Classic Veal Oscar is garnished with fresh asparagus, crab meat topped with a béarnaise sauce. Academy Awards are not in asparagus season. Not a fan of rich sauces. So. Watch the red carpet with this revised winter version for 2:
4 veal scallopini pounded lightly to tenderize. In a large deep fry pan, brown quickly on both sides in a little olive oil and set aside in a bowl. Add 1/4 cup butter and a chopped shallot to the hot skillet. Brown and deglaze with 1/4 cup dry white wine. Add 1 can white asparagus tips (drained) or best fresh store bought tips you can find, lightly steamed. Add juice of 1 lemon. Season to taste. Add veal back into the sauce and simmer for 5 minutes covered. Add 1 lb. cooked chopped lobster or crab meat and stir just to warm. Serve veal topped with asparagus, lobster or crab and sauce with a side of pasta or rice. Can substitute chicken cutlets for veal.
After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:
Cut the loin crosswise into 4-5 chunks, depending on length and size. Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a “steak-cut” of about 1/2″. Marinade in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar. Coat both sides of pork tenderloin “steaks”. Cover and refrigerate for 4 hours or more. When ready to cook, bring to room temperature.
Sauté 2 julienned bell peppers, a chile or jalapeño pepper and/or a sliced onion in a large frying pan in a little olive oil. Push to outer sides of pan. Take pork “steaks” out of marinade, pat dry and sear on both sides. Add 1/4 cup chicken broth and stir to deglaze. Add more fresh sauce over the meat. Cover and simmer for 10-15 minutes until cooked through but still pink. Serve topped with peppers, onions and sauce juices over rice.
No cooking during the game! So. Big brunch. Huevos with leftover flank steak.
Cut previously cooked flank steak into thin slices and place in a shallow pan and broil until browned. Meanwhile, in small fry pan melt butter and crack 4 eggs, yolks broken. Move around until almost set, then add slices of jalapeño jack cheese on top. Place under the broiler until cheese bubbles. Serve steak and eggs with fresh salsa and tabasco of your choice. Then graze the rest of the day. Go close game!!