salsalady
Business Member
Menu-
veal cordon bleu
mashed potatoes
purple cabbage slaw
mushroom and onion gravy
schpfnudeln for dessert
prep-n-stuff-
The Slaw-
purple cabbage, onion, carrot, apple, minced red jalapeno and orange hab, mayo, balsamic vinegar, S&P, celery salt, garlic
I prepped the salad first and it was going to set for a while so I put the apples in the dressing to keep them from turning brown and then right before serving, tossed the dressing with the veggies.
The Gravy-
mushrooms, onions, more red jalapenos and habs, all getting happy in butter. Made a roux with flour, added cream and stock, simmer, simmer, simmer....MMMmmmm!
The Nudeln-
mashed potatoes, cinnamon, Peruvian white Habanero powder. Made little dough logs, fried in More Butter, and then coated with cinnamon sugar.
Cordon Bleu-
I don't know if this is the "proper" way to do a cordon bleu, I've never done this before. But that's what the TD's are about, trying something new, doing something different. So here's how I did a Veal Cordon Bleu-
one veal scalopini on the bottom, a few pieces of Black Forest Ham, smoked gouda and a generous sprinkle of Red Savina habanero powder.
I put the other piece of veal on top and pounded the edge to seal it up.
Dredged it in flour, egg and seasoned bread crumbs, (S&P, garlic, and Red Sav powder)
and then into the cast iron hot oil-
to be cont'd~~~
PS- "Schupfnudeln, Bitches!" xoxoxo
veal cordon bleu
mashed potatoes
purple cabbage slaw
mushroom and onion gravy
schpfnudeln for dessert
prep-n-stuff-
The Slaw-
purple cabbage, onion, carrot, apple, minced red jalapeno and orange hab, mayo, balsamic vinegar, S&P, celery salt, garlic
I prepped the salad first and it was going to set for a while so I put the apples in the dressing to keep them from turning brown and then right before serving, tossed the dressing with the veggies.
The Gravy-
mushrooms, onions, more red jalapenos and habs, all getting happy in butter. Made a roux with flour, added cream and stock, simmer, simmer, simmer....MMMmmmm!
The Nudeln-
mashed potatoes, cinnamon, Peruvian white Habanero powder. Made little dough logs, fried in More Butter, and then coated with cinnamon sugar.
Cordon Bleu-
I don't know if this is the "proper" way to do a cordon bleu, I've never done this before. But that's what the TD's are about, trying something new, doing something different. So here's how I did a Veal Cordon Bleu-
one veal scalopini on the bottom, a few pieces of Black Forest Ham, smoked gouda and a generous sprinkle of Red Savina habanero powder.
I put the other piece of veal on top and pounded the edge to seal it up.
Dredged it in flour, egg and seasoned bread crumbs, (S&P, garlic, and Red Sav powder)
and then into the cast iron hot oil-
to be cont'd~~~
PS- "Schupfnudeln, Bitches!" xoxoxo
Is your pantry full of half Fig Newtons in foil? Those cookies are pretty filling. 
