Chef Walter’s Flavors + Knowledge: Veal Shoulder Stuffed With Fruit
Wednesday, December 20, 2017
This year for the Christmas dinner you may want to consider this wonderful recipe which goes back to my teen years in Italy. My mother did wonders with inexpensive cuts of meat, and this veal shoulder roast is one of them. If you work it patiently, you will achieve great results and a melt-in-your-mouth experience. Ask your butcher to get it ready for you and the rest is just logical cooking. Even though veal is a more tender meat than its mature counterpart, the shoulder area still contains a lot of connective tissue and may be tougher than the rest. Veal shoulder does well with a slow-cooking method such as roasting or braising, which ensures that the tissues are broken down and the meat is as tender as possible. A veal shoulder consists of four rib bones and sections of the arm, blade and backbone. The applejack sauce is an addition, but not mandatory, however it adds lusciousness to the overall presentation.
2 slice firm white bread
4 tsp. olive oil
1 clove garlic
½ c. mixed dried fruit (apricots, pears, and raisins)
2 tsp. Dijon mustard
¾ tsp. salt
½ tsp. dried rosemary
1 boneless veal shoulder roast
½ c. chicken broth
1 Golden Delicious apple
¼ c. applejack brandy or calvados
½ c. heavy or whipping cream
Preheat oven to 375 degrees F. Place bread cubes on cookie sheet and bake until lightly browned, about 5 minutes. Transfer to medium bowl. Turn oven control to 425 degrees F.
In 1-quart saucepan, heat 2 teaspoons oil over medium heat. Add half of shallots and garlic and cook, stirring, until shallot is tender, about 4 minutes; add to bowl with croutons. Add dried fruit, mustard, 1/4 teaspoon salt, and 1/4 teaspoon rosemary; toss to combine.
Using a sharp knife, cut the shoulder roast lengthwise, about three-quarters of the way through, and being careful not to cut all the way through. Open and spread flat like a book. Spoon the fruit mixture on the roast, leaving 1-inch border all around. Roll up roast from one long side to enclose filling; tie with string at 1-inch intervals to secure. Rub 1/4 teaspoon of salt and remaining 1/4 teaspoon rosemary on veal.
Place roast in small roasting pan (13-inch by 9-inch) and roast until lightly browned, about 30 minutes. Turn oven control to 375 degrees F and roast until meat thermometer inserted in center of roast reaches 155 degrees F, about 50 minutes longer. Internal temperature of meat will rise to 160 degrees F (medium) upon standing. Transfer roast to warm platter and let stand 10 minutes to set juices for easier slicing.
Meanwhile, skim and discard fat from roasting pan. Add broth and heat to boiling, stirring until browned bits are loosened from bottom of pan. Remove from heat and set aside.
Heat the remaining 2 teaspoons oil in small skillet over medium heat. Add remaining shallots and cook, stirring frequently, until tender, about 4 minutes. Add apple and cook, stirring frequently, until tender-crisp, about 4 minutes. Remove from heat and add applejack. Return to heat and cook until liquid has evaporated. Add broth from roasting pan and heat to boiling; boil 3 minutes. Add cream and boil until sauce has slightly thickened, about 5 minutes. Stir in remaining 1/4 teaspoon salt. Slice veal and serve with applejack sauce.
Related Slideshow: 25 Things in Worcester You Have to Eat Before You Die
Address: 141 Highland Street
WooBerry is locally owned and is the home to 19 delicious flavors of frozen yogurt. This place is the epitome of everything that is right in this world - delicious and low in calories.
WooBerry is one of the few actual places on this list where you can't go wrong with anything you get. Don't forget about the literally millions of toppings to choose from (not literally).
Ravioli Roma Burger
Where: Brew City
Address: 104 Shrewsbury Street
One of many Shrewsbury Street restuarants on this list, Brew City is known for its great burgers. In our opinion, there's none better than the Ravioli Roma.
The Raviola Roma is a black angus burger with a giant five-cheese filled fried ravioli topped with marinara sauce and provolone cheese.
In a nutshell, it's a lot of great cheese.
Photo Credit: Thao L. - Yelp
Roast Beef Sandwich
Where: New England Roast Beef
Address: 33 Park Avenue, Worcester
The best roast beef sandwich in Worcester is, of course, found at New England Roast Beef (It should be though, right?).
The "Super Beef" comes loaded with roast beef and on an onion roll.
The beer battered fries and onion rings are nice addition to the sandwich.
Where: Smokestack Urban BBQ
Address: 139 Green Street
When Smokestack opened up, the fried pickles were like an exotic fruit in this city. And let's be honest, that really hasn't changed.
If you think of fried pickles, you think think of Smokestack. And we always think of fried pickles.
Salty and delicious with a special sauce (We tried to make our own at home, it wasn't the same), fried pickles are an absolute must.
Where: Dragon Dynasty
Address: 104 Highland Street
Like WooBerry (also on Highland Street, weird) we suggest everything on the Dragon Dynasty menu.
Unless you're allergic to something on the menu, you can't go wrong.
Recommendations: Szechuan Chicken, and Kung Pao Shrimp.
Do your family a favor, pick-up some Chinese food at Dragon Dynasty tonight and let's go crazy and grab some Fro-Yo down the street at WooBerry.
GoLocalWorcester = Your Saturday Night solved.
Image: Amber S. - Yelp
Where: Boston Donuts
Address: 338 Park Avenue
If this were a list of the 25 best things to drink in Worcester before you die, Boston Donuts coffee would be at the top of the list.
But we're talking donuts here. With 40 flavors of donuts made fresh daily, Boston Donuts is above and beyond the best place to get your donut fix in the Woo.
Recommendations: Jelly Sticks, Reese's
Where: The Sole Proprieter
Address: 118 Highland Street
Nothing like following up donuts with some fresh lobster. But that's what we're doing.
The freshest seafood in arguably the best restuarant in the city, the Sole's lobster is the best lobster you can find in Worcester County. Maybe even in the whole state of Massachusetts.
Splurge for the New England Lobster Bake. You can't go wrong.
Address: 49 Suffolk Street
Vincent's Meatball Sandwich is the stuff of legend. It's just about the only thing Vincent's serves, but when you try one, you won't want anything else.
There's no website, but here are the hours in case you have a hankering.
Monday-Saturday 11:30 a.m.- 2 a.m., Sunday 1:00 p.m. - 2 a.m.
Where: Regatta Deli
Address: 28 Lake Avenue
This sandwich is absolutely loaded with meat on delicous Italian bread.
It's enormous and it's only $5.00.
Genoa Salami, Imported Ham, Provolone Cheese, lettuce, tomato, onion and Regatta's dressing on their famous half loaf Italian bread.
A member of GoLocal's 10 Things You Must Do in Worcester Before You Die, we wrote, "A Worcester classic. If you plan on catching the Regatta Races this summer on Lake Quinsigamond, plan on working up an appetite. Lucky for you, right across the street is the Regatta Deli where they serve their famous Regatta Italian grinders."
Where: Baba Sushi
Address: 309 Park Ave, Worcester
The highly acclaimed Baba Restaurant & Sushi Bar has been winning awards for over seven years.
And rightfully so.
Ask anyone in Worcester where you can find the best sushi, and again and again, the answer is always "Baba."
If great Sushi isn’t enough to bring you in for a taste, perhaps you’ll be interested in the weekly Sushi making classes Baba offers every Sunday.
Where: Parkway Diner
Address: 148 Shrewsbury Street
Parkway's meatballs are what make their sandwiches and entrees perfect. They're homemade and it has been the same recipe for many years now.
The best part? You can get a meatball sandwich for breakfast if you want. Or a meatball omelette.
Where: The Wonder Bar
Address: 121 Shrewsbury Street
One of GoLocalWorcester's 15 to Watch in 2015, the Wonder Bar re-opened this summer under new ownership and successfully fulfilled the promise that they would keep the same pizza recipe.
The Prizio family now runs the 85-year-old Worcester staple and continue to serve the best pizza in a city filled with great pizza.
New York Sirloin
Where: 111 Chop House
Address: 111 Shrewsbury Street
The 111's famouse Prime New York sirloin is comes in 8 oz, 14 oz and 20 oz (that's the big boy).
You won't find a better piece of meat in the city. Like the Sole (same owners) with seafood, the Chop House rivals any steak house in the state.
Image: Kevin S. - Yelp
Where: Ho Toy Luau Restaurant
Address: 401 Park Avenue
This place may not look like an exceptional restuarant from the outside because it's a throwback to a better time (probably the 1970s).
They have the single greatest egg roll in the entire city.
As one of our writers put it, "It's unique. It's golden crusted. It's delicious."
The Ivory Tusk
Where: Flying Rhino
Address: 278 Shrewsbury Street
Served on toasted Italian bread, the Ivory Tusk is Flying Rhino's most famous sandwich. It's chicken cheese steak loaded with caramelized onions and American cheese.
Be ready to bring an appetite because the Tusk is filling...in a good way.
Where: Mezcal Cantina
Address: 30 Major Taylor Blvd
Mezcal's fresh guac is made to order and this stuff could put on a fake mustache and pose as a full meal. We recommend getting the flight - three different styles of guac with endless chips.
- HOUSE avocado, onion, tomato, lime, cilantro, jalapeño
- CRUNCHY toasted pepitas, smoked almonds, diced jicama, fried corn nuts
- MEDITERRANEAN sun-dried tomato, kalamata olive, feta, fresh herb, garlic olive oil
- THAI ROOSTER dried pineapple, toasted coconut, black beans, fiery Sriracha sauce
- TROPICAL papaya, mango, roasted cashews
- BREAKFAST BURNER bacon, hard cooked egg, bleu cheese, red hot sauce
- BUFFALO CHICKEN grilled chicken, hot sauce, blue cheese, celery and carrot
Where: Sol of Mexico
Address: 538 Pleasant Street
Worcester Fire Fighter John Tangney calls this place "The best kept secret in Worcester."
Great, now everyone knows about it.
Sol of Mexico may seem small on the outside, but once you get in you'll be thoroughly impressed by its extensive menu of authentic Mexican cuisine. It includes many chicken, seafood, beef and veggie plates with all the trimmings and all the styles one should expect. Also try their special Mexican Hot Chocolate and Churros special during the winter months as well as fruit smoothies.
Spinach Artichoke Dip
Where: Funky Murphy's
Address: 305 Shrewsbury Street
There's plenty of great spinach and artichoke dips in this city (see: The Boynton), but Funky's does something that very few places do - warm pita bread chips.
The dip is fresh and homemade and we are guaranteeing you will like it (not responsible if you don't).
Lobster Corn Chowder
Where: Bushel N Peck
Address: 643 Chandler Street
The fall is coming, and that means the cool weather, too. However, you can still warm up and enjoy some lobster in the coming months.
"Our original recipe Lobster Corn Chowder has won the competition for best chowder in Blackstone Valley two years running. We serve it at all three of our locations every Friday."- Michael Ashley, Chef/Manager
Where: Gibby's Dairy Farm
Address: 50 Sunderland Road
There's no better place in Central Massachusetts to get your ice cream fix than Gibby's in Worcester.
With more than 60 flavors of ice cream, you can't go wrong.
Indulge in several more scoops of the areas best ice cream before summer comes to a close.
Image: Thao L./Yelp
French Onion Soup
Where: O'Connor's Restaurant
Address: 1160 West Boylston Street
There's plenty to like at O'Connor's and we could've easily put Potato Pizza on this list. However, O'Connor's does something better than everyone else - French Onion Soup.
Much like with the Lobster chowder above, O'Connor's French Onion soup will be a sure-fire hit this fall.
And it's loaded with cheese on top. Which, of course, we love.
- Chef Walter’s Flavors + Knowledge: Peppery Mussel Stew
- Chef Walter’s Flavors + Knowledge: Grilled Peaches and Apricots
- Chef Walter’s Flavors + Knowledge: Duck Breast Salad
- Chef Walter’s Flavors + Knowledge: Sturgeon With Caponata
- Chef Walter’s Flavors + Knowledge: Spicy Ricotta Over Friselle
- Chef Walter’s Flavors + Knowledge: Summer Salad With Speck
- Chef Walter’s Flavors + Knowledge: Lobster & Roasted Pepper Salad
- Chef Walter’s Flavors & Knowledge: Sturgeon and Shrimp Roll
- Chef Walter’s Flavors + Knowledge: Grilled Flank Steak
- Chef Walter’s Flavors + Knowledge: Turbot Fillet With Cannellini Beans
- Chef Walter’s Flavors & Knowledge: Roast Beef & Eggplant Roll
- Chef Walter’s Flavors + Knowledge: Vegetable Cheese Baskets
- Chef Walter’s Flavors + Knowledge: Artichokes in Crisp Shells
- Chef Walter’s Flavors + Knowledge: Grilled Veal Chops With Rosemary
- Chef Walter’s Flavors + Knowledge: Ricotta & Rum Pie
- Chef Walter’s Flavors + Knowledge: Turkey Chestnut Stuffing
- Chef Walter’s Flavors + Knowledge: Braised Chicken With Juniper Berries
- Chef Walter’s Flavors & Knowledge: Tuna With Oregano & Tomato
- Chef Walter’s Flavors + Knowledge: Pizza Margherita
- Chef Walter’s Flavors + Knowledge: Penne with Avocado & Arugula
- Chef Walter’s Flavors + Knowledge: Endive Quiche
- Chef Walter’s Flavors + Knowledge: Tuscan Rabbit Stew
- Chef Walter’s Flavors + Knowledge: Lasagna With Butternut Squash
- Chef Walter’s Flavors + Knowledge: Balsamic Glazed Salmon
- Chef Walter’s Flavors + Knowledge: Chicken Vesuvio