GRILLDOG's
Awesome Friends!
and Game Meat!
Veal Piccata * Flaming Veal Amadine
*
Great
Falls, MT - Lama *
Uncle Ted's Brats
*
Recipe sent to Grilldog by his Good Buddy Gordon!
3/4 pound boneless veal, cut 1/2
inch thick
1 TBL
all-purpose flour
1/2 tea
salt
1/8 tea
pepper
3 tbl
butter
1/3 Cup Dry
white wine
1 tea
lemon zest
Place meat between 2 sheets of wax paper and pound 1/4 inch thick with smooth side of a mallet. Cut meat into strips about 1 1/2 inches wide and 3 inches long. Mix together flour, salt and pepper. Lightly dust meat with flour mixture, shaking off excess.
Melt 2 tablespoons butter in a wide frying pan over medium-high heat. Add meat and cook quickly turning to brown both sides (about 4 minutes total).
Remove meat to a warm platter. To pan, add wine and bring to a boil, scraping up browned bits. Stir in lemon zest and remaining 1 tablespoon butter; heat until melted. Spoon sauce over veal and garnish with lemon slices.
Recipe sent in by Grilldog's good buddy Gordon!
3/4 pound boneless veal, cut about 1/2
inch thick
2 tablespoons
butter
1/2 cup
sliced or slivered almonds
Salt
3 tablespoons
Marsala wine or brandy
1 tablespoon
lemon juice
1/3 cup
whipping cream
Trim off and discard membrane from veal. Place meat between 2 sheets of wax paper and pound 1/4 inch thick with smooth side of a mallet.
In a wide frying pan over medium heat, melt 1 tablespoon of the butter. Add almonds; cook, stiffing until golden' spoon nuts out of pan and set aside. Melt 1 more tablespoon of the butter over high heat. Sprinkle meat lightly with salt and cook without crowding, until meat is lightly browned on each side. Set meat aside as it cooks; add more butter to frying pan, if needed.
When all meat is cooked, return it and any juices to frying pan. Add Marsala and set aflame at once (not under exhaust fan or flammable items), shaking pan until flames subside. Pour lemon juice over meat. then lift meat from pan and arrange in a serving dish; keep warm. If cooked ahead, place pieces of meat side by side in a shallow rimmed pan, cover, and chill . To reheat, uncover and place in a 375 degree oven for 3-4 minutes while preparing sauce.
Pour cream into frying pan, boil rapidly, stiffing, until large shiny bubbles form over entire surface and cream is a rich golden color; drain any juices from meat into sauce. Stiff in almonds and spoon sauce over meat; serve at once.
Great
Falls, MT - Lama
Recipe sent in by locals near Malmstrom AFB!
Actually, you'd prepare Lama like deer or other game
food. However, in Great Falls, MT, near the Malmstrom AFB, during Deer
Hunting season, it is not unheard of for some over zealous hunter to shoot a
Lama, thinking perhaps it was a large necked Woolly Deer! Then take it to
the butcher shop to cut up this "Special" Deer!!! Well, Bambi may be
safe but not the rest of us!!!
Comment from Friends of the Grill!
Hey Grilldog,
Your sight reminds of a couple guys here in Wisconsin; they call themselves
Maddog and Merrill. They have the same fun with grilling as you do. Wrote a
couple grill books.
I love to grill spring, summer, fall and winter. I'd like to submit a recipe. I
call it Uncle Ted's Brats, because I took the recipe from my uncle Ted.
1 or 2 lbs Fresh Bratwurst ( Italian Sausage can be substituted)
1 Liter Ginger Ale
1 can Orange Juice ( Do not add water)
1 Huge Onion
2 or 3 Green Peppers
Pour the ginger ale and orange juice into a large pot. Cut the onion and
green peppers and place into the liquid. Next, brown the brats on the grill
using direct heat. 5 to 10 minutes.
Once brown, remove from the grill and place into the pot of mixture. Heat
and
simmer the brats for 45 minutes.
Remove brats and serve. Take the onion and greenpeppers and put into a bowl
for a garnish on the brats. Works just a good with Italian sausage.
Thanks MIKE!!!
Grilldog's Friend Kalli worked hard
translating these recipes from German for all of us to Love!
Elderberry Blossom Syrup
3 litres water; 6 lbs sugar; 1/2 oz.
citric acid; 1 lemon sliced; 20 - 30 umbles elderberry blossoms
dissolve sugar in the water and add the rest of the ingredients; do not
clean the blossoms before ( maybe choose some that didnīt grow next to the
highway) . Let rest for about 12 hours and pour the syrup through a cotton
cloth. Store cool and dark.
Added as a flavour to a yoghurt or buttermilk ice-cream basis the syrup
tastes really great!
Avocado ice-cream
3 avocados; 11 oz. coconut cream; 4
tablespoons rum or tequila ;1 lemon; some sugar (not required) ; mango
slices and almonds for serving
remove avocado flesh from the peel and press it through a sift. Add the
rest of the ingredients and let it freeze. In case you donīt use a ice-cream
maker, stir ice-cream several times during the freezing process. Serve with
mangoslices and ground almond.
Thanks Kalli for your support of Grilldog's Recipes...Enjoy Life and Be Happy!