Fox News
Fox & Friends

The Fox & Friends Blog

Cooking with 'Friends': City Tavern's Escalopes of Veal

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.

By Chef Walter Staib
Serves 4

8 veal cutlets, pounded thinly
5 tbsp. unsalted butter
1 c. plus 3 tbsp. 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 tbsp. Cognac
1 lb. asparagus, blanched al dente
½ c. Demi-Glace or prepared brown sauce, heated
2 c. Béarnaise sauce, heated

In a shallow bowl, beat eggs with 2 tablespoons of water creating an egg wash.
Season the flour with salt & pepper.
Dip each cutlet in the flour, shaking off any excess.  Then dip in the egg wash.
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.
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.
Add the Cognac, and simmer, flambéing it, if desired. Continue to cook until liquid has evaporated
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.
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.

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


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

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


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

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.