Serves 4-6
4 veal cutlets (scallopini)
8 thin slices of prosciutto
Sage leaves
Italian Parsley
4 Tbsp unsalted butter
Olive oil
4 skewers (soaked for at least 30 minutes)
Lightly salt and pepper. Place sage, chopped parsley and prosciutto on each piece and roll jelly roll style. Skewer each piece and cut 4 to skewer. Heat oil and butter in sauté pan. Saute skewers for 10 minutes turning frequently. Garnish with chopped parsley.
We served this with pasta and a simple tomato sauce. Enjoy!
jrfoodcritic
Friday, July 15, 2011
Video with Chef John Folse
Hey everybody, I hope you saw me on TV yesterday with Chef John Folse and Chef Amanda on WAFB. If you didn't here it is! We went to TJ Rib's to celerbrate. Thanks Mr. Kevin! I had 2 platers of awesome chicken wings. I thought they were delicious! Our waitress was the best! She was so nice -her name was Ms.courtney. Till Next Time! jr food critic
Wednesday, July 13, 2011
Cooking with Chef John Folse
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Tomorrow July 14, 2011 I will be cooking with Chef John Folse and Chef Amanda. It will air during the 5 o'clock news on WAFB Channel 9 in Baton Rouge. Here are some pictures. I hope you enjoy. I will be cooking Veal Skewers!!! They are delicious. You can check out the recipe at www.wafb.com tomorrow. Please watch if you can!
Till next time,
jr food critic
Thursday, June 23, 2011
Hi everybody hope your having a good summer!!! Yesterday we went to Mugshots! It was great!!! For appetizers we had mild buffalo wings! A little messy but they were awesome! I just had a plain old cheeseburger which was good. I thought their french fries were great!!! The guys who came up with the idea for Mugshots got some of their ideas in Hawaii and put those on the menu including two new Hawaiian words I learned "Ono Pupas" which means "great appetizers". We also really liked the buns the burgers were on they were a little sweet and soft like the Hawaiian rolls you might see in the store.
Till next time!!!
jrfoodcritic!
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Till next time!!!
jrfoodcritic!
Sunday, June 5, 2011
More Louisiana Seafood!
Hi everybody, This past week we cooked a crawfish bisque and some mahi mahi tacos. They were both great. We shared the crawfish bisque with family and friends and they really enjoyed it. I helped with the roux and stuffed the heads. We got ideas from chef John Folse's cook book "Hooks, Lies & Alibis".
The mahi mahi tacos were awesome. They were finished with a citrus vinaigrette slaw and lemon wedges to squeeze on top. Here is the recipe and some pictures!!!!!
Mahi Mahi Tacos
serves 6
2lbs of fresh mahi mahi
soy sauce
salt, pepper, cumin, and Tony's
canola oil
Tbsp of butter
1 bag of coleslaw
vinaigrette
1Tbsp lime juice
1Tbsp orange juice
1Tbsp rice wine vinegar
1/4 cup chopped cilantro
1/4 cup canola oil
tortillas
guacamole
pico de gallo
About 1 hour before cooking, brush fish with soy sauce and refrigerate. Mix vinaigrette together by whisking ingredients together and drizzling in canola oil slowly. Toss together with a bag of slaw and set aside.
Heat oil in saute pan. Take fish out and season with salt, pepper, cumin, and Tony's. Put butter in pan then sear fish on both sides and put on side to rest. My dad also sauteed onions.
Heat tortillas, break fish apart and serve with slaw, guacamole and pico de gallo. Enjoy!
The mahi mahi tacos were awesome. They were finished with a citrus vinaigrette slaw and lemon wedges to squeeze on top. Here is the recipe and some pictures!!!!!
Mahi Mahi Tacos
serves 6
2lbs of fresh mahi mahi
soy sauce
salt, pepper, cumin, and Tony's
canola oil
Tbsp of butter
1 bag of coleslaw
vinaigrette
1Tbsp lime juice
1Tbsp orange juice
1Tbsp rice wine vinegar
1/4 cup chopped cilantro
1/4 cup canola oil
tortillas
guacamole
pico de gallo
About 1 hour before cooking, brush fish with soy sauce and refrigerate. Mix vinaigrette together by whisking ingredients together and drizzling in canola oil slowly. Toss together with a bag of slaw and set aside.
Heat oil in saute pan. Take fish out and season with salt, pepper, cumin, and Tony's. Put butter in pan then sear fish on both sides and put on side to rest. My dad also sauteed onions.
Heat tortillas, break fish apart and serve with slaw, guacamole and pico de gallo. Enjoy!
Friday, May 27, 2011
Hi everybody, sorry I haven't blogged in awhile!!! Now that school's out I can blog more over the summer! Last week my dad went on a fishing trip and caught a tuna bigger than my sister. When he came home we cooked some big tuna steaks and they were delicious!!! They had little layers of meat in them it was awesome!!!
Also, yesterday was my Mom's birthday!!! We went to Ruths Chris Steakhouse!!! Our servers name was Ms. Rhonda. She was very nice!!! Our appetizer was Barbequed shrimp! It was awesome, they had mashed potatoes at the bottom of the plate and if you mixed the shrimp with the potatoes it was extraordinary!!! I ordered a Filet (medium rare) with broccoli au gratin and sauteed spinach for my sides!!! My Mom got her birthday lobster. It was all very delicious!
Until next time,
jrfoodcritic!!!
Also, yesterday was my Mom's birthday!!! We went to Ruths Chris Steakhouse!!! Our servers name was Ms. Rhonda. She was very nice!!! Our appetizer was Barbequed shrimp! It was awesome, they had mashed potatoes at the bottom of the plate and if you mixed the shrimp with the potatoes it was extraordinary!!! I ordered a Filet (medium rare) with broccoli au gratin and sauteed spinach for my sides!!! My Mom got her birthday lobster. It was all very delicious!
Until next time,
jrfoodcritic!!!
Sunday, May 8, 2011
Happy Mothers Day!
Happy Mothers Day!
Hi everybody sorry I haven't blogged in awhile, I've been pretty busy. I can't wait for school to end! Today for Mother's Day we served my Mom breakfast in bed. The recipe for the "Savory Egg Nest" we made is below, we also cooked her some bacon and french toast. Her favorite!!! My dad and sister helped out also!!!
Happy Mothers Day to all the awesome moms out there!!!
Savory Egg Nest
Ingredients
6 slices of bread
2 pieces of cooked bacon
6 Tbsp shredded cheddar
6 eggs
Preheat oven to 400 degrees and prepare muffin tins with non-stick spray. Remove crust from bread and flatten with rolling pin. Tuck bread in muffin pan. Put bacon pieces and cheese in bread nest. Scramble 6 eggs and season with salt and pepper. Divide eggs into each bread nest. Place in oven for about 20 minutes or until done. Enjoy!
Hi everybody sorry I haven't blogged in awhile, I've been pretty busy. I can't wait for school to end! Today for Mother's Day we served my Mom breakfast in bed. The recipe for the "Savory Egg Nest" we made is below, we also cooked her some bacon and french toast. Her favorite!!! My dad and sister helped out also!!!
Happy Mothers Day to all the awesome moms out there!!!
Ingredients
6 slices of bread
2 pieces of cooked bacon
6 Tbsp shredded cheddar
6 eggs
Preheat oven to 400 degrees and prepare muffin tins with non-stick spray. Remove crust from bread and flatten with rolling pin. Tuck bread in muffin pan. Put bacon pieces and cheese in bread nest. Scramble 6 eggs and season with salt and pepper. Divide eggs into each bread nest. Place in oven for about 20 minutes or until done. Enjoy!
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