Today I was supposed to hang out with family but my dad's health took a spill and I didn't get to do too much. Oh well, I guess family is always there. I was looking for a way to get out of it so I could do something that would be more enjoyable...wink wink nudge nudge say no more. What inspired this post was watching a couple episodes of Food Network's Top Chef Next Food Network Star. Seriously, that show looks just like Top Chef although there are people on that show that if I saw on the street I would inflict serious harm to their bodies. vanity, thy name is Susie Fogelson. That woman...when you look up the word "bitch" in the dictionary, you get her picture. I can't stand her. Then there's the biggest idiot on TV, Bob Tuschman. "I don't know. I don't get it." What's not to get you freakin' mongoloid?!?!?!? One week the guy says, "You need to be more personable" and then the next week to the same contestant "We don't want to know about your personal life." MAKE UP YOUR MINDS! End rant...I am not watching that show any more because it's a copycat of Top Chef and none of the contestants offer anything special. The winner will get their guaranteed 6 episodes and go gently into that great night. Oh and speaking of the copycat nature of Food Network...they are starting a show which is based from a Top Chef challenge. Every season Top Chef rolls out the restaurant wars. Well Food Network saw how popular that is so they are rolling out a show called 24 Hour Restaurant Battle. I need to get that station off my cable otherwise I'm going to have an aneurysm.
So in lieu of my brain exploding, I thought I would share some recipes with you.
Fugazy Cutlets
Cutlets:
1 ½ pounds pork cutlets
1 cup season bread crumbs
½ cup flour
2 teaspoons salt
1 teaspoon black pepper
3 eggs
½ cup olive oil (approx.)
1 pound fusilli or pasta of you choice, cooked and drained
Sauce:
3 tablespoons olive oil
4 cloves of garlic, minced
1 small brown or white onion, diced
One 28-ounce can of plum tomatoes with basil
½ cup dry red wine
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
½ tablespoon each salt and pepper
To Make Sauce:
Heat olive oil in pan over low heat, add garlic and cook, stirring 1-2 minutes. Do not brown. Add the onions and cook, stirring 3-4 minutes or until softened. Add juice from canned tomatoes and the wine and scrape up any bits that are stuck to the pan. Crush tomatoes with your hands or chop well on a cutting board and add to sauce. Bring mixture to a simmer. Add parsley, basil, and ¼ tablespoon black pepper. Simmer 45 minutes, skimming off foam every 8-10 minutes. Season with salt and remaining pepper to taste.
To Make Cutlets:
To prepare cutlets, first lay them either straight on a cutting board or between sheets of wax paper or plastic wrap on the board and pound until approximately ¼ to 1/8 inch thick. If you don’t have a meat-pounder, use the back of a heavy pan or a meat cleaver. Mix bread crumbs, flour, and a dash of salt and pepper in a bowl or shallow dish. Dip the cutlets in mixture on both sides and lay out on a plate. Beat eggs in a separate bowl, season with salt and pepper, and set aside.
Heat ½ cup olive oil in large skillet over medium-high heat. Dip each cutlet in eggs on both sides, and slip into pan. Sauté for 1-2 minutes per side, or until golden brown, turning once (don’t overcook them). Add more olive oil and reheat if necessary before adding more cutlets. Remove cutlets as they cook to paper towels to drain. Place the cutlets on plates and top with sauce. If you wish, serve with fusilli tossed with some of the tomato sauce on the side.
I love this recipe. It's like a version of veal parmigiana without the guilt of eating baby cow. Even though "fugazy" means "fake", I like to call them "Truth Serum Cutlets" because one time I made them for a girl, she started crying and told me that she was married.
Beer Cheese Soup
1 T. margarine or butter
1/2 onion (chopped)
1/4 C. celery (chopped)
1/4 C. carrots (finely chopped)
1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
1 (12oz) can or bottle light beer
1 (14.5oz) can chicken broth
3 T. cornstarch
2 C. half and half
2 C. shredded sharp cheddar cheese
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add onion, celery, carrots, garlic, and Worcestershire sauce and stir well. Cook until vegetables are tender. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer for 10 minutes. Combine cornstarch with 3 T. water and stir until smooth. Set aside. Add the half and half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick (about 2 minutes). Serve garnished with croutons and bacon bits.
I love this soup. It's a game day staple around these parts and by these parts I mean my house. I think it taste great re-heated so I will cook a double batch on Friday night so I have plenty for the Badgers on Saturday and the Packers on Sunday. Since I am the greatest bratwurst cook of all time, I usually have a few of those to go with the soup.
Wisconsin Sushi
Dill Pickles
1 package of cream cheese
1 package of sliced ham
Microwave cream cheese to make it loose. Take a slice of ham and spread cream cheese on ham. Place whole dill pickle on edge of the ham and roll it in the ham and cheese. Slice roll into sections.
I actually had these at a Badgers game or at least on the way to a Badgers game. I didn't have tickets but I wanted to go. I didn't make it past frat houses. That was the day I witnessed a 70+ year old lady doing a 2 story beer bong. It's a wonder anyone graduates the UW.
I hope you enjoyed these recipes.
Take it from me, it does.
Recent Comments