Thread: Veal recipe?

Michelle wrote on Fri, 09 Jan 2009 11:13:28 -0700:

> I have some scallopini cut veal, but I'm tired of breading it or
> making
>picata. Anyone got a good recipe that I can use tonight? I don't have
>any marsala wine, and don't feel like buying any.

A google on veal scallops gives some good recipes. Here's the TinyUrl or
you can search for yourself: http://tinyurl.com/97uo64




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Michelle wrote on Fri, 09 Jan 2009 11:13:28 -0700:
>
>> I have some scallopini cut veal, but I'm tired of breading it or
>> making
>>picata. Anyone got a good recipe that I can use tonight? I don't have
>>any marsala wine, and don't feel like buying any.
>
> A google on veal scallops gives some good recipes. Here's the TinyUrl or
> you can search for yourself: http://tinyurl.com/97uo64


Title:* Thai Chicken Or Pork Satay *
Yield: 4 Servings

/*Ingredients*/

1 tb yellow curry paste
1 ts turmeric
1 tb palm sugar or brown sugar
2 tb Thai fish sauce; (nam pla)
2 tb lime juice
1 tb vegetable oil
1 lb boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 lb boneless, skinless chicken breasts or tenders
cut into 3" x 1" x 1/4 strips
24 8" bamboo skewers soaked in water for 20 or longer minutes
1 can unsweetened coconut milk

*/Instructions/*

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice
and oil. Toss meat strips with marinade and marinate for minimum of 2 hours
in refrigerator or better overnight.

Thread individual meat strips onto the skewers, weaving in-and-out, in a
ribbon

fashion. Make meat strips lay flat on skewer. Can fit two or three to a
skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut
cream (see below).

Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over,
brush with coconut cream and grill until cooked. Do not overcook the meat
it will dry out.

Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Posted to the BBQ List by Bill Wight on Oct 8, 1998.

-----------------
I've never tried veal but it sounds like it could be a hit!!! Cooked very
quickly that is.

HINT: Coconut cream in the can if left standing can be carefully skimmed
off without waiting.

As I've posted before, the meat while marinating smells putrid but it cooks
up DELICIOUS!!!

http://tinypic.com/view.php?pic=48r1...en+satay&hid=2

Andy

In article <[email protected]>, Andy <[email protected]> wrote:

> /*Ingredients*/

Thanks, but too many ingredients that I don't have. Plus, I don't have
a grill other than a George Foreman, and I doubt that that recipe would
work on a Foreman.

--
It's now time for healing, and for fixing the damage the GOP did to America.

Michelle Steiner said...

> In article <[email protected]>, Andy <[email protected]> wrote:
>
>> /*Ingredients*/
>
> Thanks, but too many ingredients that I don't have. Plus, I don't have
> a grill other than a George Foreman, and I doubt that that recipe would
> work on a Foreman.


PRESTO!

That's where I come in!!!

Andy's Evil Twin

"Michelle Steiner" <[email protected]> wrote in message
news:[email protected]..
>I have some scallopini cut veal, but I'm tired of breading it or making
> picata. Anyone got a good recipe that I can use tonight? I don't have
> any marsala wine, and don't feel like buying any.
>
> -- Michelle
>

How about veal parm?

In article <4967ec2c$0$14313$[email protected]>,
"Kswck" <[email protected]> wrote:

> How about veal parm?

Never liked it all that much.

--
It's now time for healing, and for fixing the damage the GOP did to America.

In article <eKM9l.4704$[email protected]>,
"James Silverton" <[email protected]> wrote:

> A google on veal scallops gives some good recipes. Here's the TinyUrl
> or you can search for yourself: http://tinyurl.com/97uo64

Almost all of them are variations on either picata or schnitzel.

I wound up making a schnitzel. I dredged it in flour, dipped it in a
beaten egg, and dredged it in matzo meal; the only seasoning I used was
salt and pepper. About two minutes on each side in a skillet with a bit
of olive oil, and served with mezze penni. I should have made a veggie,
but was too lazy.

--
It's now time for healing, and for fixing the damage the GOP did to America.