Veal Chops Petite Marmite

Serves Six

This recipe was one of the most popular at the famous Petite Marmite. I have slightly altered the recipe to reduce saturated fats.

6 veal chops cut one inch thick

6 slices prosciutto 

2 truffles

6 egg whites

3 egg yolks

1 cup flour

2 cups fresh white bread crumbs

1/2 cup freshly grated Parmesan cheese

4 tbsp olive oil

2 tbsp margarine

Pepper to taste

Have your butcher butterfly the veal chops by cutting horizontally with care, but leave the meat attached to the bone. This creates two wings to hold the stuffing. Fill between each wing with one slice of ham and three slices of truffle.  Close the two parts to make an envelope. Pat each chop in the flour, then dip in the well beaten egg mixture. Mix the Parmesan with the bread crumbs and dip the chops into the final mixture, rolling them around carefully to fully coat each chop. 

Sauté the chops slowly in the oil and margarine mix for about eight minutes on each side.

This recipe goes well with Montrachet, a fine white Burgundy that has a school of supporters who proclaim it the greatest of the vins blancs of France.

Hungarian Boston Salad

Serves Four

1 large head of Boston salad

4 cups cold water

1/4 cup sugar

3 tbsp white vinegar

2 tsp Kosher salt or sea salt

Mix the water, sugar, vinegar and salt in a salad bowl.

Wash and trim the Boston salad.

Place the whole leaves into the water mixture.

Lightly press down to coat all the leaves.

Using a pair of tongs, portion the salad onto salad plates.

Beef Stroganoff

Serves Four

18 oz beef tenderloin

8 oz Crimini mushrooms

1 medium onion

5 tbsp vegetable oil

1 tsp Hungarian paprika

2 tsp Dijon mustard

1 oz red wine

2 oz beef stock

1 tsp black pepper

6 oz fat free sour cream

1 tsp Dijon mustard

1/2 tsp chopped dill

Finely dice the onion and slice the mushrooms.

Heat two tablespoons of oil and sauté the onions and mushrooms for 4-5 minutes. 

Remove from heat and stir in the paprika, mustard and pepper.

Slice the tenderloin into thin strips, approximately 2 1/2 inch pieces.

In a separate pan, heat two tablespoons of oil and sauté half the tenderloin, about 2-3 minutes.

With a slotted spoon remove the beef and add to the onion and mushroom mix. 

Add the remaining oil and beef and again sauté 2-3 minutes. 

When the meat has browned, remove with a slotted spoon.

Add the wine and beef stock and deglaze the pan drippings. 

Add the drippings to the beef and onion mixture. 

Mix the sour cream, Dijon mustard and dill and fold into the warm beef mix.

Place on the fire and heat for two minutes.

Portion the beef mixture over cooked noodles, Spaetzel or Nokedli.

Before serving I garnish each plate with a teaspoon of fresh sour cream.

Hungarian Style Braised Tripe

Serves Four

The first time I was offered tripe, I said “no, thank you.” This happened again when I was offered it a second time. Each time the aroma intrigued me. Finally on the third time I tried a small sample. It was so tasty and tender that I tried another sample. Tripe is like trying your first clam or oyster, once you get use to the texture and flavor, you are hooked.

1 1/2 lbs Calves Tripe

1 cup finely diced onion

3 tbsp olive oil

1 Hungarian or banana pepper, cut into strips

1 1/2 tsp sweet Hungarian Paprika

Ground black pepper to taste

3/4 tsp Vegeta

6 whole peppercorns

1 Bay leaf

2 small, whole smoked ham hocks (Smoked neck bones will also do)

4 peeled potatoes, quartered and held in cold water

Wash tripe and place in a medium size pot.

Cover with water, add the bay leaf, 6 peppercorns and a 1/2 tsp of salt.

Bring to a boil and simmer for 10 minutes.

Drain through a colander, saving bay leaf and peppercorns.

Place tripe back in the pot and again cover with water. Add the bay leaf and peppercorns and bring to a boil. Simmer for 10 minutes.

Drain tripe and discard bay leaf and peppercorns.

Cut tripe into thin strips, approximately 1/2 inch by 2 inches.

In a medium size pot, heat the oil. Add onion and Hungarian pepper strips. Simmer for about five minutes, stirring frequently to prevent burning.

Remove from fire and stir in the paprika, then add the tripe and mix well.

Cover tripe with water. Add the smoked bones, Vegeta and simmer for about 3 hours, making sure to replenish the water as it evaporates.

The tripe should be very tender, enough to cut with a fork.

A half hour before service, blanch the potatoes in salted water to tenderize. Do not overcook.

At service, place a few potatoes on a plate and spoon over the tripe with enough drippings to cover.

The bones can be served on the side or a piece on each plate.

Vegeta is an Eastern European all-purpose seasoning.

When I use Vegeta I omit salt, as Vegeta has salt in the ingredients.

For more info on Vegeta, see Vegeta posting.

Shrimp Scampi Riviera

This very special recipe is in memory of Aldo who was the owner of La Toque Blanch in NYC and Le Monagesgue in Lake Worth Florida. Aldo also worked as Maitre d’ for the Prince and Princess of Monaco.

Shrimp Scampi Riviera 

Serves Four

24 fresh large shrimp peeled and deveined, tail on 

6 tbsp olive oil

6 tbsp seasoned tomato sauce

2 tbsp Dijon mustard

2 tbsp dry white wine

1 tsp fresh lemon juice 

2-3 garlic cloves, finely chopped

Salt and pepper to taste

Place the shrimp in a baking dish.

Whisk all the ingredients together and spoon over the shrimp.

Place under a broiler and broil for 4-5 minutes.

Serve from dish or portion and spoon sauce over shrimp.

In the photo I slightly altered the recipe for a New Years appetizer.

I cut 12 slices of bacon in half, resulting in 24 bacon strips which I cooked half way through, then wrapped the bacon around the shrimp and fastened with a toothpick.