The Ultimate Vampire Resource and Directory

Meat, better when uncooked?
18:02 Mar 23 2017
Times Read: 288

Made myself a quickie of a snack just now, I was so hungry I could not wait to cook the bacon completely, so I just threw it on me dish with the rest and ate it. Got to say, that tasted much better than usual.



Bacon is something that I grew to love, I remember when I first tried bacon decades ago. I found it too salty for my taste but it became a firm favorite with time and after my incident, I just can't get another of meat. I just love it. I am wondering if there is even a meat out there that I won't like.

"Veal" escalopes with salsa verde
17:45 Mar 09 2017
Times Read: 309

"Veal" escalopes with salsa verde



I repeat that these are not my ingreds but the change of meat is my doing. Don't ask where to get it, that is on you to procure.



Ingredients

5 lemons

1 small bunch fresh mint leaves

1 small bunch fresh flatleaf parsley, leaves only

½ small bunch fresh dill

½ small bunch fresh chervil

1 small bunch fresh tarragon

1 bulb garlic, cut in half horizontally

250ml/9fl oz extra virgin olive oil

1kg/2lb 4oz "veal" cushion (a joint from the leg), cut into 2cm/¾in thick slices

1 shallot, finely chopped

2 sprigs fresh basil, leaves only

3 anchovies, drained, finely chopped

1 tbsp Dijon mustard

1 tbsp capers, drained

300g/10½oz spinach leaves

sea salt and freshly ground black pepper



Method

First prepare your barbecue: light the barbecue so that it flares up and dies down, then wait until the coals are glowing but have not yet turned white. Alternatively, heat a griddle pan over a high heat until very hot.



Zest two of the lemons into a large bowl, then squeeze in the juice. Add a few of the sprigs of mint, parsley, dill, chervil and tarragon, and the halved garlic bulb. Pour in 150ml/5fl oz of the extra virgin olive oil, mix until well combined and set aside.



Sandwich the "veal" slices between two long sheets of cling film. Bash them with a rolling pin until they are about 1cm/½in thick, then add them to the herby oil and stir to coat. Set aside.



Finely chop the remaining herbs together and add them to a bowl with the shallot. Zest over two of the lemons, then chop again. Stir in the anchovies and chop again, then stir in the Dijon mustard and capers and chop until fine. Season, to taste, with salt and freshly ground black pepper, then make a well in the centre of the mixture.



Lift the veal slices out of the marinade and lay them on the barbecue or griddle pan. Cook for 2-3 minutes on one side, then 2 minutes on the other side. Transfer to a serving platter.



Meanwhile, heat 50ml/2fl oz of the remaining oil to a frying pan. Add the spinach leaves and cook until just wilted, then lay them on top of the veal slices.



Cut the remaining lemon into wedges. Drizzle the remaining oil into the well in the centre of the salsa verde mixture, then mix together to form a thick paste. Spoon the salsa verde on top of the veal and spinach. Garnish the platter with the lemon wedges.



I will be posting a few different meat dishes, some I have yet to try myself but then none of you have tried these with a different meat now have you?

Best things to go with meat.
13:57 Mar 09 2017
Times Read: 318




Meat is such a lovely food to bite into, the taste, the texture and if you are anything like me, then you know the hunger for it and how it is never enough.







There are many kinds of meat out there, the best is something very close to home for people. I get asked about its taste as there is much curiosity around it, I could say but it would ruin the imagination not to mention that said curiosity is what drives you to try knew things. However I will say there are moments where it is similar to veal and others where it a little like pork, it depends on where you get the cut and what is done to it. Also keep in mind the varied diet of the "animal" will affect the meat.







Now while you could eat the meat fresh and uncooked, cooked and plain etc its recommended you spice it up a little as it is just another meat after all. Now this list is not mine, I get my ingredients using books or the internet though I do have some original dishes but I rather that kept as mine for now.







Cooking oils to use.

*Butter

*Extra virgin olive oil



Seasonings

*Anchovies

*Capers

*Garlic (My favorite)

*Lemon

*Red and white wine



Vegetables

*Artichokes

*Eggplant

*Fennel

*Leeks

*Mushrooms

*Onions

*Olives

*Potatoes

*Spinach

*Tomato



Herbs

*Parsley

*Sage

*Oregano

*Rosemary



Other meats

*Prosciutto, bacon and pancetta

*Pork



Here is an example of one dish. You just replace the meat.



"Veal" Scaloppine with Mushroom Marsala Sauce

How to Make It



In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust the"veal"l with flour mixture and set on a plate.

Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

Note: Nutritional analysis is per serving.



"Veal" Angelica



Ingredients





8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness

8 (1 ounce) slices provolone cheese

8 fresh asparagus spears

4 (1/2 ounce) slices prosciutto

1 pinch salt and pepper to taste

1 pinch garlic powder to taste

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup milk

1 cup seasoned dry bread crumbs

1/4 cup olive oil

2 cups sliced fresh mushrooms

1/2 cup chopped Vidalia onion

1/2 cup sliced roasted red peppers

1 cup red wine

1 cup chicken broth



Prep

25 m



Cook

45 m



Ready In

1 h 40 m



Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.



In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.



Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.



Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.