Saturday, May 25, 2019

Veal Mattese




This weekend I was going through old recipe files. I found the recipe for Veal Mattese from a class I took at Quattro's in Guilford a few years ago. One of my husband's favorite meal at Quattro's in Guilford is Veal Mattese. This was quite good. I served the veal along with a side mashed potatoes, just like they do a Quattro's.


Ingredients-
1  lb. of veal scaloppini
salt and pepper
flour2 tbsp butter
8 large shrimp, cleaned and deveined
3 oz. white wine
1 tsp. marinara Sauce
1 cup chicken stock
1 lb. fresh spinach, blanched
6 oz. fresh mozzarella, sliced
2 tbsp chopped scallions, chopped


Method-
Dust the veal in flour, salt, and pepper.
In a saute pan melt the butter.
Sear the veal, 3 minutes per side. Add shrimp, white wine and marinara sauce.
Place blanched spinach on top of the veal along with the shrimp and mozzarella cheese. Let the sauce reduce in half and cover the pan to melt the cheese.

Sunday, May 19, 2019

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise


The recipe for tonight's dinner was found on the Food & Wine site. I was not sure the Hot Pepper Mayonnaise would be a hit but it was. The pork chops were perfectly cooked and perfectly moist. This is something I have a bit a problem with. I have a fear, it is a family thing, of serving undercooked pork.

For a side dish, we had mashed potatoes and sauteed Zucchini and Bok Choy.

This is my version of the Food & Wine Recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise.

Ingredients-
1/4 cup mayonnaise

2 tablespoons seeded minced cherry pepper

Kosher salt
Pepper

2 large eggs

1 cups dried potato flakes 

4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil



Method-
Combine mayonnaise and cherry pepper in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.
 
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel-lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise.

Thursday, May 16, 2019

Stacked Beef Quesadilla Pie


I had leftover Quesadillas from our Cinco De Mayo dinner. I thought a Stacked Beef Quesadilla Pie would be nice to try. I had everything including a pound of beef in the freezer. This was really good and really easy to make.

I sauteed some chopped onion and ground beef. Seasoned with salt, pepper, chili powder. I added a can of drained diced tomatoes with green chiles to the meat along with about 1/2 cup Salsa, Newman's Own Mild. I layered 4 Quesadilla with the meat, more salsa, some grated Cheddar and Monterey Jack Cheese and some diced scallions in a pie plate large enough for the Quesadillas. The pie went into a 375˚ oven for about 15 minutes.

More salsa and sour cream were served on the side.