Ah, yes, balls have returned to The Pete Is On, didn’t you miss them?? I wish I didn’t have to post about this again so soon but I did an awful job of cooking interesting stuff these past two weeks. Some ribs, some chili and soups, but nothing even mildly creative that would merit a post. Oh well, I’ll make something foul this weekend hopefully.
Anyhoo, A few weeks ago after cooking the Rocky Mountain Oysters, I had a a little extra ball meat left over the next day. That expressions is like the awful gift that keeps giving.
Given my hatred of deep frying things in my own home, I elected to take a different approach to cooking the beef scallops. Based on my recent discovery that the flavor is similar to chicken livers and the consistency is a little soft, I figured I could eat them on some crunchy bread with a sturdy sauce. Pretty sure Ma Ryan didn’t expect to ever see this use for her Marsala recipe when she gave it to me.
As with the veal and chicken cutlets Ma Ryan intended her recipe for, it all starts with a heavy dusting of flour, salt and black pepper.
While coating those, I heated a few tablespoons of butter over medium heat on the stovetop. Once the butter was fully melted and bubbling I added the floured beef scallops to the pan.
Although the sauce would eventually eliminate any crispiness from the butter frying, I was still hoping to get some nice golden color on the outside. Easier said than done since these things were pushing out a lot of liquid. Eventually I got somewhere, I guess.
After another 5-10 minutes of pan frying the coating had crisped a bit and I removed the beef scallops to a pile of paper towels to drain. The heat on the pan went down to low-medium heat and I whisked the flour from the bottom of the pan into the remaining butter and a little extra olive oil.
At one point in time I remember frantically reading the recipe word doc my mother gave me, and measuring out the portions of Marsala wine and whole milk to get the sauce right. I’m past that. Who knows if the sauce is worse because of it, but I enjoy not having to look stuff up. For the sauce, I like a ratio of about half Marsala, half milk, alternating between the two as you whisk it into the roux-like substance in the pan. Post whisking, plus a little simmer time, I had a decent sauce for the beef scallops.
with the sauce thickened, the scallops went back in to simmer for a bit, just as I would with veal or chicken cutlets. Not sure how much it does for the flavor, but it definitely gets everything well sauced. I like to add sauteed mushrooms at this point too but didn’t have any to use.
After a few minutes of simmering, I piled the meat onto a few slices of toasted baguette with multiple spoonfuls of sauce to smother and make solidly messy plate of grub. I made it messier with a handful of grated parm over the top. My only regret is the stupidity of how I sliced and toasted the bread which made it impossible to eat by hand. For some reason I cut wedges instead of flat rounds, so stupid.
Marsala plus cheese is rarely a miss from a flavor perspective. I say that recognizing that I was consuming bull testicles, but really they were quite tasty and far less terrifying than you would think.
Marsala is a perfect compliment to the flavor of the beef scallops; it hides some of the more unpleasant offal flavors but matches well with the poultry-ish flavors. What was left was a tasty combination of beef and chicken flavors with Marsala sauce. The crusty bread was nice just because the soft meat definitely needs some contrasting crunch so you aren’t eating just a pile of somewhat mushy food. Overall, a pretty decent meal that I enjoyed eating, though I am good with taking some time off before I purchase my next set ‘o balls.
Here this weekend, will be cooking I promise.