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Before and after...

I also noted the pulley clothesline on the deck
It doesn't get any more Canadian than that.

Stuffed Veal Chop:



It's stuffed with prosciutto, Swiss cheese, and chopped Italian parsley. Gravy is porcini mushroom.

Ohhhh Myyyy Hawkeye !

It's really good.

Here's how I make it:


Take the veal chop(s) (about an inch and a quarter thick) and, with a very sharp knife, split them open from top to bottom, butterflying them. Now hammer the "wings" flat (one wing at a time), increasing their size. Now dredge it in all-purpose flour, inside and out. Now dip it in eggs scrambled with a tablespoon of milk, and a good bit of salt and pepper, covering all surfaces (inside and out) with the mixture. Now open it up and lay it splayed out on a hot saute pan that contains about two tablespoons full of melted butter, and saute on medium heat till golden brown. Now close it up and do the same to each outer side. Now transfer to a plate and insert the stuffing.

The Stuffing: Lay flat a slice of Swiss cheese about the size of the chop's stuffing pocket. On top of that add some finely chopped prosciutto (salty Italian dry ham). Some finely chopped fresh Italian parsley is a nice addition to the stuffing, too. Now cover with another slice of Swiss. Sort of pinch it down around the edges. Use a spatula to pick up this package and place it inside the chop. Fold and use force where necessary to get the whole package completely inside the chop. Close chop down with toothpicks (removed before serving) so little if any of the stuffing can find its way out during the rest of the process (three or four toothpicks should be enough). Clip off excess length of toothpicks. Place chop(s) in the sauce on medium heat.

The Sauce: After chop(s) are sauteed and removed to a plate for stuffing, toss in the coarsely chopped (rehydrated) porcini mushrooms (about a quarter cup per serving). I use the dried imported kind you can get at most grocers. You just let them soak in hot water for an hour or so (or over night) before you begin to cook. Reserve the water you used to soak them. Make sure you pat them dry before sauteing them. Saute for about three or four minutes on medium heat. Now sprinkle in a heaping tablespoon full of all-purpose flour (reserved from when you dredged the chops) and stir in with the butter and mushrooms till it's a paste. If need be, add a little more butter or flour till it's the consistency of a paste. Brown the paste (roux) on medium heat. Now, into the hot pan, add a half cup of dry white Italian Vermouth and stir, breaking up whatever has gotten stuck to the bottom of the saute pan. Now add the beef or chicken broth (one or two cups, depending on how much you want), and stir over medium heat. Add the reserved mushroom-soaking water. Reduce it a little. Salt to taste. Put the chop(s) in for five minutes or so. Remove chop(s) (stuffing should be heated and cheese melted now). Reduce (cook down) sauce more, to desired thickness, and serve over chop(s). Enjoy.

Sunday[7/20] afternoon in Great Smokey Mountains Nat. Park, Cades Cove picnic area. Enjoying a nice NY strip, foil sauteed onions and squash and tossed salad[and of course a cold beverage in red Solo cup]

Oh yeah. That'll work!

Mike

Walleye tacos:

Baked potato's left over cut up with the skins, add some hard boiled eggs, onions, ground celery seed. AND TATER SALAD (no not Ron White)

Nice Trav !

Beer battered ?

Is that one of those fancy fryers that only uses a spoonful of oil ?

If so, my next question seems moot.

How does it work ?

Good morning my foreign friend.

Egg, flour, egg, saltines. Then fry.

I don't think this is one of those fryers. Because it consumed that whole jar of Cisco you see sitting next to it...

Somebody gave it to me as a gift. It's called a CoolDaddy and it is pretty goddamm cool. Easy cleanup. Heats up and fries schit quickly. Very little mess.


Travis

Cheers & thank you !

Stuffed Peppers

Pot Roast

Yellow Squash Casserole

Spanish Chicken & Yellow Rice

Traditional Mexican Salsa

Scalloped Potatoes

Braised Short Ribs
[img]http://i43.photobucket.com/alb...dShortRibs-6-11-13_zps216b7458.jpg[/img]
Beef Enchiladas
[img]http://i43.photobucket.com/albums/e396/local_dirt/BeefEnchiladas-7-18-14_zps361cba7c.jpg[/img]
Grilled Churasco Steak
[img]http://i43.photobucket.com/albums/e396/local_dirt/GrilledChurasco_zps20ff0229.jpg[/img]
Chicken Enchiladas
[img]http://i43.photobucket.com/alb...nEnchiladas-5-5-14_zps7c944ef2.jpg[/img]
Smaller Batch of Stuffed Peppers
[img]http://i43.photobucket.com/albums/e396/local_dirt/StuffedPeppers-5-10-14_zps7a014e21.jpg[/img]
Beef Stroganoff
[img]http://i43.photobucket.com/albums/e396/local_dirt/BeefStroganoff_zpse0a96568.jpg[/img]
Shrimp & Bacon Curry
[img]http://i43.photobucket.com/alb...BaconCurry12-26-12_zps4d7ca089.jpg[/img]
Yellow Squash & Collard Greens Casserole
[img]http://i43.photobucket.com/alb...ardGreensCasserole_zpsbbea0f21.jpg[/img]
Lentils with Chicken Sausage
[img]http://i43.photobucket.com/alb...withChickenSausage_zpse5ce81f0.jpg[/img]
Stuffed Eggplant
[img]http://i43.photobucket.com/albums/e396/local_dirt/StuffedEggplant_zps18a56d5d.jpg[/img]
Olive Tapenade
[img]http://i43.photobucket.com/albums/e396/local_dirt/OliveTapenade_zps87b01768.jpg[/img]
Shrimp & Baby Bok Choy
[img]http://i43.photobucket.com/alb...byBokChoy-12-16-11_zps103f7fec.jpg[/img]
Shepherd's Pie
[img]http://i43.photobucket.com/albums/e396/local_dirt/ShepherdsPie-9-29-11_zpsacc4321d.jpg[/img]
Roasted Asparagus
[img]http://i43.photobucket.com/albums/e396/local_dirt/RoastAsparagus_zps5dbc9bde.jpg[/img]
Guacamole from our Avocado Trees
[img]http://i43.photobucket.com/albums/e396/local_dirt/Guacomole_zpsdaefda34.jpg[/img]
Christmas Mashed Potatoes with Parsley & Shallots
[img]http://i43.photobucket.com/alb...ParsleyampShallots_zps1be61e4c.jpg[/img]

Looks Great.

Awesome pics local dirt.

Went fishing this weekend. Some food pics to follow tonight.

Myself and Bubba
My catch. Lucked on to the white fish. Were able to take a ten limit of those and ten of the rock.


This was out in the channel between Santa Barbara and Santa Maria Island. No more than two foot swells all day long, have had rougher water in swimming pools.

Great pics gents. Cali kook those are the bomb !

Thanks Keith. Got about 20-25lbs of fillets!


NOTHING like fresh battered fillets for a snack or dinner.



And Bubba got a new friend left in his bunk!
Payback for the purple B.O.B. he has left in every bodies sleeping bags.

That's a corny picture.