Versatile Veal Part Of New York Harvest Fest ALBANY, N.Y. The aroma of veal cutlets sauteing in melted butter and sizzling garlic were too tantalizing to pass up at the annual Harvest Fest held in Al bany, Nov. 17-18. The smell wafted throughout the courtyard at the Desmond Hotel, encourag ing everyone to follow their nose to the source of the delicious scent. Attendees gathered anxiously around the table to taste the cut lets, which were lightly coated in seasoned flour and cooked in but ter and garlic. Participants sampled three veal recipes with four New York wines while NYBIC staff dis cussed veal purchasing, nutrition, food safety and menuing ideas. Versatility was the theme of the presentation. Parmesan, marsala and picca ta are the thoughts triggered when most consumers hear the word veal, but the New York Beef Industry Council wanted to showcase different tfends using veal by adding a unique twist to standard recipes. Following are some of the reci pes featured. ITALIAN VEAL AND PEPPER STEW l-Vz pounds veal for stew 'A cup all-purpose flour Vi teaspoon salt 'A teaspoon pepper 2 tablespoons olive oil 14-'/> ounce can diced Italian stylc tomatoes, undrained 2 A cup ready-to-serve chicken broth 2 cloves garlic, minced 2 medium green bell peppers, cut into thin strips hot cooked rice grated Parmesan cheese Combine flour, salt and pep- ICE CREAM FREEZER DEPOSIT THIS COUPON AT LANCASTER FARMING PA FARM SHOW BOOTH #274 Or At KEYSTONE FARM SHOW BUILDING #2 BOOTH 813 ! NAME: ! ADDRESS: J TOWN: Lancaster Farming Winners To Be Announced In Jan. 12 Issue Of Lancaster Farming per. Lightly coat veal with sea soned flour, reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown Vi of veal; remove from Dutch oven. Brown remaining veal and re move. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 min utes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender. Serve stew over rice; sprinkle with cheese, as desired. VEAL BURGER l-'/2 pounds ground veal 4 slices bacon, crisply cooked and coarsely crumbled 2 A cup coarsely crushed sour cream and onion potato chips 1 egg, lightly beaten 2 cloves garlic, minced 1 tablespoon Dijon-style mus tard 4 hamburger buns, split lettuce leaves tomato slices Sauce: Vi cup mayonnaise l-'/i tablespoons sun-dried to matoes, minced 1 tablespoon prepared basil pesto sauce dash ground red pepper Combine mayonnaise, sun dried tomatoes, pesto sauce and red pepper in medium bowl. Set aside. Combine ground veal, bacon, potato chips, egg, garlic, and mustard in large bowl, mixing lightly but thoroughly. Lightly shape into four Vo-inch thick pat ties. Place patties on grid over medium, ash-covered coals. Grill, Tie Original Old Fashioned 6 Qt. Hand ZIP: PHONE: uncovered, 10-12 minutes to me dium (160 degrees) doneness, until it is no longer pink in the center and juices show no pink color. Turn occasionally. Line bottoms of buns with let tuce and tomato; top with bur gers. Spoon sauce evenly over burgers; close sandwiches. PEPPER-LIME VEAL FAJITAS 1 pound veal cutlets 1 tablespoon olive oil 1 medium red pepper, cut into Va inch wide strips 1 medium yellow pepper, cut into V* inch wide strips 1 medium onion, sliced 8 small flour tortillas (6-7 inch diameter) chopped fresh cilantro prepared salsa Marinade: 3 tablespoons fresh lime juice 1 tablespoon olive oil 2 cloves garlic, minced Pound veal cutlets to '/s-inch thickness. Cut cutlets into 3xl strips; toss with marinade ingre dients in medium bowl. Refriger ate 10 minutes. Heat '/: of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4-5 minutes or until crisp-tender. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat until hot. Drain veal; discard ma rinade. Add of half veal; stir-fry one to two minutes or until just cooked through. (Do not over cook.) Remove from skillet. Re peat with remaining veal. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa. Lorrell Kenney, New York Beef Industry Council, talks to participants during a seminar at Harvest Fest, Albany, N.Y. Featured Recipe John Strommer, Media, sent in this recipe from a 1947 cook book. Imagine 75,000 persons at one barbecue. And then think of the headache you would get planning the food for such a crowd. But to Lieutenant C. W. Ellison of the sheriffs department of Los Angeles County, Calif., it is just another day’s work, for he is the chef for such a large undertaking each year, the proceeds of which go to charity. This is the way it is done: Construct four underground brick pits, each eight foot wide, 15 feet long, and eight feet deep, covering the bottoms with large rocks to hold the heat. Build a fire in each of the pits and let them bum from eight to 10 hours, so there is a solid bed of charcoal. Cover char coal with sheet iron and place a layer of wet burlap sacks on the sheet iron. Meanwhile, cut 40,000 pounds of prime steer beef (fore quarter, only) into 25 pqunds chunks, tie in cheesecloth and sat urate cloth with a barbecue sauce made of the following ingredi ents cooked together for about an hour. Los Angeles County Barbecue 300 crates tomatoes, chopped 4,000 pounds onions, chopped 50 pounds garlic 25 pounds green chili peppers, chopped after removing seeds 50 pounds ground celery seeds 50 pounds ground oregano (marjoram) 10 pounds ground cuminseed 125 pounds black pepper 700 pounds sale 100 pounds vinegar Place the meat in prepared pits on the wet burlap sacks. Cover pits with boards, then with canvas and finally with about 18 inches of sand to hold in the heat. Leave meat in the pits, un disturbed, for 14 to IS hours. When it is taken out, meat is so tender that no knife is needed to cut it the bones slip out. About 8 ounces of meat is served to each person. Lancaster Farming, Saturday, January 5, 2002-817
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