Summary
Wiener Schnitzel is a legend in the schnitzel community. It is often referred to as the God-Schnitzel in America and the Uber-Schnitzel in its home land of Germany. It happens to be absolutely delicious as well. Schnitzel is basically a meat pounded thin, breaded, and fried. Wiener Schnitzel utilizes veal as the protein of choice. Take time to properly tenderize the meat, nothing ruins a party like tough Schnitzel. We suggest making a big batch when you decide to go with this recipe, the left overs are amazing and make a great sandwich filler. Erica likes to serve these with potato pancakes, and thats what I like to eat them with. I have no doubt that you’ll enjoy this recipe tremendously and remember this can be done with different proteins. So like with all of our dishes, experiment!
Ingredients & Instructions
1 lb veal scallopini (pounded thin)
salt to taste
pepper to taste
garlic powder to taste
2 cups flower
3 cups bread crumbs
2 eggs
1 tbsp water
peanut oil (amount depends upon pan)
Season all of the veal cutlets with salt, pepper, and garlic powder to taste. Do not be afraid to be liberal with your seasonings. Place seasoned veal cutlets on a pan covered with wax paper. Set up a breading station, this includes: a dish with seasoned flour, a dish with egg wash (the 2 eggs and water blended), and a dish containing the bread crumbs. To bread the veal dredge it in the flour first, then the egg wash, and finally the bread crumbs. Place breaded veal back on to wax paper. This process can be done up to 4 hours ahead of time if the veal is refrigerated. Once all the veal is breaded bring a pan of peanut oil up to medium heat. The pan should have enough oil to coat the bottom of a veal cutlet, but you do not want to completely cover the cutlets. Once the oil is up to heat add the veal cutlets to the pan in small batches. Take care not to overcrowd the pan as this will dramatically reduce the oil temperature. Fry the cutlets until golden brown on each side (about 2-3 minutes per side). Once done put the cutlets on a baking sheet and into a 200 degree oven to keep them warm and crisp while you fry the rest.
Summary
Simply put, this recipe is amazing. This dish will convert all of the shell fish haters out there who would ordinarily run from oysters like the plague. However, it will also appeal to the sea food connoisseur, as the recipe maintains a wonderful oyster flavor. I can eat these things by the dozen and my waist line is proof of that. If you make these deviously delicious delicacies, prepare for whirling nodes of tastiness to change your perception of the oyster forever.
Ingredients & Instructions
30 Oysters on the half shell
1/2 cup unsalted butter (1 stick)
3 strips of bacon chopped (or panceta)
2 cloves of garlic minced
1 cup onion minced
10 oz frozen spinach drained thoroughly
1/4 oyster liquor (this is the liquid from the oysters)
1/4 cup heavy cream
1/4 tsp cayenne
10 tbsp grated Parmesan cheese divided in half
10 tbsp bread crumbs divided in half
Saute the bacon, onions, and garlic in 3 tablespoons of the butter. Once the onions become soft add the spinach, oyster liqour cayenne, cream, 1/2 the cheese, and 1/2 the bread crumbs. Stir this mixture until it thickens. Melt the remaining butter in another pan and add the rest of the bread crumbs and cheese, mix together. Distribute the spinach on top of the oyster halves and cover the spinach mixture with the breadcrumb and cheese mixture. Bake at 400 degrees for 20 minutes.
We took an unofficial hiatus from posting on the site. I know this is a poor excuse to the 5 people who have viewed the site religiously, but have no fear EK fans! We’re gonna come at you with some new tasty editions. We’re gonna try and post on a weekly basis as opposed to the bi-annual pace we currently have set. Hold tight, the posts are a comin’.
Summary
Pizza Dough…Not that complicated right? It really is an easy recipe to make. The dough is versatile and it keeps really well in the freezer. Pull a chunk out before you go to the bars and when you come back you’re ready to make some drunken Stromboli’s. We won’t put down the recipes we use for pizza and the like. Cause, to be honest, it’s a pretty straight forward process. I will mention that if you plan on making your own pizzas, you really need to invest in a pizza stone. Believe me, it is well worth the 25 bucks.
Ingredients & Instructions
3/4 cup Water
1/4 cup Olive Oil
1 tsp Honey
1 package of Yeast
1 tsp Salt
3 cups Flour
Mix the flour and salt using a food processor. Pour the package of yeast into the warm water and add the honey and stir a couple of times. The yeast should begin to bubble at some point (this is called “proofing”, it is a sign that the yeast is alive and active) Once the yeast has “proofed” add the olive oil to the water and yeast mixture. Add the wet ingerdients into the food processor. Mix all the ingredients until the dough pulls away from the blade and into a ball. If your dough becomes too wet simply add more flour. If the dough becomes too dry just add more water. Once your dough is the right consistency put it in a lightly greased bowl and cover with a towel. Let the dough sit out until it doubles in size.
Quick Tip: If you want a really crispy pizza crust brush the dough with olive oil and bake at 400 degrees until firm to the touch. Then add your sauce, cheese, etc. and throw it back in there until your ingredients have cooked. Also, it’s a good idea to put corn meal on your pizza paddle. It helps with sliding the pie on and off the stone.
