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an new menu item.... Veal Oscar a la Creme

Chef WilChef Wil Posts: 702
edited 11:43PM in EggHead Forum
oscar.jpg
<p />I was fiddling in the kitchen at home and heres what I came up with. I pan fried 2 pounded thin veal cutlets, about 4 ounces each in a griddle on my egg. Temp was about 350ish and pan fried 'em for about 2 minutes per side, made a reduction of heavy cream and added lump crabmeat and some asparagus pieces, salt and white pepper, served with steamed broccoli and roasted red potatoes with rosemary and garlic. Veal Oscar is usually served in a butter sauce but this time I opted for a little cream instead of the butter, it was really good.

Comments

  • Lawn RangerLawn Ranger Posts: 5,466
    Chef Wil,
    If it's half as good as your Pralines...and it looks as if it is....it will be incredible!...BTW, is TRex still down in your neck of the woods? That sure looks like one of his exquisite photos. Nice job![p]Mike

  • Nature BoyNature Boy Posts: 8,489
    Nothing like when a Chef fiddles!! Dang Wil. Only breakfast time, bit I'd eat it now.
    Can you please give me some idea how you do a sauce like that??
    Thanks, and have a great weekend.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Bobby-QBobby-Q Posts: 1,993
    Chef Wil,
    Very nice variation. I hope y'all apprecaite how good you have it in regards to addig some lump crab meat here and there...lol

  • Chef Wil,dang that looks good - youre not the Master chef for nothing !!!
    one day i'll have to visit ya & taste instead of just salivating.
    thanks for sharing

  • Chef WilChef Wil Posts: 702
    Nature Boy,
    its just a simple reduction of heavy whipping cream. Put 2 cups of cream in a pan, cook until reduced by 1/2.

  • Chef Wil,
    Ah, another one of those horrible dishes that I will be willing to take off your hands for you so you don't have to suffer eating it. Please pack in dry ice in a styrofoam container, overnight it to The Naked Whiz Plaza. Please don't forget to include reheating instructions.....[p]TNW

    The Naked Whiz
  • Nature BoyNature Boy Posts: 8,489
    Chef Wil,
    I have not really cooked with cream. Do you just get it slowly bubbling to reduce, or do you boil the crap out of it? [p]New territory for me! Thanks mang, and good weekend to you.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Chef WilChef Wil Posts: 702
    Nature Boy,
    ok, heres the deal so pay attention...........
    if you boil the crap out of it, it will find every crook and cranny in your stove and your wife will beat the crap out of you, so NO is the answer.............LOL[p]Medium heat because it bubbles alot, as it starts to thicken, lower heat, and stop whenever you like the consistantcy.

  • Chef WilChef Wil Posts: 702
    The Naked Whiz,
    ya know, as I was packing as per your instructions I remembered you cannot reheat reduced cream without it breaking ) milk solids (..... sooooooooo I eatted it for ya.

  • Nature BoyNature Boy Posts: 8,489
    Chef Wil,
    I'm listenin! cool, so a nice steady bubbling. Do you have to whisk continuously?? My next dream is to get a handle on making all kinds of sauces. Seems like the more you know about cooking, the more there is to learn!
    Thanks, and cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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