Sweet Glazed Corned Beef

INGREDIENTS:

• 4 ½ lbs Corned Beef
• 1 cup water
• 1 cup apricot preserves

• 4 tablespoons brown sugar
• 2 tablespoons soy sauce

Preheat oven to 350 degrees F. Coat a large baking dish with non-stick spray. Place corned beef in dish and add water. Cover tightly with foil and bake 2 hours, then drain liquid. In a small bowl, combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef. Bake uncovered at 350 degrees for 25-30 minutes more, or until the meat is tender, basting occasionally with drippings. Slice corned beef across the grain and serve.

Apple & Brown Sugar Corned Beef

INGREDIENTS:

• 5 lbs Corned Beef
• 1 quart apple juice
• 1 cup brown sugar
• 1 tablespoon prepared mustard

• 8 small red potatoes
• 2 medium carrots, cut
• 1 onion, peeled and cut into 1/8ths
• ½ head of cabbage, cut into chunks

Apple & Brown Sugar Corned Beef

Place all ingredients in a large crock pot (cut meat in half if needed), stir to mix. Cook on high 4-5 hours or on low for 8-10 hours. Remove meat and veggies and some cooking liquid. Slice meat against the grain. Serve with veggies and some liquid.

Corned Beef Hash

INGREDIENTS:

• 2-3 tablespoons butter
• 2 cups cooked corned beef
• 3 cups cooked, chopped potatoes

• 2 tablespoons minced onion
• 2 tablespoons chopped parsley
• Salt, pepper and brown gravy

Melt butter in a large skillet over medium-low heat. Add corned beef and potatoes, spread evenly. Brown on one side, turn with spatula and brown on the other side. Continue turning until most of meat and potatoes are well browned. Drain off excess fat and moisten with 3-4 tablespoons of brown gravy. Sprinkle with salt and pepper to taste. Garnish with parsley.

Hot Reuben Dip

INGREDIENTS:

• 1 (16 oz) can sauerkraut, drained dry
• 1 small onion, finely chopped
• ½ lb corned beef
• 1 ½ cups shredded Swiss cheese

• 1 cup mayonnaise
• 1 ½ cup sour cream
• 3 tablespoons prepared horseradish

Preheat oven to 350 degrees F. and lightly grease a one quart baking dish. Mix all ingredients in a separate bowl and place in baking dish. Top with Swiss cheese and bake 20-30 minutes or until golden brown and bubbly on top.

Quick Horseradish Sauce

Mix together 2 teaspoons mayonnaise, 1 cup sour cream, 3 tablespoons fresh horseradish, ¼ teaspoon salt, 1 scant teaspoon sugar. Cover and chill 4 hours or overnight.

Balsamic-Beer Flank Steak

INGREDIENTS:

• 1 ½ lb Flank steak
• ½ cup beer
• 1 small onion, minced
• 2 cloves garlic, minced
• ¼ cup ketchup

• 1 tablespoon chili powder
• 2 tablespoons Balsamic vinegar
• 2 tablespoons brown sugar
• 1 ½ tablespoons Dijon mustard
• ½ teaspoon each salt and pepper

Pierce steak several times with fork and place in resealable plastic bag or shallow marinating dish. Combine remaining ingredients, mix well and pour over meat. Let steak marinate overnight or at least 6-8 hours in refrigerator. Remove steak from bag or dish and grill over medium-high heat for 10 minutes per side. Allow meat to rest 5 minutes after cooking. Transfer marinade to small saucepan and boil for 5-10 minutes until slightly thickened. To serve, slice steak against the grain and top with sauce.

Flank Steak with Chimichurri Sauce

INGREDIENTS:

• ¼ cup olive oil
• 2/3 cup white wine vinegar
• 3 tablespoons sherry
• ¾ cup cilantro, chopped
• 3 tablespoons fresh oregano, chopped

• 3 tablespoons lemon juice
• 6 large garlic cloves, chopped
• 1 ½ - 1 ¾ lbs Flank steak
• Salt and pepper to taste

Add olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and salt and pepper in a bowl and stir together. Remove 1/3 of the mixture and reserve for adding at the end. Add to meat in a zip-lock plastic bag or marinating dish, and let meat marinate at least 3 hours in refrigerator. Remove steak from refrigeration about 20-30 minutes before grilling. Grill directly over heat for 5-10 minutes each side. Brush marinade on meat before turning. Slice against grain to serve.

Casey’s Honey & Sage Brine for Turkey

INGREDIENTS:

• 1 (10-12 pound) turkey
• 1/4 cup kosher salt
• 1/4 cup honey
• 1 head garlic, cut in half (do not peel)
• 2 dried bay leaves

• 4 sprigs fresh thyme
• 2 large whole sprigs fresh sage
• 2 teaspoons whole black peppercorns
• 2 teaspoons allspice berries
• 1/4 cup fresh celery leaves (from 1 bunch)

Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.

Casey’s Lemon & Bay Brine for Turkey

INGREDIENTS:

• 1 (12 to 15-pound) turkey
• 2 gallons water
• 1 cup sugar
• 1 cup kosher salt

• 2 lemons, sliced in 1/2
• 4 bay leaves
• 3 cinnamon sticks
• Small handful cloves

Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.

Seasoned Turkey

Fresh turkeys cook faster than frozen turkeys, so please follow these guidelines for cooking your Seasoned Fresh Ho-Ka Turkey! Always cook turkey to 165 degrees F - internal temperature! Cooking times are approximate, at 325 degrees Fahrenheit, for a FRESH Turkey:

Turkey is fully cooked at 165 degrees F - at inner thigh, not touching bone with thermometer. Check turkey temperature one hour prior to recommended cooking time! Oven temperatures vary so be sure to check the temperature of your turkey with a quality thermometer to make sure it has reached 165 degrees.

Turkey will continue to cook even after being removed from the oven, so remove at 165 F and wait 15 minutes before carving.

1. Leave the turkey in the 2“ deep foil pan. It has been washed and seasoned and is ready to cook.
2. Place turkey in preheated 325 degree oven.
3. If turkey is stuffed, make sure stuffing temperature reaches 165 degrees before removing turkey from oven.
4. Temperature of turkey should be checked at the inner thigh of the turkey, not touching any bone.
5. Juices from the turkey should be clear, not reddish pink.
6. After removing turkey from oven, remove the cheesecloth right away and let the turkey rest at least 15 minutes before carving.

Your seasoned fresh turkey will brown and cook beautifully!

Turducken

Turducken is a recipe idea that came from Cajun Chef Paul Prudhomme. It is a turkey, stuffed with a duck, stuffed with a chicken, with layers of stuffing and seasonings between each of the birds. The chicken and duck are de-boned, and the turkey is de-boned except for the wings and legs.

Some time ago, an article appeared in the Wall Street Journal about this unusual combination, which created interest in this area. Thanks to WGN’s Spike O’Dell and Dean Richards who plugged our store by calling our butchers for information about the Turducken and telling their listeners how to order from us!

Cooking Instructions

The traditional Cajun cooking method is to place the Turducken into an ungreased 11” x 15” baking pan with sides at least 2 ½ inches deep. Bake the Turducken at 190F, about 12 hours, until meat thermometer reads 165F. There is no need to baste, but you will need to remove accumulated drippings from the pan every so often so the lower portion of the turkey does not deep fry in the hot oil. A rack may also be used to lift the Turducken from the juices.

Alternative cooking instructions: 300F for 6-7 hours, until meat thermometer reaches 165F.

When done, remove Turducken from oven and let rest and cool for one hour. Gravy can be made with the pan drippings. With strong spatulas inserted underneath (remember that there are no bones to support the birds’ structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats.

Turducken Breasts can be cooked at either 190F for 6-7 hours, or 300F for approximately 4 hours. Turducken Breasts contain no bones. Poultry should always be cooked to an internal minimum temperature of 165F!

Bourbon Glazed Salmon

INGREDIENTS:

• 4 tablespoons butter
• ½ cup dark brown sugar

• 4 (6 oz) Salmon filets
• 1/3 cup bourbon whiskey

Melt butter in a large skillet over medium heat. Stir in brown sugar. Place salmon on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon. Pour bourbon around the filets and continue cooking for 5 minutes or until fish flakes easily with a fork. Spoon glaze over fish to serve.

Cilantro Roasted Salmon

INGREDIENTS:

• 1 clove garlic
• 1 cup loosely packed cilantro leaves
• 5 tablespoons olive oil
• Juice of one lime

• Salt and pepper to taste
• 2 lbs Salmon filet - skin on
• 1 large ripe tomato, seeded and chopped

Preheat oven to 400 degrees F. Place the garlic, cilantro, 2 tablespoons olive oil, lime juice, salt and pepper in a blender or food processor. Process until creamy. Brush a baking pan with remaining olive oil and place salmon in it. Spread the cilantro mixture on the salmon. Scatter the tomato over the top along with a pinch of salt and pepper. Bake uncovered until salmon flakes with a fork (12-15 minutes).

Grilled Salmon with Linguine

INGREDIENTS:

• 4 (6 oz) Salmon filets
• 1 ¾ cup milk
• 1 ½ cup sliced mushrooms
• ¼ cup finely chopped onion
• 3 tablespoons butter
• ¼ cup flour

• ¼ cup dry white wine
• 1 tablespoon minced parsley
• Grated fresh parmesan cheese
• 1/8 teaspoon each dill weed and pepper
• Salt to taste
• 12 oz linguine noodles, cooked and drained

Grill salmon then break into large chunks. Sauté mushrooms and onion in butter until onion is tender. Add flour, cook and stir on low heat until blended. Remove from heat, add milk and wine. Heat and stir until mix comes to a boil. Simmer 5 minutes. Carefully stir in salmon, ¼ cup parmesan cheese, parsley, dill, and pepper. Cook and stir 2 minutes or until heated through. Serve over hot linguine with grated fresh parmesan cheese on top.

Mahi Mahi Cajun Style

INGREDIENTS

• 4 Mahi Mahi Filets
• 2 lemon wedges
• ½ cup vermouth

• 1/3 cup butter
• 2 tablespoons Cajun Blackened Seasoning Mix
• 1 ½ tablespoons minced garlic

Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic, cook 2 minutes stirring constantly, add vermouth and cook 3 minutes. Add Mahi and cook (10 minutes per inch of thickness, measured at the thickest part) or until fish flakes when tested with a fork. Serve with parsley and lemon wedge.

Baked Walnut Mahi

INGREDIENTS

• 2 lbs Mahi Mahi filets
• ½ cup graham crackers
• ½ cup toasted walnuts

• ½ tablespoon allspice
• ½ tablespoon black pepper
• 1 tablespoon butter

Chop crackers and walnuts in a food processor until fine. Add allspice, pepper and butter. Sprinkle Mahi with salt and spread the top with a generous coating of the mixture. Bake at 400 degrees F for 7-10 minutes.

Sesame-Poppy Mahi

INGREDIENTS:

• 4 Mahi Mahi filets
• 2 cups pineapple, drained and chopped
• 1 cup orange juice
• 2 tablespoons poppy seed
• 2 tablespoons sesame seed

• 1 tablespoon fresh ginger, minced
• 3 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 pinch red pepper flakes
• Salt and pepper to taste

For sauce, combine orange juice, pineapple, ginger and pepper flakes in a small saucepan. Gently boil over medium-high heat until sauce is thickened (15-20 minutes). Rub Mahi with ½ tsp sesame oil and season with salt and pepper. Sprinkle both sides of each Mahi with poppy seed. Heat olive oil in a large non-stick pan, add fish and sauté over medium heat until lightly colored (3-4 minutes). Turn Mahi and cook until just opaque (3-5 minutes). Arrange on plate, spoon sauce over fish.

Golden Tilapia

INGREDIENTS:

• 1/3 teaspoon peppercorns
• 1 clove
• 2 teaspoons sugar
• 3 tablespoons soy sauce
• 2 tablespoons white rum
• ½ teaspoon grated lemon rind
• 1 tablespoon lemon juice

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 pound whole tilapia, filleted
• salt and freshly ground pepper
• 2 tablespoons olive or peanut oil
• 1 ½ cups julienned mixed vegetables, such as carrots, zucchini, yellow squash, and bell peppers

In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, (about 1 minute). Transfer to a mortar and crush roughly.

In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.

Remove from heat, strain and let cool. Place the fish filets in the cooled marinade and let sit for 20 minutes. Preheat the oven to 375 degrees F.

Heat a skillet on medium high heat. Remove the fish from the marinade. Season the filets with salt and pepper.

Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and sauté the filets for 2 minutes on each side.

Divide the julienned vegetables into two piles on a baking pan. Place filets on the vegetable beds and finish in the oven for 5 - 7 minutes, or until done.

Brush marinade on finished fish. Serve with vegetables as soon as possible.

Pan Seared Grouper with Tropical Salsa

INGREDIENTS:

• 2 cups cubed mango
• 2 cups cubed pineapple
• 2 cups cubed papaya
• 1 cup diced roasted peppers
• 1 bunch diced cilantro leaves
• 2 limes, juiced

• 2 tablespoons diced jalapenos
• 2 tablespoons olive oil
• 8 - 10 oz. Grouper Filet per person
• Cajun spice for coating
• Mixed greens for serving

To make the tropical salsa, mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.

To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.

Florida Grouper with Wild Mushrooms

INGREDIENTS:

• 6 tablespoons extra-virgin olive oil
• ½ pound each chanterelle, portobello and oyster mushrooms, each in ¼ inch slices
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 tablespoon thyme leaves
• 4 (5 ounce) pieces Grouper Filet

• Salt and pepper
• 1 ½ cups dry white wine
• 1 bunch Italian parsley, coarsely chopped to yield ¼ cup
• Preheat the oven to 400 degrees F.

In a 12 to 14 inch ovenproof sauté pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and sauté 3 minutes. Add the tomato paste and thyme and continue to cook 5 minutes. Remove the mixture to a bowl and set aside.

Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Sauté until deep golden brown on the first side. Carefully turn the fish, add the wine and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven. Sprinkle with parsley and serve.

In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.

Roasted Wild Striped Sea Bass

INGREDIENTS:

• four 6-8 oz. Wild Striped Bass
• 1 bag fresh spinach leaves
• 12 “B” size red potatoes
• 3 cloves fresh garlic
• 4 sprigs fresh rosemary

• 1 whole lemon
• 1 tbsp dried oregano
• ½ cup Extra Virgin olive oil
• Salt and pepper to taste
• 8 sprigs of fresh parsley

Fish
Brush Striped Bass filets with extra virgin olive oil. Season with fresh chopped rosemary, dried oregano, salt and black pepper and a squeeze of fresh lemon. Roast in a 400 degree oven for 10-15 minutes, until opaque.

Potatoes
Peel the skin off the middle of the potatoes, leave whole. Heat a 9” oven proof sauté pan. Add 2 Tbsp olive oil. Brown potatoes, season with salt, pepper, fresh rosemary and oregano. Roast in a 400 degree oven for 30 minutes or until tender.

Spinach
Wash spinach, shake lightly. Heat a 9" sauté pan with 2 Tbsp olive oil. Add fresh garlic, cooking for 2 minutes. Add fresh spinach, sauté until tender. Add a squeeze of fresh lemon juice and salt and pepper to taste.

Spoon some fresh spinach on the plate. Top with the Wild Striped Bass filet. Place the roasted potatoes around the fish filet. Garnish with fresh chopped parsley, olive oil, and fresh lemon.

Fish and Chips

INGREDIENTS:

For the batter:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon Kosher salt
• ¼ teaspoon cayenne pepper
• dash of Old Bay Seasoning
• 1 bottle brown beer, cold
• 1 ½ pounds firm-fleshed whitefish (Tilapia, Pollock, Cod) cut into 1-ounce strips
• Cornstarch for dredging

For the fries:

• 1 gallon safflower oil
• 4 large Russet potatoes
• Kosher salt

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees F.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes, until they are pale and floppy. Remove from oil, drain and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown - about 2-3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into the batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Halibut Al’Limone (Halibut with Lemon and Capers)

INGREDIENTS:

• 4 Halibut Filets
• Juice of 2 lemons
• 1 oz chopped parsley
• 1 oz capers

• 1 cup dry white wine
• 1 cup seasoned flour
• 1 stick unsalted butter
• 2 oz olive oil

Heat olive oil and butter in large sauté pan. Dredge halibut filets in seasoned flour and shake off excess. Sauté on each side for 4 minutes. Remove from pan. Remove oil from pan. Place back on burner until pan is hot. Carefully add white wine and lemon juice scraping up little bits from the bottom of the pan. Reduce by ¼ and add capers and parsley. Add halibut filets and continue to cook for 2-3 minutes. Serve over sautéed spinach.

Halibut Grilled with Mango/Fennel Relish

INGREDIENTS:

• 4 Halibut Filets
• ¼ cup olive oil
• 1 ½ cups diced mango
• 1 ½ cups diced fresh fennel bulb

• ½ cup diced red onion
• ½ cup chopped fresh cilantro
• ¼ cup lime juice
• Salt and pepper to taste

Mix mango, fennel, red onion and fresh cilantro together. Add lime juice and salt and pepper to taste, refrigerate overnight.

Heat and oil the grill. Place halibut filets on grill. Cook approximately 5 minutes each side. Garnish with Mango/Fennel Relish.

Apricot Glazed Pork

INGREDIENTS:

• 3 lbs pork roast
• 1 (16 oz) jar apricot preserves
• 1 ½ teaspoon balsamic vinegar

• 1 ½ teaspoon rice wine vinegar
• 4 tablespoons water
• Seasoning salt

Preheat oven to 325 degrees F. Moderately season pork with seasoning salt. Place pork in baking dish with ¼ inch of water. Prepare glaze by blending apricot preserves, balsamic vinegar, rice wine vinegar and water in food processor until smooth. Using basting brush, coat pork with glaze, reserving some for later. Bake 1 - 1 ½ hours or until pork is tender and juices run clear. Halfway through baking, brush pork with remaining glaze. Pork should be baked to 165 degrees.

Sicilian Style Pork Roast with Rosemary

INGREDIENTS:

• 2 tablespoons minced garlic
• 1 tablespoon grated lemon peel
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons salt

• 5 lbs boneless pork roast
• 3 tablespoons olive oil
• 1 tablespoon freshly ground black pepper
• 5 sprigs fresh rosemary

Preheat oven to 350 degrees F. Put garlic, lemon peel, pepper flakes, and 1 teaspoon salt in a food processor. Process to a paste. Set aside 1 ½ tsp paste, and rub remainder into underside of meat. Tie roast neatly with string. Using a small knife, make 4 incisions in the roast about ½ inch long and ½ inch deep. Stuff incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie rosemary sprigs onto the roast with string. Place the roast on a rack in a roasting pan and roast until meat is done (2 - 2 ½ hours). Remove and let rest 10 minutes before slicing.

Mint-Pesto Rubbed Leg of Lamb

INGREDIENTS:

• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 2 tablespoons toasted pine nuts (see tip)
• 2 tablespoons grated Parmigiano-Reggiano cheese

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 1 3-1/2-pound boneless leg of lamb, butterflied and trimmed of fat

1. Preheat oven to 350 degrees F.

2. Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.

3. Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.

Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Roasting Tips:

1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

Nutritional Information per Serving

calories 192 | carbohydrates 1 | fat 10 | saturated fat 3 | mono unsaturated fat 5 | protein 25 | cholesterol 76 | fiber 0 | potassium 315 

    

Veal Piccata

INGREDIENTS:

For sauce
• 1 1/4 cups low-fat chicken stock or low-sodium fat-free chicken broth
• 1/3 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

For veal
• 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, thinly sliced

Special equipment: a well-seasoned ridged grill pan Accompaniment: buttered noodles with chives

Grill the veal while the noodles boil so both are ready at the same time.
Active time: 20 min Start to finish: 30 min
Servings: Makes 8 servings.

Make sauce:

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Prepare veal:

Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

Stir parsley into warm sauce and pour over veal.

Cooks' note:

If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.

Nutritional Information

Each serving (not including noodles) contains about 143 calories and 2 grams fat.