CHECK OUT THESE PICS FROM VIP WMCO CUSTOMERS! PLEASE SHARE!
First is the beautiful Ashley Skurla with exquisitely presented quail. They said it was a hit and you can clearly see why. The Skurlas are obviously excellent at entertaining guests. Good friends to have, right?
Next is a pic of an at home dry aged PRIME N.Y. Strip sent from Tim and Tammy Ohm. They said it was delicately cut by Bob's caring hands and the flavor was to die for.
After that, we have 3 Texas Tommy dogs sent in by Don and Helen Young.The Texas Tommy is prepared by slicing a hot dog lengthwise to split it, cheese is placed within the slit, and the hot dog is then wrapped in bacon, secured with toothpicks, and cooked and served on a warmed or toasted bun. Cheddar cheese or American cheese may be used, and some versions are prepared using Cheez Whiz. In the 1950s, Velveeta was sometimes used in their preparation. Some versions are prepared by topping a hot dog with bacon and cheese. It may be cooked by barbecuing, grilling, broiling or deep frying. Additional condiments may be used, such as mustard, ketchup and relish.
This recipe is for those of us who like a lot of tomato sauce on our Chicken Parmesan. It can be easily doubled for double the pleasure.
SAUCE: 2 Tablespoons extra virgin olive oil 1/2 cup diced onion 2 garlic cloves, minced 1/2 teaspoon dried thyme leaves 1 teaspoon basil leaves 1-28 oz. cans whole peeled tomatoes with liquid, coarsely crushed by hand Salt and pepper to taste
Saute onion and garlic in olive oil until onion begins to soften. Add thyme and tomatoes. Bring mixture to a boil, reduce heat and simmer, uncovered, for 30 minutes.
CHICKEN: 4 boneless, skinless chicken breast halves, pounded to 1/2 inch thickness 2 cups fresh breadcrumbs (I use Panko) 2 large eggs 1 cup all purpose flour 1/4 cup(or more) extra virgin olive oil 8 oz. fresh mozzarella, sliced 1/2 cup grated Parmesan cheese 1/2 cup Pecorino Romano cheese(optional)
Preheat oven to 350 degrees. Spread breadcrumbs on a plate and the flour on another plate. Whisk eggs in a medium bowl. Heat the olive oil in a 12 inch oven proof skillet. Coat both sides of the chicken breasts in the flour, then the eggs and then the breadcrumbs. Saute the chicken in the olive oil until brown, about 3 minutes per side. Pour tomato sauce over the chicken and arrange the fresh mozzarella over all and sprinkle the Parmesan and Pecorino Romano if using. Bake until mozzarella cheese is melted, about 20 minutes. ... See MoreSee Less