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Cold Meat Dishes

What is your best cold recipe featuring meat? A vegetarian friend would like to try meat for the first time and I'm racking my mind for the best portable recipe featuring this typically warm ingredient. I'll have a kitchen the night before so I can also cook the night before. With that in mind, please give me your best antipasta salads, wurstsalat, stuffed breads and room temperature recipes for meat! Extra points for Midwestern classics or outside the box creativity.

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  1. The best cold meat dish I know of is Vitello Tonnato.....

    .http://www.saveur.com/article/Recipes...

    I like to make mine with veal loins or pounded veal scallops, but you could easily substitute pork, chicken or turkey.

    2 Replies
    1. re: fourunder

      This is not my style of cooking, but I could see this being a winner at the cookout. Do you have tips on how to cook and properly slice the turkey?

      1. re: JungMann

        I'm a proponent of low and slow roasting, @ 225-250*. for the home, I would roast whole turkey or parts, the later in the form of a Hotel Breast only, or a whole turkey with legs & thighs removed and the breastbone split. Using the split breast and L & T removed, it speeds up the roasting time in half. I also like to completely debone the turkey, roll it up and tie it off. That makes for very even slicing and it allows you to have both white & dark meat with skin.

        Whenever I wold do a commercial application, I would roast breasts only on a wire rack. This could be completely boned, or with rib cage attached. I normally used boned turkey, but some feel rib cage attached holds shape better. I would also leave the tenderloin attached for a fuller breast and more uniform shape if you do not plan on rolling and tying.

        http://www.saveur.com/article/Recipes...

        http://www.youtube.com/watch?v=_WfsHp...

        Roasting turkey low and slow virtually guarantees you cannot over cook the meat and have a dry result. Moist meat also hold up better and is easily sliced without the meat falling apart. Depending on your oven and the size of the meat, you can expect anywhere from 2.5-4.0 roasting time.

        As for slicing technique, just lay the breast meat side down and slice on the bias, following the shape of the breast. I prefer 1/4- 3/8th inch slices myself. For a platter, you can do skin on or off, but I recommend skin off unless you roast, slice and serve on the same day.

        If you need more specifics or clarification, please do not hesitate to ask.

    2. I'd go with less assertive meats that have a great aroma when eaten cold. One of the reasons I dislike leftover turkey, and sometimes chicken, is the awful smell of those meats when served cold.

      Veal, as suggested below, always smells wonderful, especially if prepared in a light sauce. Same with most cuts of roast beef -- make sure it is lean and sliced very thin. Although I can eat cold pork, many people find congealed fats off-putting, so if you do choose pork, I'd go with a pork chop.

      Here is my best suggestion: Veal scallopine prepared with a light tomato, wine, zucchini sauce. Go light on the garlic and heavier on the herbs, like basil. If you want to go with chicken, serve a cold chicken Milanese cutlet, as this is the best cold option, in my opinion. Don't overcook it or it will be dry. For beef, frankly I recommend a thinly sliced roast prepared medium to medium rare. Don't know how the bloody beef thing will be received by a vegetarian. You can wrap it around steamed asparagus, and serve with a blue cheese dressing for dipping. Be sure to season the outside and coat with olive oil and crushed garlic for flavor.

      1. In the French charcuterie experience, there is jambon persillé, galatine, various pâtés and so forth. Thai beef salad and other southeast Asian dishes also come to mind.

          1. re: goodhealthgourmet

            Wait. Wait. I was gonna say that!!!! :) Seems perfect to me. I'd say the list of cold dishes that a vegetarian would really like is short. You start getting into texture, fat, collagen, etc.

          2. Chilled Chinese Braised Beef Shank?

            5 Replies
            1. re: ipsedixit

              That's another of my favorite cold appetizers, but I don't know if the collagen is a good fit for an first time try

              1. re: ipsedixit

                That's the one I'd go for...There was a great pictorial discussion about it on egullet...

                http://forums.egullet.org/index.php?/...

                1. re: ipsedixit

                  An Asian beef salad was one of my first thoughts, but beef seems to be a difficult meat for many women to digest; I worry that those problems might only be compounded for a vegetarian.

                  1. re: JungMann

                    I really love Ipse's suggestion as well. It would be delicious, especially if you made it (you make everything sound so good), but if you're set on not serving beef what about duck (there's reference to duck at the bottom of the page of the link soypower posted), an Asian preparation on the sweeter side? Would veal be an option cooked the same way as the beef above?

                    1. re: lilgi

                      Or make a sandwich out of it.

                      Slice it thin, use some nice soft Italian rolls, layer them on the bread, and spread some spicy aioli or go totally Chinese and use Hoisin, and garnish with some pickled veggies, and you'd never know you were eating cold braised beef.