last week Price Chopper had super-thin veal cutlets on sale. i've never noticed them in the store before, but the sight of them brought back lovely memories of my first and only veal saltimbocca experience, and they had to be mine. mmm mmm veal spell.
most saltimbocca recipes i found online called for the veal to be rolled with the proscuitto and cheese, but i left it flat for fear of the rolled meat not cooking through with a quick pan fry. the recipe i went with (with a few mods) was snagged a recipe from Epicurious.com who originally snagged it from Bon Appétit, circa 1990. vintage eats.
ingredients list:
- 3 veal cutlets, pounded flat
- 1 tsp dried sage
- cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1 tsp onion powder
- 1/2 cup flour
- 2 tbsp butter
- 1 tbsp olive oil
- 3 thin proscuitto slices
- 3 fontina slices (i actually used asiago)
- 3/4 cup dry white wine
- 4 tbsp butter, divided
- salt
to make: mix flour, onion powder, garlic powder, cracked black pepper, & garlic salt in a shallow bowl. dredge each piece of veal in the flour mixture, shaking off excess & reserving mixture.
melt 2 tbsp butter & 1 tbsp olive oil in a large skillet over medium heat. add veal and cook first side 2-3 minutes, until golden. flip veal, then top with a slice of proscuitto & a slice of cheese. allow to cook for a total of 2-3 minutes, until golden, covering during cooking process. when finished cooking, transfer to a warm plate, cover, and set aside.
add wine to skillet and bring to a boil, until liquid is reduced to about 1/4 cup, about 8 minutes. reduce heat to low, and whisk in remaining butter one tbsp at a time. season with additional salt and pepper to taste. if needed, thicken with reserved flour mixture.
pour sauce over finished veal and serve.
a little fall cookin today... i've never really dove into the chili realm since i'm not big on beans, but it is a nice comfort food every now & again. i used Emeril's recipe from foodnetwork.com, blipping the beans and adding a little extra seasoning. it came out very good (i had 2 bowls :), but was missing a little something something to become my official go-to recipe - i think next time i'd swap out the turkey meat for beef and add a jalapeno or 2 for extra spice.
ingredients list:
- 1 lb ground turkey
- 12 oz hot italian sausage (either ground sausage or removed from casings)
- 2 tsp Emeril's essence (if you do not have this seasoning blend, he posts are recipe for it here)
- 1 & 1/2 cups onion, diced
- 1/2 a green bell pepper, diced
- 1 poblano pepper, seeded & diced
- 5-6 cloves garlic, minced
- 2 & 1/2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp seasoning salt (or more to taste)
- 1/2 tsp cracked black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp taco seasoning
- 1/2 tsp garlic powder
- 1 (12 oz) lager beer (i used Yuengling)
- 1 (28 oz) can chopped tomatoes (including their juice)
- fresh chopped cilantro
- shredded monerey jack cheese (about 1/4 cup per bowl)
to make: in a large pot, brown turkey, sausage, and Essence seasoning, stirring until the meat is no longer pink (about 6-8 minutes). add the onions and peppers (bell & poblano) and cook until soft, about 3 minutes. add all remaining seasonings and garlic and cook for 1 minute. add in beer and tomatoes and stir until combined, then bring to a boil. reduce heat to low and simmer uncovered for about 1 hour, stirring occassionally.
remove from heat and add in cilantro. serve in bowls with a big pile o cheese on top.
love thai. love meatballs. lovin up on some thai meatballs seems only natural. i couldn't find a great looking recipe from my normal go-to sights, but a google roulette drew up 2 lovely-sounding recipes: one from Can You Stay for Dinner and Sarah Laurence. i fused a little bit of them both - end result was so yumz. they had a touch of kick but it didn't drown out the ginger zing - fun lil din. (you just can't think of meatball meatballs (italian) while you eat them b/c it will severely trip you up. thinking of thai wonderfulness, they are little balls of heaven : )
ingredients list:
- 1 lb lean ground turkey (99%. if you use anything less add more breadcrumbs)
- 3/4 cup plain breadcrumbs
- 1 green onion, finely chopped (plus more for garnish)
- 2 tbsp fresh chopped basil
- 2 tbsp red curry paste
- 2 tsp fresh grated ginger
- 2 tsp garlic, minced
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp asian 5 spice
- 1/2 tsp cayenne pepper
- 1 egg
- salt & pepper to taste
- oil for pan frying (i used vegetable oil with a touch of ginger oil)
to make: add all ingredients EXCEPT oil in a large bowl and mix together until incorporated. roll mixture into 1-inch balls.
in a large pan, heat about 2 tbsp vegetable oil and fry meatballs until fully cooked through, about 7-8 minutes, flipping at least once during cooking process (note: adding a splash of ginger oil to the frying oil gives the balls a BIG hit of ginger - perfect fit if you have it on hand. sesame oil would also be a nice add)
i served this with a thai peanut sauce, though sweet chili sauce or other sweet-spicy sauces would also work well.
