Text 32387, 85 rader
Skriven 2015-10-26 05:45:00 av Dave Drum (90557.cooks)
  Kommentar till text 32370 av MICHAEL LOO (1:123/140)
Ärende: Re: proteins 377
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Two reasons. First, I believe this has been discussed here
 > I must have missed that part. Or glossed over it.

 > Fair enough. When in Frogland eat froggish stuff.

 ML> That's one thing about being with Lilli - when in Frogland
 ML> with her, eat steaks and burgers. During the week she was
 ML> with us in France, steaks were frequent visitors to the
 ML> table. In the 10 or so days that the mousquetaires were
 ML> Ian and Jacquie and Swisher and me, I don't think we had
 ML> another steak (I might have forgotten one, but I doubt).

Does Lilli hold you at gunpoint and force you to eat all that beefy goodness?
Are you not free to order other things from the menu?

 ML> Swisher did go on another kick, though - veal.

My problem with veal is that it's not beefy enough and needs LOTS of help to
taste like anything worth of sliding down my swallow pipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Navona
 Categories: Beef, Booze, Mushrooms, Citrus
      Yield: 2 Servings
 
      1 ts Garlic; minced
      1 ts Shallot; minced
      2 tb Bourbon
      2 lg Dried morels; 1/4 oz
      1 c  Demiglace
      2    Fresh shiitake mushrooms;
           - trimmed, sliced
      2    White mushrooms; sliced
      3    Sprigs fresh thyme
      2    (6 oz ea) veal tenderloin
           - medallions, pounded 1/2"
           - thick
           Flour for dredging
      2 ts Butter; unsalted
      2 tb Olive oil
      1 ts Lemon juice
 
  Eating veal was once a symbol of wealth, because only the
  rich could afford to kill animals that provided so little
  meat. It was reserved for festive occasions; hence the
  association between the return of the prodigal child and the
  slaughter of a fatted calf.
  
  Soak morels in 1/4 cup hot water for 20 mins. Drain, leaving
  grit behind, and reserve the liquid. Slice.
  
  In a small saucepan, combine the garlic, the shallot, and
  the bourbon. Heat the mixture over moderate heat until it is
  just warm and ignite it carefully, shaking the pan until the
  flames go out. Add the reserved morel liquid, strained, and
  the demiglace and boil the mixture until it is reduced by
  half. Add all of the mushrooms and one sprig of thyme. and
  boil the sauce, stirring occasionally, until it is thickened
  slightly.
  
  Season the veal with salt and pepper and dredge in flour,
  shaking of the excess. In a skillet, heat 1 teaspoon of the
  oil over moderately high heat until the fat is hot but not
  smoking. Add the veal and saute for 2-3 minutes on each
  side, or until it is just cooked. Transfer the veal to a
  plate and keep it warm, covered.
  
  Season the sauce with lemon juice, salt and pepper, whisk in
  the remaining teaspoon of butter and divide the sauce
  between two plates. Transfer the veal to the plates and
  garnish with the remaining thyme sprigs.
  
  From: http://www.foodista.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A good listener is usually thinking about something else -- Kin Hubbard
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