"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick with
a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill

Every time I went to New York on business, I would wind up with some locals
for dinner in a steakhouse. Most of them have thick veal chops on the menu.
My favorite was (and still is at home) a veal chops, oiled with EVO, rubbed
with garlic, and fresh oregano rubbed in. To that, I add a bit of ground
Espelette pepper. Grill on a very hot grill, charred on the outside, and
quite pink on the inside. Best served with a very good cab.

Alan

In article 0,
Wayne Boatwright wrote:

Veal is a delicate flavor. Almost anything beyond simple cooking is
overkill, IMNSHO. It would make a nice foil for crabmeat, but the veal
flavor would be lost in the process.

Folks are always trying gild the lily. :-)

I gave the lily a shot. Put in some meringue and the whole damned thing
would float away. But say a ten minute bake might be just right. As I
said... off the top of my head. I know I could make something tasty out
of it. Add capers in the Hollandaise for a kick. I just can't see how it
would taste bad without a slathering of grape jelly and chipotle. I can
see how it could taste good. What's not to like except the bake. It's a
breaded veal cutlet stuffed with crab with spicy Hollandaise.
By the way. I'm not defending the recipe (never been done to my
knowledge).

leo

"Wayne Boatwright" wrote in message
5.250...
On Sun 25 Oct 2009 12:27:04p, jmcquown told us...

I have some veal rib chops in the freezer. They're about 1.5" thick
with a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill


If they were mine I would enjoy them best simply grilled.

--

Wayne Boatwright


I think I'll grill or pan fry them (no breading, they're too thick) and
maybe add sauce au poivre. Nothing that will overwhelm the taste of the
veal. Thanks, Wayne!

Jill

"Nancy Young" wrote in message
news
jmcquown wrote:
"Janet Wilder" wrote

jmcquown wrote:
I have some veal rib chops in the freezer. They're about 1.5"
thick with a nice layer of surrounding fat. They're slighty
marbled like good steaks. They look great but I'm not sure exactly
what I should do to prepare them. Before I thaw them and go digging
through cookbooks I thought I'd see if any of you have any
suggestions.

I love them breaded and fried. My mother used to make them like that.


These are too thick to bread and fry. I do love that treatment with
pork chops, though

When chops are that thick I tend to treat them more like a roast,
so I'd bake them, bread crumbs or no.
nancy


I also have inch thick pork chops which beg to be stuffed. I use cornbread
stuffing with onions and celery... pretend you're stuffing a chicken or a
couple of cornish game hens; the same thing works for pork chops. I
wouldn't do that with these veal chops. As aem stated, they need a sauce...

Jill

jmcquown wrote:
"Nancy Young" wrote

When chops are that thick I tend to treat them more like a roast,
so I'd bake them, bread crumbs or no.

I also have inch thick pork chops which beg to be stuffed. I use
cornbread stuffing with onions and celery... pretend you're stuffing
a chicken or a couple of cornish game hens; the same thing works for
pork chops. I wouldn't do that with these veal chops. As aem
stated, they need a sauce...

You know, after I posted I realized my thoughts were more
geared towards pork chops as I don't like them overly well
done but I'm not interested in having them pink in the middle,
either. That's why I'm not crazy about grilling really thick
pork chops. But we're talking about veal.

nancy

jmcquown wrote:
"Nancy Young" wrote

When chops are that thick I tend to treat them more like a roast,
so I'd bake them, bread crumbs or no.

I also have inch thick pork chops which beg to be stuffed. I use
cornbread stuffing with onions and celery... pretend you're stuffing
a chicken or a couple of cornish game hens; the same thing works for
pork chops. I wouldn't do that with these veal chops. As aem
stated, they need a sauce...

You know, after I posted I realized my thoughts were more
geared towards pork chops as I don't like them overly well
done but I'm not interested in having them pink in the middle,
either. That's why I'm not crazy about grilling really thick
pork chops. But we're talking about veal.

nancy

On Sun, 25 Oct 2009 15:27:34 -0500, George Leppla wrote:

I don't eat much veal mostly because I don't like the way the animals are
raised.

George L

the calves don't have a proper christian upbringing.

your pal,
blake

"blake murphy" wrote in message
news | On Sun, 25 Oct 2009 15:27:34 -0500, George Leppla wrote:
|
| I don't eat much veal mostly because I don't like the way the animals are
| raised.
|
| George L
|
| the calves don't have a proper christian upbringing.
|
| your pal,
| blake

The Golden ones don't even have a proper Jewish upbringing.

pavane

"pavane" wrote in message
...

"blake murphy" wrote in message
news | On Sun, 25 Oct 2009 15:27:34 -0500, George Leppla wrote:
|
| I don't eat much veal mostly because I don't like the way the animals
are
| raised.
|
| George L
|
| the calves don't have a proper christian upbringing.
|
| your pal,
| blake

The Golden ones don't even have a proper Jewish upbringing.

pavane


I assume you checked them for circumcision?

Jon

"Zeppo" wrote in message ...
|
|
| "pavane" wrote in message
| ...
|
| "blake murphy" wrote in message
| news | | On Sun, 25 Oct 2009 15:27:34 -0500, George Leppla wrote:
| |
| | I don't eat much veal mostly because I don't like the way the animals
| are
| | raised.
| |
| | George L
| |
| | the calves don't have a proper christian upbringing.
| |
| | your pal,
| | blake
|
| The Golden ones don't even have a proper Jewish upbringing.
|
| pavane
|
|
| I assume you checked them for circumcision?
|
| Jon
|

Yucco, no. If Moses said they were badly raised, so be it, although
who am I to judge one way or another. I'm having trouble picturing
the circumcision of male Golden calves in the first place. Doubtless
not at all like the Moyle in the Steinfeld episode.

pavane

On Mon, 26 Oct 2009 10:30:29 -0400, pavane wrote:

"blake murphy" wrote in message
news | On Sun, 25 Oct 2009 15:27:34 -0500, George Leppla wrote:
|
| I don't eat much veal mostly because I don't like the way the animals are
| raised.
|
| George L
|
| the calves don't have a proper christian upbringing.
|
| your pal,
| blake

The Golden ones don't even have a proper Jewish upbringing.

pavane

it's a godless world out there.

your pal,
blake