Veal

Instructions

1. Pound veal cutlets thin.  Dust with flour.  Dip into egg wash then coat with bread crumb mixture.  Heat oil in skillet on stove top on medium high (grapeseed or olive oil blend.)  Fry culets flipping once until golden brown. 

2. Heat Sal & Judy’s Pasta Sauce.  Place cutlets in baking dish, top with sauce and provolone cheese.  Bake at 400 degrees F until cheese is melted.  Remove from oven and serve.     

Ingredients
  • 1 Jar Sal & Judy’s Original Pasta Sauce
  • 4 Veal Cutlets
  • 4 slices Provolone cheese
  • ¼ cup Flour
  • 3 eggs
  • ¼ cup half and half
  • 2 cups plain breadcrumbs
  • ½ cup panko
  • 2 tablespoons Sal & Judy’s Italian Seasoning
  • ½ cup parmesan cheese

Sal And Judy's

Chef Jeff gets a taste of the old country at Sal and Judy’s restaurant in New Orleans, Louisiana where pasta is the star.  He’s learning from the best when Sal fries up a tasty veal parmesan and a cooks a family-size plate of seafood spaghetti.

The Back Story

What to Get

Ingredients:

1 Jar Sal & Judy’s Original Pasta Sauce

4 Veal Cutlets

4 slices Provolone cheese

¼ cup Flour

Eggwash:

3 eggs

¼ cup half and half

Breading Mixture:

2 cups plain breadcrumbs

½ cup panko

2 tablespoons Sal & Judy’s Italian Seasoning

½ cup parmesan cheese

What to Do

1. Pound veal cutlets thin.  Dust with flour.  Dip into egg wash then coat with bread crumb mixture.  Heat oil in skillet on stove top on medium high (grapeseed or olive oil blend.)  Fry culets flipping once until golden brown. 

2. Heat Sal & Judy’s Pasta Sauce.  Place cutlets in baking dish, top with sauce and provolone cheese.  Bake at 400 degrees F until cheese is melted.  Remove from oven and serve.     

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

WHAT TO GET

Braise

2 bone-in medium veal shanks

2 tablespoons all purpose flour

2 tablespoons salt

2 tablespoons pepper

3 carrots, sliced

3 small diced celery ribs

2 tablespoons roasted garlic

⅓ cup merlot

1 can tomato sauce

2 tablespoons sundried tomatoes

2 cups beef stock

2 diced plum tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

⅓ bunch chopped parsely

1 small wedge parmesan

3 large leaves basil, chiffonaded for garnish

grits

1 cup stone-ground yellow corn grits

3 cups chicken stock

1/3 cup half and half

¼ piece yellow onion, brunoised

1 teaspoon minced roasted garlic

2 tablespoons butter

2 tablespoons mascarpone cheese + 2 tablespoons for garnish

sauce

remaining sauce from braise, veal remove

WHAT TO DO

Braise

1.    rub veal shank evenly with salt and pepper, being gentle of shank

2.   bring olive oil to high heat in dutch oven

3.   sear shank until browned on both sides on high heat

4.   reduce heat to medium-high and add carrots, onion, celery, garlic, parsley

5.   when onions brown, add stock, wine, tomato sauce, diced tomato, herb bundle

6.   simmer for 2-3 hours

Grits

1.    In medium-high heated pan, melt butter

2.   add onions and stir until browned

3.   bring stock to simmer

4.   slowly whisk in grits, salt and pepper

5.   whisk frequently on low heat for about 45 minutes, adding small amounts of extra chicken stock or half and half if liquid is absorbed and grits are still hard

6.   once grits are cooked, add mascarpone, half and half and red chili flakes

7.   add salt to taste

sauce

1.    remove shanks from braise pot, reserving on side

2.   with immersion blender, evenly blend all pot remains until smooth

 

Presentation

1.    spoon grits onto center of plate

2.   place shank directly on top grits

3.   spoon sauce onto shank

4.   place 1 teaspoon mascarpone on top sauce

5.   sprinkle chiffonaded basil on top

6.   lightly and finely grate parmesan directly on whole plate

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Veal Scallopini with Saffron Sauce | 0 Comments
From Trout Royale, Aired on Thu 7/16
Chef Jeff Henderson, Italian, Veal, Andre's
Instructions

Veal Scallopini with Saffron Sauce and Roasted Veggie Medley

WHAT YOU NEED

veal

2 3-ounce veal scallop, pounded thin between saran wrap sheets with mallet

1 pinch salt, 1 pinch pepper (for seasoning veal)

1 cup all purpose flour

2 teaspoons salt

2 teaspoons pepper

2 teaspoons creole seasoning

¼ cup olive/canola oil blend

Sauce

⅓ cup beef broth

2 tablespoons heavy cream

⅓ cup reisling, or any sweet white wine

½ a lemon’s juice

2 tablespoons leftover pan drippings from veal scallopini pan

1 pinch saffron

1 tablespoon minced fresh garlic

5 cloves roasted garlic

⅓ cup okra, medium sliced into medium circles

¼ cup medium diced fresh tomato

2 tablespoons olive/canola oil blend

½ teaspoon minced parsley

1 sprig thyme leaves

1 sprig oregano leaves, roughly chopped

vegetables

½ bunch white asparagus, sliced into medium slices on the bias

½ cup fingerling potatoes, cooked tender and cut into quarters

⅓ cup yellow squash, large diced

⅓ cup crimini mushrooms, sliced thinly

2 teaspoons canola/olive oil blend

¼ cup white wine

1 teaspoon minced fresh garlic

4 cloves roasted garlic

2 slices butter

1 sprig thyme leaves

1 sprig oregano leaves

salt and pepper to taste

 

WHAT TO DO

veal

1.    season veal with salt and pepper

2.   season flour with salt, pepper, and creole, mix evenly

3.   dust veal with seasoned flour on both sides

4.   In large skillet, bring oil blend to medium high heat, test to see when oil is hot enough by sprinkling in  a pinch of flour, when it bubbles and fries it is ready

5.    sear until golden brown on both sides

6.   remove with tongs and transfer to blotting paper

7.   reserve 1 tablespoon pan drippings for sauce

sauce

1.    In saucepan whisk pan drippings, garlic, wine, parsley and lemon to bring to simmer

2.   simmer for 1-2 minutes then add saffron and broth, let simmer for another 2-3 minutes

3.   add cream, okra and tomato and immediately drizzle onto plated veal scallopini (so okra doesn’t get too slimy from the heat)

vegetables

1.    bring oil and butter to sizzle in pan

2.   add squash, mushroom, asparagus, thyme, oregano, thyme, and garlic

3.   caramelize vegetables then add wine and let cook on low for 5 minutes, or until veggies are completely fork tender

4.   serve with veal

Ingredients
  • 2 3-ounce veal scallop, pounded thin between saran wrap sheets with mallet
  • 1 pinch salt, 1 pinch pepper (for seasoning veal)
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons creole seasoning
  • ¼ cup olive/canola oil blend
  • ⅓ cup beef broth
  • 2 tablespoons heavy cream
  • ⅓ cup reisling, or any sweet white wine
  • ½ a lemon’s juice
  • 2 tablespoons leftover pan drippings from veal scallopini pan
  • 1 pinch saffron
  • 1 tablespoon minced fresh garlic
  • 5 cloves roasted garlic
  • ⅓ cup okra, medium sliced into medium circles
  • ¼ cup medium diced fresh tomato
  • 2 tablespoons olive/canola oil blend
  • ½ teaspoon minced parsley
  • 1 sprig thyme leaves
  • 1 sprig oregano leaves, roughly chopped
  • ½ bunch white asparagus, sliced into medium slices on the bias
  • ½ cup fingerling potatoes, cooked tender and cut into quarters
  • ⅓ cup yellow squash, large diced
  • ⅓ cup crimini mushrooms, sliced thinly
  • 2 teaspoons canola/olive oil blend
  • ¼ cup white wine
  • 1 teaspoon minced fresh garlic
  • 4 cloves roasted garlic
  • 2 slices butter
  • 1 sprig thyme leaves
  • 1 sprig oregano leaves
  • salt and pepper to taste
Veal with bread crumb crust with potatoes | 0 Comments
From Grilled shrimp pasta , Aired on Tue 7/7
Chef Jeff Henderson, Potatoes, Veal, German
Instructions

WHAT TO GET

veal

2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)

¼ teaspoon creole seasoning

¼ teaspoon pepper

¼ teaspoon kosher salt

2 tablespoons canola oil

2 lemon wedges

1 tablespoon minced fresh parsely

2 breading trays:

      1: ½ cup whole wheat bread crumbs and ½ cup all purpose flour

      2: 5 beaten eggs

carrots and potatoes

1 ½ cups baby heirloom carrots, cut in half longways

1 ½ cup fingerling potatoes, quartered and par-cooked

2 tablespoons canola oil/ olive oil blend

6 cloves roasted garlic

WHAT TO DO

veal

1.    preheat oven to 375

2.   season beaten veal with salt, pepper, and creole

3.   coat evenly in egg mix

4.   coat in flour/breadcrumb mix and let sit submerged in crumbs for 2 minutes

5.   In medium heated and oiled large skillet, place medallions on each side until breading is golden

6.   transfer to oven to finish for 6-8 minutes

7.   serve

carrots and potatoes

1.    In large medium heated skillet, combine all ingredients and stir until carrots and potatoes are fork tender

2.   serve

Ingredients
  • 2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)
  • ¼ teaspoon creole seasoning
  • ¼ teaspoon pepper
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil
  • 2 lemon wedges
  • 1 tablespoon minced fresh parsely
  • ½ cup whole wheat bread crumbs
  • ½ cup all purpose flour
  • 5 beaten eggs
  • 1 ½ cups baby heirloom carrots, cut in half longways
  • 1 ½ cup fingerling potatoes, quartered and par-cooked
  • 2 tablespoons canola oil/ olive oil blend
  • 6 cloves roasted garlic

Want a dish that will impress your guests at your next dinner party? Well look no further then Chef Jeff's Osso Bucco with Grits and Braise Sauce. Here is how you prepare the dish: 

WHAT TO GET

Braise

2 bone-in medium veal shanks

2 tablespoons all purpose flour

2 tablespoons salt

2 tablespoons pepper

3 carrots, sliced

3 small diced celery ribs

2 tablespoons roasted garlic

⅓ cup merlot

1 can tomato sauce

2 tablespoons sundried tomatoes

2 cups beef stock

2 diced plum tomatoes

Porcini Crusted Veal Chop with Cauliflower Mash | 0 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Cauliflower, Graceland, Veal, Porcini
Instructions

Porcini Crusted Veal Chop Ingredients

·      1 16-ounce veal chop

·      1 cup dry porcini mushrooms

·      ½ cup mascarpone

·      1 sprig rosemary

·      2 tablespoons olive oil

·      2 tablespoons sage

·      1 teaspoon garlic

·      ½ teaspoon garlic, minced

Method

-      Season veal chop with salt and pepper, drizzle with olive oil and rub with fresh garlic

-      In a cast iron skillet, heat oil

-      Sear veal chop in skillet for three minutes on each side

-      Toss rosemary and mushrooms together

-      Coat seared steak with mushroom mixture

-      Finish veal chop in 375-degree oven for 10 to 15 minutes

-      Whisk mascarpone and sage together

-      Serve veal topped with mascarpone mixture

Cauliflower Mash

·      1 cup 2% milk

·      2 russet potatoes, peeled and diced

·      ½ cauliflower head, chopped

·      3 tablespoons olive oil butter blend

·      1 teaspoon salt

·      1 teaspoon black pepper

·      ½ teaspoon minced garlic

Method

-      Boil cauliflower and potatoes together until tender

-      Add olive oil-butter blend

-      Add milk

-      Mash ingredients together

-      Season with salt, pepper and garlic

Ingredients
  • 1 16-ounce veal chop
  • 1 cup dry porcini mushrooms
  • ½ cup mascarpone
  • 1 sprig rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons sage
  • 1 teaspoon garlic
  • ½ teaspoon garlic, minced
  • 1 cup 2% milk
  • 2 russet potatoes, peeled and diced
  • ½ cauliflower head, chopped
  • 3 tablespoons olive oil butter blend
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • ½ teaspoon minced garlic
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