Leftovers-Kalbsgeschnetzeltes mexikanisch


After the veal saltimbocca the night before, there were pieces of veal left over as well as some mushroom risotto.

Even though I had decided not to visit the very good Saturday market in Pforzheim, my extensive bicycle excursion had somehow gotten me there without my realizing it. It was just winding down (about 1 pm) and I remembered having found a produce merchant who had hard-to-find chiles. Sure enough, there he was, and I was able to get a few poblanos, a couple of jalapenos and one that looks like a light green squash.

In the evening I decided to make a kind of veal ragout with the poblanos as the vegetable. This was served with the warmed up risotto.

It had a heat you didn’t feel at first but that grew on you after a couple of bites.

Very pleasant!

1 shallot, chopped

2 cloves garlic, chopped

4 chiles poblanos, in strips

1/2 tsp coriander seeds

1/2 tsp ground cumin

1/2 tsp oregano

1/2 tsp ground paprika

salt pepper

Cut the veal into strips, fry the shallot and garlic, add the veal and the chiles.

Just cook long enough for the chiles to soften and the meat to brown slightly.

Add the spices, salt and pepper to taste. Serve with the risotto.

For a little extra punch I cut some fresh jalapeno for garnish…

Kalbsgeschnetzeltes-Poblano-Jalapeno-MexGewürz-Pfifferlingsrisotto

Ein Kommentar zu “Leftovers-Kalbsgeschnetzeltes mexikanisch

  1. bag sagt:

    That sounds great and the spices are more of my taste than sage. Although the Friday’s saltimbocca was nice. But best was the lemon cream.

    Liken

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