--.
To complete the jus de veau, add mushrooms, chervil, and tarragon
Sear the medallions in a saute pan on both sides and finish them in the oven.
Combine the vinegar and the jus de veau lie in a saucepan; bring to a quick boil.
Remove from the heat.
Deglaze the saute pan with the vinegar and jus de veau lie.
Bring it to a boil.
Keep it warm or reheat at time of service.
Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
Add the white wine and reduce by two-thirds.
Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
Just before serving, stir in the sugar and mustard.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Melt 1/2 the butter in a large saucepan over high heat. Working in batches, brown veal for 3-4 mins. Remove from pan and set aside.
Add remaining butter to pan. Saute mushrooms, onions, carrots, celery and thyme for 4-5 mins, until light golden brown. Add wine and simmer for 4-5 mins, until reduced by 1/2. Return veal to pan along with stock. Bring to a boil. Cover and reduce heat to low. Simmer, partially covered, for 1 hour, or until veal is tender and sauce reduced by 1/2.
Whisk cream, egg yolk and 1/2 cup cooking liquid until smooth ...
Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes.
Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir ...
dd the morels and Jus de Veau to the pan and bring
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
eat.
Add the herbs de Provence, and cook, stirring constantly
heese
Add the Pico de Gallo in the middle of
n squash, celery, oats, Herbes de Provence and salt then return
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
nd whisk in the dulce de leche until it is completely