Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Love veal chops. I would mince some rosemary (about 1 tbs mince per chop) and
mince some sage same amount of rosemary. Then add some coarsely ground pepper
(about 3/4 tbs per chop, but I like lots of pepper so go with your taste) and
about 3/4 tsp of salt or more or less to your taste. If you have dried porcinis
then crush about 4-5 of them to make a powder and add them to the mix. Sprinkle
this mixture over your chops and grill to medium rare or medium according to
your taste. Serve them with some roasted potatoes with olive oil and rosemary
or roasted fennel or brussels sprouts. Serve with a dolcetto or other medium
bodied red wine.
Enjoy!

-Suzin


Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






Good veal chops deserve to be grilled, not pounded. Rub on some garlic,
salt, pepper and herbs. Add a dash of olive oil and grill until ever so
slightly pink.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"Richard Periut" wrote in message
...
Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich

French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and onion
with blue cheese crumbles.

Dimitri

Richard Periut wrote in news:3FF7702F.9000106
@njDOTrr.com:

Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich

Never pound! You'll destroy their delicacy and they certainly don't need
it for tenderness.

I would suggest any seasoning you prefer (I would probably use garlic and
rosemary), brushed with EVOO, then off to the grill. A light splash of
good balsamic vinegar could make a nice finish.

Wayne

"Dimiri" wrote in message
...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and
onion
with blue cheese crumbles.

Dimitri

How thick do you recommend the chop to be Dimitri?

Charlie

* Exported from MasterCook *

Roasted Veal Chops with Grapes

Recipe By : Food and Wine; January 2000
Serving Size : 4 Preparation Time :0:25
Categories : Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound seedless red grapes
3 tablespoons sherry wine vinegar
2 1/2 tablespoons unsalted butter -- softened
1/2 teaspoon sugar
salt and fresh ground black pepper -- to taste
4 each veal rib shops -- 1 inch thick

Roasting intensifies the sweet juiciness of the grapes; as they cook, they
break down to make a fruity sauce for the veal.


1. Preheat the oven to 500°. On a sturdy rimmed baking sheet, toss the
grapes with the vinegar, 1 1/2 tablespoons of the butter and the sugar;
season with salt and pepper. Roast for about 10 minutes, shaking the baking
sheet halfway through, until the grapes are hot and the pan is sizzling.

2. Rub the veal chops with the remaining 1 tablespoon of butter and season
with salt and pepper. Push the grapes to one side of the baking sheet. Add
the veal chops and roast for about 5 minutes, or until sizzling underneath.
Turn the chops and roast for 5 minutes longer for medium-rare meat.
Transfer the veal chops to a platter, scrape the grapes and juices on top
and serve.

WINE A Super-Tuscan blend, like the 1996 Tenuta del Terriccio Tassinaia,
will balance the sweet-and-sour intensity of this full-flavored dish.
Another possibility is a rich Syrah, such as the 1997 Jean-Luc Colombo
Cornas Les Ruchets.

Source: Melissa Clark;

Copied by Tom Shunick - A Westminster Receptarist - August 2003

- - - - - - - - - - - - - - - - - -




alzelt wrote:

Richard Periut wrote:

Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






Good veal chops deserve to be grilled, not pounded. Rub on some garlic,
salt, pepper and herbs. Add a dash of olive oil and grill until ever so
slightly pink.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Thanks all for the wonderful suggestions. I pan fried it and finished it
off in the oven, and made a sauce out of some estate chilean wine and
the pan glaze. The porcini powder did give it a special unique taste.

Regards,

Rich
--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Charles Gifford" wrote in message
hlink.net...

"Dimiri" wrote in message
...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and
onion
with blue cheese crumbles.

Dimitri

How thick do you recommend the chop to be Dimitri?

Charlie

Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri

Dimiri wrote:
"Charles Gifford" wrote in message
hlink.net...

"Dimiri" wrote in message
om...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and

onion

with blue cheese crumbles.

Dimitri

How thick do you recommend the chop to be Dimitri?

Charlie


Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri



My wife picked these up at Costcos. They were $$$ 14.00 for two chops;
about 1" thick. They were (suppose to be,) USDA choice. I assume that
restaurants get first dibs on the prime cuts. However, these were
excellent.

Rich
--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Dimiri wrote:

"Charles Gifford" wrote in message
hlink.net...

"Dimiri" wrote in message
om...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and

onion

with blue cheese crumbles.

Dimitri

How thick do you recommend the chop to be Dimitri?

Charlie


Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri


Ah, the true answer. If you want a decent veal chop, head East young
man!! For me, the perfect East Coast spot would be Ben Benson on East
51st in Manhattan. I remember once meeting a couple of New York business
buddies for dinner there. Prior to ordering a wonderful steak for
dinner, one of the guys said let's get an appetizer to go with the
drinks. He ordered a veal chop, and had it cut up into bite size
morsels. Those were the days. Expense accounts are wonderful.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Richard Periut wrote:

Dimiri wrote:

"Charles Gifford" wrote in message
hlink.net...

"Dimiri" wrote in message
...


French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and


onion

with blue cheese crumbles.

Dimitri


How thick do you recommend the chop to be Dimitri?

Charlie



Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri



My wife picked these up at Costcos. They were $$$ 14.00 for two chops;
about 1" thick. They were (suppose to be,) USDA choice. I assume that
restaurants get first dibs on the prime cuts. However, these were
excellent.

Rich

Gee, I wish the Kirkland Costco still had them. It's been about ten
years since they did.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt wrote in news:WM4Kb.598707
:


Ah, the true answer. If you want a decent veal chop, head East young
man!! For me, the perfect East Coast spot would be Ben Benson on East
51st in Manhattan. I remember once meeting a couple of New York business
buddies for dinner there. Prior to ordering a wonderful steak for
dinner, one of the guys said let's get an appetizer to go with the
drinks. He ordered a veal chop, and had it cut up into bite size
morsels. Those were the days. Expense accounts are wonderful.

Yep, IMHO, the best steaks *and* the best veal chops are to be had in
NYC steakhouses, either in Manhattan or Peter Luger's in Brooklyn.

Wayne

"Dimiri" wrote in message
...

"Charles Gifford" wrote in message
hlink.net...


How thick do you recommend the chop to be Dimitri?

Charlie

Don't know for sure but the ones I have had in the east at many of the
Marriott hotels are about 3/4 to 1 inches thick. (and very very good)

Dimitri

Thank you Dimitri. That sounds like a good thickness. I am afraid I don't
much care for those really thick cuts (except tenderloin) of meat that seem
to be so popular. I shall certainly keep this in mind.

Charlie

"alzelt" wrote in message
...

Ah, the true answer. If you want a decent veal chop, head East young
man!! For me, the perfect East Coast spot would be Ben Benson on East
51st in Manhattan. I remember once meeting a couple of New York business
buddies for dinner there. Prior to ordering a wonderful steak for
dinner, one of the guys said let's get an appetizer to go with the
drinks. He ordered a veal chop, and had it cut up into bite size
morsels. Those were the days. Expense accounts are wonderful.
--
Alan

Hee, hee! That's a great story Alan! I could enjoy parts of that lifestyle.
;-)

Charlie
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener