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We would be interested in posting you recipes please submit them to webmaster@box22.org. Lieutenant Matt Marcarelli recently was featured on WTNH Channel 8 Morning Show and displayed his cooking talents. If we get enough recipes there may be some interest in publishing. Here is the recipe that was featured and is published in Islandog Publications Firehouse Cooking: Lieutenant Matt Marcarelli's Smoke-eaters Veal Piccata 8 veal cutlets Pound the veal cutlets between two pieces of wax paper. Pound them just enough to thin them and tenderize them a bit. In a large shallow bowl combine the flour, salt and pepper. Dredge the veal cutlets in the flour to coat completely. Shake off the excess flour and set aside. In a large frying pan, heat the olive oil and butter together over a medium-high flame. Add the garlic and sauté just until they give off an aroma but do not begin to brown. Carefully place each veal cutlet into the hot oil/butter and garlic. Saute the veal for about one minute on each side or until completely cooked. Remove the veal cutlets to a warm serving dish or large casserole. To the remaining oil/butter mixture, add the capers, white wine, beef stock, and lemon juice. Saute for about two minutes stirring and scraping the bottom of the pan to loosen all the little bits and thicken the sauce slightly. Return the veal cutlets to the pan to heat through and coat with the sauce. Serve immediately. Serves 4 hungry smoke-eaters This dish is terrific with any rice dish and a good mixed green salad, on the side. Lieutenant Matt is a 10 year veteran of the New Haven Fire Department. It is a career department and he's currently assigned to Squad Company #1. Matt understands the correlation between eating at the firehouse, and developing comradarie, and eating at home and developing strong family bonds. And he knows both are equally important. Matt has cooking in his blood. He comes from a family of excellent cooks, his parents have even written their own cookbook. Matt says this is a GREAT family or fire station recipe because it is quick and easy and has great flavor. If you're on a budget (and even if you're not) he suggests using chicken or pork. Either way your smoke-eaters will not be disappointed. © R.G. Adams, 2005 ___________ Islandog Publications www.firehouse-cooking.com |