This is right from a typical Italian-American restaurant menu. It’s usually made with veal but you can also use pork cutlets. Some people think they’re tastier.
Season cutlets with salt and pepper and dredge in flour. Lightly brown in 2 tbsp. butter, oil and garlic over medium-high heat. Remove from pan and set aside.
Remove garlic from pan, add wine anddeglaze. Add stock and simmer until it’s reduced by half. Whisk in remaining butter, lemon juice, capers, and parsley. Add lemon slices and bring to a boil. Check for seasoning. Pour sauce over cutlets and serve.
You can simply fry Italian sausage and peppers with some onion and you’ve got Sausage and Peppers. It takes hardly any time or effort and it’s really very good just like that. But if you have a little extra time and want to make an extra effort, try it this way.
Pierce sausage skin in a few places with a fork so it doesn’t pop when they’re cooking. Fry them in oil until almost done. Remove and cut them into bite sized pieces.
Cut the onion and peppers into strips.
Fry the onions until partially cooked, add the tomato paste and blend.
Add the peppers, return the sausage, cover and cook on low heat for 10 minutes. Add the wine and deglaze the pan and cook for another few minutes until blended. That’s it – done.
Grillades are a New Orleans speciality. Recipes vary a bit and this one is my favorite. Some people use veal or beef cutlets but I prefer pork. You can buy pork cutlets or cut your own from a loin. This time I used pork chops with the bones trimmed away.
*Cajun spice typically contains paprika, salt, black pepper, garlic powder, onion powder, dried thyme and cayenne. You can make your own or buy it. I use La Flor or Zatarain.
Pound cutlets thin, salt them and sprinkle them with Cajun spice. Dredge in flour with 2 tablespoons of Cajun spice mixed in with it. Lightly brown them in oil and remove them.
Add the trinity to the pot and sauté. Add garlic and some more oil if necessary and simmer until soft.
Prepare the roux in a separate pot. Stir the flour and oil over low heat until it’s the color of peanut butter. Add this to the sautéing trinity. Add the tomato, wine, Worcestershire and about ½ of the stock.
Deglaze the pan and simmer for a few minutes. Return the cutlets and simmer for 20 – 30 minutes, adding stock as necessary. You can serve this with grits or white rice.
New Orleans street band video – Smoking Time Jazz Club
Red rice and sausage is a one pot wonder. A Gullah dish that’s comes from the Sea Islands off the Carolina coast, it’s typically made with smoked sausage. I didn’t have any so I substituted soprasade. It worked.
Lightly fry thickly sliced soprasade (or you can stick to the traditional and use smoked sausage) in oil and remove. Sweat peppers and onion in oil and season with salt and black pepper.
Add tomato paste and stir. Return soprasade to pot & 2 sliced garlic gloves. Add rice and stir and coat. Add crushed tomatoes, 2 cups of water and bring to boil.
Lower heat and simmer covered for 20 minutes or until the rice is done. (Optional red beans – you can add beans at the last 10 minutes.)
I got this recipe in the New York Daily News a while back. They published it a few days before Saint Patrick’s Day and I’ve always wondered how authentic it really is with olive oil, tomato paste and red wine as ingredients. Authentic or not it’s a tasty hearty stew.
Season room temperature lamb with salt and black pepper and coat with flour. Sear until browned and remove from pot. Add more oil and sweat onions, garlic and carrots – S&P.
Make a hot spot and caramelize tomato paste then mix. Add barley, stirring constantly for 5 minutes. Deglaze pot with wine.
Return lamb, stocks and bouquet garni (3 sprigs each rosemary and thyme wrapped around 3 bay leaves.)
Simmer low for 45 minutes, covered. Check for seasoning. Remove bouquet garni and add potatoes and pearl onions and cook for another 30 minutes or until potatoes are done.
Jacques Pepin has a cooking show on Public Television. He makes some elaborate dishes and presents them in a simple, and easy to understand way. So here’s Jacques Pepin’s Rabbit with Mushrooms.
Start by cutting the rabbit (if your butcher didn’t do it for you). Remove the hind legs, separate and cut in two. Remove both shoulders together with the front legs. Separate the ribcage and cut in two. Remove the flanks and cut the saddle into two or three pieces . Save the liver and kidneys to add toward the end of cooking.
Heat the olive oil in a pan large enough to hold all of the rabbit in one layer. Add the pancetta. When it starts to brown, add the rabbit pieces. Remove the rabbit when it’s browned.
Add the onions and garlic to the pan and cook for a few minutes. Add the mushrooms and sprinkle the flour over everything, stir and cook for a few minutes. Add the wine and water and bring to a boil. Add the bouquet garni and return the rabbit to the pan. Simmer on low for 60 minutes.
Add the liver and kidneys (if you want) and the cream. Cook for 5 minutes.
Place in a serving dish and garnish with chives. Rabbit with mushrooms is good served with noodles or spätzle.
Spezzatino (pronounced spet-tsa-tino) is Italian for stew and in this case it’s veal stew with peas.
Bring veal to room temperature and season with salt and pepper. Lightly brown it in olive oil and remove from the pot. Add more oil, and sauté a chopped onion with S&P until it starts to brown. Add tomato paste and stir with onions until it darkens. Add the potatoes, S&P and fry lightly. Add the rosemary, beef stock and deglaze the pot.
Return the browned meat, stir and simmer uncovered for ½ hour. Check for seasoning. Add the peas and wine and simmer for another ½ hour.
My mother always got her meat balls to a uniform size just using her hands. I cheat, using an ice cream scoop.
If you’re using dried currants instead of raisins, soak them in some warm water for about 15 minutes. Trim the crust from the bread and break it into pieces. Put it in a bowl and add enough milk to soak it.
After the bread absorbs the milk and softens, squeeze it to remove the excess milk. Drain the currants if you’re using them. Put the bread, beef, garlic, egg, parsley, cheese and raisins or currants, pinoles and salt and pepper in a large bowl. Mix it thoroughly with your hands.
Shape the meat balls and fry them in oil a heavy pan. Turn them gently to brown all sides. Remove them from the pan and drain them on paper towels.
You can eat them just like this. We always did when my mother was frying them until she threw us out of the kitchen. More traditionally, serve them with tomato sauce. A simple marinara sauce would be good. I would deglaze the meat ball pan with a little red wine and add it to the sauce. You can either just spoon some of the sauce over the meat balls or simmer them in the sauce for 5 or 10 minutes.
I used to order Pork Chops and Vinegar Peppers every time I went to Patrici’s on Kenmare St. in Manhattan. I got this recipe from my sister Nicki when they closed.
Season pork chops and bring to room temperature. Fry them in a little oil and remove from pan when browned. (If you want, you can also use boneless and cut into bit size pieces). Fry the potatoes, season and remove from pan. Fry the onion and add the peppers.
Put the cooked chops back in the pan and the potatoes, onions and peppers back on top of the chops. Add the red wine vinegar and liquid from the pepper jar. Sprinkle oregano on top. Cover the pan and cook for 5 minutes more.
If you can’t get vinegar peppers locally, they’re available on line.
Pörkölt (pronounced per-kelt) is a stew made with beef, pork, game or even tripe. In its simplest form it would be just onions, paprika and meat. This recipe is more elaborate and calls for beef. Everyone’s grandmother makes it a little bit differently. Pörkölt is similar to goulash but not as soupy.
Heat the lard in a pot over medium-high heat. In batches, so the pot isn’t crowded, brown the oxtails and beef. Remove from the pot.
Add the onions to the pot and cook until lightly browned. Stir in the garlic, Remove pot from the heat, add the paprika and stir. Then return the meat and drippings to the pot. Add the peppers and tomatoes, if using, sauté briefly and add the wine and water,
Raise the heat and bring it to a boil. Reduce the heat and simmer, covered, for about 2 hours. Add water if it gets too dry. Check for seasoning and serve with sour cream and spätzle or pasta.
Here’s pörkölt at its most basic – just onions, paprika, meat and water, and still very good.