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Saturday, November 27, 2010

Saturday Beefcake Redux: What to do With Those Lovely Chestnuts

This is a Cape May, New Jersey recipe. The chestnut wine sauce is the creation of Neil Elsohn, now at Gertrude’s in Ventnor.

And one of your favorites from last year, it seems.

Turkey Cutlets, about a kilo or two pounds
Extra Virgin Olive Oil
Coarse Salt
Black Pepper
Dried Chestnuts, quarter pound, soaked
Butter, unsalted, two tablespoons
Mushrooms, minced, two ounces
Dry Red Wine, one quarter cup
Cognac, two tablespoons
Flat Leaf Parsley, one sprig, minced

1. Grill the cutlets after coating them in olive oil. Once thoroughly cooked, set them aside.
2. Boil the chestnuts until soft.
3. Purée the chestnuts with about one quarter cup of the cooking water.
4. Simmer the mushrooms in the butter for about three minutes.
5. Add purée, wine, cognac and parsley. Simmer for about five minutes. Stir often.
6. Serve over the cutlets.
7. Variations: add a bit of cream to the simmered mixture, and/or a touch of nutmeg. Substitute fresh oregano for the parsley.

Phil Hunter is the model who no doubt has a lovely bunch of chestnuts. You can find out more about him here.

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