Tuesday, March 10, 2009

But She Has a Chef's Hat

Born Loser 03-10-09
So is Gladys a good cook or a bad cook? She is seen in the kitchen numerous times cooking good meals including crab, chicken, roast, veal and steak but we have seen a few strips where Brutus makes fun of what she has cooked and something that's supposed to be soft and tender, crunches like a roof shingle.

Wanna make Veal Oscar? I was kind enough to provide the recipe courtesy of foodnetwork.com:

* 1 bunch asparagus spears, ends trimmed
* 1 pound king crab legs
* Water
* White wine
* Lemon slices
* 1/2 cup flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 6 veal cutlets, lightly pounded
* 2 tablespoons butter, divided
* 1 shallot, chopped
* 1 tablespoon fresh tarragon, chopped
* 1 tablespoon olive oil


Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.

To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.

VARIATION: May substitute chicken or turkey cutlets for veal.

* Recipe courtesy of Tyler Florence
* 1/4 cup fresh tarragon, chopped
* 2 shallots, minced
* 1/4 cup champagne vinegar
* 1/4 cup dry white wine
* 3 egg yolks
* 1 stick butter, melted
* Salt and pepper to taste

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar. Yield: 1 cup