I'd been wanting to make a "fattie" for a while now. I decided to make this stuffed veal loaf supper for my parents visiting Sunday.
Seasoned with mignonette pepper, kosher salt and Penzey's Mural Of Flavor ready to go in the cooker:
4.25 hrs. later finished with loganberry balsamic glaze using Lil Man's Jamin' Jelly loganberry syrup, rested 25 min. I used a wood combination of almond and apricot woods for this cook.
Tatters to go along with the meal. Yellow pepper, mushroom, red onion, white onion, olive oil, mignonette pepper, parmasan cheese, kosher salt.
Loaded with prosciutto, capocollo, garlic primavera Arborio rice, provolone, roasted red peppers, yellow peppers, sliced leek, marinated mushrooms, kalamata olives, parmesan and a touch of fresh oregano, rosemary. Some roasted garlic bread crumbs in the mix. Incorporated the use of strip ground salt pork to hold the meat together. Mignonette pepper, Alaea Hawaiian sea salt, Mural Of Flavor for flavoring.
Veal loaf, smoked potato melody, garlic pretzel bread, tangy gremolada and some greens to jazz the plate up a bit
A couple of pies to go along with your veal for desert
Raspberry Peach to the left, Cran Apple Nut to the right
Slice of the Raspberry Peach with Greek yogurt apricot jam topping, slivered almond and a bit of mint
A slice of Cran Apple Nut for breakfast the next morning and a hot cup of coffee with a splash of almond milk
Edited by SmokerMark - 2/1/11 at 4:00pm