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Veal Osso Bucco with Pineaaple Sage | Guava Barbecue Prawns With Cilantro Pesto Potato Salad

Veal Osso Bucco with Pineaaple Sage
 
  • 4-6 pieces Veal Shanks
  • 2 each Onions, cut into 1 inch slices
  • 1 bundle Celery
  • 3 each Carrots, cut into 1 inch slices
  •  2 Tbs Garlic, chopped
  • 2 Tbs Tomato Paste
  • 2 cups Cabernet or Merlot Wine
  •  4 cups Veal Stock, Beef Broth or Chicken Broth
  •  6 pieces Pineapple Sage
  •  2 each Bay Leaves
  • 2 sprigs Thyme
  •  2 sprigs Oregano
  •  1 sprig Rosemary to taste
  • Salt & Pepper
  • 2 cups All Purpose Flour
  • 2 Tbs Olive Oil
Directions
  1. Heat heavy sauce pan with a little olive oil.
  2. Salt and pepper veal shanks and dust in flour.
  3. Sear veal shanks in hot olive oil until brown on all sides, set aside.
  4. Saute onions, garlic, celery, carrots, and tomato paste until onions become clear.
  5. Add Cabernet or Merlot Wine and let simmer with the Veal Shanks for about ten minutes.
  6. Add Veal Stock with the herbs. Cover with lid and let simmer for about two hours with lid on.
  7. Veal shank will be ready when it is ready to fall off the bone.

 
Guava Barbecue Prawns With Cilantro Pesto Potato Salad
 
  • 16-20 each Black Tiger Prawns (16/20 size)
  • Guava Barbecue Sauce
  • 1 each Medium Onion, diced 1/2"
  • 1 each Chipolte Peppers, diced 1/2"
  • 1 each Anaheim Peppers, diced 1/2"
  • 2 each Ripe Tomatoes, quartered
  •  1 Tbs Garlic, chopped
  • 1 Tbs Wasabi
  •  2 Tbs Dijon Mustard
  • 1 cup Mango Vinegar (may substitute your favorite vinegar)
  • 1 can Frozen Guava Nectar
  • 1 cup Water
  1. Saute onions, peppers, garlic and tomatoes in sauce pan.
  2. Deglaze with vinegar and let simmer for about 5 minutes.
  3. Add wasabi and Dijon Mustard and guava-water mixture.
  4. Let simmer for about 30 minutes and blend together with hand blender.
  5. Season with salt and pepper to taste.
Cilantro Pesto
  • 1 Tbs Garlic
  • 1 bundle Cilantro
  •  1/2 each Lemon, juice only
  • 2/3 cup Salad Oil
  • 1 cup Pistachio Nuts to taste
  • Salt & Pepper
Directions Cilantro Pesto
Place all ingredients in hand blender and mixed thoroughly.
TO MAKE PRAWNS:  Skewer prawns and baste with guava barbecue sauce.
Grill for approximately 3 minutes on each side and continue to baste.
TO MAKE CILANTRO PESTO POTATO SALAD: Mix one pound of cooked and diced
potato with 1/2 cup of shredded Parmesan cheese and 1 cup of Cilantro Pesto. Serve at room temperature