Category: – Red Meat

Posted in - Red Meat

Fine Cooking Fridays: Veal Chops Milanese

Posted on by Northerly Nosh

Veal Chop Milanese

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Serve 4

4 veal chops
½ cup of milk
1 egg, beaten
6 Tbs breadcrumbs
4 Tbs butter, unsalted
2 Tbs olive oil

For Serving Day
arugula, red onions and tomatoes salad lightly tossed in a balsamic dressing
1 lemon, quartered

Prep Day: Pound the veal chops gently (with the flat side of your meat mallet). Put the veal in a shallow pan and pour the milk over the meat. Cover and refrigerate for 1 hour. Remove the veal and pat dry. Dip into the beaten egg and then into the crumbs, coating evenly. Wrap individually in plastic wrap and store in a freezer bag. Freeze.

Serve Day: Thaw. Heat the butter and oil over medium heat, in a large skillet. Add the veal and cook for 3-4 minutes on each side, until golden. Garnish with a slice of lemon for drizzling on veal. Then top it with arugula, red onions and tomatoes salad.

Note: You can substitute chicken or turkey breasts for this dish. Pound the chicken or turkey with the flat side of a meat mallet before breading.

Posted in - Pork, - Red Meat, Budget Friendly

Money Saving Mondays: Italian Herbed Meatball Soup for Christmas

Posted on by Northerly Nosh

Italian Herbed Meatball Soup

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Serves 7

1 pound ground beef – $4.49
1/2 pound ground pork -$2.15
1 cup onion, finely chopped – $1.29
4 cloves garlic, finely chopped – $.33
1 1/2 teaspoons instant tapioca – $.09
about 2 teaspoons lemon zest – $.02
1 teaspoons sugar – $.10
1 teaspoons salt $.02
1/2 teaspoons red pepper, crushed $.35
3 tablespoons olive oil – $.23
6 cups low-sodium chicken broth – FREE (homemade and on hand)
3 sprigs fresh oregano, chopped – $.77
3 sprigs parsley, chopped – $.04
1 1/2 tablespoons fresh oregano – $.77
1 1/2 tablespoons parsley – $.04

Total Cost – $11.06
Cost Per Serving – $1.58

Prep Day: Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs 12 at a time until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through about 3 minutes. Serve hot or cool to freeze.

Serve Day: Thaw and reheat.

Posted in - Red Meat

Fine Cooking Fridays: Filet Medallions with Port Wine Mushroom Sauce

Posted on by Northerly Nosh

Filet Medallions with Port Wine Mushroom Sauce

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Servings 4

1 1/2 pounds beef tenderloins, sliced into medallions
1 1/2 teaspoons black pepper, coarse ground
1 teaspoon kosher salt
2 teaspoon oil, (divided use)
1 1/2 cups Shiitake mushrooms, sliced (about 3 ounces)
1 tablespoon flour, all-purpose
1/3 cup Port wine or use any sweet red wine in place of the port wine, if desired
1/4 cup shallot, minced
1 tablespoon balsamic vinegar
1 1/2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary, fresh, (or pinch dry)
1/2 teaspoon Dijon mustard
water, (if necessary)

Note: Medallions can be three 2-ounce or two 3-ounce portions per person. Thinner, smaller pieces will require less cooking time and may not get as brown as a larger piece. Please keep this in mind when cooking the medallions or the meat may not come out to the temperature desired.

Prep Day: Mix together the black pepper and kosher salt. Season the medallions with the pepper and kosher salt mixture, pressing it into the meat (as desired). Heat a non-stick skillet over medium-high heat. In two batches, sear both sides of the medallions in the oil (about 2 to 3 minutes per side) until the meat is a very nice medium-rare. (You may cook the meat longer if you or your client desires a medium-well or well-done steak.) Remove from heat and cool.

In a bowl, combine the mushrooms with the flour, and toss well.

In a medium skillet, combine the wine, shallots and vinegar. Bring to a boil. Cook until the mixture is thickened (about 3 minutes). Reduce heat to medium. Add the broth, Worcestershire, tomato paste and rosemary. Cook for 1 minute. Add the mushroom mixture and cook for 3 more minutes, stirring constantly. Remove from the heat and stir in the Dijon. Cool the sauce. Add a little water to thin the sauce (if necessary) if it is too thick for freezing.

Place the medallions overlapping slightly in the containers. Top with the sauce, covering the exposed meat completely. Cover, label and store in freezer (or refrigerator).

Serve Day: Thaw in the refrigerator overnight. Heat in the microwave on medium power for 3-4 minutes or until the meat is hot throughout. Be careful not to overheat or use too high a power or the meat may become tough.