Chinese Basting Sauce
Chinese Basting Sauce
Posted by bettyboop50 at recipegoldmine
com April 28, 2001
Glazes & basting sauces are brushed on meat, fish or poultry during the cooking process
Brush on liberally while cooking
Good on beef, pork or lamb ribs
1/2 cup soy sauce
1/2 cup Chinese hoisin sauce
1/2 cup dry white wine
1 tps ground ginger
1/2 tps Chinese five spice powder
1 tablespoon Gravy Master
Combine all ingredients, mixing well
Makes 1 1/2 cups
Veal With Tuna Sauce
Veal with Tuna Sauce (Vitello Tonnato)
This is a Northern Italian classic
1 (4 pound) leg of veal, boned, rolled and tied
1 (2 oz) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley
Make 10 to 12 deep cuts down length of meat with small knife
Cut 3 anchovy fillets into 3/4-inch pieces
Cover and refrigerate remaining anchovies for Tuna Sauce
Stuff a piece of anchovy and a slice of garlic into each cut
Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in Dutch oven
Heat to boiling; reduce heat
Cover and simmer until meat is tender, 1 1/2 to 2 hours
Skim foam if necessary
Remove from heat; cool
Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce
Prepare Tuna Sauce
Pat meat dry; cut into thin slices
Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish
Arrange meat slices in sauce
Spoon remaining sauce over meat slices
Cover and refrigerate at least 3 hours
Arrange meat slices on platter; spoon Tuna Sauce over meat
Sprinkle with snipped parsley
Yields 10 to 12 servings
Tuna Sauce
1 (3 1/2 oz) can white tuna, drained
1 (3 1/4 oz) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth
Place tuna, capers, oil, lemon juice, egg yolk, garlic and remaining anchovies in blender container
Cover and blend on low speed just until well blended, about 45 seconds
Season with salt and white pepper
Add whipping cream and reserved broth; blend on low speed just until well blended, about 30 seconds
Veal Parmesan
Veal Parmesan
Posted by GourmetGal at recipegoldmine
com
2 pounds veal cutlets, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 oz) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese
Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper
Lightly beat together egg and water
Combine cheese and bread crumbs
Dip veal in egg mixture, then cheese mixture
Refrigerate for 1 hour
Melt shortening in pan
Brown veal on both sides
Place in 3-quart baking dish
Preheat oven to 350 deg F
Saut