It's hard to say goodbye, but this weekend marks the end of the First Annual Niantic/East Lyme Restaurant Week. (Official end date, January 27.) Niantic Main Street would like to thank everyone who came out dine, explore and enjoy, including Restaurant Week sponsors The Black Sheep Pub, Main Street Grille, The Day, Discover East Lyme, La Belle Aurore, Charter Oak Federal Credit Union and Smith Insurance.
For those going out tonight and tomorrow (January 26-27), the complete list of Restaurant Week participants and specials can be found at www.DiscoverEastLyme.com/restaurantweek.
As a Restaurant Week farewell, Frank Grace of Main Street Grille has shared a recipe for everyone to enjoy! Bon appétit!
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Veal Scallopini
courtesy of Main Street Grille, Niantic
Ingredients:
Four 6oz. veal cutlets cut in half
(with a meat mallet pound as thin as possible)
All purpose flour (for dredging the veal cutlets)
1 Tablespoon clarified butter
1 Tablespoon soybean oil
1 teaspoon chopped garlic
1 teaspoon chopped shallots
2 oz. Port wine
1 cup diced tomatoes
(canned is fine, with juice)
2 cups fresh baby spinach, stems removed
Put butter and oil in saute pan on high heat. Just before smoking point add your veal that was dredged in flour. Add a pinch of salt and pepper to taste. Saute veal until lightly browned on bottom side then turn and lightly brown on opposite side. Add garlic and shallots while constantly moving components in saute pan. Add wine and reduce by 3/4. Add spinach, diced tomatoes and simmer until spinach is tender. Serve with starch and vegetables or serve over pasta. Serves 4.
