Veal Marsala

With candied carrots

Serve with your favorite pasta

4 – 6 Veal cutlet (not breaded)

½ cup flour

1 cup Marsala Wine

1 Cup chopped mushrooms

1 Cup Baked ham cubed

½ Cup heavy cream

1 – 2  TBL olive oil

2 -3 TBL butter

1 tsp coarse salt,

1 TBL Rix Meat Mix

1 small bag baby carrots

¼ maple syrup.

½ tsp cinnamon powder

Start your water for pasta

Pound Veal

Sift flour onto flat plate, mix salt, pepper and garlic

Dredge in flour, tap off excess, set aside

Bring about an inch of water to boil in a med sauce pan add your carrots cover and turn to low.

Water for pasta should be to a boil now, add ½ teaspoon ½ TBL olive oil

Heat ½ TBL oil and ½ TBL of butter over med heat lightly browning both sides, set aside.

Add another ½ TBS oil and butter to the pan

       add ham, mushrooms, when the ham starts to brown add the mushrooms, they  will start to soften, you can add a little more oil oil and butter if the mushroom seam to need it, don’t worry you can tell they’ll talk to you..once they soften,

   add Marsala wine, scrapping the bottom of the pan to get up any brownings, stir in the heavy cream, return the veal to the pan to warm.  Drain the pasta, carrots should be done. Add 1TBL butter stir ,

after butter has melted, add the maple syrup, and sprinkle with Cinnamon.

Eggplant Parmesan

Eggplant

3 Eggs beatin

Flour

Bread Crumbs

Rix Meat Mix

Veg Oil for frying

3 qts sauce you can make your own using tomato puree, sautéing garlic and onions, adding spices or use jarred sauce.. I like barill or bertolli they are quality jarred sauces.. I am not a fan of the “it’s in there “ sauce

Red Wine for the sauce, either type

Fresh parmesan cheese

you can buy it already grated or buy a piece and grate it yourself, that’s the best !

Mozzarella (optional) I have used this,  and it comes out really nice, kind of gives it a lasagna kind of thing..

but the dish is called parmesan 

Grate the cheese if you bought the wedge into a small bowl

Peel the eggplant

Slice eggplant into ¼ to ½  slices

Coat in flour

 If you been a listener for a while .. you know to season you flour and your bread crumbs, it adds to the finished flavor.. we are building flavors as we go, that’s why we do this… some people say “ I can season when it done.. well you can but flavor that gets built, flavor that  has layers.. it is so much more noticed there’s more depth to it..more so than just adding salt and pepper after it is completely cooked. Well anyway

Dip in egg

Coat with bread crumbs

Deep fry till lightly browned

Place on paper towels so excess oil is absorbed.

As each batch is placed on paper towel, spinkle with Rix Mix .. remember we are building flavors

While frying your eggplant, warm your sauce, either your homemade if you had the time or the jarred.. as the sauce comes to a boil, add some of the red wine.. use something that not too dry,  a nice Beaujolais, white zinfandel, or white merlot

After all eggplant has been fried

Pre heat oven to 325 degrees

in your oven / casserole pan, pour a little sauce on the bottom and tip n tilt the pan  so the bottom gets coated with the sauce,

Layer the bottom now with eggplant,  pour some more sauce on to just cover the egg plant.

Now sprinkle the parmesan cheese over the sauce and Mozzarella if using

Another layer of eggplant, sauce and cheese, continue until all eggplant is in the dish, final layer to be sause then cheese. Place in your oven for 45 – 1 hr until the top is bubbly.

Serve with your favorite veggies and garlic bread.. yum

sauté; sautéed; sautéing
[saw-TAY, soh-TAY]
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.

Roast v.  To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising.

Braise
[BRAYZ]
A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

grill v.  To prepare food on a grill over hot coals

broil
To cook food directly under or above the heat source. Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source

Griddle

A special flat, customarily rimless pan designed to cook food (such as pancakes) with a minimal amount of fat or oil. Griddles are usually made of thick, heavy metals that are good heat conductors, such as cast aluminum or cast iron. Some griddles have a nonstick coating. Like a frying pan, they usually have a long handle; some have handgrips on opposite sides.

grill
n.  1. A heavy metal grate that is set over hot coals or other heat source and used to cook foods such as steak or hamburgers. 2. A dish of food (usually meat, such as MIXED GRILL) cooked on a grill.

marinate
[MEHR-ih-nayt]
To soak a food such as meat, fish or vegetables in a seasoned liquid mixture called a MARINADE. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container — never in aluminum. Foods should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is MACERATE.

sear
To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices, which is why British cooks often use the word "seal" to mean the same thing.