Beef Milanese With Winter Slaw Food

BEEF MILANESE WITH WINTER SLAW

Steps:

• Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
• Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
• Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.

BEEF TENDERLOIN MILANESE WITH SPINACH AND CUCUMBER SALADS

Steps:

• Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper.
• Beat the eggs and pour them into a shallow bowl or baking dish. Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
• Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices.
• In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side. Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices.
• To make the salad: In a bowl, combine the cucumber and onion together. Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes.
• In another bowl, combine the spinach and tomatoes and season with salt and pepper. Add olive oil and toss to coat.
• Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad. Serve with Red Hawk Potato Gratin and Sunday Bread.
• Preheat the oven to 350 degrees F.
• Coat a 9 by 13-inch baking dish with softened butter.
• In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.
• Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.
• Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.
• Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.
• In a bowl, stir together the water and yeast. Let sit for 5 minutes.
• In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed.
• Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
• Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
• Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes.
• Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through.

BEEF MILANESA

Steps:

• Pound boneless steaks thin, ¼ inch.
• In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
• Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
• In a large nonstick skillet, heat oil to a depth of about ¼ inch.
• Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.