Wiener schnitzel is quite easy to prepare, with the caveat that you are organized and set up an assembly line-type prep station beforehand. It cooks very quickly. Traditionally, wiener schnitzel was made with scallopini-type veal medallions. However, today it is frequently made with boneless pork. I tend to prefer pork because it's less expensive than veal and most veal … [Read more...]
Grilled Cinco de Mayo Steak Recipe
Many years ago, when I was restaurant critic for Las Vegas Life magazine, I visited Mary Sue Milliken’s and Susan Feniger’s Border Grill restaurant in Vegas. The most memorable dish of that day was grilled skirt steak with Southwestern flavorings such as cumin, jalapeños, lime juice and such. Here is my take on that delicious dish. It’s really simple. Most of the work comes … [Read more...]
Scheff’s Table: Fried Cornish Game Hens Recipe
Last week I wrote about The Bayou and mentioned their fried game hens. The idea of frying Cornish game hens seemed like a brilliant one to me. After all, we all love fried turkey, right? So it seemed to me that this would be sort of a miniature version of deep-fried turkey. It is. I simply coated the birds with some spices and yellow mustard and dunked them into the deep fryer … [Read more...]
Scheff’s Table: Beef Stroganoff
One of my very favorite winter dishes is beef Stroganoff. Many American versions of Stroganoff incorporate mushrooms, but this is a simpler, more traditional preparation. It’s truly delicious and very easy to prepare. Don’t skimp on the meat! Use the best quality beef you can find. Ingredients: 1 to 1 1/2 lbs. beef tenderloin or other high-quality bee … [Read more...]