Thick Veal Loin Chops.

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

Quoted message said:

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 said:

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 bet-
ter stay home."
-- James Michener

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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 <[email hidden]> wrote in news:3FF7702F.9000106
@njDOTrr.com:

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

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.

2. 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.

3. 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 said:

Richard Periut said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dimiri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

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 said:

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dimiri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

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 said:

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dimiri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

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 bet-
ter stay home."
-- James Michener

Richard Periut said:

Dimiri said:

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dimiri" <[email hidden]> wrote in message
"]news:[email hidden]...

>
> 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 bet-
ter stay home."
-- James Michener

alzelt <[email hidden]> wrote in news:WM4Kb.598707
[email hidden]:

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

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

Quoted message said:

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