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Chef's Corner: Veal chop a special treat

April 8, 2013
By CHEF AZIZ - Executive Chef at Traditions On the Beach , Island Reporter, Captiva Current, Sanibel-Captiva Islander

Veal chops are always a special treat and are considered a delicacy in many cultures. It can be purchased bone-in or as a boneless rib-eye.

When buying veal, no matter the type of cut, look for the color to be pinkish, neither too red nor too grey. It should not look dry nor wet. If buying veal with bones, such as veal chop, the bones should be grey or white.

Porcini-Veal Bordelaise:

Article Photos

3 oz. dried porcini mushroom

1/2 cup olive oil

1 cup red wine

1 cup chopped shallots

Salt and freshly ground black pepper to taste

2 cups store-bought veal or beef stock

In a saucepan, heat a splash of olive oil and add chopped shallots. Saut until they soften but are not burnt. Add red wine and let it simmer for 15 minutes. Add mushrooms, one cup of their soaking liquid, veal or beef stock and let it reduce until it reaches the right consistency and intensity of flavor.

14 oz. Flame Grilled Veal Chop:

4 (14-ounce) bone-in veal chops

3 oz. dried porcini mushroom

1/2 cup olive oil

2 spring rosemary

1/2 cup lemon juice

Salt and freshly ground black pepper to taste

Preheat the grill to medium-high and the oven to 400 degrees F. Soak the dried mushrooms in water for 20 minutes until soft. In a large bowl, mix together the rosemary, garlic, olive oil, salt and pepper to make a marinade. Coat the veal chop in the mixture and leave to marinate for five minutes.

Then place on grill and cook for two minutes. Turn each chop 1/4 turn and cook for an additional two minutes. Turn and cook for four minutes. Remove from grill and place on baking sheet.

Roast until cooked to medium, 8 to 10 minutes, and remove from oven. Place chops on serving plates, pour bordelaise sauce over it and spoon the porcini mushrooms on top, and enjoy!

Serving suggestions, mashed or roasted potatoes with sauted or grilled vegetables.

Recipe courtesy of Executive Chef Aziz of Traditions on the Beach, 3111 West Gulf Drive, in the historic Island Inn. For more information or reservations call 239-472-4559 or visit www.TraditionsOnTheBeach.com.

 
 

 

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