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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.

ESCALOPES OF VEAL
By Chef Walter Staib
Serves 4

Ingredients:
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

Instructions:
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.
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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

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.

Cooking with 'Friends': Sandra Lee's Favorite Cakes

SANDRA LEE’S FAVORITE CAKES

LEMON SURPRISE LAYER CAKE
Makes 24 servings
Ingredients:
2 boxes lemon supreme cake mix
6 large eggs
2 c. buttermilk
4 tsp. grated lemon zest
⅔ c. vegetable oil
½ c. rainbow sprinkles

CREAM CHEESE FROSTING
Ingredients:

1 lb. cream cheese, softened
1 stick butter, softened
2 c. powdered sugar
2 tsp. vanilla extract
A tint of yellow food coloring
Assorted candies, mini marshmallows
Rainbow sprinkles
Assorted candies

Instructions:
Preheat oven to 350°F. Grease three 9”round cake pans.
In a bowl, beat together cake mix, eggs, buttermilk, lemon zest, and oil until smooth. Stir in ½ cup sprinkles. Scrape batter into pans and bake until a wooden pick comes out clean, about 25 minutes. Cool completely.
In a bowl, beat all of the frosting ingredients until light and fluffy.  Tint with yellow food coloring.
Set a layer on a platter; frost top. Set second layer and frost. Set remaining layer, bottom side up, on cake; frost top and sides. Decorate with sprinkles and candies.
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NO-BAKE BUILD-A-CAKE
Plain, ready-made grocery-store sheet cake
Layer cake
Assorted cupcakes
Assorted sugar cookies

Who says a gorgeous cake has to take hours to whip up? Just pick up sugar cookies with a theme (sports, presents, beach, sun, etc.) and a few cupcakes in matching colors. Then get a plain ready-made grocery-store sheet cake and a layer cake. Bring them all with you to your event and stack ’em up when you get there.

Hattie B's Black-Eyed Pea Salad

BLACK-EYED PEA SALAD
PEPPER VINAIGRETTE
Ingredients:

¼ c. champagne vinegar
¼ c. malt vinegar
½ c. extra virgin olive oil
½ tsp. fresh thyme, minced
½ tsp. fresh parsley, finely chopped
1½ tsp. black pepper
1 tsp fine sea salt plus more to taste
1 red bell pepper, diced small
1 green bell pepper, diced small
1 yellow bell pepper, diced small
2 scallions, finely sliced
½ tsp. fresh roasted garlic, minced

Instructions:
In a bowl, whisk together the vinegars, olive oil, thyme, parsley, black pepper, ½ teaspoon of salt, bell peppers, scallions and garlic.
Important: Let this vinaigrette sit overnight.
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BLACK-EYED PEAS
Ingredients:

2 c. dried black-eyed peas
4 strips of bacon
6 c. chicken vegetable stock

Instructions:
In a large pot, cover the peas with enough water to cover by about 3-4”. You should do this the same time you make the vinaigrette because they have to soak overnight.
Drain peas in a colander and set aside and salt with the remaining ½ teaspoon.
In a large pot over medium high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking -- so the peas have good bacon flavor with no sign of it. Once bacon is rendered, add all the chicken stock and bring to a simmer.
Once simmering, add the peas and cook on low heat for about 25 minutes. The peas should be tender but not mushy.
Strain the peas and remove the strips of bacon.
While the peas are hot, toss in the vinaigrette. Let it cool down in the fridge and enjoy!
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Hattie B’s Hot Chicken is a family business, owned and operated by father-and-son team, Nick Bishop, Sr. and Nick Bishop, Jr., and is renowned nationally for its spicy fried chicken served with increasing levels of heat (including “hot,” “damn hot” and “shut the cluck up!!!”) and homemade sides including black-eyed pea salad and pimento mac & cheese. Hattie B's was recently ranked sixth on the The Daily Meal‘s list of America's 75 Best Fried Chicken Spots. There are two locations in Nashville and a third location just opened in Birmingham, Alabama.