Veal Cutlets with Red Bell Pepper

For this recipe I used veal for scallopini, so no need to bother beating the meat. I also made some modifications, which I will mention as I go along. The listed quantities yield 6 servings, but I halved them for our needs:

• 1 1/2 pounds veal slices (about 1/4 inch thick)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard (I replaced with 1 tsp grainy Dijon mustard)
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour (I didn't use it)
• 6 tablespoons butter, divided
• 2 medium onions, sliced
• 2 medium sweet red peppers, julienned
• 1/2 pound fresh mushrooms, sliced (didn't use )
• 1/2 quart chicken broth
• 2 teaspoons cornstarch (I omitted it)
• 2 teaspoons water

Place veal in a 13-in. x 9-in. x 2-in. dish; set aside. 

In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. 

Cheesy Gratin of Brussels Sprouts

This dish is very flexible, it can be made early in the day, refrigerated, then baked before mealtime. If you're not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets. 

My daughter had this with the veal scaloppine and red ruby grapefruit and loved the combination. So, here comes the recipe:

Rosemary Pork Tenderloin

A fairly quick and very inexpensive way to prepare a versatile cut of meat such as tenderloin. The recipe calls for:

- 1/3 cup Dijon mustard

- 2 tbsp freshly ground black pepper

- 1 tbsp freshly chopped rosemary leaves, plus 2 sprigs rosemary, with hard woody stems

- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed

- 1 pork tenderloin, about 2 lbs 

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. 

Deviled Chicken Drumsticks

I know, it's chicken again, but at 90 degrees outside I was happy to get in and out of the kitchen as soon as possible. So I found this wonderful recipe that did not require any supervision, the product went into the oven and was done in under one hour.

I used:

• 6 chicken drumsticks
• 1/4 cup Dijon mustard
• 3/8 cup panko (Japanese bread crumbs)
• 3/8 cup grated Parmigiano-Reggiano
• 1/4 teaspoon cayenne
• 1.5 tablespoons unsalted butter, melted

Preheat oven to 450°F with rack in the upper third of the oven.

Pat chicken dry, then toss with mustard until evenly coated.

Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. 

Drizzle with butter and toss. 

Dredge each drumstick in crumb mixture to coat

Arrange, without crowding, in a buttered large 4-sided pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature

I made some roasted bell pepper salad to go with it (roasted bell pepper, vinegar, vegetable oil, garlic, thyme, salt and pepper, everything left in the fridge for at least 3 hours)

 

And I added some roasted eggplant salad to serve

I am sorry the pictures are blurred, my daughter was patrolling around the kitchen, as the smell of the freshly baked chicken was unbearable ;). These moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature. Enjoy!

Beef Stroganoff

After a week of being out and about, I can finally get back to my business. And what would be a more appropriate way to celebrate returning home than by cooking something?

- 1 lb stir-fry beef

- 1/4 lb finely chopped mushrooms
- 2 medium onions, cut julienne style

- 2/3 lbs sour cream
- 1 clove garlic, peeled and grated

- 1 tbsp Dijon mustard

- 1 gherkin, finely diced

- 1 stick butter

- 1 tsp olive oil

- salt and pepper to taste

Salmon Cakes with Lemon Yogurt Sauce

Salmon:

- 1 lb skinless salmon fillet

- olive oil, for drizzling

- Kosher salt and freshly ground black pepper

Patties:

• 1 large egg, beaten
• 1/3 cup (1/2-ounce) chopped fresh chives
• Panko crumbs
• 1/2 cup frozen corn, thawed
• 2 tablespoons Dijon mustard
• 3 tablespoons mayonnaise, plus more, as needed
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, at room temperature