Veal Milanese

Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder

salt

pepper

vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan

Directions

Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Southern Fried Chicken

Southern Fried Chicken
This Is Southern Comfort!
Difficulty: Easy

Serve With Your Favorite Side Dishes !

 Ingredients
1 to 2 1/2-pound chicken, cut into pieces
3 eggs
3/4 cup whole milk
2 tbsp tabasco sauce
2 cups self-rising flour
1 tbsp fresh cracked pepper
1 tbsp garlic powder
1 tbsp salt
Oil, for frying, preferably peanut oil

Directions
In a medium size bowl, beat the eggs with the milk then add the hot sauce. In another bowl, combine the flour and pepper. Season the chicken with the salt and garlic powder. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep frying or cast iron pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp ( Do not overcrowd). Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 10-12 minutes.  Check chicken for doneness.  Place chicken on tray of paper towels to remove excess oil.  Serve hot!
Serves 4 to 6



Catawba Island Perch Fry

Catawba Island Perch Fry
A Labor Day Tradition!
Difficulty: Easy

Ingredients
1 lb. perch fillet, dressed, (bones removed)
2 cups flour
2 cups corn flake crumbs
2 eggs
salt
pepper
oil for frying

Directions
Put enough oil in a fryer or Dutch oven to accommodate the fish.  Heat on medium heat.  Crack 2 eggs in a shallow bowl and whisk, place flour in a separate shallow bowl as well as the corn flake crumbs; creating an assembly line.  Once you make sure there are no bones in the fillets, salt and pepper the fillets then dredge each in flour on all sides, then into the egg mixture and finally the corn flake crumbs.  Once the fish are all coated, fry small amounts of fillet, not to overcrowd in the oil.  Cook both sides for about 3 minutes until fully cooked and nice and golden.  Place fried fish on a sheet pan lined with paper towels, to absorb the excess oil.
Serve hot just as fried fillet or in a sandwich.
Serves 4-6

Make A Perfect Sandwich!