Veal Parmesan

INGREDIENTS NEEDED FOR DISH:

Veil Cutlet                                                                 Fresh Basil

1 ½ Cup Flour                                                           Garlic Salt

2 Eggs                                                                        4 Cloves Fresh Garlic

1 Cup Bread Crumbs                                               2 Tbs Dried Basil                                                   

½ Cup Fresh Grated Parmesan                              2 Slices Provolone Cheese                                          

3 Tbs Garlic Salt                                                       2 Tbs Dried Mexican Oregano             

2 Tsp Red Pepper Flakes                                         6 Oz Can Tomato Paste         

2 Cups Olive Oil                                                        8 Oz Can Tomato Sauce              

14.5 Oz Can Crushed Tomatoes                             Linguini      

EQUIPMENT NEEDED FOR DISH:

Pot for boiling noodles, saucepan, plastic wrap, meat tenderizer, 3 bowls for dredging, colander, tongs, and rubber spatula.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Fill pot with hot water and place over heat to boil.  Preheat oven to 400 degrees.  In a saucepan add the crushed tomatoes, tomato sauce, red pepper flakes, garlic salt, fresh chopped garlic, dried basil, dried oregano, and tomato paste and heat stirring occasionally.  Pound veal until evenly thick and season with salt, pepper, and garlic salt.  Take 3 bowls and fill one with seasoned flour, one with beaten egg wash (2 eggs and a little water), and the third bowl with seasoned bread crumbs, dried basil, and freshly grated parmesan.  Heat some olive oil in a skillet.  Once water boils in pot add a good amount of salt and add pasta to cook.  Dredge the veal in flour, then egg wash, then seasoned bread crumbs.  Once olive oil is heated place the veal in the skillet to pan fry.  Once browned, take veal out and place on a paper towel to drain.  Once oven is preheated place veal on baking sheet and ladle over a little of the pasta sauce then 2 slices of provolone and put in oven until cheese is melted.  Once pasta is cooked, drain and colander and toss with a little of the sauce and freshly grated parmesan cheese.  Serve with veal over the pasta topped with fresh chiffonade basil and freshly grated parmesan cheese. 

Filet O'Brien

INGREDIENTS NEEDED FOR DISH:

3 Red Potatoes                                                        Salt        

Filet Mignon Medallion 2” Thick                         Pepper

Garlic Salt                                                                1 ½ Cup Brussel Sprouts                                                                        

2 Cloves Garlic                                                        2 Slices Bacon  

5 Tbs Butter                                                             ¼ Cup Chives

Fresh Thyme                                                            ¼ Cup Beef Stock

2 Tbs Cream                                                             ¼ Cup Balsamic Vinegar

2 Tbs Sour Cream                                                    ¼ Cup Red Wine

                 

EQUIPMENT NEEDED FOR DISH:

Bowl for soaking, saucepan, 2 skillets, rack for resting meat, tongs, spoon for basting, rubber spatula, fork for mashing

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Dice potatoes into small cubes and place in bowl of water to soak.  In a saucepan, boil 4 cups salted water and add potatoes and one clove garlic.  Slice bacon into little strips and add to frying a pan to cook.  Cut Brussel sprouts in half and clean off extra leaves.  Once bacon is cooked add the halved Brussel sprouts to frying pan stirring occasionally.  Take Filet Mignon and season it liberally with garlic salt and pepper.  In skillet, sear the filet on all sides until medium rare (place garlic clove, thyme, and 2 Tbs butter in pan for basting).  Place filet on rack to rest but keep skillet on the heat.  Put 1 Tbs butter in skillet and deglaze pan with red wine and beef stock.  Heat to thicken.  Once potatoes are cooked, strain with colander then put potatoes back in sauce pan.  Add 2 Tbs butter, cream, sour cream, and thinly chopped chives and mash together with fork.  Once Brussel sprouts are cooked add to wine reduction sauce and toss to coat.  Finish Brussel Sprouts with Balsamic Vinegar.

Yellowtail Tacos with Lime & Cilantro Rice

INGREDIENTS NEEDED FOR DISH:

2 2oz Yellowtail filets                                                           ½ Cup Sour Cream

1 Cup Jasmine Rice                                                                1 Small Red Onion

Olive Oil                                                                                         1 Medium Tomato

2 Flour Tortillas (Large Taco size)                                 1 Cup Cilantro

¼ Cup Cabbage                                                                         2 Limes                                                     

Blackened seasoning (garlic salt, paprika, cayenne pepper, black pepper)

EQUIPMENT NEEDED FOR DISH:

2 skillets, blender or food processor, tongs, sauce pan for cooking rice, and bowl for mixing.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Place rice and 1 ½ cups water in saucepan and cook.  Add ¾ Cup Cilantro, sour cream, and Lime juice and blend until smooth.  Dice onion and tomato and place in individual containers and set aside.  Chop the rest of the cilantro into very small pieces and mix with chopped onion and add lime juice to taste.  Next, season the yellowtail filets with blackened seasoning and place in hot (oiled) skillet turning occasionally until cooked. Cut cabbage into very thin strips and set aside.  Heat tortillas in a skillet until heated, but not burned.  Once rice is finished cooking remove from heat and add olive oil, cilantro, and lime juice and mix to combine.  Once fish is cooked place one filet in each (cooked) tortilla.  Top with tomatoes, onion/cilantro mix, shredded cabbage, and cilantro crema.  Serve with cilantro rice.

Classic Cheeseburger with Salt & Vinegar Potato Chips

INGREDIENTS NEEDED FOR DISH:

1/3 Pound Ground Sirloin                                                                    1 Cup White Vinegar

Hamburger Bun                                                                                                            2 Red Potatoes

¼ Cup Ketchup                                                                                            1 Tbs Dill Pickle Relish

2 Slices Sharp Cheddar Cheese                                                                         3 Cups Peanut Oil

2 Tbs Siracha                                                                                                ½ Cup Vegetable Oil

4 Dashes Worcestershire sauce                                                                      ¼ Cup Olive Oil

2 Tbs Mustard                                                                                             1 Tsp White Sugar

1 Small Red Onion (Cut into very small diced pieces)      1 Tbs Crushed Garlic

¼ Cup Lettuce (shredded)                                                                   2 Eggs

1 Thin slice of Tomato

EQUIPMENT NEEDED FOR DISH:

Cast Iron Skillet, bowl for soaking, frying pan, pot for frying chips, paper towels for drying chips, slotted spoon, whisk, 3 mixing bowls, 2 ramekins, and spoon for mixing.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Add vinegar and ½ cup water to mixing bowl.  Slice potatoes into thin “chip like” slices and add to bowl to soak.  Add peanut oil to pot and place over heat until 375 degrees.  In mixing bowl add ground sirloin, mustard, garlic salt, and diced onion and mix thoroughly.  Form meat into hamburger patty pressing thumb in the middle to create a divot.   Heat cast iron skillet until just smoking then add burger patty.  Once oil is heated, drain potatoes and add to hot oil stirring occasionally.  In a mixing bowl add 1 egg yolk, 1 Tbs crushed garlic, fresh lemon juice and whisk to emulsify.  Once emulsified, slowly add ¼ cup olive oil.  Once all olive oil is added slowly whisk in vegetable oil to create aioli.  In a small bowl add ketchup and Siracha and stir.  In a separate bowl mix ½ Cup of Aioli, ¼ Cup of Siracha Ketchup, 1 Tsp Sugar, and 2 Tbs Pickle Relish.  Season with salt and pepper to taste.  Flip burger patty once ready and add two slices of cheddar cheese.  In separate pan lightly toast hamburger bun.  Once toasted add spread to both buns.  Place slice of tomato on bottom bun and cover with shredded lettuce.  Once burger is cooked place on top of lettuce and place top bun on top.  Once chips are cooked remove them from oil with slotted spoon and place on paper towel to drain and salt.  In one ramekin add the remainder of the spread and in the other ramekin add the rest of the Siracha ketchup.