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May 19, 2006
John's Veal Piccata
(Photo: John's Veal Piccata)
John really nailed this. I wish I had taken a picture of it plated, but after a long, frustrating day of engine trouble on my flight, which resulted in a six hour delay in Kansas City, I was ready to relax and drink some wine.
John makes his piccata the old fashioned way, pounding out veal cuts, dredging them in flour and sauteeing them off, then making his pan sauce with butter, capers, parsley and lemon juice, then adding the veal back to the skillet and bringing it all together.
The frites he served with the piccata were spectacularly good, I'll post them next week.
Update 6/1/06: The Survival Frites are posted here
Posted by The Pragmatic Chef at May 19, 2006 1:59 PM
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Comments
That is some mighty tasty lookin stuff!
Posted by: Paul Brown at May 19, 2006 3:02 PM
It was great, Chile, the picture doesn't do it justice. John's an old cookie buddy from way back, it was a pleasure to watch him work again.
Posted by: the pragmatic chef™ at May 19, 2006 3:04 PM
Not plated? They look plated to me, foo. That'd be muh plate.
Many years ago visited a friends family up in Garberville. They had fresh venison and I had 14 steaks that looked about the size of those veal things. That and mashed taters with gravy, don't remember the greens.
The next day they offered up bear or panther stew. Ed and I checked out the bear and asked for the panther sight unseen. MMmMm, bear.
Biggles
Posted by: Dr. Biggles at May 19, 2006 4:15 PM
When you visited 'Garberville',did they ask you if you wanted extra gravy???
Posted by: Paul Brown at May 19, 2006 9:44 PM
I don't think they had to ask. I hep myself. I need gravy, it's part of my psche.
Biggles
Posted by: Dr. Biggles at May 22, 2006 2:42 PM
Well now I'm going to have to make that chicken I make with capers and lemon and white wine. Or just eat some capers. One.
Posted by: Ana at May 22, 2006 6:34 PM
Some friends and I are having an Italian dinner night this Saturday. I'm making tiramisu. Mmmmm....
No calories in that, is there?
Let's see: 2 lbs. marscapone...
Posted by: the pragmatic chef™ at May 22, 2006 6:43 PM