Quote of the Week:
"You can tell a lot about a fellow's character by his way
of eating jellybeans."
- Ronald Reagan
"You can tell a lot about a fellow's character by his way
of eating jellybeans."
- Ronald Reagan
This Week's Wine Selection
==========================
Mouton-Cadet Blanc 2006 Price: $9
A powerful nose marked by typical Sauvignon notes of boxwood and
broom that slowly evolve towards citrus and passion fruit. Richly
aromatic. The attack reveals the crispness of the fruit, giving the
impression of biting into the grape itself. The mid-palate is rich
and expressive, harmonious and deep, the finish smooth and elegant
on pleasantly lingering fruit.
Serve With:
Veal Scallops with Wild Mushrooms
=================================
1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed
shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon
butter in large skillet over medium-high heat. Cook veal until
golden, about 20 seconds per side. Transfer to plate. Melt 3
tablespoons butter in same skillet. Add shallots; saute 30 seconds.
Add mushrooms; saute until brown, about 3 minutes. Stir in tarragon.
Add wine; cook over high heat until almost all liquid evaporates,
stirring to scrape up browned bits, about 2 minutes. Add cream;
boil until reduced by 1/4, about 1 minute. Stir in mustard. Using
tongs, return veal to pan; simmer until heated through. Divide veal
and sauce among 6 plates and serve.
Corn Dogs
=========
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs
24 wooden skewers
oil
Combine cornmeal, flour, baking powder, salt, egg and sugar. Add
milk until batter has a pancake type consistency (Too much milk,
and batter wont stay on hot dogs, too little and your batter when
fried will be cracked).
Dry off hot dogs with paper towels, coat with flour, and skewer
through the center of the corndog. Heat 2" deep oil to 370F or use
a deep fryer. Pour batter into a tall drinking glass. Dip skewered
hot dogs into batter mix and coat evenly. Fry until golden brown,
about 2 1/2 minutes. Let cool and drain on a paper towel. Serve with
ketchup, mustard, tarter sauce or a dressing of your choosing.
Oven Fried Drumsticks 1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray
==========================
Mouton-Cadet Blanc 2006 Price: $9
A powerful nose marked by typical Sauvignon notes of boxwood and
broom that slowly evolve towards citrus and passion fruit. Richly
aromatic. The attack reveals the crispness of the fruit, giving the
impression of biting into the grape itself. The mid-palate is rich
and expressive, harmonious and deep, the finish smooth and elegant
on pleasantly lingering fruit.
Serve With:
Veal Scallops with Wild Mushrooms
=================================
1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed
shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon
butter in large skillet over medium-high heat. Cook veal until
golden, about 20 seconds per side. Transfer to plate. Melt 3
tablespoons butter in same skillet. Add shallots; saute 30 seconds.
Add mushrooms; saute until brown, about 3 minutes. Stir in tarragon.
Add wine; cook over high heat until almost all liquid evaporates,
stirring to scrape up browned bits, about 2 minutes. Add cream;
boil until reduced by 1/4, about 1 minute. Stir in mustard. Using
tongs, return veal to pan; simmer until heated through. Divide veal
and sauce among 6 plates and serve.
Corn Dogs
=========
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs
24 wooden skewers
oil
Combine cornmeal, flour, baking powder, salt, egg and sugar. Add
milk until batter has a pancake type consistency (Too much milk,
and batter wont stay on hot dogs, too little and your batter when
fried will be cracked).
Dry off hot dogs with paper towels, coat with flour, and skewer
through the center of the corndog. Heat 2" deep oil to 370F or use
a deep fryer. Pour batter into a tall drinking glass. Dip skewered
hot dogs into batter mix and coat evenly. Fry until golden brown,
about 2 1/2 minutes. Let cool and drain on a paper towel. Serve with
ketchup, mustard, tarter sauce or a dressing of your choosing.
Oven Fried Drumsticks 1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray
Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In a third
shallow dish, mix the crushed cereal with the seasonings.
Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coating
evenly with each. Arrange the chicken on the baking sheet and coat with nonstick cooking spray.
Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pink
remains in the chicken and it turns golden.
Serving Size: 2 drumsticks
Yield: 8 (4 servings)
Nutrion: 247 calories (59 from fat), 17g Carb, 1g Fiber, 28g Protein, 7g Fat
Exchanges: 1 Starch, 3 Lean Meat
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