How To make Chicken Veal Sausage
1/2 c Minced onion
1 tb Minced garlic
1/2 ts Ground cloves
1 ts Ground coriander
1/2 ts Ground black pepper
1 ts Salt
1/2 c Brandy
1 1/2 lb Boneless dark chicken meat
- (skinless) 1/2 lb Lean veal stew meat
1/4 lb Bacon
1 c Egg whites
6 Feet sausage casing
COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mixing bowl. Add the egg whites and mix everything together well. Stuff the sausages into casings, form them into sausage patties, or form them into sausages by wrapping them in heatproof plastic wrap. If using the plastic wrap method, poach the sausages in rapidly boiling water for 2 minutes. Let them cool, gently unwrap them and proceed to either grill or saute them. Makes 12 Sausages MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
How To make Chicken Veal Sausage's Videos
100% Beef Mortadella - Step by Step
Welcome back. Today we are making a viewer requested video. All beef mortadella. If you have any questions or would like to request that me make a special video be sure to leave me a comment. If you are new here we want to say welcome to the channel and don't forget to subscribe and click that notification bell.
You can find a printable recipe with adjustable quantities for this all beef mortadella here:
Visit the Sausage Maker for all your sausage making supplies:
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Here are the things I use when it comes to sausage making:
Sausage Pricker:
Butcher Twine & Dispenser:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Ph Meter by Apera Instruments:
Iodophor sanitizer:
Thermapen Mk4 (meat thermometer) -
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
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Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
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Eric
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
There's never a bad time to make Giada's top-rated Chicken Piccata.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
My Favourite Chicken Recipe, Chicken Milanese - Chef Jean-Pierre
This is one of Chef Jean-Pierre’s most popular and super easy and really delicious chicken scaloppini recipes. Milanese feature thin slices of chicken breaded and pan fried. Serve it with squeezed lemon juice and an arugula salad or prepare a lemon caper sauce like this recipe!
Recipe Link:
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The Perfect Veal Parmigiana by The Cake Boss | BVK EP08
Looking for a dinner recipe tonight? The Cake Boss and Chef Kim Canteenwalla talk Veal Parm and then show you how to make it! It's a favorite dish around the Valastro house and soon will be a favorite in yours! Click SHOW MORE for recipe.
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Buddy Valastro - @BuddyValastro
Kim Canteenwalla - @Kim_Canteenwalla
Bryan Forgione - @ChefBryForg
Veal Parm Recipe
INGREDIENTS (In Order) QUANTITY
Veal Chop (pounded/breaded) 12 oz
Mozz/Prov Mix 3 oz
Parmesan (grated) 1 oz
Marinara 3 oz
Spaghetti 4 oz
Pomodoro Sauce 3 oz
Parsley (chopped) as needed
Cook the chop in a hot saute pan with oil, cook until well browned. Once chop is cooked through season and top with marinara and cheeses, place in salamander until the cheese is bubbling and browned. Plate on a square and place the spaghetti in one corner with the chop leaning against it. Garnish plate with shredded parmesan and chopped parsley.
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Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Kim Canteenwalla
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
How To Make Veal Spiedini w/ author Andrew Cotto || Cara Di Falco || Cara's Cucina
Author Andrew Cotto is my special guest in the Cucina this week and we have an AMAZING conversation about food, Italy, & passion - all while showing you how to make his grandmother's veal spiedini recipe! If you love food like we do - you will love this video! The dish is light and delicate, with only a few ingredients! And Andrew's passion and knowledge of food makes him the kind of guest I love to share with all of you!
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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