-MARINADE – 1/2 c Soy sauce 1 ts Chili flakes 3/16 ts Tumeric 1 tb Honey 1/2 ts Ground Cumin -SZECHUAN SAUCE- 6 tb Butter 1 Green onion, chopped fine 1/4 c Soy sauce 2 cl Garlic, blanched 1 c Brown veal or Chicken stock 1 ts Chili flakes -24 6 INCH SKEWERS – Soak [...]

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat [...]

-MIKES KITCHEN- The tremendous success of this Beef Burgundy depends primaily on three things: The cut of meat used; The long, slow baking time; The quality of wine used. The meat needs to be extremely lean and durable enough to last through several hours of baking. Round or rump is perfect for the purpose. The [...]

Heat the lard in a Dutch oven or deep, heavy saucepan and add the onion. Cook, stirring, until wilted. Add the veal and stir. Cook, stirring often, until the veal looses its red color. Sprinkle with the paprika and stir. Cook for 5 minutes and sprinkle with garlic, salt and pepper to taste. Stir briefly [...]

Combine apricots and boiling water in small bowl; let stand 10 minutes. Add orange juice, bourbon, orange peel and ginger; stir to blend. (Can be made 3 hours ahead. Cover; let stand at room temperature.) Melt butter in heavy skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and saute [...]

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or [...]

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and [...]

Combine the hamburger, garlic, onion, bread, salt and pepper, and a dash of cinnamon. Form into meatballs. Roll in a little flour and brown in the olive oil. Place directly in casserole. Combine tomato sauce, bay leaves, water, and cinnamon to taste. Pour over meatballs; cover and bake at 350 degrees for 45 minutes to [...]

Pound meat until paper thin. Sprinkle slices with salt and pepper. Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper for 1 hour. (Can be [...]

–GREEN PEPPERCORN CRUST– 40 g Green peppercorns 3 tb Chopped parsley 1 tb Dijon mustard 2 Egg whites, -beaten until stiff 60 g Sieved white breadcrumbs 2 tb Melted butter TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle with salt and pepper. Roast on centre shelf of a pre-heated 190C [...]