Posts Tagged ‘Veal’

Veal and Mushroom Blend Meatball

A mix of veal and blended mushrooms add a creative twist to the traditional meatball! The cooked meatballs are added to a delightful tomato sauce with just the right amount of zest. Serve the meatballs with a favorite pasta.


Tomato Sauce
2 Tbsp Olive oil
1 Onion, diced
1 tsp. Garlic, mashed
2 cups Plum Tomato, canned
1/4 cup Tomato purée
3 Basil leaves
1 Bay leaf
1 ½ tsp Flat-leaf parsley, chopped
Salt to taste
Ground black pepper to taste

Meatball Mixture

10 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
2 Eggs
1 Tbsp. Garlic Powder
1 tsp Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped

Method: Tomato Sauce

1. In a medium-sized saucepan, sauté the onions, and garlic in oil over medium heat.
2. Add the plum tomato, tomato purée, herbs, salt, and pepper. Simmer for 20 to 30 minutes.
3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.
4. Set aside and keep warm.

Method: Meatballs

1. Pre-heat an oven to 350°f.
2. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
3. Form the meat mixture into 1.5 oz. meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.
4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal tempura of 165°f.
5. Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve on your favorite pasta.

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.


16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend


1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

Blended Mushroom Meatloaf with Mushroom Sauce

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.


4 tablespoons unsalted butter
16 ounces cremini mushrooms – divided
kosher salt/pepper
1 tablespoon fresh thyme
4 tablespoons all-purpose flour
2 3/4 cups broth – divided
1/2 cup half/half
1 1/2 pounds meatloaf blend (beef, pork, veal)
1/2 onion – minced
2 tablespoons Worcestershire sauce
1/2 cup panko bread crumbs
1 egg – beaten


Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.

Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.

Preheat oven to 325 degrees.

Pulse remaining 4 ounces of mushrooms in a food processor.

Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.

Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.

Skim fat off sauce prior to serving.

Veal Shabu Shabu

Yield: 12


4 1/2 pounds veal brisket from breast

3/4 cup soy sauce
1/4 cup chopped white onion
2 tablespoons Tabasco sauce
1 tablespoon minced fresh ginger

1 pound ground veal
5 cups sliced mushrooms
3 cups chopped white onion
8 each large egg whites
2/3 cup minced fresh ginger
2/3 cup orange juice
2/3 cup soy sauce
1/3 cup minced garlic
1 1/2 teaspoons pepper
5 quarts veal stock, chilled

Smoking Materials
6 cups basmati rice
1 cup granulated sugar
3 cups shredded Monterey Jack cheese
3 cups shredded Sharp Cheddar cheese

Avocado Tempura
2 each California avocado, peeled and sliced into 12 wedges
1/2 cup prepared tempura batter

18 cups cooked, warm ramen noodles
Sautéed small oyster mushrooms, for garnish
Blanched small diced Idaho potatoes, for garnish
Fresh chives, for garnish
Cilantro sprigs, for garnish


For Veal: Jacquard veal brisket. Cut veal, with the grain, into 2-inch wide strips. Combine marinade ingredients and add veal brisket strips. Marinate overnight in refrigerator.

For Consommé: Combine the ground veal, mushrooms, onion, egg whites, ginger, orange juice, soy sauce, garlic, and pepper in a large stock pot. Mix ingredients thoroughly until well combined. Add the chilled veal stock and mix well.

Bring the mixture to a simmer, stirring occasionally. Stop stirring when the raft begins to form. Lower the heat and simmer very slowly for about 1-1/2 hours, without stirring. Carefully remove consommé with a ladle and strain through a chinois lined with several layers of cheesecloth. Degrease thoroughly; season to taste.

For Smoking Materials: In each of 2 hotel pans lined with foil, place 3 cups Basmati rice mixed with 1 cup granulated sugar, and 1-1/2 cups each of the cheeses. Cover with foil and make slits with a knife. Place perforated steamer insert on top.

Remove veal from marinade. Arrange and space half of veal slices on each insert in each pan, cover tightly with foil and place over low heat. Lightly smoke veal, 12 to 15 minutes or until medium doneness. Once smoked, thinly slice on bias into thin medallions.

For Avocado Tempura: Heat oil in deep fryer to 350°F. Cut avocados into wedges. Dip into prepared tempura batter and deep fry wedges until lightly browned, 3-5 minutes. Drain on paper towels and set aside. Keep warm.

Per Order: Ladle 1 cup hot consommé into bowl, add 1-1/2 cups (5 oz) ramen noodles. Place 4 oz veal medallions on top of noodles. Garnish with sautéed oyster mushrooms, diced potatoes, chive strands and cilantro sprigs. Finish with avocado tempura garnish.

Baha Veal Steaks with Avocado Salsa

Yield: 12


Veal Steak
4 1/2 pounds ground veal
1 1/2 cups finely chopped crimini mushrooms
3 each serving, eggs, slightly beaten
1/3 cup Tabasco Chipotle Pepper Sauce
1/4 cup minced onion
1/4 cup chopped fresh parsley
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Avocado Salsa
3 cups diced California avocados
1 1/4 cups diced tomatoes
3/4 cup chopped white onion
Kosher salt, as needed
Freshly ground black pepper, as needed

Mashed Potatoes
5 pounds Idaho russet potatoes, peeled, cut into 2-inch pieces
1 1/2 cups milk
3/4 cup unsalted butter, softened
1 cup shredded Monterey Jack cheese
1 tablespoon Tabasco Chipotle Pepper Sauce
Kosher salt, as needed
Freshly ground black pepper, as needed

Mushroom Sauce
1 cup minced shallots
1/4 cup minced garlic
6 tablespoon olive oil
12 cups cremini mushrooms, cut into quarters
1 cup dry red wine (Meritage)
6 cups veal stock
1/4 cup unsalted butter, softened
1/3 cup all-purpose flour
1 1/2 teaspoons Kosher salt
Freshly ground black pepper, as needed


For Veal Steak: Combine steak ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.

For Avocado Salsa: Combine avocados, tomatoes and onion in medium bowl. Season with salt and pepper. Cover and refrigerate.

For Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter, cheese and chipotle pepper sauce, until smooth. Season with salt and pepper. Keep warm.

For Mushroom Sauce: In large skillet sauté shallots and garlic in 3 tablespoons oil until tender. Add remaining 3 tablespoons oil and mushrooms; sauté until tender, stirring often. Add wine; reduce to au sec. Add veal stock; about 15 minutes or until thickened and syrupy. Combine butter and flour until smooth; whisk into sauce. Simmer about 5 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm.

Per Order: Brown burger on both sides in hot skillet. Finish cooking in 350°F oven to medium (160°F) doneness.

Place burger in center of plate. Top with 1 cup mashed potatoes and 1/3 cup salsa. Finish with 5 oz sauce.

Braised Island Pot Roast

Yield: 12


4 pounds veal chuck, shoulder clod, boneless roast
Kosher salt, as needed
Pepper, as needed
2 tablespoons vegetable oil
5 tablespoons unsalted butter
6 cups chopped Idaho russet potatoes
2 cups chopped onions
6 cups chopped carrots
1 pound crimini or baby portobello mushrooms, cut into quarters
1/3 cup minced fresh ginger
1/4 cup minced garlic
6 cups veal stock
1 cup reduced sodium soy sauce
3 cups diced oyster mushrooms

Avocado Butter
1 cup unsalted butter, softened
2 per serving, medium California avocados, pulp mashed
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons grated fresh ginger
2 teaspoons fresh lemon juice
Chopped fresh parsley, as needed


For Veal: Season all surfaces of veal roast with salt and pepper. Heat oil in rondo until hot. Add veal roast; brown evenly, adding more oil if necessary. Remove roast from pan. Set aside. Pour off drippings.

Melt 1/4 cup of the butter in rondo. Add potatoes, onions, carrots and crimini mushrooms; sauté until onions are translucent. Add ginger and garlic; sauté until fragrant. Stir in stock and soy sauce. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Remove veal from pan; cut into 1-inch chunks; keep warm. Coarsely purée vegetables and cooking liquid in pan with immersion blender.

Melt remaining 1 tablespoon butter in large skillet. Add oyster mushrooms; sauté until just tender. Add oyster mushrooms and veal to puréed vegetables. Cook until heated through.

For Avocado Butter: Combine avocado butter ingredients in large bowl; mix well. Cover; set aside.

Per Order: Ladle 1-1/2 cups Veal Pot Roast into bowl. Top with 2 Tbsp Avocado Butter. Garnish with parsley.

Roasted Veal Loin with Crispy Garlic-Mustard Crust, Idaho Potato Pancakes and California Avocado Sauce

Yield: 12


Mushroom Filling
1/4 cup minced shallots
2 tablespoons olive oil
10 cups finely chopped exotic mushrooms
1/2 cup dry white wine
2 cups shredded cheddar cheese
1/2 cup chopped green onion
2 tablespoon Tabasco Pepper Sauce
Salt, as needed
Pepper, as needed

Veal Loin
4 pounds boneless veal loin
Salt, as needed
Pepper, as needed
2 teaspoons chopped fresh thyme
2 tablespoons olive oil

Garlic-Mustard Crust
1/2 cup Dijon-style mustard
1/4 cup mayonnaise
1/3 cup chopped green onion
1 tablespoon Tabasco Pepper Sauce
2 tablespoons olive oil
2 tablespoons minced garlic
2 cups soft bread crumbs

Idaho Potato Pancakes
4 pounds Idaho russet potatoes
2 cups finely chopped green onions
2 eggs, slightly beaten
1  tablespoon kosher salt
2 teaspoons ground white pepper
1 tablespoon olive oil
1 tablespoon clarified butter

California Avocado Sauce
2 cups dry white wine
2/3 cup shallots, thinly sliced
3 sprigs fresh thyme
3 cups whipping cream
1 tablespoon Tabasco Pepper Sauce
2 small California avocados
Salt, as needed
Pepper, as needed


For Mushroom Filling: In large sauté pan sauté shallots until translucent. Add mushrooms; cook until mixture is dry. Add wine; reduce until au sec. Stir in cheese, green onions and pepper sauce. Season with salt and pepper. Set aside.

For Veal Loin: Trim fat from veal loin and butterfly. Lay loin flat on cutting board. Spread mushroom filling evenly down center, leaving 1-inch border around edges. Roll up and tie.

Press salt, pepper and thyme evenly onto loin. Heat oil in roasting pan. Brown veal loin on all sides. Remove from heat.

Roast veal loin in 350°F oven to medium (160°F) doneness. Carve loin into 1/2-inch medallions.

For Garlic-Mustard Crust: Combine mustard, mayonnaise, green onions and pepper sauce in medium bowl. Set aside.

Heat oil in sauté pan. Add garlic; sauté until fragrant. Add bread crumbs; continue cooking until bread crumbs are lightly toasted.Spread mustard mixture evenly over veal loin. Top evenly with bread crumb mixture.

For Idaho Potato Pancakes: Peel and grate Idaho russet potatoes. Drain excess moisture from potatoes, squeezing through cheese cloth, if necessary. Place in large bowl with finely chopped green onions. Stir in eggs, slightly beaten, 1 Tbsp kosher salt and 2 tsp ground white pepper. Divide and shape into twenty-four 2-1/2- to 3-inch diameter cakes.

Heat 1 tablespoon olive oil and 1 tablespoon clarified butter in skillet over medium high heat until hot. Add potato cakes in batches; fry until lightly browned on both sides and cooked through, adding more oil and butter as needed. Drain on paper towels.
The cooked potato pancakes may be refrigerated until ready to serve. Reheat in 350°F oven.

For California Avocado Sauce: Combine dry white wine, shallots and fresh thyme sprigs in saucepan; bring to a boil. Cook until reduced by half. Stir in whipping cream and Tabasco Pepper Sauce. Simmer until reduced by half. Strain and set aside.

Place California avocados in food processor container. Cover; process until puréed. In medium bowl whisk cream mixture in puréed avocado. Season with kosher salt and ground white pepper. Keep warm.

Per Order: Serve 2 medallions with 2 Potato Pancakes and 1-1/2 oz Avocado Sauce.

Tabasco Butter Stuffed Veal Cutlet with Mushroom-Potato Ragout and Cheese Foam

Yield: 12


4 1/2 pounds veal shoulder center roast from shoulder clod

Tabasco Butter
12 ounces unsalted butter, softened
2 1/4 cup Tabasco Sauce
1 1/2 teaspoon Kosher salt

4 cups flour
1/2 cup, lightly beaten eggs
Toasted bread crumbs, as needed

Mushroom Ragout
3/4 cup chopped red onion
3 tablespoons olive oil
5 1/2 cups oyster mushrooms, rough chopped
4 1/2 cups crimini mushrooms, rough chopped
1/2 cup white wine
1 1/2 teaspoons soy sauce
Salt and pepper, as needed
1 1/2 cups diced, peeled Idaho potato

Avocado Puree
3  per serving, medium California avocados, pulp mashed
2  tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon Tabasco
Salt, as needed

Cheese Foam
1 per serving, large onion, sliced
1 tablespoon olive oil
2 cups heavy cream
2 cups shredded sharp cheddar cheese
Salt and pepper, as needed

1/2 cup unsalted butter
1 1/2 cups veal demi glace
1 1/2 cups olive oil


For Veal: Cut shoulder center in half crosswise. Slice shoulder center into forty-eight 1/4-inch slices across the grain. Pound to 1/8-inch thickness.

For Tabasco Butter: Blend butter, Tabasco, pepper sauce and salt. Form into a 6 inch log. Wrap in plastic and freeze. Cut into twenty-four slices about 1/4 inch thick.

For Breading: Lay veal cutlets on a work surface, place 1 slice Tabasco Butter onto the center of half of the cutlets, carefully lay another cutlet on top (ravioli style). Trim off any uneven edges. Dip veal in flour, then in egg mixture and then into breadcrumbs. Place breaded veal cutlets on sheet pan; chill until ready to use.

For Mushroom Ragout: Sauté red onion in olive oil in large rondo pan until tender. Add mushrooms; sauté until tender and liquid evaporates. Stir in white wine. Bring to a boil; cook until au sec. Add soy sauce; season with salt and pepper.

Cook diced potato in boiling, salted water until tender. Drain. Stir into mushroom mixture. Set aside and keep warm.

For Avocado Puree: Combine avocado pulp, lime juice, olive oil and Tabasco in medium bowl. Season to taste; reserve.

For Cheese Foam: Chill a foaming canister. Sauté onions in olive oil until tender. Add cream and bring to a boil; remove from heat. Whisk in shredded cheese until melted. Using a handheld immersion blender or food processor, puree until smooth. Strain through a chinois. Season to taste; cool to room temperature. Pour into pre-chilled canister. Charge with 1 charge of CO2. Chill 2 hours.

Per Order: Heat 2 tsp butter in small skillet; add 3/4 cup mushroom/potato mixture, and 2 Tbsp demi glace. Heat through.

Meanwhile, heat 2 tablespoons olive oil in skillet. Cook two veal cutlets 2 to 3 minutes or until medium doneness. Spoon mushroom mixture onto plate and top with veal cutlets. Dispense cheese foam around cutlets; top with 2 Tbsp avocado puree.

Veal Flat Iron with Exotic Mushroom Demi-Glace

Yield: 12


2 tablespoons fresh lemon juice
2 tablespoons Tabasco Chipotle Pepper Sauce
3 each crushed garlic cloves
1 teaspoon freshly grated lemon peel
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 1/2 cups olive oil
6 pounds Veal Flat Iron Steaks

Haricot Vert
2 pounds haricot vert, trimmed

Potato Pancakes
1 1/2 cups minced yellow onions
4 each eggs
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 cups Idaho russet potatoes, peeled, grated
3/4 cup vegetable oil

Exotic Mushroom Demi-Glace
3/4 cup finely chopped shallots
2 tablespoons unsalted butter
4 cups coarsely chopped assorted exotic mushrooms
3 cups veal demi-glace
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
8 tablespoons unsalted butter
1 cup slivered almonds, toasted
Salt, as needed
Pepper, as needed
3/4 cup Alouette Crème de Brie Cheese Spread


For Marinade: Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.

Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.

For Haricot Vert: Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.

For Potato Pancakes: Combine onions, eggs, thyme, salt and pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.

Heat 1 oz oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.

For Exotic Mushroom Demi-Glace:
Heat 4-qt saucepan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.

Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium (160°F) doneness. Set aside.

Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.

Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.

Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.

Braised Veal Cacciatore with Spicy Almond and Goat Cheese Gnocchi

Yield: 12


Cremini Cacciatore Sauce
2 each green bell peppers
2 each orange bell peppers
2 each yellow bell peppers
1 each yellow onion, cut into 1-inch squares
1 pound crimini mushrooms, cut into quarters
1/4 cup extra-virgin olive oil
6 1/4 cups canned diced tomatoes,
1/3 cup burgundy
3 each thinly sliced garlic cloves
3 small fresh rosemary sprigs
1 tablespoon chopped fresh oregano
Kosher salt, as needed
Ground black pepper, as needed

Sauté Spice
1 tablespoon Kosher salt
1 tablespoon granulated garlic
1 tablespoon coarse grind black pepper
6 pounds boneless veal shoulder rib

Goat Cheese Gnocchi

3 pounds Idaho russet potatoes
3-5 cups all-purpose flour
1/2 cup Alouette Chèvre
1 each extra-large egg, beaten
1/8 teaspoon salt
1/2 cup vegetable oil
3 cups melted unsalted butter
3 cups slivered blanched almonds
1 tablespoon Reserved Sauté Spice
6 tablespoon Tabasco Green Pepper Sauce
3 cups whipping cream
3 cups Alouette Chèvre


For Cremini Cacciatore Sauce: Roast and peel bell peppers; cut into 1-inch squares.  Set aside.

Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

For Sauté Spice: Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.

Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

For Goat Cheese Gnocchi: Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use

Per Order:
Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.

Piedmontese-Style Stuffed Veal

Yield: 12


Goat Cheese Croquettes
1 1/2 pound Alouette Chèvre
1/4 cup olive oil
1 tablespoon rough chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 each beaten eggs
1 1/2 cups instant Idaho potato flakes

Stuffed Veal

2/3 cup finely chopped Spanish onions
1/3 cup chopped shallots
2 teaspoons minced garlic
2 tablespoons olive oil
4 cups rough chopped assorted exotic mushrooms
Salt and pepper, as needed
3/4 pound ground beef
3/4 pound ground veal
1/2 cup shredded mozzarella
1/2 cup shredded provolone
2 tablespoons grated Parmesan
1 tablespon chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
Salt and pepper, as needed
1/2 cup milk
1 each lightly beaten egg
6 pounds veal shoulder tender, trimmed, butterflied

Salsa Verde

1 cup rough chopped celery
1/3 cup cured olives, pitted
1/2 cup scant toasted whole almonds
1/3 cup capers
1/2 cup packed rough chopped green onions
1 1/4 cups chopped fresh Italian parsley
2 tablespoons anchovies
1 tablespoon strained fresh lemon juice
1 tablespoon Tabasco Green Pepper Sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups olive oil
4 each hard-cooked eggs*
15 each baby beets
Vegetable oil for frying
Olive oil, as needed
Salt and pepper, as needed
Paprika, as needed


For Goat Cheese Croquettes: Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.

Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2-inch hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

For Stuffed Veal: Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.

Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.

Open veal shoulder to lie flat. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.

Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.

For Salsa Verde: Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.

*To hard-cook eggs, pour 1 qt water into 2 qt saucepan. Gently place 4 eggs in water. Bring to a boil; cook 5 minutes. Remove from heat. Run under cold water for 10 minutes.

Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.

Per order: Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.

Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil3 to 4 minutes or until hot; season with salt and pepper.

Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.

Veal Chili with Cheddar-Jack Cheese Idaho Potato Fries

Yield: 12


3 pounds ground veal
3 cups chopped onions
2 tablespoons minced garlic
1/4 cup vegetable oil
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 cups chopped red bell peppers
3 cups chopped crimini mushrooms
2 tablespoons ground cumin
3 cups veal stock
2 cups canned diced tomatoes, drained
1 1/2 cups dry red wine (Meritage)
1/2 cup tomato paste
1/4 cup Tabasco Chipotle Pepper Sauce
2 tablespoon masa harina
1/2 cup finely chopped fresh cilantro
2 1/4 cups shredded Cheddar cheese
2 1/4 cups shredded Monterey Jack cheese

12 each, small Idaho russet potatoes, each cut into 8 wedges (steak fries)
Vegetable oil for frying, as needed
Finely chopped fresh cilantro, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed


Finely chopped fresh cilantro, as needed
Diced California avocado, as needed


For Chili: Brown ground veal with onions and garlic in oil in rondo or roasting pan. Season with salt and black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and Tabasco chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in cilantro. Season with salt and black pepper. Set aside; keep warm. Combine cheeses; set aside.

For Fries: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz cheeses and cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.

Per Order: Ladle about 10 oz (1-1/4 cups) chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheeses. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.