Thursday, August 25, 2011

Cooking With DJ Intel: Seitan Vesuvio...

Hey interweb friends.  I'm back again with another installment of "Cooking With DJ Intel".  This time around I'm trying my hand at making a vegetarian and I guess vegan version of the Chicago Italian classic, chicken vesuvio.  Here we go.

2 to 3 packages of Seitan (you can make your own if that's your bag)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
enough canola oil for frying
3 or 4 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 to 3/4 cup white wine
2 tablespoons chopped parsley leaves

Peel and cut up your potatoes.  While you are doing so also start heating up your canola oil for frying the potatoes.  You want the oil at about 350 degrees.  My trick to testing the oil's heat is to stick a toothpick in the oil.  If it starts to boil around the pick the oil is probably hot enough.  Or use a thermometer... cheaters.

 Add your potatoes using tongs.  Hot oil hurts.  Preheat your oven to 450 while you are having your potato frying party.
Place your done potatoes on a plate with a paper towel to suck up and excess oil.  Feel free to pat them more dry once they cool.

Next you want to place the potatoes in a roasting pan with the wine, about 2 tablespoons of olive oil, garlic and oregano.  Toss everything in the sauce.  Wrap in foil and place in the over for about 10 minutes.
Yep.  Just like this.

While your potatoes are in the oven getting their roast on add some olive oil to your pan from before.  Be sure to dump the canola from before and give the pan a good wipe down.  Once the olive oil is hot add your seitan and give it a nice sear.  Also you want to chop your parsley at this time.

Add the seitan to the oven pan.  Toss it and coat is with the juices in the pan.  Top it with the parsley and cover it back up with the foil.  Sietan doesn't take very long to cook so maybe pop it back in the oven for ten more minutes.  Pull it out and enjoy.  Seitan vesuvio!  A new Chicago vegetarian classic.  Hahaha.

I'm sure there's probably a better way to do this or improve it, but this is what I came up with.  Feel free to leave me a comment or a message about how yours turned out or any improvements you've made.

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