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Ok, need this SOON...for NY evening if possible
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Ok, need this SOON...for NY evening if possible |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart 
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I have some wonderful thinly sliced veal. I have some wonderful [fairly fresh] oysters. I'm thinking there's GOT to be a recipe out there for such a combination....and NOT SOUP!!! Anyone got a recipe that I haven't yet googled to combine these treats? Hugs and love and Happy New Year! just me...  [Yes, my OWN brain is brimming with ideas, but I would love to hear from my friends!!!] |
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Denise
Moderator
Member Seraphic
since 1999-08-22
Posts 22648 |
Sorry Kari, I don't really cook, and if I did, oysters wouldn't be one of the ingredients!  But I hope you find a really good recipe! And I wish you a very blessed Happy New Year! |
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Midnitesun
since 2001-05-18
Posts 28647Gaia |
Have you tried recipes.com or Gourmet magazine? I don't eat either of those, so have no personal recipes for you. Hope you get what you need, and have a great happy new year! |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
"fairly fresh" oysters? Them's skeery words. If you don't know for sure, don't trust it. Stick with the veal. A bad oyster can be a deadly weapon.  |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Yep...fresh in the Kansas sense of the word. Right now they're frozen, but I'm going to try them anyway - we had the first 10 oz container in oyster stew...no one died...  While we were on the cruise I had some marvelous Oysters Rockefeller...OMG so so good....I can still taste the creamy liquer... Now, I have this problem where I can't eat them raw [can't eat raw eggs either...] but I know there's got to be a combination that will be just right...and who knows, I may just have to get out my witch's hat and experiment...bubble bubble...leave out trouble...LOL Happy New Year Everyone!!! |
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moonbeam
since 2005-12-24
Posts 2356 |
Not to cast a damper on New Year or anything, but I really hope you've done your research on the production of veal Karilea, and, if you have to buy it, then only from a high welfare source. |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
 Those two things in one sentence scare the bejillies out of me. Order in Kidding - if you must. here is a great Cajun site I use for recipes, and a recipe for you 2/3 way down the page.Sautéed Veal Gratinée with Oyster-Creamed Spinach and Brie. The Gumbo Pages I would bet Karen can make all these dishes too.  Love, Mysteria |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Karen is not gonna chop so much as one stalk of celery ever again. |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
And K, let's not forget the cabbage shall we? OMG! That was just too dang funny!  |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
groaning... cab-itch They throw that stuff in the street for St. Paddy's Day and the Irish-Italian parades. In the same city, on the same streets that inspired the song "Ain't no place to pee on Mardi Gras Day." They could at least throw scrubbies with that stuff.  And oh gf....you ain't seen nuttin' until you've seen these ugly huge-ass gnarly carrots. *wince* I must edit my imagination. Somebody else better learn how to roll cabbage.  |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
 ...I never thought it possible to make some people green on the eve of New Years before it even really got started! Sometimes I'm stuck with what my husband brings home [on sale] from the store. He loves to do the shopping. He also loves to cook. Howsomever, if I ever want something I like from what he brings home, I must plan ahead and hell him two days in advance that the kitchen is mine!!! On that recipe you sent me, serenity, I'm thinking along the form of Rumaki...but with some creamy spinach for the bed. Mys, I'm going to go and check your recipe too! I've got enough oysters to really have a good time experimenting! Reminder to all - I'm still on pain pills from the foot procedures...so I'll make sure to be very, very careful... Love you all! P.S., Serenity...I proved it to a family in Hawaii that I'm a great cook when I put together a 22 pound turkey and all the trimmings over Thanksgiving. I work cheap...a plug in for my computer, I'll bring my own printer, and I've been known to work in very teeny tiny spaces...hint hint hint...'cause we're thinking of moving to warmer climes, but who knows, maybe it'll just be me who slides south...  |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I must caution you regarding one thing: the pain meds. 'cause um, before yanno it? You've got a live band setting up equipment, and two hundred people (175 of whom you don't know) at your house fighting to use the phone to call 200 more people you don't know to "come to this great party". And then you'll mess up your surgery and eleven years from now you'll be...me. And  you don't want that. I've got a feeling the hubby wouldn't like it either! The recipe's easy, but I never tried it with veal before, so try ONE first? You could also do a "veal" hash type thingie for mushrooms if you are horsing the doevers. *smile* OH. And I know crab meat may be outrageously priced, but here's a trick too--if you buy good seasoning and cook that crab meat down with chicken? The chicken takes on the crab meat flavor and now THAT is a great stuffed mushroom! (This works best if you're picking your own crabs though--then you can add all that lovely fat from the crabs as well and just tell everyone to check their Lipitor at the door!) Good luck lovie, and I used to say that it helped to be in a good mood while you cooked, but that's not really true. The best turkey I ever baked was a "damned-if-I-will" menopausal spite bird. (Not quite a "grudge duck" but close.) Quite recently too.  |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
OH. Just one last tip? If the food fails (that happens to everyone at least thrice) and if the company is less than amusing? http://www.youtube.com/watch?v=CUxUbYUHExs&feature=related THIS--it works everytime. I mean, if you don't happen to have The Rocky Horror Picture show and guests who know the moves? nod Try this. Besides, it'll give you a chance to wear that sparkle-beaded bathing cap! I know you have a secret life as a synchronized swimmer!   Happy New Year. I guess I'll go chop that celery now.  |
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rwood Member Elite
since 2000-02-29
Posts 3793Tennessee |
I'd smoke em. that doesn't sound right, but it's right. I'd get my butcher to smoke the meat for me, including the oysters. or you could just pan sear the veal with a dash of dry white vino, spices, and some French morels....toss in some tender asparagus spears and enough chicken broth to steam them, and voila! steam the oysters and (of course) add hearty sprinkles of white cheddar cheese, cilantro, garlic and bits of bacon. BACON. bacon. or you could just make a bacon basket and fill it with bacon...for me. I think I'm craving bacon Happy New Year!! |
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latearrival Member Ascendant
since 2003-03-21
Posts 5499Florida |
I am with Karen.I no longer like to cook. Did my share over the years. But I really enjoyed Bette Midler. Have been a fan of hers since she first started out. "late" AND I loved my New Orleans visit through the Gumbo pages. Oh My.. |
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Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
Oh. I laughed so hard at that YouTube. I saw that show in Vegas, and she is my absolute favorite that girl! I am going down to see her new show in 2009. Can't wait! So, Kari, you still tickin? I actually woke up thinking of you and those darn oysters I would have to be dying and even then you'd have to force-feed me those things! |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Friends, I'm kicking, ticking, clicking and lickin' [my fingertips] over my comprised concoctions. If no one disapproves, I'll be surmising my recipes soon. You'll all be smiling when I tell you that this experiment is taking on the best parts of what everyone has shared, on line and by email. Thank you SO much! I'm what some folks might call a "slow cooker" in that [and especially with medical complications] I'm planning my supper in batches of time ... do this, that, and chop chop...REST....do that, this, and shred, fry ... REST... More to come! HUGS to all of you...I wish you could see me smiling right now... Hugs and love Sunchefshine! |
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Alison
since 2008-01-27
Posts 9318Lumpy oatmeal makes me crazy! |
I wanna hear how it went (and wanna know that you are alive to tell the story!) - please, we are waiting with bated breath. Honest. We are. Happy New Year, Sunshiney One. Love, Alison |
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Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
You’ll be happy to know, or at least I was!, that I took a little bit of everything from my recipe sources as well as your suggestions. What my hubby thought was going to be a disaster was far from it, as his repeated trips for refills were numerous. The conversations were hilarious [after the fact] in that everything he thought would “overwhelm” the taste of the oysters only enhanced them. I did not use the veal with the oysters as I thought I might; instead, I did the following in a slow, leisurely manner: Diced and fry one pound bacon. Remove from renderings and reserve. Allow bacon to cool [and snack, Regina, snack!] Put up feet and have a small glass of wine. Finely dice about 1/3 c. red onion With 4-5 oz. of sliced mushrooms, “snap” them into chunks. [If you have time to do so, I find it very satisfying; otherwise, chop!] Shred 5-6 oz of Swiss cheese. Do not use the pre-shredded bagged cheese – it’s always too dry. Drain 2 10 oz. pots of oysters, reserve liquid [per spouse who wants to add it to stew. [Told ya!] Set aside the above ingredients. Put up feet and have a small glass of wine. Steam 12-16 oz of fresh baby spinach. I was going to use canned spinach, but once hubby found out what I was preparing to do, he went and got fresh [which is ultimately much better!] so steam away. Don’t make the mistake I did…I didn’t drain the spinach correctly [should be allowed to cool fully and either gently squeeze with your hands OR use good paper towels to remove excess liquid. While the above is being set aside, drained, and steamed, take one pound of veal scaloppini slices and smash to twice the size, then lay out on plate and pepper lightly. To pound the veal I used the flat size of a good weight pan – but there are better utensils to use to do so, like a flat mallet. The only mallet I had is used on round steak – I didn’t need holes… Ready for a refill of wine? In large bowl, add bacon, onion, mushrooms, Swiss cheese, and oysters and 1/3 cup heavy cream or half and half. There is NO need to salt or pepper anything – all of the ingredients have enough flavor to carry their own weight. [Again, make sure you’ve drained the spinach well – there may be a need to remove some extra liquid from the casserole after you’ve baked it. Use a turkey baster to do so, if required. Bake casserole at 350 F for 30-35 minutes. Cheese should be melted and oysters will be done, but not overcooked. Start your rice for side dish. Fifteen minutes before the casserole is done, prep your cast iron skillet with a bit of bacon grease and two-three tablespoons of butter. Use two beaten eggs in one dish and one cup breadcrumbs in another dish to dip and bread the veal; over low to medium heat, fry your veal approximately two minutes on each side – should just be golden brown on both sides – remove to plate with towels to drain off oil. After all veal is prepared, to renderings add ½ to 1 cup of ½ and ½ for light gravy to go over rice. I’m one of those “hot things hot, cold things cold” type folk, so by the time the veal and rice are done, and the gravy has been mixed, the oyster spinach casserole should be good to come out of the oven. Allow to cool for five minutes. Thank you all for the links, the laughs, and the walking through this creation. It was a marvelous supper for the beginning of the new year. The oysters came out tasting reminiscent of the wonderful Oysters Rockefeller I had enjoyed on the cruise. This was good enough to repeat for favorite friends and family!!  |
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serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Man... Um. I opened up a box of fishsticks. Sounds heavenly, Kari. |
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