Last night - I went to my Aunt and Uncle's to eat dinner whilst my mother is visiting on the week of my birth. I always enjoy dining at their house - no matter what time I arrive, we spend just about every waking moment in the kitchen - often waiting to get started or cooking something at what I feel is a painstakingly slow ass pace. However, I have loved every meal they have ever prepared and I remember so vividly, when they informed me at a relatively young age that a recipe is merely a guide - to get you started. Last night was no exception to their deliciousnessableness.
So I need to point out a few things -
1) We used chicken instead of veal
2) There is no need for toothpicks if you cook this right. So, you pound your chicken then place to sage leaves over the chicken - place a nice piece of salty and delish prosciutto on top of that bitch and wrap it up in some saran - it totally adheres. My uncle claims that one must cook the prosc. side first but I am not sure if it really matters - kind of depends on how long you want to make that shit in advance - like my uncles makes a day - maybe even two of it - entertains himself with early prep which I NEVER do and often will not make something if I am supposed to do so mostly because I cannot follow directions and am usually halfway through a recipe when I realize I was supposed to thaw that shit for fucking 12 hours before and then I get all - punchy and mad and cry and DON'T HAVE TIME TO MAKE THE SPANIKOPITA BEFORE THE PARTY AND A 24 YEAR OLD WANTS HER SPANNY TO LOOK PRETTY FOR THE PARTY AND SHE NEEDS TO TAKE A SHOWER - so he who will not be named (let's call him Voldemort then) says he will piece all of the microwaved scraps of phyllo together while you take a shower and you think everyone will know that you are a cooking hack because just like college you really didn't give it the college try - then you go to the party and no one notices because Spanikopita looks all cracked and shit anyway so you think I shall never be this lucky again. - Anyway girls and he who shall not be named(Voldemort), you don't need toothpicks.
Also, use whatever the fuck kind of white wine you want - I mean seriously, if you love shitty chardonnay and you know who you are - you might as well cook with it because you love the flavor - we used yellowtail chard and I don't particularly like chard period but this is so mild - and it worked out just fine - but I had already had a glass so I probs was all - whatevs delish but still.
Before we hit the recipe - that comes from le food network I should point explain the made up shit that we ate - in some form of a recipe state.
Potatoes with MMMM on them = 4 three ingredients - 1) POTATOES 2) Bals. Vin. 3) Rosemary
1) Cut up some new potatoes in halves - throw in a bowl
2) Salt them bitches and throw on a little pepper
3) Toss in a little olive oil and balsamic vin.
4) Chop / cut up some rosemary - whatever size you like and toss it in
5) cover that shit and let it soak for as long as you want - the longer the flavory-er.
Grapefruit Salad - 1) Grapefruit 2) Some lettuce (whatever kind of lettuce you like) 3) a little dijon mustard 4) Some olive oil 5) and some toasted walnuts sucka.
Peel grapefruit and slice crosswise into a bowl - separate the juice of the grapefruit because you will want to use whatever squeezes out in your dressing -
dressing -
throw in some olive oil into a bowl - I would start with no more than 1/4 of a cup because you can always add but cannot subtract- throw in a tablespoon of dijon - same on the adding and subtracting - toss in your grapefruit juice and a little vinegar - (whatever kind you like) and some salt and pepper.
take your grapefruit slices and add some lettuce (whatever kind of lettuce you like) and some walnuts then pour on some of the dressing (however much of the dressing you like) - done.
Saltimbocca alla Romana
Ingredients
* 2 large veal scallops or uncooked boneless turkey breast slices (about 8 to 10 ounces total weight and each 1/3 inch thick, or 2 boneless skinless chicken breast halves)
* Salt and freshly ground black pepper
* 4 fresh sage leaves
* 2 thin slices prosciutto
* 1 1/2 tablespoons olive oil
* 1/2 cup chicken stock reduced to 1/4 cup
* 1/4 cup dry Marsala, dry white wine, or additional stock
* 1 tablespoons unsalted butter
Saltimbocca alla Romana
Directions
Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
Pour inthe stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
No comments:
Post a Comment