Hehe, the man speaks truth. Do it.
Here is one that's simple but fancy at the same time.
"Veal Cordon Bleu"
- 4 Veal cutlets (4oz. each)
- 4 slices of ham
- 4 slices of swiss cheese
- All-purpose flour
- 2 eggs
- bread crumbs
If possible have the butcher at whatever store you're at pound out the veal cutlets to about 1/4 in. thick. If not you can do it yourself at home by placing he veal between two peices of plastic wrap and pound out with a mallet, can, some kind of blunt object. Remember, it's already dead:rolleyes:, so don't beat it like it's attacking you.:o Season cutlets with salt and pepper. Place one slice of ham and one slice of cheese on each cutlet and roll them up. Secure with a toothpick and refridgerate for 15 minutes. Bread the veal in the standard breading procedure with the flour, eggwash, and bread crumbs. Most people deep fry these, but I prefer to bake them. Preheat oven to 350 degrees and bake for 15 minutes or so. Goes great with mashed potatoes and grilled squash.
Great Peaches Desert.
(I think it's really called "peaches foster" but I don't know for sure.)
This is not healthy at all but tastes great and looks great when you cook it.
4 or 5 peaches cut into slices (as if you were cutting an apple)
about 2 tbsp of brown sugar.
Few pinches of cinnamon.
A stick of butter.
Butter Pecan ice cream.
-Take a medium pan on the stove and heat the butter until it is simmering. (Use liberal amounts of butter. I use nearly the whole stick.) You don't want the butter to completely burn so adjust heat accordingly.
-Mix in the brown sugar and cinnamon. You should be seeing a sticky brown sauce.
-Add the peaches and mix them into the sauce.
-Pour in the rum (maybe a cup or cup and a half).
-Using a lighter, light the mixture on fire. Not only does this look badass, but it quickly burns away the alcohol. Let the fire burn out. (this is why i use lots of butter) This will leave the rum taste, but not the alcohol flavor. NOTE: The alcohol will burn off eventually without the fire, so setting it on fire is purely for show. See disclaimer.
-Now spread peaches and sauce over ice cream in a bowl.
(Note: I guessed at the amounts. I don't use a recipe, I just do it from memory. Experiment to get the best results. Start to finish should be 8-15 minutes depending on how long the rum burns.)
DISCLAIMER: PLEASE DON'T BURN YOUR HOUSE DOWN, YOURSELF, OR YOUR HB. I don't take any responsibility for damage caused by recipe. Use your common sense fellas :cool:
Quick Note: When you add the rum remove the pan from the burner. If you don't the pan will catch fire and so will the bottle in your hand.
I like this recipe, we do something like this in our restaurant......people love it.
Nah, it's an easy recipe. If you don't feel comfortable with a burning pan on your stove, then once it catches fire (it's going to even if you don't use the lighter) grab a lid and put it over the pan. Just remember not to pour the rum into the pan while it's on the burner and you'll be fine.
Fires in the bedroom, not in the kitchen guys:)
True, but a little show before the main event isn't bad either.