Barack Obama

In a political world overrun with asses and elephants, there hardly seems room enough for other species. Oh sure, you have your doves and hawks, as well as the occasional rat; but in the barnyard of politics, the fatted calf is a rare bird. That was, of course, until Barack Obama exploded onto the electoral scene.

After a long absence from power, the Democrats returned to control Congress with the midterm elections of 2006. Despite their victory, they were greeted by a very skeptical public, weary of incumbents from either side of the aisle.

Even though the majority of Americans was quick to condemn the Republicans for their failures, the Democrats had squandered their credibility over many years with riotous living and reckless policies. With stunning similarity to the Parable of the Prodigal Son, the Prodigal Party had even been forced to work as a swineherd, doling out pork in a desperate effort to subsist politically during the Republican heyday.

Then out came the fatted calf. With nary a wrinkle or political scar, in early 2007 the vibrant Junior Senator from the State of Illinois announced his candidacy for President of the United States. Unlike rest of the Democratic presidential herd, Barack Obama was an unbranded newbie; a tender, young, fresh face with little to no gristle and even less of a political track record. Although his youthful exuberance and calf-eyed innocence invoked both fear and jealously amongst his more mature Democratic siblings, both the public –and particularly the press- were quick to fete him.

While some argue that Barack Obama is a tasty dish, a formula-fed, USDA choice for the presidential ticket; others contest that in light of his inexperience, he should be sacrificed to open the way for other, more seasoned candidates.

Although only time will tell what this blank slate will become, in honor of this political babe-in-arms, we bring you Obama’s Roasted Barack of Veal.

O’ Mama, this tender Obama is mouth wateringly delicious! Trust us; this audacious dish will satisfy the dreams of your father.

Recipe serves 6-8 gushing members of the press corps.

KEYNOTES

2 Cups fresh white bread crumbs

1 Cup flat leaf parsley leaves

1 Teaspoon finely minced garlic

+ Coarse salt and freshly ground pepper, to taste

2 Large egg whites, lightly brow beaten

1 4-5 lbs. Barack of veal (resting at room temperature)

3 Tablespoons canola oil

CAMPAIGN STRATEGY

Preheat oven to 375°F.

In the bowl of a food processor, combine the bread crumbs, parsley, garlic and salt and pepper. Process until the parsley is very finely chopped and well incorporated into the crumbs. Scrape the mixture from the bowl onto a large plate.

Using a pastry brush, lightly coat the Barack of veal with the beaten egg whites. Roll the veal in the bread crumb mixture to coat thoroughly.

Over medium-high temperature, heat the canola oil in a large ovenproof nonstick sauté pan. Add the Barack of veal and sear for about 5 minutes or until one side is nicely browned. Turn and sear the other side for 3 minutes.

Place in the pre-heated oven and roast for about 1 hour 15 minutes (for medium rare) or until an instant-read thermometer inserted in the thickest part of the meat reads between 140° and 145° F.

Remove from the oven and allow to rest for 10 minutes before slicing.

Serve Barack of Veal in liberal portions

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Dishing Politics™ — The Cookbook

Served to you by JL Jamieson

Obama’s Roasted Barack o’ Veal