Here's a recipe from the April issue that I'm going to fix as soon as I get to Portland. This sounds just peachy!
* Exported from MasterCook *
Steak Milanese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound top loin steak -- trimmed
salt and freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs -- beaten
2 cups bread crumbs
1 cup Roma tomatoes -- seeded and diced
1/4 cup red onion -- diced
3 tablespoons kalamata olives -- halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/3 cup vegetable oil
Garlic Linguine
Cut the steak into eight 2-oz. pieces, then pound them to about 1/4" thick using the smooth side of a meat mallet. Season both sides of the cutlets with salt and pepper.
Place the flour, eggs, and crumbs into three separate shallow dishes. Dredge cutlets in flour, followed by the eggs, then the crumbs. Transfer to a parchment-lined baking sheet; chill for 30 minutes.
Combine the tomatoes, red onion, olives, capers, chopped fresh oregano, olive oil, and lemon juice in a bowl for the relish; set aside. Heat the oil in a large sauté pan over medium-high heat to 350° (see note).
Fry the cutlets in batches until golden, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining cutlets.
Top the cutlets with relish and serve with linguine on the side.
Source:
"CuisineAtHome, April 2007, pg 32"
NOTES : Here's a simple technique to help determine when frying oil is at its optimum temperature. Drop a 1" cube of bread into the hot oil and time how long it takes to turn golden brown. If the bread toasts in 50-60 seconds, the oil is between 350° and 365°--this is the ideal range for most frying jobs. If the cube browns in 40-50 seconds, the oil is 365° to 380°, which some recipes will call for as well.
* Exported from MasterCook *
Garlic Linguine
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dry linguine
3 tablespoons olive oil
2 tablespoons garlic -- minced
1/2 teaspoon red pepper flakes
3 tablespoons Parmesan cheese -- shredded
salt -- to taste
Cook linguine according to package directions in a large pot of boiling salted water; drain.
Heat oil, garlic, and pepper flakes in a saucepan over medium-high while pasta cooks. Cook until garlic begins to sizzle, about 1 minute, then toss linguine with garlic oil, Parmesan, and salt.
Source:
"CuisineAtHome, April 2007, pg 33"
Yield:
"4 cups"
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* Exported from MasterCook *
Steak Milanese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound top loin steak -- trimmed
salt and freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs -- beaten
2 cups bread crumbs
1 cup Roma tomatoes -- seeded and diced
1/4 cup red onion -- diced
3 tablespoons kalamata olives -- halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/3 cup vegetable oil
Garlic Linguine
Cut the steak into eight 2-oz. pieces, then pound them to about 1/4" thick using the smooth side of a meat mallet. Season both sides of the cutlets with salt and pepper.
Place the flour, eggs, and crumbs into three separate shallow dishes. Dredge cutlets in flour, followed by the eggs, then the crumbs. Transfer to a parchment-lined baking sheet; chill for 30 minutes.
Combine the tomatoes, red onion, olives, capers, chopped fresh oregano, olive oil, and lemon juice in a bowl for the relish; set aside. Heat the oil in a large sauté pan over medium-high heat to 350° (see note).
Fry the cutlets in batches until golden, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining cutlets.
Top the cutlets with relish and serve with linguine on the side.
Source:
"CuisineAtHome, April 2007, pg 32"
NOTES : Here's a simple technique to help determine when frying oil is at its optimum temperature. Drop a 1" cube of bread into the hot oil and time how long it takes to turn golden brown. If the bread toasts in 50-60 seconds, the oil is between 350° and 365°--this is the ideal range for most frying jobs. If the cube browns in 40-50 seconds, the oil is 365° to 380°, which some recipes will call for as well.
* Exported from MasterCook *
Garlic Linguine
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dry linguine
3 tablespoons olive oil
2 tablespoons garlic -- minced
1/2 teaspoon red pepper flakes
3 tablespoons Parmesan cheese -- shredded
salt -- to taste
Cook linguine according to package directions in a large pot of boiling salted water; drain.
Heat oil, garlic, and pepper flakes in a saucepan over medium-high while pasta cooks. Cook until garlic begins to sizzle, about 1 minute, then toss linguine with garlic oil, Parmesan, and salt.
Source:
"CuisineAtHome, April 2007, pg 33"
Yield:
"4 cups"
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Don't wait too long to tell someone you love them.
Billy
Billy