The beauty of these impressive hor d’oeuvres lies in their ability to be assembled ahead and cooked to order when needed. Strips of thin, tender Ontario veal act as wrappers for savoury green onions, sautéed shallots, garlic and mushrooms and glazed with tangy BBQ sauce. For the perfect dip, make a spicy soy dipping sauce by adding freshly minced ginger and your favourite bottled hot sauce to regular soy.
- 1 tbsp (15 mL) Butter
- 1/4 cup (50 mL) minced shallots or onions
- 1 clove garlic, minced
- 1 cup (250 mL) finely chopped mushrooms
- 1 tbsp (15 mL) soy sauce
- 1 tsp (5 mL) fresh cracked pepper
- 2 tbsp (25 mL) finely chopped parsley
- 4 Ontario Veal scaloppini, sliced 1/8-inch (2 mm) thick
- 1 cup (250 mL) scallions (green onions), sliced into 2-1/2-inch (6 cm) thick slices (about 3 whole)
- 1/2 cup (125 mL) Korean BBQ sauce*
In large skillet, melt butter over medium high heat. Cook shallots until tender, about 3 minutes. Stir in garlic and mushrooms and cook until mushrooms are golden and all liquid has been absorbed, about 8 minutes. Remove from heat and stir in soy sauce, pepper and parsley.
Slice each scaloppini into 6 pieces crosswise. Place 1 rounded teaspoonful of the cooked shallot mushroom mixture at the shorter end of each veal piece and arrange about 6 slices of green onion over top. Roll up and secure with toothpick. Repeat with remaining veal and filling to make 24 pieces and toss rolls in 1/4 cup (50 mL) Korean BBQ sauce to coat.
Grill over medium heat, turning, until veal is cooked through, about 2 minutes per side. Brush with remaining sauce and serve with spicy soy sauce or other favourite dipping sauces. Serve warm or at room temperature.
Makes 24 pieces
Suggested Wine Pairings: Pelee Island Vendages Tardives Pinot Gris 2002; Stoney Ridge Puddicombe Vineyard Riesling 1995
*Helpful Tips: Korean BBQ sauce can be found in the Asian section of most grocery stores. It is a sweet, soy-based sauce with ginger and spices. However, any BBQ sauce can be used as a substitution.