interesting, experimental recipes?

Subject: Re: interesting, experimental recipies?

alafairnadia wrote: can't wait to taste my beef whenever I thaw it and cook it.

your marinade would probably taste a lot better on fresh beef.

Grill it- serve with grilled veggies put over rice (jasmine- all others are inferior)

I have a 8 pound butterflied leg of lamb soaking in four bottles of may wine, cinnamon, ground nutmeg and 1/2 a cup of cream sherry. For close to a week now actually. When I broil it I'm going to press ground smoked pepper and smoked salt into it then coat it with a nut oil. After that I'm going to make a cheese sauce with butter, garlic, garlic powder, Swiss gruyère, smoked goat cheese, milk, whole shucked oysters fresh from the shell) and dry sake.

And a Diet Pepsi to drink.

Idlewild wrote: I have a 8 pound butterflied leg of lamb soaking in four bottles of may wine, cinnamon, ground nutmeg and 1/2 a cup of cream sherry. For close to a week now actually. When I broil it I'm going to press ground smoked pepper and smoked salt into it then coat it with a nut oil. After that I'm going to make a cheese sauce with butter, garlic, garlic powder, Swiss gruyère, smoked goat cheese, milk, whole shucked oysters fresh from the shell) and dry sake.

And a Diet Pepsi to drink.

Four bottles of wine on the lamb and drinking a diet pepsi? WTF?

<----waiting for the invite

http://www.nytimes.com/2007/05/09/dining/09kool.html?_r=1&ref=dining&oref=slogin
interesting enough for you

I absolutely loooovveeee this recipe, originally from Mario Batali's show "Molto Mario". I've made it many times, and it's always a winner. The only thing I really do differently is that I like to brown the veal first. I've also found it generally takes more than the 2 hours listed to cook and get that nice tender falling-off-the-bone consistency. You MUST NOT leave out the mint or jalepenos (although you could substitute in another moderately hot pepper). They are absolutely essential. The other herbs could be swapped out with whatever fresh herbs you have handy.

Mmmm, veal.... Cruelest of meats..... :twisted:


Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia
Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Pane Storico

Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia



5 to 6 pounds of veal breast, with bones in, fat trimmed
1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
Salt and black pepper
1 tablespoon chopped thyme leaves
1 tablespoon chopped rosemary leaves
1 tablespoon chopped parsley leaves
1/2 pound cippolline, peeled, a cross cut in the base of each
1/2 cup red wine
1/2 cup fresh mint leaves
5 red jalapenos, split, seeded and cut into 1/4-inch half moons

Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary. Pour in water to cover. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. urn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.

Degrease the pan and add the cippolline. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chiles and serve.

This is something I make for dinner sometimes.

The specific rice for this recipe can be found at any Middle Eastern or Indian store. On Atlantic Avenue , there are lots of them.

Basmati rice ( Cooking instructions are on the sack)

1 pound of Boneless chicken cut into thin strips, or cubed.

1 cup of UNSALTED cashews ( halves) **edit** Forget the cashews , I made this last nite and pine nuts are way better. I bought a bag from a Middle Eastern market. I don't know if regular supermarkets sell pine nuts though.

1 Large onion

Can of corn

Cumin powder

Cinnamon powder

Olive oil

Margarine or butter

Salt , pepper , and garlic powder to taste.

Goya Sazon seasoning "Con Culantro Y Achiote" ( Coriander & Annatto) - 3 packets

Cooking instructions:

-Cook the rice , leave it in the pot and stir in a packet of the Goya sazon seasoning...put the lid back on so that it says warm.

- In a pan , add a nice amount of olive oil and let it warm up , then cook the diced onions and cashews in it , and stir in two packets of the Goya sazon when they are lightly browned..
Then set the burner to low so it simmers.

-Boil the canned corn , drain ,season them with butter and salt , and then add them to the onion and cashews mixture.Stir it all together.

-Season the chicken strips with , salt , pepper , and garlic powder.Melt two spoons of margarine in a seperate pan , and grill the chicken in it.

- When the chicken is done cooking , add it to the corn , onion and cashews mixture. Add a tablespoon of cumin and cinnamon powder, stir. Taste it , add more if you want more of that flavor.

- Transfer the rice onto a plate , and then top it with the corn , chicken , onions and cashews.

- Get a spoon and eat.