Veal Shoulder Roast

1 4 lb veal, shoulder roast
2 tbsp Dijon mustard
1 sprig thyme
1 tsp paprika
1 tbsp herbes de Provence
2 tbsp EVO oil
taste kosher salt
taste pepper

Preheat the oven to 325 degrees Fahrenheit. Season the inside of the roast with half of the Herbes de Provence, the thyme, the salt and pepper. Roll the roast and tie with a butcher's twine. In a sauté pan, heat the oil over a high heat and sear the roast on all sides to give it a nice brown color. Remove it from the heat and coat it with the Dijon mustard, the rest of the Herbes de Provence, the thyme, salt and pepper. Sit the veal in a roasting pan and put it in the oven for 1 hour. Check the doneness after that hour and leave in the oven depending on how you like the meat. Take the shoulder out of the oven and let it rest for 20 minutes in a warm place, covered with tin foil. Slice and serve.

ROLLED STUFFED VEAL ROAST

2 lb. veal shoulder or chuck
1 vegetarian chorizo
to taste Kosher Salt and pepper
to taste garlic, minced or roasted

Have shoulder prepared for stuffing. Spread it open and distribute sausage on shoulder. Roll tightly and tie with cooking twine. Spread on roasted garlic, then sprinkle with pepper and salt. Put in a baking pan or dish. Roast in a preheated oven at 450F for 15 minutes to braise, then at 325F for 1 1/4 hours or until thermometer reads 150F, or as you wish. Remove from oven and let stand 5 to 10 minutes. Cut string and slice.

Roast Chicken

1 3-4 lb Cornish Hen
Roasted Garlic
Spice Rub


Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound, after coating it with extra virgin olive oil, roasted garlic, and your favorite spice rub.

condensed sweetened milk

The best make-your-own version is to mix 1 cup of evaporated milk with 1-1/4 cups of sugar in a saucepan, heat until the sugar is completely dissolved, and let cool. If you don't have evaporated milk on hand either, you can make your own by slowly simmering any quantity of milk in a pan until it reduced by 60%.

Sweetened condensed milk has a shelf life of about a thousand years, though, so pick up one or two cans on your next trip to the market and you’ll never need a substitute again (it’s a good idea to turn the can over every two months or so, to keep the sugar well dispersed throughout the milk).