Veal

Veal

Inspired by the battle between Iron Chef Chen Kenichi and Challenger

Kyoko Kagata shown July 20th, 2001.

Kagata, a woman who had beat Chen five years earlier, didn't win this time.
It was a tough one tonight. We substituted beef for veal. It turned out that Elaine picked the best cut,
two pieces sliced into quarter inch thick strips. That made it easier. I allowed one half pound for
Challenger and Iron Chef, then cut both pieces in half and cut one of the half again, using the quarter
pound for the two stuffed dishes and the smaller pieces for the other dishes. Stephanie missed the
cherries, mangoes, and bananas in the salt oven. Fortunately I had some Hungarian Cherries in a jar
and a banana, but I was out of mangos, so I put in a few canned peaches. I got off to a late start and
missed a lot while I was in the kitchen. The girls gave me a running commentary "Hey Papa, he put
pumpkin in the Italian stuff" I used some of the carrots Elaine cooked the other day to sub for the
pumpkin. All in all, not too bad. The Salt oven was the best. Since we had three girls and me tasting,
we only had about a quarter pound of beef apiece. The kitchen was hot and messed up as usual,
the girls stuffed their faces and went to bed, and another Wooden Chef night is OVAH!

Challenger Kyoko Kagata offers Four dishes:

1. Veal Ham Carpaccio (IC)
Veal thigh carpaccio
(served with parmesan cheese, basil and lemon juice) (SM)

Wooden Chef Recipe:

Substitute 1 pound of thin sliced (half inch) top round steak ($2.00 a pound) for veal.

Ingredients:

2 ounces beef, sliced

Kraft® grated parmesan cheese

Polander® basil

juice of 1 lemon

Marukan® rice vinegar

Arranged like a salad.

2. Veal Pot au feu with a Cheese Sauce (IC)
Veal pot au feu with a cheese sauce (SM)

Wooden Chef Recipe:

Ingredients:

2 ounces of beef, sliced

1 ounce of potatoes instead of turnips

1 ounce of carrots

1 cup of water

1 tablespoon of Hellman's® Chunky Blue Cheese Dressing

Boil the beef, potatoes, and carrots in the water.
Served in a bowl with the clear broth made when boiling the ingredients.
Put the dressing in the middle of the bowl.

3. Veal Cutlet Stuffed with Mushrooms and Shrimp (IC)
Veal cutlet (stuffed with mushrooms and shrimp) with a Perigueux sauce (SM)

Wooden Chef Recipe:

Ingredients:

4 ounces of beef, pounded out flat and thin

1 ounce of Pennsylvania Dutchman® mushroom stems and pieces, drained

1 ounce of Crown Prince® tiny shrimp, chopped

2 tablespoons of Gia Russa® Italian style bread crumbs

1 pack of McCormick® brown gravy mix

2 tablespoons of olive oil

Saute the mushrooms and shrimp in olive oil, wrap in the beef, run the beef roll under

water from the faucet to get it wet, roll it in the bread crumbs, bake the beef roll in the oven

at 350 degrees for 30 minutes. Make the brown gravy mix, chop the remaining mushrooms,

and add them to the gravy.

4. Veal Grilled with Walnuts (IC)
Walnut encrusted veal rack (SM)

Wooden Chef Recipe:

Ingredients:

Iron Chef Chen Kenichi offers Five dishes:

1. Veal and Foie Gras Mushroom Wrap (IC)
Veal and foie gras mushroom wrap (SM)

Wooden Chef Recipe:

Ingredients:

2 oz. beef, chopped

1 slice bologna (fake foie gras) chopped

2 oz. Pennsylvania Dutchman (R) mushroom stems and pieces

1 Wing Hing(R) egg roll wrapper

Grind the beef and bologna in a food processor.

Spread the mixture on the egg roll wrapper.

Put the mushrooms on one end and roll up the wrapper.

Deep fry, like an egg roll.

2. Roast Veal with White Sesame (IC)
Veal / sesame seed roast (SM)

Wooden Chef Recipe:

Ingredients:

3. Stewed Avocados and Veal (IC)
Avocado and veal milk broil (SM)

Wooden Chef Recipe:

Ingredients:

4. Veal Salt Crust Grill (IC)
Veal salt oven (with fruit and grape leaves) (SM)

Wooden Chef Recipe:

Ingredients:

4 ounces of beef, pounded flat

2 ounces of Libby's(R) sliced pineapple rings, cut chunky

1 apple, peeled and cut in chunks

1 mango or a peach, cut in chunks

1 ounce of Hungarian(R) Morello Cherries

1 tablespoon of kosher salt

Wrap the fruit mixture in the beef, place seam side down on an oiled cooking sheet.

Cover the roll with the salt. Bake in the oven at 350 degrees for 15 minutes.

Chen 5. Szechuan Veal Pasta
Mabo veal, Italian style (served over pasta) (SM)

Wooden Chef Recipe:

Ingredients:

2 ounces of beef, cut in 1/4 inch chunks

2 ounces of Mori Nu(R) firm tofu

1 ounce of prepared pumpkin pie filling, or mashed carrots

1 ounce of Ty Ling(R) Cellophane Noodles (saifun bean threads)

2 tablespoons of Mr Yoshida's(R) Cracked Pepper and Garlic Sauce

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