Grilled Veal Chop With Fingerlings Mushrooms And Cherry Peppers Food

VEAL CHOPS TWO WAYS, WITH MUSHROOM SAUCE

Veal Chops Two Ways, with Mushroom Sauce image

The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use demi-glace. The other two veal chops are pan-fried and served with a mushroom sauce without glace de viande.

Provided by Great Chefs

Number Of Ingredients 14

Ingredients

Veal Chops
Olive oil
Flour for dredging
Salt and freshly ground black pepper to taste
Unsalted Butter
White Mushrooms
Glace de Viande or Demi-Glace
French White Wine
Gratin Dauphinois
Baking Potatoes
Garlic
Salt and freshly ground black pepper to taste
Heavy (whipping) Cream or milk
Half-and-half

Steps:

To prepare the grilled chops: Prepare a medium-hot fire in an outdoor of indoor grill. Lightly brush two of the veal chops with a little olive oil and grill them, turning twice, for a total of about 10 minutes for medium, or until cooked to the desired doneness. Set aside and keep hot. To prepare the pan-fried chops: Lightly dust the remaining two chops with flour, salt, and pepper. In a large saute pan or skillet over medium-high heat, heat the 1 tablespoon of olive oil with 1 tablespoon of the butter. Add the chops to the pan and cook, turning every 2 minutes, for a total of 8 to 10 minutes. Cover the pan and cook an additional 5 minutes for medium, or until the chops are cooked to the desired doneness. Remove the chops from the pan, set aside, and keep warm. To make the mushroom sauce for the grilled chops: In a large saute pan or skillet over medium-high heat, melt 1 tablespoon of the butter and saute half of the mushrooms until they have released their juices and most of the liquid has evaporated, about 5 minutes. Add the glace de viande and 1/2 cup of the wine or stock, cooking and stirring for 2 minutes. Season with salt and pepper; set aside and keep warm. To make the mushroom sauce for the pan-fried chops: Place the pan in which the chops were sauteed over medium-high heat, add the remaining tablespoon of butter and the remaining mushrooms, and saute until they have released their juices and most of the liquid has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Add the remaining 1/2 cup wine or stock to the pan, stir to scrape up the glaze from the bottom of the pan, and cook for 2 minutes. Set aside and keep warm. To serve: Arrange the grilled chops on one end of a large serving platter and spoon their accompanying sauce over them. Place the pan-fried chops on the other end, along with their sauce. Serve with gratin dauphinois. Gratin Dauphinois Preheat the oven to 450 F. Generously butter a 12-inch baking dish. Place some of the potatoes in a layer in the bottom of the pan and sprinkle with some of the garlic, then season with salt and pepper. Continue in this fashion to make three layers of potatoes, garlic, salt, and pepper. Pour the cream or milk and half-and-half over the dish, stir, and smooth the top of the gratin with the back of a spoon. Bake until the potatoes are tender when pierced with a knife, and the top is browned and bubbly, 35 to 40 minutes.

EASY GRILLED VEAL CHOPS RECIPE

Easy Grilled Veal Chops Recipe image

This veal recipe is simple yet delicious. Serve it up with some grilled vegetables and make a great meal.

Provided by Derrick Riches

Categories Entree Dinner Lunch

Time 26m

Number Of Ingredients 5

Ingredients

6 veal chops , about 1 1/2 inches thick
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped

Steps:

Gather the ingredients.
Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Clean and oil the grill grates.
Coat chops with oil, salt, pepper, and thyme.
Place veal on the grill and cook until the internal temperature reaches 145 F, about 7 to 8 minutes on each side.
Remove chops from the grill and allow them rest for 5 or so minutes covered with aluminum foil before serving.

Nutrition Facts : Calories 681 kcal, Carbohydrate 1 g, Cholesterol 243 mg, Fiber 0 g, Protein 80 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g

VEAL CHOPS IN CHERRY-PEPPER SAUCE

Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

GRILLED VEAL CHOPS AND PEPPERS

Grilled Veal Chops And Peppers image

Provided by Florence Fabricant

Categories dinner, easy, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 rib veal chops, each 1-inch thick
Juice of 1 lemon
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
4 sprigs fresh rosemary, lightly crushed
2 sweet red peppers

Steps:

Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
Preheat grill or broiler.
Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
Serve at once, hot, or within 30 minutes at room temperature.