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grilling tips - get the most from your grill!
Cooking fish tips for the best cooked fish in your neighborhood!
When grilling, use a wire basket to hold the fish. Fish can be a real pain on the grill grates, because it gets so brittle when done. Firmer fish, such as tuna, salmon, and...
Healthy Fruit Smoothie Recipe
Who doesn't love a fruit smoothie? How about a healthy one that
has a taste that cannot be beat? You can stop your search today
because this smoothie recipe has it all.
This healthy fruit smoothie recipe is chopped full of wholesome
fruit...
Hot And Spicy Chick Peas (Vegetarian Recipe)
Makes 2 servings in 45 minutes
VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.
This is not only because of the...
Leftover Turkey Recipes
Roast turkey is a great family favourite, especially at Thanksgiving and Christmas. But after the feast, comes the question – how to use the leftovers? Here are five ways to make the most of your festive bird.
Leftover turkey sandwich recipes...
Swiss steak recipes
There is more than one way to prepare Swiss steak recipes. More than likely your recipe will call for either round or chuck steak, but you can also use cube steak. The type of steak you use is entirely up to your palate. Swiss steak can also be...
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Italian Osso Bucco-Recipe
Entrée
Osso Bucco
3 ½ to 4 lbs veal shanks ( I serve one shank per person. If the
cost is high you can cook down the meat and separate it from the
bone.)
¼ Cup all-purpose flour
2 Tbs olive oil
2 oz diced salt pork
¼ Cup butter, melted
½ lb diced and peeled onions
1 large clove garlic, mashed
1 tsp dried rosemary
1 tsp salt
1 tsp fresh ground pepper
2 bay leaves, remove before serving
¾ Cup dry white wine
2 Tbs finely chopped carrot
½ stalk celery minced
8 to 10 sprigs fresh parsley, chopped fine
1 Cup canned chopped tomatoes (I have used fresh tomatoes, but I
find that the canned are constantly good in taste and the liquid
is always welcomed in the sauce)
1 Tbs tomato paste
½ Cup warm water
Dredge the veal in flour and shake off any excess. Heat olive
oil, salt pork and butter in a heavy-bottomed skillet. Add the
onion and brown. When the onions are browned add the veal and
garlic. Brown on all sides for about
8 to 10 minutes. Add,
rosemary, salt and pepper. Stir and brown for about for about 10
minutes longer. Add bay leaves, wine, carrot, celery, parsley,
and tomatoes. Stir tomato paste with the warm water until well
blended and then add that to the mixture. Stir and simmer
covered for about 40 minutes. ( I tend to let this simmer longer
on my stove. This serves two purposes, one makes the meat
extremely tender and two fills the house with wonderful aromas.)
Serve over Ravioli ( I use fresh over sized store bought
ravioli. I have made my own, but I find that the store bought is
good quality and much simpler. If you would like a recipe for
homemade ravioli please send a request to
recipes@gourmayeats.com )
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
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