A schnitzel is a boneless cut of meat – could be chicken, pork, veal, or just about anything – that has been pounded flat, coated with flour, egg, and bread crumbs and then fried. These are chicken “tenders”, part of the breast, and they are tender indeed. If you are too enthusiastic with the meat tenderizer they will disintegrate. They got an Italian seasoned bread crumb final coat.
Buffalo became the topic of conversation a few weeks ago. I use buffalo burger frequently but have never delved into roasts or steak. The idea appeals to me and I’ll let you know how it goes. Until then, I do have a nice buffalo burger recipe…
Tonight’s menu came to be as one of my kids’ night menus, but don’t let that fool you, it’s tasty. If you haven’t had buffalo before, this is your chance to try it. If you want to start out slowly, mix it half and half with a ground beef (I’d go with an 80/20 grind, because the buffalo is so lean), or mix in ¼ lb of spicy sausage. The stuffed acorn squash is a quick, easy recipe, but let it inspire you, because you can stuff acorn squash with any number of wonderful things, from rice to couscous to fruits and nuts. It can make for a fun, decorative holiday side. For the dessert, you can usually find frozen huckleberries, but if not, you can easily substitute with blueberries or even a selection of mixed berries like blackberries, raspberries and blueberries.
On the board tonight:
- Buffalo Burgers
- Whole Grain Rolls
- Stuffed Acorn Squash
- Cherokee Huckleberry Bread
- 4 oz tomato sauce
- ¼ cup Italian bread crumbs
- ¼ cup finely chopped onion
- ¼ tsp ea: thyme, rosemary, marjoram
- 1 lb ground buffalo
- 1 tbsp oil (skip if using hamburger)
large deep skillet w/lid
Mix ingredients, except oil, together well. Divide into 4. Create patties. Heat oil in skillet, add patties. Sear for 2 minutes, each side, then reduce heat and cover. Cook for 10 minutes. Buffalo is a very lean meat, so you want to cook it slowly and avoid over cooking it. Makes 4 large burgers.
Stuffed Acorn Squash
- 2 acorn squash, halved and cleaned
- 1 box wild rice mix, prepared according to directions
- 4-6 button mushrooms, washed and diced
- 1 tbsp butter, quartered
9×12 Baking dish
Pour about ¼ to ½ cup broth into baking dish. Place acorn squash, cut-side down, and bake at 375 degrees until fork tender (a fork easily pierces the skin) – about 45 minutes to 1 hour. Add mushroom pieces to rice mixture.Turn squash cut-side up, put a pat of butter in each half, then mound with stuffing, leaving just a rim of squash showing. Bake for additional 15 minutes, until stuffing is browned.
Cherokee Huckleberry Bread
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup sugar
- 1-1/2 cup berries (huckleberries or blueberries)
- ½ cup butter
Loaf pan, greased
Cream eggs, butter and sugar together. Add flour, milk, and vanilla. Toss berries with a bit of flour to prevent them from sinking to the bottom. Fold berries gently into mixture. Put in loaf pan, sprinkle top with a bit of sugar and bake in oven at 375 degrees for approximately 45 minutes or until done, when a knife comes out clean. Makes 1 loaf.
- 4 whole grain sandwich rolls
- 4 oz can of tomato sauce
- ¼ cup Italian bread crumbs
- 1 small onion
- 1 lb ground buffalo
- 2 large acorn squash
- 1 box wild rice mix
- 4-6 button mushrooms
- 2 cups flour
- 1 cup sugar
- 8 oz milk
- 1 stick + 2 tbsp butter
- 16 oz huckleberries, or equivalent
Also: oil, vanilla, baking powder, egg, thyme, rosemary, marjoram
Originally posted November 2010
Kinda wish I had that lighting all the time.
This was going to just be a gadget update, but I thought the chicken turned out so good, I figured I’d include it.
A few weeks ago, I wrote about my newest gadget and I’ve been using it pretty consistently since it arrived. I thought I’d give an update, because I’m really pleased with it. It’s almost all pros. It’s a breeze to use, it doesn’t take a lot of force to penetrate the meat. I love the way it infuses the meat with whatever seasoning or marinade I cover it with – quite literally it helps the meat absorb all the marinade in a couple of seconds. Another plus is how neat it is while tenderizing – the meat, especially chicken, doesn’t need to be wrapped before pounding – there is no meat flying around the kitchen. The real plus is how easily it cleans. Because of the guard between the base and the meat, stuff doesn’t get all caught up in the tines. A bit of soap and hot water and the thing is spotless. Really important with chicken. The one con I have, and it may be a strength issue for me, is that sometimes the tines get caught in the meat and I have to pry it out, kind of like pulling a stick out of mud, and start again. This happens with the thicker parts.
Today I used it to tenderize chicken breasts before breading and oven roasting them. When making this basic oven fried chicken, breasts can be difficult because they can dry out easily. Pounding them flat first makes for quicker cooking, less chance of drying out. And here’s the recipe I used today:
Oven Fried Chicken:
First I seasoned the boneless breasts with salt and lots of pepper. I pounded them on both sides. Then I dipped them in an egg wash (1 egg and 2 tbsp of water per 4 breasts) and then dredged them in a mixture of bread crumbs, panko bread crumbs and seasonings – I used garlic powder, basil, sun dried tomato flakes, rosemary and a touch of oregano. I lined them up on a foil covered baking sheet, covered them with foil and baked at 375 degrees for 20 minutes. Then I raised the oven temp to 425 degrees, removed the foil and baked for an additional 5-7 minutes until crisp.
They were very moist on the inside, with a nice crisp crust. Leftovers will be great in lunch salads…
I love these dishes with mornay sauces. A mornay sauce is just a classic white sauce of milk thickened with a roux that then has cheese melted into it. Today the cheese was Swiss but any cheese that melts well will work. I prefer the white cheeses but there is no reason a yellow cheese wouldn’t work-that is what mac ‘n cheese is all about!
I blanched some broccoli and some carrot slices along with some sweet corn and poured the sauce over the veggies and some shrimp in a buttered casserole. Sprinkle on some bread crumbs and bake until the cheese bubbles and the breading toasts a bit then spoon the mixture over noodles. These were egg noodles, most any pasta will work.
Well, that’s what one of the big food companies calls their version. I cut the kernels off three ears of fresh sweet corn, diced some bell peppers, a few cloves of garlic, and half an onion. Saute the veggies in an olive oil/butter mix, salt and pepper and Yum! Cooks with more tolerant spouses will add minced jalapenos or the like, and maybe a sprinkle or two of chili powder, or some ground chipotles and/or anchos.
Standard meatloaf-hamburger, sweet Italian sausage, onions, an egg, parmesan cheese, bread crumbs, some dried herbs, chopped bell peppers, salt and pepper, garlic powder-you know the drill. This one was reading 180+ degrees in the center after 50 minutes at 350 so I took it out- the lack of toasty brown crust notwithstanding. That’s Heinz chili sauce on the top, just a wee bit tastier in this application than ketchup. YMMV
The chunks of Yukon Gold potatoes were tossed with a garlic-y olive oil and roasted. Kosher salt and fresh black pepper finished them off.
All in all, a decent dinner:
Mrs J made the call on this one. I bought some of that fake crab meat and it was about to go past it’s “eat me by” date. I was thinking crab dip, crab salad, crab whatever. She sent me down the correct path. I’ve done this here before, here’s a link to the prior post, the details this time changed just a tad. I used linguine instead of egg noodles. This go around I served the pasta on the side rather than under the mornay. I tossed the linguine with a basil olive oil and a bit of chopped basil and added a sprinkle of lemon pepper. Next time I’ll chop much more of the basil now that I know it’ll work.
PS: TaMara-the Red Robin cherry tomatoes were delightful!
I decided to finally get a counter top deep fryer the other day. I think it was the breaded onion rings that tipped me into it. I did some research on line and came across this one. It was rated as the best by one of the online groups and the reviews I read didn’t contradict that assessment. After a couple of frying sessions with it I’m comfortable recommending it. I doesn’t hold a lot but if you use the oven as a warmer you can get around that. Large families may want to look for more capacity
Unlike every other fryer I’ve seen, this one has a tilted, revolving, basket. The well holds about half the usual amount of oil and the revolving basket dips only a portion of the food into the oil at a time. Because the basket and the well are tilted, the oil covers the food only at the bottom of the circle. It seems to work well.
Tonight we had an all fried dinner-shrimp breaded with panko, onion rings breaded with some stale bread crumbs, and broccoli tempura. Everything came out nicely and the big baking sheet with wire rack was perfect at keeping everything warm in a 200 degree oven.