Thanks so much for sharing them with us!
Way to go Leah, Keep up the Great Work your doing!
This week I will be making my version of an Italian Classic Beef Braciole and our special guest will be !
So stop by and cook along with me, or just save this show for later, but remember to Say Yes you will be attending to let us know you're enjoying the show and want to keep seeing them!
1 1/2 lbs of eye round trimmed, sirloin steak or filet - your choice
8 oz Ricotta Cheese
1/2 c Grated Romano Cheese
1 Large Egg
4 oz of baby spinach
1/4 cup roasted red peppers (optional)
season to taste:
egg wash (beaten egg and milk)
flour (1 cup with salt and pepper)
Seasoned bread crumbs (2 cups)
10 oz sliced mushrooms
1/2 cup Sambuca
1/2 cup grated Romano cheese
3 cups marinara sauce
re-season to tastes
1 tbsp chopped Italian parsley
Add ricotta cheese , baby spinach, roasted pepper, egg, and Romano cheese to a bowl, mixing well then season with salt and pepper to taste. (place the mixture in the refrigerator while you prepare your meat)
First you want to trim any excess fat, grizzle from what ever cut of meat you decided to use for the braciole.
Slice the meat, against the grain, just like you would cut it if it was a roast.
You are going to pound out these slices, and while there isn't any rule for the size, its always nice for them to be consistent. The slice shouldn't be much more than a 1/4 of an inch. (of course if your market carries thinly sliced pounded Braciole meat, by all means skip this step!!)
For this recipe, we are going to make 2 braciole’s for each of our guests and lets plan on serving 4. So we want about a 1 1/2 pounds of trimmed meat.
Now that your meat is sliced, you need to use a meat hammer and pound it thin, this will also help tenderize the meat, your meat hammer should have a ridged side that helps with the tenderizing. As you pound the steaks, don't just pound straight down. You need to hold the piece and almost push it outwards as you hit the meat trying to stretch it as you pound. Once all your pieces are pounded you can begin to stuff them with the ricotta mixture.
While stuffing the steak, don't be afraid to fill them nicely, but not so much that they cannot be rolled properly, as you tuck in the meat you want to try and close the ends in. If they don't close all the way, its not the end of the world, some of the cheese mixture will ooze out during baking Once they are all formed we need to getting our breading station ready.
A typical breading station consists of three stops one - flour seasoned with salt and pepper, two- egg wash ( beaten egg with milk), and 3-seasoned bread crumbs (your own or store bought).
First dredge the steak in the seasoned flour (this is a good time to help reshape the braciole, the flour will help you close it up a little more), then in the egg wash, and then in the seasoned bread crumbs. Repeat the process until all the braciole are breaded.
At this time you want to get your oven ready, preheat it to 350 degrees. Now get out a saute pan, let it get hot, add some olive oil to the pan and add your braciole. Don't be in a hurry to turn them over, you want a nice crust on the braciole and good colour. Turn your braciole over and allow the other side to brown, repeat the process to the sides if you can. (Stacking them along side of each other when you do the sides will help keep them upright).
Place all your finished braciole’s in your baking dish and place in the preheated oven for about 20 minutes.
While the braciole is in the oven, we will begin our sauce.
In a saute pan add your sliced mushrooms, with a little olive oil, browning on both sides until partly done
Add the Sambuca and allow alcohol to burn off.
Add the marinara, a nice handful of grated Romano cheese and re-season with garlic, onion and black pepper.
Allow this sauce to simmer briefly, then turn off heat until the braciole are ready to be served (if the sauce has thickened up to much you can add just a little water)
Dress your serving dish with some of the sauce, then place the braciole on the dish and top with the remaining sauce and sprinkle with chopped parsley.
Serve with your favorite side dish either pasta or risotto and enjoy!
#aroundthekitchentable #cookingshow #kitchentips
The *2014 Great American Pie Festival* will be held at Celebrations on Saturday and Sunday where you'll be able to partake in "all the pie you care to eat" at the Never Ending Pie Buffet that will be set up complete with Ice Cream from and Comstock/Wilderness toppings!
Not to mention that my friend Susan Reid from will be there demonstrating how to make a great pie crust!
But thats not all! *Hollywood Food Stylist Susan Spungen* will be sharing her food styling secrets, and Francine Bryson, runner up on CBS' America's Baking Competition will be there as well!
The has gone all out on this event and It's going to be an amazing couple of days so if you do stop by make sure to say hello!
And if you can't find me take a look in The Never Ending Pie Buffet
Thanks for sharing your Peanut Butter Banana Cookies with us today!
This weeks guests are-
Social Media Specialist, Video and HOA Recording Specialist, Reviving, Re-packaging and Re-purposing great content with an emphasis on video and HOAs.
Visionary and Entrepreneur, creator of AWorld4ChangeTV, on a mission to make a difference and change the world around him, gardening, aquaponics, and hydroponics Specialist.
Nutrition + Fitness Coaching, Public Speaking, Custom Worksite Wellness Programs working with businesses to develop a culture that supports total health by improving productivity and morale.
Exploratory Specialist and Social Rights advocate, skilled in diplomacy, pragmatics, and research. Passionate about domestic violence survivors, Google, and Global citizenship.
Google+ Good Day is the perfect way to wind down your work week with some great conversation in a relaxing atmosphere where you'll eat away with new friends and quite a bit of information. You will not find any controversy just some of your favorite plussers interacting and engaging the real people.
Bring your lunch or bring a friend just do not miss the best weekly HOA on Google+! Sit back, relax and enjoy the show, TGIF!
Saturday, April 18th at 10am PST | 11am MST | 12pm CST | 1pm EST
Check your time zone here -> http://goo.gl/sa8CdP
Watch our show here on the event page where you can leave your comments and ask your questions during The shows broadcast live.
But if you can not watch it live you do not worry can always watch the replay on my YouTube Channel: http://goo.gl/3iukbR
#GoodDayGooglePlus #rockthegplushouse #askchefdennis
- A Culinary Journey with Chef DennisFood Blogger, Photographer, Writer , Recipe Developer, Community Builder, 2009 - present
- Ask Chef DennisConsultant, 2009 - present1. Menu Design and Recipe Development for your home or business. 2. Social Media Specialist- Training and Implementation of all Social Media Platforms for your business. 3. Developing Communities and Moderating for your business.
- G+ Food Bloggers CommunityFounder, 2012 - present
After 25 years of white table cloth restaurants and Executive Dining, I moved into School Foodservice and rather than adapt to cooking school food, I taught the students the joys of real food, and it seems to have been the right decision. The graduating class of 2010 at Mount Saint Joseph Academy in Flourtown, Pa, voted food as their #1 memory of four years in High School! I am now enjoying semi retirement in Florida.
I began blogging in 2009 as a resource for my culinary students, and soon found myself with followers around the world, at which time I began posting "real food recipes for real people"
In 2011 I was awarded "Most Valuable Foodie" by the food blogging community at Foodbuzz, for the work I have done in the community. My Ask Chef Dennis Series covers a range of topics that every food blogger should know, and the In My Restaurant Kitchen Series teaches you how to make restaurant style dishes in your own home.
Life is good when you're able to do what you love!
- Good Day Google+present
- G+ Food Bloggers Community2009 - 2014