Grilled Veal Chops With Morel Sauce Food

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS WITH MORELS

Steps:

• Preheat broiler or grill.
• Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
• Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
• Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
• Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
• Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Steps:

• Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

VEAL CHOPS WITH MORELS

Steps:

• Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
• Sprinkle chop with salt and pepper and set aside.
• Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
• Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
• Dredge chop in flour and shake off excess.
• Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
• Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
• Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
• Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS WITH MOREL SAUCE

Steps:

• Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
• Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
• Serve chops with sauce.

MOREL SAUCE

Steps:

• In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
• about 3 minutes. Remove pan from heat.
• In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
• To soak dried Morels:
• Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)

PORK CHOPS WITH MOREL SAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine cooking oil and thyme in small dish; set aside.
• Soak mushrooms in 1 cup warm water 30-60 minutes.
• Dust chops with seasoned flour; pat off excess.
• Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
• Carefully place chops in pan. Turn when carmelized (edges turn paper-bag brown about 1/4 of the way up the sides), 3-5 minutes.
• Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
• Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
• Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
• Heat 1 tsp butter in medium skillet on medium-high. Stir in shallots and mushroom. Add wine and reserved mushroom liquid; simmer until almost dry, 10-15 minutes.
• Stir in demi-glace and Quark; heat to simmering.
• Add remaining 1 tsp butter.
• Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
• Serve sauce over chops.