IN THE KITCHEN WITH: Ken Perry

Ken Perry enjoys leading and participating in cooking clubs and spent much of his time cooking in Baton Rouge, La.

“All Louisiana men know how to cook,” said Perry. “And not just behind a barbecue pit.”

In his more than 40 years of experience, Perry has cooked with many notable chefs, including Emeril Lagasse.

Today, Perry shows us how to cook osso buco with mushroom risotto and a summer tomato salad.

Salad:
3 large tomatoes, sliced thin
2 large sweet onions, sliced thin
1 bunch of cilantro, destemmed
4 ounces of blue cheese, crumbled
4 ounces of salad dressing

Preparation:
Layer tomato, onion, blue cheese and cilantro until there are three to four layers.

Pour salad dressing over the top, and chill for three hours, or overnight.

Mushroom risotto:
1 cup arborio rice
3 cups hot chicken broth
3 to 4 ounces chopped mushrooms
1 teaspoon oregano
1 teaspoon white pepper

Preparation:
In heavy saucepan, heat rice at medium low heat with two to three ounces of hot broth.
Stir constantly, adding several ounces of broth at a time.

As rice creams, add mushrooms and seasoning, and be careful not to overcook.

Osso buco:
2 tablespoons flour
Salt and pepper to taste
4 10-ounce veal shanks
1 tablespoon olive oil
1 cup minced carrots
1 cup minced celery
1 cup minced onion
1 cup white wine
1 large garlic clove, minced
28 ounces chopped tomatoes
1 cup chicken broth
1 ounce Worchester
3 ounce of Rotel
2 teaspoons rosemary
Tabasco to taste

Preparation:
Pre-heat oven to 350, flour shanks and brown in oil.

Remove shanks, add vegetables, wine and garlic over medium high heat for five minutes in Dutch oven.
Return veal, adding tomatoes, broth and all.

Cover and cook in oven for two to two-and-a-half hours.