• St. Anthony 06

    From Dave Drum@1:18/200 to All on Sat Jun 12 14:19:17 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Anthony & Vic's Cevapcici
    Categories: Beef, Lamb/mutton, Vegetables, Pastry, Herbs
    Yield: 24 Servings

    500 g Beef mince
    500 g Lamb mince
    1 lg Onion; finely diced
    5 cl Garlic; crushed
    1/2 c Jvar; more to serve *
    1 tb Sweet paprika
    1 tb Sea salt
    1 1/2 ts White pepper
    4 Sheets puff pastry; thawed
    1 lg Egg; lightly whisked
    2 tb Milk

    * Croatian roasted sweet pepper relish

    Heat the oven to 400ºF/205ºC.

    Combine the beef and lamb mince, onion, garlic, ajvar,
    sweet paprika, salt and pepper in a large bowl. Using
    your hands, mix until well combined.

    Combine the egg and milk in a bowl and set aside.

    Cut each pastry sheet in half. Roll 125 g of the mince
    mixture into a log shape the same length as the pastry.
    Lay the mince along one long edge of the pastry and
    brush the other long edge lightly with egg wash. Roll
    the pastry to enclose and press gently to seal. Repeat
    with remaining pastry and mince.

    Cut into even size pieces and place the rolls on to a
    greased baking tray, seam side down. Brush the sausage
    rolls with egg wash and transfer to the oven.

    Bake for 25-30 minutes or until golden and cooked
    through. Serve with remaining ajvar.

    RECIPE FROM: https://origin.tenplay.com.au

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    ... Always butter up the SYSOP, they taste better that way.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:229/452 to All on Sun Jul 4 17:50:48 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Anthony's Chicken Saltimbocca
    Categories: Poultry, Pork, Wine, Vegetables, Herbs
    Yield: 6 Servings

    6 Chicken cutlets
    6 sl (thin) prosciutto
    12 Sage leaves; more for
    - garnish
    1/2 c Flour
    2 tb Butter; divided
    1 1/2 tb Olive oil
    1/2 c Dry white wine; or more
    1/2 c Chicken broth
    1/2 Shallot; chopped
    Salt & black pepper
    1 tb Lemon juice
    Lemon slices

    Pat each tender dry and sprinkle with a little salt and
    pepper. Wrap a slice of prosciutto around a chicken
    tender and tuck in two sage leaves, just enough to keep
    them in place while cooking. Repeat this step for each
    of the chicken tenders.

    Place chicken tenders between a long piece of plastic
    wrap, and with a rolling pin, gently pound cutlets to an
    even 1/4-inch thickness. You want to pound the chicken
    after it is nicely wrapped up in prosciutto and sage, in
    order to help distribute the flavors and pound the
    ingredients into the chicken.

    Shovel the flour onto a plate and dip the pounded
    chicken in it, lightly coating each side. Heat a
    tablespoon of butter and the olive oil in a large pan.
    When the butter is melted and starts foaming, add the
    chicken cutlets to the pan, sage-side down. Cook 3 to 4
    minutes per side, turning once, until lightly browned, a
    little crispy and cooked through. Transfer to a plate
    and cover to keep warm, while making the sauce.

    Add wine to the hot pan and stir with a wooden spoon to
    de-glaze the pan. Add in the shallots and a sprinkle of
    salt and pepper. Let the wine reduce by half, then add
    the chicken broth and reduce by half again. Turn off the
    heat and stir in remaining tablespoon of butter (we used
    a little less than a Tbsp). Pour over the plated cooked
    chicken cutlets and it’s ready to serve with lemon
    wedges.

    RECIPE FROM: http://www.fromthelittleyellowkitchen.com

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    ... "Sometimes when you lose your way you find yourself." -- Mandy Hale
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)