Text 32587, 99 rader
Skriven 2015-11-01 15:53:16 av Dave Drum (1:261/38.0)
  Kommentar till text 32566 av Michael Loo (1:123/140)
Ärende: proteins 403
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  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
oodness?
 > Are you not free to order other things from the menu?

 ML> When taking a meal in company, there are several factors
 ML> to take into consideration.

 ML> Other people's sensibilities are not irrelevant.

 ML> What would harmonize in a meal where sharing is
 ML> practiced is fairly important.

Fair enough. I'm not much into sharing morsels off my plate or food napping off
another's.

 ML> The choice of wine is most important in the circles
 ML> in which I travel. Which means that robust red friendly
 ML> fare is most frequently the focus where Lilli is present.

 ML> If Lilli were interested only in, say, zucchini instead
 ML> of red meat, I'd likely not be so careful of her taste
 ML> choices, but on the other hand I'd likely not be
 ML> traveling with her, either.

 >  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

 ML> Decent veal fulfills two almost-contradictory functions
 ML> - it has a distinct flavor, plus it enhances many more
 ML> imaginative treatments. One might liken it to be a
 ML> canvas on which a cook can work, but with a distinct
 ML> personality of its own. American veal by and large is
 ML> bland and uninteresting, I admit.

American veal is all I have experience of.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Veal Roulade w/Crabmeat
 Categories: Tv-food, Beef, Seafood, Pork, Dairy
      Yield: 6 Servings

      6    (3 oz ea) veal cutlets;
           - pounded thin

MMMMM----------------------CRABMEAT FILLING---------------------------
      6 oz Ground veal
      6 oz Ground pork
      2 oz Heavy cream
      1 lg Egg
      1 tb Fresh tarragon; chopped
      1 tb Fresh parsley, chopped
      8 oz Backfin crabmeat; well
           - picked over
           Salt & pepper

  Recipe courtesy of The Greenbrier

  Chill all ingredients well.

  Combine ground veal and ground pork in a food processor
  and process until smooth (approximately 1 minute using at
  pulse). Add cream, egg, tarragon and parsley into veal and
  pork mixture, process until smooth and well combined.
  Transfer into a mixing bowl. Add picked crabmeat.

  Keep refrigerated until ready to use.

  TO ASSEMBLE:

  Layout veal scaloppine. Place approximately 2 ounces of
  crab filling down on the center of veal from end to end.
  Carefully fold ends over and roll. Secure with butcher
  twine or a 6-inch skewer. Season with salt and pepper.

  Sear veal roulades until golden brown. Transfer onto a
  baking pan and finish in a 375oF/190oC oven for
  approximately 15 to 18 minutes until cooked through.

  Yield: 6 servings

  SOURCE: Robert Wong - Chef du Jour Cooking Show #DJ9453

  MM Format by Dave Drum - 17 December 1999

  Uncle Dirty Dave's Archives

MMMMM

... Burgers with no onion rings is like a movie with no popcorn.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)