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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Beef and Veal


RECIPE
My interpretation, nowhere near the Gino original

Serves 2

A CookTale

Once upon a time on Lexington Avenue and
60th Street in NYC was a rather non-distinguished- looking restaurant, with good but not very good food, an atmosphere that could have been mistaken for a luncheonette in the boroughs, and a patronage of some of the most important and well-recognized people in show business, politics, and the city’s professionals. From its opening in 1945 to its closing in May of 2010, Gino’s was a hangout for special New Yorkers, and at least a hangout one night a week for us and a coterie of our friends. A restaurant that knew your name, put your bill in the mail once a month and if known, treated as guests in their home. Salvatore Doria greeting you at the door and Michele Miele sweating in the tiny kitchen just beyond the ladies’ and men’s bathrooms. We have given up New York City, living in Woodstock for more than 20 years, yet those evenings of comfortable dining pleasures are as vivid as if they were last evening…and how often I wish they were!

INGREDIENTS

2 Veal Scallops (6 oz each)
Kosher Salt & Black Pepper
5 TB of Butter (2 for the saute pan, 3 for the pan sauce)
2 TB of EVOO
1/2 C of White Wine
1/2 C of Wondra seasoned with Salt & Pepper
1/3 C of Capers (dried on paper toweling)

METHOD

1. Well season the Veal slices with Salt & Black Pepper. Pound them with a tenderizer to about 1/4″ thickness. Set aside.

2. Heat a saute pan to medium-high. Add the 2 TB of EVOO & the 2 TB of Butter. Dredge the Veal slices in the Wondra. Add to the heated pan, & saute for 1 minute a side. Remove to a warm plate.

3. Add the 3 TB of Butter to the pan. Scrape up the pan’s contents & add the Wine. Mix to emulsify & reduce for a few more minutes. Add the Capers.

4. Return the Veal slices to the pan, just long enough to warm the meat. Add the Veal to the plates & top with the pan sauce & Capers.


RECIPE

Serves 2 Amply

A CookTale

The difference between what is called a Rib Eye and a Cowboy Steak are a few inches of bone left on the latter. Ridiculous geographical colloquialism! Whatever it’s called, it’s a delicious cut of Beef. This beauty was grilled outdoors, being extra careful not to overcook.
The internal instant thermometer was my able assistant. When it reached 120 F, and that took a total of 15 minutes or so (which included 5 minutes on the cool side of the grill), off the Cowboy came. After an adequate resting period, it was still what’s called “bloody rare”.

INGREDIENTS

Rib-Eye Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Turn on two burners of a three burner grill. Heat to 500 degrees F. Lay the Steak diagonally on the hot side & grill with the lid down for 3 minutes, turn on the diagonal (for sear marks) & grill for another 3 minutes. Turn the Steak over & repeat the procedure. Move the Steak to the unlit side of the grill, close the lid & cook until it reaches the temperature of 120 degrees F, for rare, or as you prefer.

2. Allow to rest for 5 to 10 minutes before slicing.


 

NO RECIPE

A CookTale

July 14th is Bastille Day and also Cathie’s Birthday. A friend invited her to the Cucina restaurant in Woodstock to celebrate the event. Left to my own devices, I ventured back to my pre-teen years when every Bronx corner had a Kosher Delicatessen with a neon sign that proclaimed “Hebrew National”. Those were days before the advent of the huge box stores. Up and down the main streets were local mom and pop food stores run by a man-and-wife team with a Yiddish accent. As good as today’s packaged foods attempt to be, they can’t compare to what was then, or is it all a matter of what one wants to remember ?


RECIPE

Serves 2

A CookTale

Smokehouse of The Catskills, as we expected, did it again. A knife cut through the Veal Chop like it was butter, and topped with a pat of Rosemary Butter, it was a culinary treat. The chop weighed a pound and a half and it amply served the two of us. I pan grilled It on the stove, because it was really too hot to step outside to the BBQ. Accompanied with Cauliflower roasted to a char and Peppers and Anchovies, it was a meal good enough for a dinner party.

INGREDIENTS For the Herb Butter

1 stick of unsalted Butter, room temperature
2-1/2 tsp minced fresh Rosemary
1 tsp chopped fresh Thyme
pinch of Kosher Salt

METHOD

1. Whisk Butter, Rosemary, Thyme, & a pinch of Salt in small bowl to blend. Wrap the Butter in plastic wrap, forming 1-1/2 inch diameter log. Chill for at least 2 hours.

INGREDIENTS For the Veal Chop

1-1/2 lb Veal Rib Chop, about 1 inch thick
2 TB of EVOO
Sprig of Rosemary
Garlic clove, smashed
Kosher Salt & Black Pepper

METHOD

1. Liberally sprinkle with Salt & Pepper. Rub 1 TB of EVOO into the Chop. Let stand at room temperature for 1/2 hour before continuing.

2. Heat 1 TB of EVOO in heavy large grill pan over medium-high heat. Add Rosemary Sprig & Garlic. Saute until Garlic is fragrant but not brown, about 2 minutes. Discard Rosemary & Garlic. Increase heat to high.

3. Add the Chop. Cook until it’s browned and meat thermometer inserted horizontally into center reads 120 degrees F, about 2 minutes per side. Transfer the Chop to a cutting board. Allow to rest for 5 minutes. Cut the Chop in half.

4. Place 1 slice of Rosemary Butter atop each piece & serve.


RECIPE

Serves 2

A CookTale

Dinner was as appealing as I find this picture to be inviting. Marinating the Tri Tip for a few hours helps tenderize this cut of Beef. It was grilled for a few minutes a side to sear it still keep the middle on the rare side. The deep fried Japanese Turnip Chips, sliced thinly on a mandoline were quite tasty, but not as crisp as we hoped for. The reason we believe was soaking them in ice water. In the future that step will be omitted, as it is omitted in this recipe.

INGREDIENTS For the marinade

1/3 C of Soy Sauce
1/3 C of Balsamic Vinegar
1/3 C of EVOO
2 TB of Honey
3 TB of Water
2 Garlic Cloves (smashed)
Black Pepper

METHOD

In a large, non-reactive bowl, blend the Soy Sauce, Balsamic Vinegar, EVOO, Water, Garlic, & Pepper. Place the chunks of Tri Tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

INGREDIENTS For the Tri Tip

1 lb of Beef Tri Tip cut into thirds

METHOD

1. Preheat an outdoor grill to high heat & lightly oil the grate.

2. Grill the marinated Tri Tip pieces for 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

INGREDIENTS For the Turnip Chips
Oil for deep frying
Kosher Salt
Parsley for the garnish
A bunch of medium size Japanese Turnips (cleaned, leaves & stems removed, thinly sliced on a mandoline)

METHOD

1. Heat a deep fryer or a deep-sided pot to 325 degrees F.

2. Add the Turnips in small amounts & deep fry until richly colored & crisp. Remove to paper toweling & repeat until all the Turnips have been fried. As they are fried, continue to pat dry & season with Salt. Try to serve them immediately as a side to the Tri Tip.

3. Sprinkle with chopped Parsley as the garnish


RECIPE
Serves 2 +

A CookTale
What remained from Saturday’s great Porterhouse was what some consider the finest part of the steak, the fillet. It weighed 8 ounces, just enough to add to an assembly of sauteed vegetables into what is for some unknown reason called Hash. Most often, be it beef, lamb, or chicken, leftovers turned into the next evening’s Hash is a dinner we look forward to, as we surely did last evening. With the assortment of fresh vegetables, it is a splendid one plate dinner.

INGREDIENTS

8 oz of leftover Porterhouse (Fillet preferred)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 oz of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)
Basil Leaves (torn or chiffonade)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small saucepan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Porterhouse, but add it to the bowl.

4. Remove the contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the the Basil.

5. Ready to plate.


RECIPE

A CookTaleThe king of steak cuts deserves to be handled accordingly. Keep the preparation simple — handle it as little as possible and grill it until it’s rare, 120 F or at most, medium rare, 125F. If you prefer your steak any more well done, don’t waste your money on a cut as pricey as Porterhouse.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side or until the internal temperature is 120F for rare, 125F for medium rare.