Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread

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I’ve been away too long - all the most recent posts look AMAZING!!

So here’s my latest - it was my wife’s 25th birthday (she’s always 25 ... ;) ) so I made her some veal saltimbocca -

3983DDEB-301F-4027-907F-6545909EF377.jpeg

3983DDEB-301F-4027-907F-6545909EF377.jpeg

Veal Saltimbocca

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

A yummy meal

She loves veal scaloppine of any kind so I decided to give her salty/savory dinner with the saltimbocca, aka Roman Veal. Last night we went to see Cats! at Centennial Hall (U of A) put on by the Broadway in Tucson theater group. I hadn’t seen the show in well over a decade since we left NYC and I have to say it’s one of the few musicals that always leaves me humming a tune.... “Magical Mister Mistoffelees” is by far one of the best numbers in that show.
 
345D46CD-FE54-456C-9823-31DDA24DE593.jpeg
JoyfulNoise said:
I’ve been away too long - all the most recent posts look AMAZING!!

So here’s my latest - it was my wife’s 25th birthday (she’s always 25 ... ;) ) so I made her some veal saltimbocca -

3983DDEB-301F-4027-907F-6545909EF377.jpeg

3983DDEB-301F-4027-907F-6545909EF377.jpeg

Veal Saltimbocca

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

A yummy meal

She loves veal scaloppine of any kind so I decided to give her salty/savory dinner with the saltimbocca, aka Roman Veal. Last night we went to see Cats! at Centennial Hall (U of A) put on by the Broadway in Tucson theater group. I hadn’t seen the show in well over a decade since we left NYC and I have to say it’s one of the few musicals that always leaves me humming a tune.... “Magical Mister Mistoffelees” is by far one of the best numbers in that show.
Click to expand...

veal scaloppine in Arizona?!?!
 
Last edited:
  • Haha
Reactions: Arizonarob and JoyfulNoise
JoyfulNoise said:
I’ve been away too long - all the most recent posts look AMAZING!!

So here’s my latest - it was my wife’s 25th birthday (she’s always 25 ... ;) ) so I made her some veal saltimbocca -

3983DDEB-301F-4027-907F-6545909EF377.jpeg

3983DDEB-301F-4027-907F-6545909EF377.jpeg

Veal Saltimbocca

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

A yummy meal

She loves veal scaloppine of any kind so I decided to give her salty/savory dinner with the saltimbocca, aka Roman Veal. Last night we went to see Cats! at Centennial Hall (U of A) put on by the Broadway in Tucson theater group. I hadn’t seen the show in well over a decade since we left NYC and I have to say it’s one of the few musicals that always leaves me humming a tune.... “Magical Mister Mistoffelees” is by far one of the best numbers in that show.
Click to expand...

Oh mama! That looks so friggen good!!

You can not, see, and enjoy Cats fully, unless on broadway!!
I friggen hate musicals, but I was dragged to Cats, and it’s the only musical I truly enjoyed!!
PoolguyinCT said:
View attachment 99964

veal scaloppine in Arizona?!?!
Click to expand...

You can take the paisano out of little Italy, but you can’t take little Italy out of the paisano!!!!
 
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Reactions: JoyfulNoise
Arizonarob said:
Oh mama! That looks so friggen good!!

You can not, see, and enjoy Cats fully, unless on broadway!!
I friggen hate musicals, but I was dragged to Cats, and it’s the only musical I truly enjoyed!!


You can take the paisano out of little Italy, but you can’t take little Italy out of the paisano!!!!
Click to expand...

I’ve see a lot of musicals on Broadway (we’d get cheapo student tickets in our younger days...the seats right behind the pillars :ROFLMAO: ) and I have to say that while the local venues can’t match the theaters in NYC, they do an enjoyable reproduction nonetheless....and getting 5 seats here for the price of ONE seat in NYC is always a bargain.

As for Little Italy....well, I lived a few blocks away from Arthur Avenue in Da’ Bronx, so I’m a snob when it comes to great Italian food....it’s never been as good as my old NY days :(
 

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JoyfulNoise said:
I’ve been away too long - all the most recent posts look AMAZING!!

So here’s my latest - it was my wife’s 25th birthday (she’s always 25 ... ;) ) so I made her some veal saltimbocca -

3983DDEB-301F-4027-907F-6545909EF377.jpeg

3983DDEB-301F-4027-907F-6545909EF377.jpeg

Veal Saltimbocca

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

A yummy meal

She loves veal scaloppine of any kind so I decided to give her salty/savory dinner with the saltimbocca, aka Roman Veal. Last night we went to see Cats! at Centennial Hall (U of A) put on by the Broadway in Tucson theater group. I hadn’t seen the show in well over a decade since we left NYC and I have to say it’s one of the few musicals that always leaves me humming a tune.... “Magical Mister Mistoffelees” is by far one of the best numbers in that show.
Click to expand...
Hey Matt that looks amazing. BTW my wife is just one year older than yours :oops:
 
  • Like
Reactions: PoolguyinCT
JoyfulNoise said:
I’ve been away too long - all the most recent posts look AMAZING!!

So here’s my latest - it was my wife’s 25th birthday (she’s always 25 ... ;) ) so I made her some veal saltimbocca -

3983DDEB-301F-4027-907F-6545909EF377.jpeg

3983DDEB-301F-4027-907F-6545909EF377.jpeg

Veal Saltimbocca

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

E4DBD94D-BD66-4BE2-A6CF-AB208F5B42E2.jpeg

A yummy meal

She loves veal scaloppine of any kind so I decided to give her salty/savory dinner with the saltimbocca, aka Roman Veal. Last night we went to see Cats! at Centennial Hall (U of A) put on by the Broadway in Tucson theater group. I hadn’t seen the show in well over a decade since we left NYC and I have to say it’s one of the few musicals that always leaves me humming a tune.... “Magical Mister Mistoffelees” is by far one of the best numbers in that show.
Click to expand...
Hands down my favorite dish my grandmother made and my wife now makes for me. So she used to sandwich the sage between the veal or chicken and the prosciutto and then pan fry it. I like it that way so every bite you got a little bit of everything. She would put more sage in her sauce also then along with the vermouth. Oh man. I have to make it this weekend now. It’s so good. Yours looks soooo good too. Not too many places serve it around us especially for being a very Italian heavy area. 2 places and both make it different but both are good.
 
jimim said:
Hands down my favorite dish my grandmother made and my wife now makes for me. So she used to sandwich the sage between the veal or chicken and the prosciutto and then pan fry it. I like it that way so every bite you got a little bit of everything. She would put more sage in her sauce also then along with the vermouth. Oh man. I have to make it this weekend now. It’s so good. Yours looks soooo good too. Not too many places serve it around us especially for being a very Italian heavy area. 2 places and both make it different but both are good.
Click to expand...

I sprinkle a little dry rubbed sage between the prosciutto and the veal and just very lightly salt and pepper the bottom. A quick dredge through some cornstarch (bottom side only), flour is ok too, and then into a very hot skillet with olive oil. The trick is to really flatten out the scaloppine and then lightly pound the prosciutto into the top. Using layers of plastic wrap helps to not mangle the meat. Then it’s a super quick sear in the hot pan. You don’t want or need to cook the veal for more than a minute or two as it is so thin. If you cook it too long, it will shrivel up and toughen. You can anyways tell when the restaurant’s chef knows what they’re doing - if the veal is tough, they have no clue and you might as well walk out and not go back.
 
JoyfulNoise said:
I sprinkle a little dry rubbed sage between the prosciutto and the veal and just very lightly salt and pepper the bottom. A quick dredge through some cornstarch (bottom side only), flour is ok too, and then into a very hot skillet with olive oil. The trick is to really flatten out the scaloppine and then lightly pound the prosciutto into the top. Using layers of plastic wrap helps to not mangle the meat. Then it’s a super quick sear in the hot pan. You don’t want or need to cook the veal for more than a minute or two as it is so thin. If you cook it too long, it will shrivel up and toughen. You can anyways tell when the restaurant’s chef knows what they’re doing - if the veal is tough, they have no clue and you might as well walk out and not go back.
Click to expand...
I hear ya. Even with chicken it has to be very very thin!
 

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