Emilios Special Recipes

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JOE'S SPECIAL



Joe's Special image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

24 ounces tri-tip, hand minced
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, deveined and minced
1 small shallot, sliced
2 cups button mushrooms, sliced
2 cups small spinach leaves
2 large egg yolks, optional (or don't tell Guy!)
2 tablespoons freshly grated Parmesan, plus more for garnish

Steps:

  • Sprinkle the tri-tip with salt and pepper.
  • Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Once heated, add the tri-tip and saute until browned, 3 to 4 minutes. Add the garlic, shallot and mushrooms, then season with salt and pepper and saute until softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the egg yolks, if using, and quickly stir to cook through. Stir in the Parmesan. Taste for seasoning and serve hot garnished with more Parmesan. Eat with spoons.

RINO'S SPECIAL



Rino's Special image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all-purpose flour
1/2 cup olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
Salt and fresh ground black pepper
3 tablespoons brandy
3/4 cup heavy cream
1/4 stick butter
Chopped parsley leaves, for garnish

Steps:

  • Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
  • Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
  • Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.

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