Asian veal salad and pepper bites

Asian Veal Salad. (Courtesy of Ontariovealappeal.ca)

Asian Veal Salad. (Courtesy of Ontariovealappeal.ca)

Rita DeMontis, QMI Agency

, Last Updated: 12:24 PM ET

Planning a pigskin party? Or looking for some winter pick-me-ups? Sure, you can go traditional and check out the latest flavours in chicken wings, ribs and dips. But for something different, how about salads, paninis and pulled sandwiches. Foods that are really making the food truck scene. So — bring the food truck experience home with you for your Super Bowl soiree, and check out the following recipes, courtesy of Ontario Veal Appeal, (Ontariovealappeal.ca), that can be assembled in no time, and enjoyed at leisure.

Add a couple of cold ones and one large screen TV!

Asian Veal Salad

Asian flavours make this salad sing and also make it perfect to offer up for any party, Super Bowl aside.

Ingredients:

  • 3/4 cup (175 ml) Thai jasmine rice
  • 1 1/2 cups (375 ml) sodium-reduced vegetable broth
  • 8 oz (250 g) veal scaloppini, cut into thin strips
  • 2 Tbsp. (30 ml) sodium reduced soy sauce
  • 2 Tbsp. (30 ml) rice vinegar, divided
  • 2 tsp. (10 ml) grated ginger
  • 1 small clove garlic, grated
  • 2 Tbsp. (30 ml) chopped fresh cilantro
  • 1 cup (250 ml) canned baby corn cobs, cut in half
  • 1/2 cup (125 ml) shredded carrot
  • 1/3 cup (75 ml) chopped water chestnuts

Sesame Lime Dressing:

  • 1/2 tsp. (2 ml) grated lime rind
  • 3 Tbsp. (45 ml) lime juice
  • 2 tsp. (10 ml) sesame oil
  • 2 tsp. (10 ml) fish sauce
  • 1/2 tsp. (2 ml) grated ginger
  • 1 tsp. (10 ml) toasted sesame seeds
  • Fresh cilantro leaves

Directions:

Sesame Lime Dressing: In a small bowl, whisk together lime rind and juice, oil, fish sauce and ginger; set aside.

In a saucepan, bring rice and broth to boil. Reduce heat to low, cover and cook for about 10 minutes or until liquid is absorbed and rice is tender; set aside.

In a bowl, whisk together soy sauce, 1 Tbsp. (15 ml) of rice vinegar, ginger and garlic. Add veal and stir to coat well. Let stand for 10 minutes. In a nonstick skillet, cook veal mixture over medium high heat for about 4 minutes or until a hint of pink remains. Remove from heat and stir in cilantro. Scrape rice out into large bowl, add corn cobs, carrot, chestnuts and remaining vinegar. Drizzle Sesame Lime Dressing over rice mixture and stir well to combine. Sprinkle with sesame seeds and cilantro before serving. Servings: 6 cups (1.5 L) equal to 4 servings

Naan Veal Panini

Your mouth will want more of this tasty sandwich with just one bite! Serve it up with mango coleslaw to heighten your taste buds.

Ingredients:

  • 1/2 tsp. (2 ml) grated lime rind
  • 3 Tbsp. (45 ml) lime juice
  • 1 Tbsp. (15 ml) canola oil
  • 1/2 tsp. (2 ml) each ground cumin and ground coriander
  • 4 veal scaloppini, about 8 oz/250 g
  • 2 whole grain naan breads
  • 3 Tbsp. (45 ml) mango chutney
  • 1 Tbsp. (15 ml) chopped fresh cilantro
  • 2 oz (60 g) very thinly sliced 2-year-old Cheddar cheese

Directions:

In a shallow dish, combine lime rind, juice, oil, cumin and coriander. Add veal and turn to coat evenly. Let stand for at least 10 minutes or cover and refrigerate for up to 2 hours.

Place scaloppini on greased grill over medium high heat and grill for about 5 minutes, turning once or until desired doneness. Spread one of naan breads with chutney and sprinkle with cilantro. Place scaloppini over chutney to cover and top with cheddar. Place remaining naan on top and place in panini press and grill for about 8 minutes or until cheese is melted and naan is golden. Cut into quarters to serve. Tip: Have the scaloppini grilled and ready to go so you can make this panini any time you crave it! Serves 4.

Shredded Ontario Veal Tostadas

Deliciously messy, and perfect for sports season events.

Ingredients:

  • 2 Tbsp. (30ml) vegetable oil
  • 2 large onions
  • 2 cubanelle peppers
  • 2 Tbsp. (30ml) chili powder
  • 1 tsp. (5ml) each coarse salt and pepper
  • 3 lb. (1.5k) veal roast, shoulder or butt
  • 28 oz. (796ml) can diced tomatoes
  • 2 cups (500ml) beef broth
  • 2 bay leaves
  • 24-36 tostada shells

Directions:

In a dutch oven heat oil over medium high heat. Cook onion and peppers, just until tender and starting to brown, about 8 minutes. Season with chili powder, salt and pepper. Nestle veal in pan. Stir in tomatoes and broth. Add bay leaves. Bring to boil, cover and bake in a 350F (180C) oven until meat is fork tender and can be pulled apart easily with two forks, about 2 ½ to 3 hours. Let cool slightly.
Remove veal from pot with tongs and pull with forks. Return veal back to sauce until ready to use. Can be made ahead and stored, covered and refrigerated for up to 5 days or frozen for up to 3 months. To serve: Serve hot veal on warm tostada shells with desired garnishes such as sour cream, shredded lettuce, diced tomatoes. Serves about 12.

Veal and Pepper Bites

You won’t be able to stop popping these in your mouth! Perfect bite size appetizers to serve with drinks.

Ingredients:

  • 1 tsp (5 mL) extra virgin olive oil
  • 1 small onion, finely chopped
  • 4 oz. (125 g) ground veal
  • 2 cloves garlic, minced
  • 1 tsp. (5 ml) smoked paprika
  • 2 Tbsp. (30 ml) seasoned breadcrumbs
  • 1/4 cup (60 ml) corn kernels
  • 1/4 cup (60 ml) diced roasted red peppers
  • 2 Tbsp. (30 ml) chopped fresh basil or parsley
  • 1 pkg (450 g) frozen butter puff pastry sheets, thawed
  • 1 egg, lightly beaten

Directions:

In a nonstick skillet, heat oil over medium heat and cook onion for 3 minutes. Stir in veal, garlic and paprika; cook, breaking up with spoon for about 8 minutes or until no longer pink and onion is softened. Remove from heat and stir in breadcrumbs. Stir in corn, peppers and basil until well combined; set aside to cool slightly. Meanwhile, unroll 1 pastry sheet and roll out to 12 x 10 inch (30 x 25 cm) square. Cut into 4 long strips and cut each strip into 4 squares. Place 1 tsp. (5 ml) of veal mixture in centre of each square. Fold over one corner to another to form a triangle and using a fork, press dough together to seal. Place on parchment paper lined baking sheet and brush top with egg. Repeat with remaining ingredients.

Place baking sheet in centre of 400F (200C) oven for about 12 minutes or until golden brown. Let cool slightly before serving. Tip: Once folded, before you brush with egg, you can cover them with plastic wrap and refrigerate them for up to 2 hours. Then simply brush them with the egg and bake. Makes 32 appetizer bites


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