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Chef Rece's Recipe of the month
Chef Rece's Veal Parmesan with Prosciutto
Amount Ingredient Preparation
1/2 pound veal sliced thin, pounded thin 1/8 inch thick
1 each shallot minced
1 each garlic clove minced
1/2 cup white wine 
1/4 cup prosciutto cut into 1 inch long strips
3 tablespoons olive oil 
1 x parmesan, parmigiano-reggiano cheese, grated freshly grated
1 x flour, all-purpose 
1 x white pepper 
1 x parsley leaves chopped
Sprinkle pepper on both sides of veal and roll in flour.
Put oil in skillet and heat to medium-high.
Add prosciutto and cook for 1 minute.
Add veal and cook for 1 minute on each side.
Remove veal and set aside.
Scrape sides of skillet. (with fire off )
Add shallot and garlic and saute for 1 minute.
Pour in wine, stir, set to high and reduce fluid for 3-5
Set heat to medium and add veal to pan for another minute
without turning.
Arrange veal on dinner plate with prosciutto on top of each
Drizzle liquid over veal and sprinkle with parmesan cheese.
Add a touch of parsley and serve.
Great with cold-pasta salad, or a simple green salad with
vinegar and oil

      Rece's Brownies

 5 squares unsweetened bakers chocoate

 1/3 cup conlona oil

 1/3 cup applesauce

 1 cup Resses peanut butter cups

 1 tsp. vanilla

 2 cups sugar

 10 egg whites

 1 cup flour

 1/2 cup chopped peanuts


 Preheat oven to 350F

  Mix all ingredients into the chocolate ( melted ) mix well then add the flour and mix till semi smooth, poor into a 13 x 9 pre greesed pan ,bake for 25 min.





Chef R.Rainwater, Tampa Bay's Best



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