon equal parts of the sauce from the cooking pot over all. Insert a fresh rosemary sprig in each bone and sprinkle with lemon zest.

    Yield: 4 generous servings

    Grilled Beef Tenderloin in Cabernet Sauce

    For the Marinade:
    6 beef filet mignons (approximately 7 ounces each), trimmed
    2 tablespoons balsamic vinegar
    2 cloves garlic, crushed
    4 sprigs rosemary, bruised
    1/4 cup olive oil
    1 teaspoon coarsely cracked black peppercorns

    For the Sauce:
    1 cup onion, chopped into 1-inch pieces
    1/2 cup carrot, chopped into 1-inch pieces
    1/2 cup celery, choppd into 1-inch pieces
    1/4 cup olive oil
    6 cloves garlic, crushed
    2 bay leaves
    2 tablespoons tomato paste
    1/4 cup balsamic vinegar
    1/4 cup red wine vinegar
    2 cups red wine, preferably Cabernet
    1-1/2 quarts veal stock or roasted chicken stock
    salt and black pepper to taste
    2 tablespoons chive batons, cut 1 inch in length for garnish


    Coat the steaks with a marinade combining the first six ingredients (not the salt). Refrigerate 3 to 4 hours or overnight. Remove from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.

    Sauce preparation:
    In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

    Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

    Light the grill and let the coals cook down to a medium-hot fire. Season the steaks liberally with salt and grill to the desired degree of doneness, about 4 minutes on each side for medium rare. Remove to a rack and keep warm while sides are dished. Pour any juices from the steaks into the sauce and spoon the sauce over and around the steaks. Sprinkle with chive batons and serve immediately.

    Yield: 6 servings

    Gruyere & Chicken Roulade Recipe


    4 chicken breasts, skinned and boned
    4 lean smoked ham slices
    4 Gruyere cheese slices
    1/4 cup chopped chives
    2 Tbsp olive oil
    1 garlic clove, crushed
    1/4 cup white wine
    Salt and pepper, to taste
    2/3 cup whipping cream


    Preheat oven to 350 degrees F. (175 degrees C.).

    Slice three-quarters of the way horizontally through the chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.

    Cover each chicken fillet with a ham slice, then a Gruyere slice. Set aside 1 tablespoon chives; sprinkle rest over cheese. Roll up chicken like a jellyroll; secure with wooden picks or string.

    In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally or until sealed. Pour off excess oil. Add garlic, wine and seasoning to pan, cover and bake 25 to 30 minutes or until tender. Place roulades on a dish; remove wooden picks or string and keep warm.

    Put pan on high heat and boil rapidly to reduce contents slightly; add cream and reserved chives and heat through.

    Cut each chicken roulade into 1/2-inch slices and arrange them overlapping on 4 warmed dinner plates. Top with sauce and serve immediately, with a selection of cooked baby vegetables.

    Yield: 4 servings

    Irish Lamb Stew


    1/2 pound thickly sliced bacon, diced
    6 pounds boneless lamb shoulder, cut into 2-inch pieces
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup all-purpose flour
    2 cloves garlic, peeled and finely chopped
    1 large yellow onion, peeled and finely chopped
    1/2 cup water
    4 cups homemade beef stock or use canned
    2 teaspoons sugar
    4 cups carrots, cut into 1-inch pieces
    2 large yellow onions, peeled and sliced
    3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
    1 teaspoon dried thyme, whole
    1 bay leaf
    1/2 cup dry white wine
    chopped parsley

    Using a large frying pan, sauté the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

    Note: "This keeps well in the refrigerator. I am convinced it is better reheated. " --Jeff Smith, author

    Oyster and Wild Mushroom Stew


    2 tablespoons butter
    1 leek, white part only, finely diced
    1 shallot, finely diced
    1 rib celery, finely diced
    1/4 pound wild mushrooms, cleaned and chopped
    1/2 cup white wine
    24 oysters, shucked, liquor reserved
    1 cup heavy cream
    Juice of 1 lemon
    1 plum tomato, peeled, seeded, diced
    12 French baguette or sourdough baguette toast rounds
    Tarragon, chopped
    Chives, chopped

    In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored. Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened. Add the lemon juice, oysters, and tomatoes.

    Spoon the stew into center of soup plate. Arrange toasts around and garnish with chives and tarragon.

    Yield: 6 servings

    Oysters au Parmesan


    1 cup bread crumbs
    1 tbsp butter
    3 dozen fresh oysters
    Salt and cayenne pepper to taste
    Chopped fresh parsley (1/3 to 1/2 cup)
    Freshly grated Parmesan cheese, about 1 to 1-1/2 cups
    1/2 cup white wine
    Melted butter
    Lemon slices for garnish

    Brown bread crumbs in the 1 tablespoon butter. Butter a shallow baking dish then dust with breadcrumbs. Reserve remaining breadcrumbs.

    Drain oysters then dry on clean towel. Season highly with salt and cayenne pepper. Place oysters one by one in the casserole dish.

    Sprinkle parsley and Parmesan cheese over the oysters. Sprinkle remaining breadcrumbs over the top. Pour wine over the entire dish.

    Place in preheated 350-degree oven for about 15 minutes or until browned. Remove from oven and pour a little melted butter over the top of the oysters. Garnish with lemon slices when serving.

    Yield: 6 to 8 servings

    Paprikash Potatoes
    The authors say: "The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut." --Dave DeWitt and Nancy Gerlach

    3 Tablespoons hot Hungarian paprika
    2 teaspoons ground cayenne
    1 small bell pepper, stems and seeds removed, diced
    1 large onion, sliced into rings
    3 cloves garlic, minced
    2 Tablespoons bacon drippings or vegetable oil
    1/2 teaspoon caraway seeds
    2 large potatoes, peeled and sliced
    1 cup white wine
    Freshly ground black pepper
    1 cup sour cream

    Saute the onion and garlic in the bacon drippings until soft. Add the chiles, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

    Add the potatoes, wine, black pepper, and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done.

    Stir in the sour cream and simmer until heated through.

    Yield: 6 servings

    Polpettone al Forno (Meatloaf)

    1-1/4 pounds ground lean beef
    1/4 pound thinly sliced bacon
    1 onion
    2 white bread slices
    1/4 pound Emmenthaler cheese
    1/2 cup pistachio nuts
    1/2 teaspoon grated lemon rind
    1/4 cup mascarpone cheese
    2 eggs
    2 tablespoons vegetable oil
    1/2 cup grated parmesan cheese
    1/2 cup dry white wine
    4 tablespoons butter
    pinch each of salt, pepper, cinnamon and nutmeg
    Italian parsley for garnish
    Flour to coat

    Peel and finely chop the onion. Coarsely chop the bacon. Dice the Emmenthaler cheese. Place the ground meat, onion, cheese, and lemon rind in a large bowl and mix well with a wooden spoon.

    Preheat the oven to 400 degrees F./ 200 degrees C.

    Shell and grind the pistachio nuts to a powder and add them to the meat mixture. Add the mascarpone cheese, grated Parmesan cheese, and eggs. Season with salt, pepper, and nutmeg. Mix well and form into a roll, about 3 inches/ 8 cm round. Coat with flour.

    Heat the oil in a skillet and fry the loaf over medium heat. When one side is browned, gently turn it with a spatula until it is browned on all sides.

    Place the meat in a loaf pan and bake, covered with aluminum foil, for 1 hour. Fifteen minutes before the loaf is done, remove the aluminum foil. Add the wine, baste with any pan juices, and dot with butter. Complete baking, occasionally basting. When done, garnish with parsley and serve hot.

    Yield: 8 servings.

    Pride of Deer Camp Barbecue Sauce Recipe

    1-1/2 cups dark brown sugar
    1-1/2 cups Worcestershire sauce
    1-1/2 cups prepared mustard
    1 quart ketchup
    1/2 cup freshly ground black pepper
    1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
    3 quarts red wine vinegar
    2 quarts water
    1 quart white wine
    1-1/2 cups salt

    Place all the ingredients in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator.

    Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.

    Yield: 8 quarts

    Rice with Spinach and Feta Cheese Recipe

    3 Tbsp olive oil
    1 large onion, chopped finely
    2 large garlic cloves, minced
    1-1/4 cups uncooked long-grain rice
    2 cups chicken broth
    1/4 cup dry white wine
    1-1/2 (10-ounce) packages fresh baby spinach leaves (remove any large stems), very coarsely chopped
    2 medium tomatoes, seeded and chopped
    1 cup crumbled feta cheese (or bleu cheese)
    Salt and fresh-ground black pepper, to taste

    In a nonreactive large heavy saucepan, heat the oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent. Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender. Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and cheese and season with salt and pepper. Serve immediately.

    Yield: 6 servings

    saffron and crawfish ! what will they think of next..... :D

    Saffron Crawfish Risotto Recipe

    1/2 cup onions, chopped
    1 Tbsp butter
    1 cup uncooked rice
    1 pinch saffron or turmeric
    1/3 cup white wine
    2 cups chicken broth
    1-1/2 cup peas
    1/2 pound cooked and peeled crawfish tails (1 lb for snort :D )
    1/4 cup grated Parmesan cheese
    1/4 tsp salt
    1/4 cup heavy cream
    1 tsp lemon juice
    1/4 tsp hot pepper sauce

    Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes.

    If crawfish is unavailable, substitute deveined medium shrimp.

    Yield: 6 servings

    San Francisco-style Cioppino
    Sunset Magazine says: It's traditional to up the thick tomato and garlic sauce with lots of extra-sour sourdough bread. This is supposed to be the original recipe, dating back to 1941 in San Francisco.

    1/4 cup olive oil or salad oil
    1 large onion, chopped
    2 cloves garlic, minced or pressed
    1 large green bell pepper, stemmed, seeded and chopped
    2/3 cup chopped parsley
    1 can (15 oz) tomato sauce
    1 can (28 oz) tomatoes
    1 cup dry red or white wine
    1 bay leaf
    1 tsp dry basil
    1/2 tsp dry oregano leaves
    12 clams in shell, suitable for steaming, scrubbed
    1 lb large shrimp, (30 per lb), shelled & deveined
    2 live or cooked large Dungeness crab (about 2 lbs each), cleaned and cracked

    In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes.

    To broth, add clams, shrimp and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread.

    Peggy's Notes: You can really add whatever shellfish you like, and even fish. Scallops and monkfish are good in cioppino. Another suggestion is to serve it over linguini. Yum!

    Sausage, Ricotta and Mozzarella Lasagne Recipe

    1 large onion, chopped
    4 cloves garlic, chopped
    1-1/2 pounds crumbled sausage, sweet or hot
    1 large red bell pepper, chopped
    1 (28-ounce) jar tomato sauce (or homemade)
    1/2 cup dry red wine
    15 ounces part-skim ricotta (about 2 cups)
    1 large egg
    12 (7 by 3 1/2-inch) no-boil lasagne pasta sheets
    12 ounces part-skim mozzarella
    1/4 cup freshly grated Parmesan cheese

    Preheat oven to 375 degrees F.

    In a heavy kettle cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes.

    In a bowl lightly beat eggs. In another bowl stir together ricotta, egg, salt and pepper. Grate mozzarella.

    Pour 1 cup sauce into a baking dish, 13 by 9 by 2-inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop 1/3 of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture. Make 2 more layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.

    Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven for 20 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.

    Yield: 8 main course servings

    Sautéed Cornish Hens with Olives

    2 tablespoons olive oil
    2 Cornish hens, 1-1/2 pounds each, cut into 8 pieces (4 breasts with the wing and 4 legs)
    salt and freshly ground pepper to taste
    1 cup chopped onions
    2 leeks, cut into small cubes (about 1-1/2 cups)
    1 tablespoon finely chopped garlic
    2 cups cubed into 1/2-inch pieces peeled plum tomatoes
    24 green olives stuffed with pimientos
    4 sprigs fresh thyme or 1 teaspoon dried
    1/2 cup dry white wine, such as California Chardonnay
    1 cup fresh or canned chicken broth
    1 bay leaf
    1 teaspoon saffron threads or turmeric
    Tabasco sauce to taste
    4 tablespoons chopped fresh basil

    Heat the olive oil in a heavy skillet large enough to hold the pieces of Cornish hens in one layer. Sprinkle the pieces with salt and pepper to taste. When the oil starts to become hot, add the hen pieces, skin side down. Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.

    Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, green olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper to taste. Stir and scrape the bottom of the skillet to dissolve any brown particles on it. Cover tightly and simmer for 10 minutes. Remove the thyme sprigs, if used, and the bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with chopped basil and serve.

    Yield: 4 servings

    Shrimp & Scallop Stew Recipe

    2 large leeks, white and light green parts only, washed
    2 tablespoons olive oil
    2 teaspoons chopped garlic, about 3 cloves
    1 jalapeno pepper, seeded and finely chopped, or less to taste
    1 medium carrot, peeled and cut into a 1/4-inch dice
    3/4 teaspoon ground cumin
    1/8 teaspoon cayenne pepper
    1/4 teaspoon ground cinnamon
    1-1/2 teaspoons salt
    1-1/2 cups chopped tomatoes, with juice
    1 cup dry white wine
    3/4 pound medium shrimp, shelled deveined, tail section left on
    3/4 pound sea scallops or large bay scallops, muscle removed
    3 tablespoons fresh cilantro leaves, coarsely chopped

    Slice leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes.

    Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.

    Yield: 4 servings

    Shrimp in Tomato Cream Sauce

    4 cloves garlic, peeled and minced (or pressed for stronger flavor)
    3 shallots, minced
    6 Roma tomatoes (or 3 medium tomatoes), chopped
    1 small (8 ounces) can of tomato sauce
    1/2 teaspoon oregano (crushed to release flavor)
    1/4 teaspoon basil
    1/4 cup Lambrusco (sweet red wine)
    1 cup heavy cream
    1 dozen fresh, raw, peeled jumbo shrimp
    Salt & pepper to taste
    Angel hair pasta, cooked al dente
    Parsley for garnish (optional)

    Saute garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano and basil; cook about 10 minutes to let flavors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until it turns pink throughout. Do NOT overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta. Garnish with fresh parsley if desired.

    Yield: 4 servings

    Spareribs, Apples & Sauerkraut Recipe

    5 pounds meaty spareribs
    3 Tbsp butter
    1 dash pepper
    1 quart sauerkraut, rinsed
    2 onions, sliced
    1 carrot, grated
    3 apples, sliced
    1-1/2 cup dry white wine


    Preheat oven to 350 degrees F.

    In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes.

    Yield: 4 servings

    Spicy Rioja Potatoes (Patatas a la Riojana)

    1-1/2 pounds small potatoes (1 to 2 inches in diameter)
    1/3 cup olive oil
    1 large onion, sliced
    2 garlic cloves, finely chopped
    2 red bell peppers, chopped
    1 tablespoon paprika
    1 teaspoon salt
    1/2 pound chorizo, sliced
    1/2 cup dry white wine
    Guindillas or other small mildly hot pickled chile peppers

    Cut potatoes halfway through, then "snap" open.

    Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally.

    Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently.

    Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally.

    Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced.

    Add water to cover vegetables; add pickled chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.

    Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

    The Author says: "You have to chascar (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen

    Yield: 6 servings

    Turkey Mornay on Broccoli

    1 package (10 ounce) frozen broccoli spears
    1/4 cup butter
    1/4 cup flour
    1 cup poultry broth
    1/2 cup half and half (milk and cream)
    1/2 cup dry white wine
    Salt and pepper to taste
    1/8 teaspoon Worcestershire sauce
    2 cups chopped or sliced turkey
    1 cup chopped or sliced ham
    1/3 cup grated Parmesan cheese
    1 cup bread crumbs
    1/2 cup ground nut meats

    Cook broccoli until barely tender; drain. Place in 1-1/2 quart baking dish; cover with turkey and ham. To make mornay sauce, melt butter and stir in flour in saucepan; add broth and half and half and cook until thick and smooth, stirring constantly. Stir in wine, salt and pepper and Worcestershire. Pour over turkey and ham. Mix Parmesan cheese, crumbs and ground nut meats and sprinkle over the top; bake in 350-degree F. oven until mixture bubbles. This Turkey Mornay is nice baked and served in individual baking dishes, as well.

    Turkey Scalloppini with Capers and Lemon Recipe

    20 (6 ounces each) turkey breast medallions, pounded thin
    2 cups flour
    2 cups fresh bread crumbs
    Salt and pepper to taste
    Olive oil as needed
    1-1/2 Tablespoons shallots, chopped
    1 Tablespoon minced garlic
    1/3 cup capers, drained
    1 cup dry white wine
    1 cup turkey or chicken stock
    1 pound butter cubed and kept cold
    2/3 cup fresh lemon juice
    Lemon slices for garnish

    Pound turkey breasts into scalloppini filets. Mix flour and bread crumbs with salt and pepper to taste.

    Heat saute pan with olive oil. Dredge turkey through the flour/bread crumb mixture, then saute both sides until fully cooked. Place onto a sheet pan and keep warm.

    Add shallots, garlic, and capers to saute pan and saute until lightly golden. Deglaze pan with wine. Reduce by half. Add stock and reduce by half. Add butter and swirl in pan until all is melted into the sauce. Finish with lemon juice, salt and pepper to taste. Remove from heat.

    Serve with basil mashed potatoes and a variety of grilled vegetables (red and yellow pepper, eggplant, zucchini, and fennel).

    Garnish with a lemon wheel twist.

    Yield: 20 servings

    Veal Mozzarella

    12 (2-ounce) medallions milk-fed veal, pounded thin
    2 cups flour
    2 cups vegetable oil
    1/2 pound butter
    2 tablespoons roux, recipe follows
    1/4 cup sherry wine
    24 slices mozzarella, sliced thin

    Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese. Serve 3 pieces of veal on each plate, spoon sauce over and serve.

    16 ounces chicken broth
    6 rounded tablespoons flour
    4 ounces water
    1 teaspoons kitchen bouquet (for color)

    In mixing bowl, add flour and kitchen bouquet to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool, then store, covered, in refrigerator.

    Yield: 4 servings

    Veal Marsala Recipe

    12 veal scallops, pounded out thin
    1/4 cup Parmesan cheese, grated
    1 ounce butter cut into small pieces
    1/2 medium lemon, squeezed for juice
    1/3 cup dry Marsala
    1 teaspoon parsley, chopped

    In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to 1/4-inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate.

    Light the burner and adjust the control to moderate heat. Place the flambe pan on the burner and add butter. When butter melts, saute veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal. Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate. Cover with sauce. Sprinkle with chopped parsley and serve.

    Prearrange your favorite starch and vegetables on dinner table family style before putting on a show.

    Yield: 2 servings

    Whole Roasted Tenderloin Recipe

    1 whole beef tenderloin (3 to 3-1/2 pounds), well trimmed
    Salt, preferably sea salt
    3 tablespoons beef concentrate (B-V, Kitchen Bouquet or Gravy Master, etc.)
    3 tablespoons peanut or corn oil
    2 tablespoons unflavored gelatin
    2 cups Burgundy or other full-bodied red wine

    Cut off the narrow tip and trim the bull nose so the tenderloin is more uniform in shape. Lightly salt on all sides and rub in. Stir together the beef concentrate and oil and rub the meat well with the mixture. Push the narrow end in and press the fat end out. Double-wrap tightly with heavy-duty plastic freezer wrap. Place the meat on a pan and freeze solid. Allow 2 days in the freezer.

    Preheat the oven to 425 degrees F. (218 degrees C.).

    Heat an unlined heavy iron grill smoking hot on top of the stove. Remove the hard-frozen tenderloin from the freezer, unwrap, and sear on all four sides. Sprinkle the gelatin over the Burgundy in a 3-cup measuring cup.

    Place the meat on a double thickness of heavy-duty aluminum foil in a jelly-roll pan and form the foil into a "canoe." Pour the wine-gelatin mixture over the meat. Loosely close the top of the canoe and roast 20 to 25 minutes depending on size. Remove from the oven and leave at room temperature or refrigerated until ready to finish cooking. May be refrigerated, ready to heat, for up to 4 days.

    When ready for final cooking, preheat the oven to 450 degrees F. (232 degrees C.). Open the foil to expose the top of the meat and roast 15 to 25 minutes. Use an instant-read thermometer to check the temperature in the middle of the roast for desired doneness. About 130 degrees F. should be medium-rare.

    Allow to stand 15 to 20 minutes before serving. Slice into 1/2-inch slices, fan attractively on a serving platter, and serve with béarnaise or your choice of sauce.

    Yield: 6 to 8 servings

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