VEAL SAUSAGE
Provided by Michael Symon : Food Network
Time 2h
Yield 8 six-inch links
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely.
- Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds. Refrigerate until ready to use.
- Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread.
- If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying.
VINCENZO'S VEAL SCALOPPINE
Steps:
- Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS
This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.
Provided by MariaLuisa
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
- Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
- In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
- Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
- Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
- Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
- Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
- Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
- Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
- Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL CHOPS IN CURRY SAUCE
Steps:
- Melt butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until desired doneness, about 4 minutes per side for medium-rare. Transfer to plates and keep warm.
- Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 3 minutes. Stir in curry powder and cook 1 minute. Add apple juice and broth. Increase heat to medium-high and boil until liquid is reduced by half, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Season to taste with salt. Spoon sauce over veal and serve.
CURRIED VEAL WITH SHALLOT AND PEAR SAUCE
The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu. Can be prepared in 45 minutes or less.
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal; sauté until just cooked through, about 1 minute per side. Transfer veal to plate. Add pear, shallots and remaining 1/2 tablespoon butter to same skillet. Cook until shallots are golden, about 2 minutes. Add curry powder; stir 1 minute. Add wine and cream and bring to boil. Reduce heat to medium and simmer until sauce thickens and pear is soft, about 3 minutes. Season sauce to taste with salt and pepper. Return veal and any accumulated juices to sauce. Simmer until just heated through, about 1 minute. Divide veal and sauce between plates and serve.
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