Tuesday, October 14, 2008

Veal Recipes and Secrets from the Pros

In a quest to win a trip to Montreal, chefs have submitted some inspiring veal recipes in the Le Quebecois Grain-fed Veal contest.

Chef Ryan puts a tropical flair on veal shanks. Chef Ken Hulme entered a recipe for Italian surf & turf consisting of veal and tuna. Chef Annie Meza claims that if you follow her simple steps for Carlani’s Veal Marsala over Pasta that “you will be able to cut the veal with a spoon—a sign that you’re a great cook”.

And it doesn’t end there. Some of the side dishes are just as mouthwatering including a recipe for wild mushroom gnocchi submitted by Chef Jim Lacovino and Chef Troy Johnson’s mushroom sausage. Popular pairings include spaetzle and several variations of polenta; including pumpkin polenta and macadamia nut polenta.

Le Quebecois Grain-fed Veal put out a call for professional chefs and culinary students to enter their best veal recipes for a chance to win a trip for two to Montreal including airfare and stay at the Hotel de la Montagne for 4 days and 3 nights, plus $1000 in cash.

Although these recipes have been submitted by professionals, the majority of them can realistically be recreated in a home kitchen. All the recipes entered can be viewed at the Le Quebecois Quebec Certified Grain-fed Veal site. Home chefs can buy Le Quebecois Grain-fed Veal at MarxFoods.com.

The contest isn’t over yet. Recipes can be submitted online at www.grainveal.com/contest through Friday, October 31 and the winner will be announced November 14. Read the contest rules.

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