Text 39888, 105 rader
Skriven 2010-07-09 23:19:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: Grilling
====================
 -=> On 07-09-10  14:15,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Grilling <=-

 > We use a Weber propane grill.

 JK> So that doesn't heat up as much as a charcoal grill? I 
 JK> mean, having the heat fly in your face :)

It has a lid, but when the lid is open there is plenty of heat coming
out.
 
 >  I put the meat on, and dash back inside
 > the kitchen where it is much cooler:-}}

 JK> Would be nice if it could be done without overcooking.. but 
 JK> somehow I think that would not be so easy to accomplish :)  
 JK> At least, I can't imagine not having to run out often 
 JK> enough :)

I do a mental clock.   And the grill is only about three steps from the
kitchen door.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paneed Veal and fettucini
 Categories: Cajun, Main dish, Meat
      Yield: 6 servings
 
      4 qt Hot water
      2 T  Vegetable oil
      1 T  Salt
    3/4 lb Fresh fettucini (1/2 lb dry)
    1/2 lb Unsalted butter
  2 1/2 c  Heavy cream
    1/2 t  Cayenne pepper
    3/4 c  + 4 tsp. Parmesan cheese
  1 3/4 c  Very fine dry bread crumbs
  1 1/2 T  Minced fresh parsley
  1 1/2 T  Olive oil
    3/4 t  White pepper
    1/2 t  Onion powder
    1/2 t  Garlic powder
      3 ea Eggs
      6 ea 4 oz slices white veal (note
      1 x  Vegetable oil for pan frying
 
  NOTE:  You will need 6, 3-1/2 to 4 ounce slices of baby white veal,
  pounded thin for this recipe.
  
     Place the water, the 2 tablespoons oil and the salt in a large pot
  over high heat; cover and bring to a boil.  when water readdds a
  rolling boil, add small amounts of fettucini at a time to the pot,
  breaking up oil patches as you drop it in.  Return to boiling and
  cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7
  minutes if dry); do not overcook.  during this cooking time, use a
  wooden or spagheti spoon to left fettucini out of the water by
  spoonfruls and shake strands back into the water.  (It may be an old
  wives' tale, but this procedure seems to enhance the pasta's
  texture.)  Then immediately drain in a colander and stop its cooking
  by running cold water over strands (if you used dry pasta, first
  rinse with hot water to wash off starch); after it has cooled
  thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable
  oil in your hands and toss fettucini.  set aside still in the
  colander.
     Melt the butter in a large skillet over medium-low heat; add the
  cream and cayenne pepper.  Turn the heat to medium-high.  with a
  metal whisk whip the cream nmixture constantly as it comes to a boil.
  the reduce heat and simmer until the sauce has reduced some and
  thickened enough to coat a spoon well, about 7 to 8 minutes, whisking
  constantly.  Remove from heat and gradually add 3/4 cup of the
  parmesan, whisking until cheese is melted.  Set aside.
     Heat 6 large serving plates in a 250F oven.
  In a shallow pan (cake and pie pans work well) combine the bread
  crumbs, parsley, olive oil, white pepper, onion and garlic;, mix
  well.  In a separate pan beat the eggs well, then beat in the
  remaining 4 teaspoons Parmesan.  Soak the veal in the egg mixture for
  at least 5 minutes, being sure to coat it thoroughly.  Meanwhile,
  heat 1/4 inch oil to about 400F in a large skillett.  Then, just
  before frying, dredge veal in the bread crumbs, coating well and
  pressing the crumbs in with your hands; shake off any excess.  Fry
  the veal in the hot oil until golden brown, about 1 minute per side.
  Do not crowd.  (Change the oil mid-way through frying if the crumbs
  in the bottom start to burn.)  Remove veal to a large platter and set
  aside.
      Reheat the cheese sauce over medium-high heat, whisking
  frequently. (NOTE:  If butter starts separating from the sauce,
  whisk in about 1 tablespoon cream or water.)  Add the fettucini and
  loss until tho9roughly coated and heated through, about 1 minute.
  Remove from heat and serve immediately.
     To serve, place a piece of veal on each heated serving plate.  roll
  each portion of fettucini onto a large fork and lift onto the plate;
  Top the fettucini with additional sauce from the skillet.
  
  From Paul Prudhomme's Louisiana Kitchen
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


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