Light Veal Recipes to Barbeque or to BroilWritten by Hans Dekker
With everyone watching their weight and seeking out recipes that are low in fat and calories you may think that you have to give up some of your favorite dishes, but you can find many light veal recipes that you are sure to enjoy. You will never be able to tell that these unique recipes are considered to be a light meal once you taste savory dish.
This light veal recipe is for those that love salad with an Italian flavor. You will need 2 ½ pounds of veal blade steaks cut into ¾ inch thickness, 10 ounces of your favorite Italian salad mix (or you can prepare your own using romaine and radicchio lettuce), 1 cup of diced Romano tomatoes, ¼ cup of freshly grated Parmesan cheese, ¼ cup of your favorite Italian dressing and salt to taste. For marinade you will need ¼ cup of your favorite Italian dressing, 2 tablespoons of balsamic vinegar, and a dash of pepper. Mix together ingredients for marinade until well blended. Place veal steaks in marinade in a dish with a lid and cover. Refrigerate for at least 6 hours longer if possible. Turn steaks about every 30 minutes as you can to ensure marinade soaks into steaks. When veal steaks have marinated for required time, prepare your grill. Grill over medium coals for 17 minutes turning often. In a large bowl, combing lettuce, tomatoes, cheese and dressing and toss gently. Place salad on serving plate for each individual. Remove bones from veal steaks and cut into thin strips and arrange over salad.
Boneless Prime Roast RecipeWritten by Hans Dekker
When it comes to prime rib and there are two basic camps. One side says you must cook it with bones attached. The idea is that bones give more flavor to meat. The other side says that meat can be just as flavorful without bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on basic boneless prime roast recipe so feel free to improvise.
Boneless roasts are sometimes called ribeye roasts or “eye of rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.
You can marinate roast before you cook it for extra flavor, although many think that beef is tasty enough as is. Marinating can also make meat more tender. If you decide to marinate meat, let it soak for an hour or two before making this boneless prime roast recipe.
Before you cook meat, make sure that it has reached room temperature. This means you should take it out of refrigerator about two hours before it is put in oven. A good prime rib roast recipe will tell you to rub of exterior of meat with horseradish or Worcestershire powder.