suggestions for bone-in veal breast?
9 years ago
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9 years agoRelated Discussions
Any hints or ideas for veal porterhouse?
Comments (10)What a deal. Around here that cut would probably set you back closer to $18.00 to $20.00 a pound. A local butcher often has rack of veal or veal loin chops and occasionally veal tenderloin. Treat your veal porterhouse the same way you would treat any porterhouse steak. Personally I'd grill it. Rubbed with garlic, lots of black pepper. Rosemary and sage are also very nice with veal. Don't over cook it though. Will be best if rare or no more than medium rare. Rack of Veal I don't like to marinate great beef/veal, but occasionally I will buy a nice big thick porterhouse in the two pound range, and season it with mixed peppercorns, rosemary, garlic and drizzled with olive oil. I do this earlier in the day and then bring it to room temperature before grilling. You could do the same with your Veal Porterhouse. Ann...See MoreSuggestions for Bone In Chicken Breasts (Quick & Easy, Please)
Comments (7)Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina...See More2 bone in, skin on, chicken breasts
Comments (15)I prefer the bone-in breasts. I think they are more flavorful. One of my favorite ways to prepare them is to grate the peel of a lemon and mix it in a small bowl with a large clove of garlic, 1/2 a small or 1/4 of a large onion, a handful of celery leaves and fresh parsley (all finely chopped). Then I add S & P, some dried or fresh tarragon and marjoram and about a Tbs. of olive oil or softened butter and a couple of squeezes of the lemon juice. I lay the breasts on their sides, pull back the skin and smear the mixture over the meat. Then I pull the skin back down over it and secure the skin to the breast meat with a wooden toothpick. Put in pan, bone side down, and add a little white wine or chicken broth around it and bake at 350 for 45 min to an hour, depending on the size of the breast, until juices run clear when pierced with a fork. The chicken should be nice and moist. You can also cut up some potatoes and put them in the pan with the chicken. I usually use unpeeled redskins and turn them occasionally during the cooking period. Here's another easy one for bone-in breasts: HONEY CURRIED CHICKEN 4 bone-in chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce....See Moreveal cutlet ideas?
Comments (16)This is a bit off topic for cutlets, but I was reminded of a terrific Veal Stew that I used to make. The recipe is from a cookbook author who was one of my 80's favorites. Having been exposed to more flavor profiles now, I might add some smoked paprika for enhanced flavor. Veal Stew a la Marlene Sorosky Mushrooms-frozen or fresh (multiple types), Sliced ü cup vegetable/olive oil 2 ý lbs Veal Stew Meat (leg or shoulder, cut into 1 /12-2 inch cubes) 1 Large onion chopped 3 cloves of garlic, finely minced 1 Tblsp Paprika 1 teaspoon salt ü to ý teaspoons freshly ground pepper Grated orange peel from one orange 1 teaspoon dried thyme leaves, crumbled 1 can (28oz) of whole tomatoes, drained partially 1 cup dry white wine 1 package of frozen peas (10oz.) Chop onions and mince garlic. In large, heavy saucepan heat the oil. Sauté the veal over high heat until brown on all sides. This will need to be done in batches, do not overcrowd the pan. As each batch is browned, remove it to a bowl. Reduce heat and add the chopped onion and garlic. Cook until the onions are tender but not brown. Stir in the paprika, salt, pepper, orange peel and thyme. Return meat to the pan and add the tomatoes, breaking them up with your fingers. Add the wine and the mushrooms. Stir well, cover and simmer over low heat for 1 ý- 2 hours or until the meat is tender, stirring every 10 to 15 minutes. Add the peas 15 minutes before serving!! The stew may be refrigerated up to two days or frozen. To freeze, cool it and place in an airtight container. Defrost at room temperature and reheat in a saucepan over moderately low heat until heated through. Serve with a salad and crusty bread, plain noodles or noodle pudding....See More
9 years ago- 9 years ago
Thanks for the suggestions so far. Chase - it's flat, so it got forgotten even though in the top drawer right under the ice cream. See it? $14 by the way. I'm assuming it's all bone.
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