Beef & Veal Day – January 11th
Veal Chop Milanese
presented by
Wes Trout, Sales Manager and Culinary Trainer for BOSCH and Thermador Appliances
Ingredients:
8 bone in chops
Breading-
4C panko crumbs
½ Parmesan cheese, grated
2T parsley
4 eggs
1c water
1 c flour
1c olive oil
½ c grape seed oil
Salad-
8 cups arugula
1 small red onion, sliced
12 grape tomatoes, halved
9T olive oïl
1T lemon juice
2T balsamic glaze
Preparation:
Pound the veal chops until ¼ inch thick with a meat mallet.
Set breading station and bread flour, then egg bath, then panko crumbs.
Heat sauté pan to medium high heat and sauté chops until golden brown on both sides.
Finish in the oven until meat reads 145 degrees on digital meat thermometer.
Set aside to rest 3-5 minutes.
Prepare salad by tossing the oil, lemon juice and balsamic glaze until well blended. Then toss over arugula, tomatoes and onions to cover.
Plate the chop and top with salad to serve.
Grilled Asparagus
1lb Asparagus
2T olive oil
1t salt
1t pepper
2T parmesan, grated
Trim asparagus and place in a Ziploc bag. Add oil and seasonings and toss. Place on sheet tray and place in 400 degree oven for 15-20 minutes until done to your liking. Top with parmesan to serve.
Pan Seared Seasoned Strip Steak
presented by
Charlie Gipe, CEC, AAC, Executive Chef at The Hershey Entertainment Complex – Hershey, PA
Ingredients:
2 Boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)
1 Tablespoon Olive Oil
Rub:
4 Cloves Garlic, Minced
2 Teaspoons Chopped Fresh Thyme
1 Teaspoon Chopped Fresh Oregano
2 Teaspoons Chopped Fresh Parsley
½ Teaspoon Lemon Zest
1 Teaspoon Coarsely Ground Mixed Peppercorns (black, white, green and pink)
Method:
Combine rub ingredients; reserved 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks. Place steaks in a hot sauté pan with 1 tablespoon of olive oil. Pan sear steaks uncovered for 11 to 14 minutes (over medium heat) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let steaks rest for 3 minutes off heat. Carve steaks into slices, season with salt and reserved herb mixture. Serve with fig and apple chutney and roasted beets and parsnips.
Serves: 4
Roasted Beets and Parsnips
presented by
Charlie Gipe, CEC, AAC, Executive Chef at The Hershey Entertainment Complex – Hershey, PA
Ingredients:
8 Parsnips (Peeled, trimmed and cut in half lengthwise)
4 Beets (unpeeled, trimmed and cut into quarters)
¼ Cup Olive Oil
2 Tablespoons Minced Garlic
1 Tablespoon Fresh Thyme (leaved divided)
2 Teaspoons Black Pepper (Fresh Ground)
1 Tablespoon Sea Salt
Method:
Toss all ingredients in large bowl. Place mixture on a sheet pan, roast in oven for 30 minutes, or until parsnips are golden brown and beets are tender when pierced with a sharp knife. (Remove in batches if some pieces take longer to cook). Serve in a large, shallow bowl, sprinkled with sea salt and garnished with fresh herbs.
Serves: 4
Apple and Fig Chutney
presented by
Charlie Gipe, CEC, AAC, Executive Chef at The Hershey Entertainment Complex – Hershey, PA
Ingredients:
1 Pound Package Figs (Stemmed and Quartered)
5 Large Tart Cooking Apples (Peeled, Cored, Medium Diced)
1 Cup Small Diced Onion
½ Cup Golden Raisins
½ Cup Red Wine Vinegar
¾ Cup Brown Sugar
2 Tablespoons Grated Orange Zest
1 Tablespoon Grated Fresh Ginger
½ Teaspoon Allspice
½ Teaspoon Cinnamon
Method:
Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 40 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.
Makes about 3 ½ Cups
Beef Ragu Arancini
presented by
Jason Viscount, Executive Chef, BRICCO Restaurant – Harrisburg, PA
Yield: 75 each
Ingredients:
24 large eggs, beaten to blend
24 cups Risotto (cooled)
16 cups flour ap
4 cup grated Parmesan
16 cups dried bread crumbs (panko)
8 cups Beef ragu
Flour
Salt
Directions:
Stir 2 eggs, risotto am parmesan in a large bowl to combine. Use about 1 oz of the risotto mixture for each. Form the risotto mixture into 1 3/4-inch-diameter balls. Insert ½ table spoon beef ragu into the center of each ball.
Bread arancini in flour, then egg, then breadcrumbs.
add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt.
Beef Ragu
Ingredients:
½ cup extra-virgin olive oil
2 medium onion, small dice
2 cup fennel, diced ( bulb and stalk)
2 each red chili, small dice
½ cup celery, small dice
1 cup carrot, small dice
1/2 cup coarsely chopped basil
1/8 cup coarsely chopped tyme
1 tablespoon coarsely chopped sage
4 pounds ground Beef (cooked and drained)
Salt and freshly ground pepper
1 cup white wine
5 cups concasse, medium diced tomatoes
2 cups tomato sauce
2 cups tomato juice
1 cup chicken stock
1/4 teaspoon fennel seeds, toasted and ground
Preparation:
Heat the olive oil in a large saucepan. Add the onion, celery, fennel, chili and carrot. Cook over medium heat and stir. Add tomatoes, stirring occasionally for about 10 minutes. Add wine and cook for 5 minutes then tomato juice and sauce. Add ground Beef, season with salt and pepper and simmer over low heat for 30 minutes, stirring occasionally. Stir in the fennel seeds and season with salt and pepper. Then add chopped basil, thyme and sage, let cool.
Risotto
Ingredients:
4 gallon chicken stock
1 cup butter
1 cup olive oil
10 large shallots, chopped
16 cups arborio rice
1 cup dry white wine
6 cup freshly grated Parmesan cheese
1 lb mascarpone cheese
1 cup chopped fresh parsley
1 cup chopped basil
2 tablespoons fresh lemon juice
tt. salt and pepper
Method
Bring stock to simmer in large sauce pan over medium heat. Reduce heat to low; cover to keep warm. Melt butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 3 cups hot stock; simmer until absorbed, stirring frequently. Add remaining stock 2 cups at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 45 minutes. Stir in cheese, parsley, basil and lemon juice. Season risotto with salt and pepper. Transfer to bowl and serve.
Veal Zurichoise
presented by
Brian D. Peffley CEPC, CCE, AAC
Chef Instructor, The Lebanon County Career & Technology Center
Culinary & Pastry Arts Programs
Ingredients:
- 4 each- 3oz Veal escalopes (this slices of veal)
- 1T- whole butter
- 1each- Shallot minced
- 2cups- Sliced mixed mushrooms
- ½ cup- White wine
- ½ cup- Heavy cream
- ½ cup – Jus de Veau or veal stock (note that beef broth will do)
- ½ tsp.-Worchester sauce
- Pinch of cayenne pepper
- Salt & Pepper to taste.
Method:
Dust veal escalopes with flour.
Heat butter in sauté pan on medium to medium high heat.
Sauté veal escalopes until golden brown on each side and remove from skillet and keep warm. Add shallots and sliced mushrooms and sauté until golden, being careful to not burn products, add a little more butter if needed. Deglace pan with white wine and reduce by half. Then add jus de veau, cream, Worchester and cayenne. Adjust seasoning with salt and pepper. Allow sauce to reduce slightly in order to nappe or coat veal escalopes.
Place warmed veal escalopes on plate and cover with sauce.
Sweet-Potato Puree
- 3 large sweet potatoes
- Coarse salt and ground pepper
Method:
Peel and cut 3 large sweet potatoes into 2-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor, Maple-Butter (below), if desired; season with coarse salt and ground pepper. The puree may be spooned or piped onto the plate depending on the thickness of the
Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup.
Green Beans with Caramelized Shallots
Ingredients:
- 1 lbs. haricots verts or slender green beans, trimmed
- 1/4 lbs. medium shallots
- 1 tablespoons whole butter
- 1 tablespoons olive oil
- 1/8 teaspoon dried thyme
Method:
Cook haricots verts in boiling salted water until tender, about 4 minutes (or 6 minutes if using green beans). Drain. Transfer to bowl of ice water to cool. Drain well. DO AHEAD Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.
Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.
Add haricots verts to shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Poached Pears
Ingredients:
- 4 Ripe Pennsylvania Pears
- Orange/ lemon
- Sugar
- Water
- Cinnamon
- Cloves
- Sweet White or Red Pennsylvania Wine
Method:
Make simple syrup with 3 parts water/wine and 1 part sugar, slice orange or lemon, and add spices to create a Poaching Stock. Peel Pears and place in poaching stock and cook till pears are tender. Recommended to cook pears the day before and let marinate and cool in poaching stock overnight.
Serve with a warm vanilla sauce, over bread pudding, ice cream or delicious alone.
Tip: Can be added to a salad to add a unique alternative.
