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Cooking with 'Friends': City Tavern

ESCALOPES OF VEAL
By Walter Staib, Serves 4
Thomas Jefferson was undoubtedly one of the greatest proponents of French cuisine, and, after his term in Paris as Minister Plenipotentiary to the Court of Louis XVI from 1784 to 1788, Americans became more familiar with it than ever before. Before and after the Revolution, they were exposed to many French foods, from wine to cheese to ice cream.

Ingredients
8 veal cutlets, pounded thinly
5 tablespoons unsalted butter
1 cup plus 3 tablespoons all-purpose flour
3 large eggs
Salt & pepper
3 shallots, peeled and finely chopped
1 small white onion, finely chopped
12 white button mushrooms, sliced
3 tablespoons Cognac
1 pound asparagus, blanched al dente
½ cup Demi-Glace or prepared brown sauce, heated
2 cup Béarnaise sauce, heated

Preparation
1.         In a shallow bowl, beat eggs with 2 tablespoons of water creating an egg wash.
2.         Season the flour with salt & pepper.
3.         Dip each cutlet in the flour, shaking off any excess.  Then dip in the egg wash.
4.         Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Place two to three cutlets a time in the pan, cooking on each side. Remove the browned medallions from the heat, and cover loosely with foil to keep warm while finishing the rest. Repeat until all cutlets have been browned.
5.         Continue to heat the sauté pan over medium heat and add the shallots & onion, sautéing until softened and translucent. Add the mushrooms to the pan, and sauté until any liquid they release has evaporated.
6.         Add the Cognac, and simmer, flambéing it, if desired. Continue to cook until liquid has evaporated
7.         To serve, spoon one tablespoon of Demi-Glace on the bottom of the plate, add the veal medallions & top with ¼ of the mushroom mixture.  Top with ¼ of the asparagus & top with Béarnaise sauce.

Chef’s Note: Flambéing is a wonderful way to add flavor and intensity to a dish, but it must be done with care. First, pour the amount of liquor required into a separate measuring cup or container. Next, remove the pan from the heat and stir in the liquor. Finally, return the pan to the heat and carefully set flame to it, allowing the fire to extinguish naturally or covering the pan to extinguish it.

PRESENTATION:
Thin layer of demi glace // place veal scallopini on top of demi, add mushroom cognac mixture. // top with bearnaise sauce and blanched asparagus.  // accompaniments: home made mashed potatoes and summer squash with carrot & red bell pepper.
We will have two costumed staff member 2 men.  The restaurant has ten dining rooms on three floors.  Our Long Room, which held the closing banquet for the first & second Continental Conventions, has the best natural light in the morning. Our Subscription Room also has good morning light & is well appointed with a harpsicord & 18th century case clock.  Our tavern room is another don’t miss spot. 

 

Cooking with 'Friends': Geraldo Rivera's Hungarian Brisket

HUNGARIAN BRISKET
Ingredients:

3 to 4 lbs. brisket
Salt
Pepper
Paprika
1 clove garlic, crushed
2 medium yellow onions, diced
1½ cans whole tomatoes (large)

Instructions:
Preheat oven to 325°F.
Place salt, pepper, lots of paprika in bowl, add crushed garlic. Stir together, making a paste. Rub over entire brisket. Roast uncovered in oven until browned on both sides, about 45 minutes.
Remove from oven and add the onions, and tomatoes. Continue roasting until tender, about another hour.
This is delicious when made a day in advance, sliced cold (across the grain of the meat), and reheated in sauce.
 

Cooking with 'Friends': Samadi Family's Mediterranean Salmon

MEDITERRANEAN SALMON
Ingredients:

½ c. olive oil
¼ c. balsamic vinegar
4 cloves garlic, pressed
4 (3 oz.) salmon fillets
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh basil, chopped
1½ tbsp. garlic salt

Instructions:
Preheat broiler.
Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, and then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
Place the salmon about 6” from the heat source and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.