Veal Recipes

Posts Tagged ‘veal chop’

Serves 4

Ingredients
4 veal loin chops
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
2 1/4 teaspoon balsamic vinegar
2 tablespoons, coarsely-chopped parsley
2lemons halved, seeded

Directions
Preheat  barbecue to very hot (or grill, grill pan, broiler)
Rub the veal chops with 1 tablespoon of the oil.
Season with half the salt and pepper.
Place the remaining salt, pepper, olive oil, and balsamic vinegar in a jar.
Cover tightly and shake well to combine.
Grill the chops l0 minutes a side and transfer to a warm serving platter.
Drizzle with the olive oil and balsamic mixture, sprinkle with the parsley, and serve with the lemon halves.

serves 6

Ingredients
6 veal rib or loin chops, cut 1-inch thick (about 8 ozs. each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel

Mango Salsa:
1 mango, diced (1/2-inch)
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

Directions
Combine salsa ingredients in medium bowl; cover and refrigerate.
Combine salt and lime peel; press onto veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning occasionally.
Serve with salsa.

Recipe Source: Beef Industry Council.

An Aphrodisiac is a food or drug that arouses or intensifies sexual desire.  The word comes from for Aphrodite, the Greek goddess of love and beauty in Greek Mythology.

We have listed a number of ingredients which are claimed to have aphrodisiac qualities and veal recipes that include at least on of these.

Almond
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

• Veal with almond curd sauce
• Veal Scallopini ( Scaloppine ) with Fennel, Radicchio and Citrus Salad
• Braised Veal Ribs with Green Olives
• Sauteed Veal with Pasta
• Veal Chops with Almonds
• Golden Veal Paella also has asparagus and wine as ingredients

Anise and Aniseed
A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.

• Asian Spiced Veal Shanks also has wine in ingredients
• Sausage of veal, garlic, herbs, & spices an ancient recipe

Arugula
Arugula or “rocket” seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

• Veal Milanese also has wine in ingredients
• Prosciutto-wrapped Veal Tenderloin also has wine in ingredients
• Easter Veal Loin with Fennel-Lima Bean Puree
• Arugula salad with a Jamaican kick

Asafetida
Any Indian dried, powdered herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.

Asparagus
Given it’s phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests “eating asparagus for three days for the most powerful affect”.

• Veal Sirloin Roast with Braised Vegetables

• Veal scalloppini with prosciutto and Asiago cheese appetizer
• Veal Chops with Asparagus and Morels
• Panneed Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce also has wine in ingredients
• Veal Napoleons with Asparagus Tips and Potato Gnocchi
• Veal Oscar — Chef Brett Shantz
• Veal tenderloin with Peppercorn Sauce
• Valentine Veal Oscar also has wine in ingredients
• Asparagus Milanaise a side dish perfect for many veal recipes

The Aztecs called the avocado tree “Ahuacuatl which translated means “testicle tree”. The ancients thought the fruit hanging in pairs on the tree resembled the male’s testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.

• Veal Scallopini with Avocado also has wine in ingredients
• Miniature Veal Burgers with Basil and Black Peppercorn also has basil, garlic, mustard in the ingredients

Bananas
The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the “Apple” they started covering their “nudity” with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.

• Veal Curry als has garlic and wine in ingredients

Basil (sweet basil)

Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

• Veal Cutlets Stuffed with Crab & Fresh Herbs in Mustard Sauce also has mustard and wine in the ingredients.
• Roasted veal rack also has mustard and garlic in the ingredients.
• Cornmeal Crusted Veal Scallopini
• Veal Cannelloni also has carrot, garlic, and wine in the ingredients.
• Veal Mediterranean also has garlic and wine in the ingredients

Broccoli Rabe (And Other Mustard Greens)

The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.

• Sauteed Veal Scallopini on Rapini also has, garic and nutmeg in the ingredients

Chocolate

The Aztecs referred to chocolate “nourishment of the Gods”. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.

Carrots

Another good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?

Coffee

Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an “all-nighter”.

Coriander (Cilantro seed)

The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an “appetite” stimulant.

Fennel

In the 1930′s fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as “libido enhancement”.

Figs

An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

Garlic

The ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.

Ginger

Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Honey

Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their “Honeymoon” drank mead and it was thought to “sweeten” the marriage.

Liquorice (licorice)

The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.

Mustard

Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.

Nutmeg

Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.

Oysters

Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating “giant oysters”. An additional hypotheses is that the oyster resembles the “female” genitals. In reality oysters are a very nutritious and high in protein.

Pine Nuts

Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Pineapple

Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Raspberries and Strawberries

Perfect foods for hand feeding your lover. “Both invite love and are described in erotic literature as fruit nipples” Both are high in vitamin C and make a sweet light dessert.

Truffles

The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla

The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, “Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness.” Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

Wine

A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to “arouse” but much more than that amount with have the reverse affect.

• Wines and Liqueurs for Veal
• Recipes for your Wine
• Wines for your Recipes

Serves 2

Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.

Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon  freshly ground black pepper
1 teaspoon (5 ml) kosher salt

Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.

Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C).

Recipe Source: Weekend Post (National Post)

serves 4

Ingredients
1 tablespoon olive oil
4 veal loin butterfly steaks
1 1/2 cups cooked Basic tomato sauce (see related recipe)
120g baby spinach leaves
2/3 cup grated mozzarella cheese
200g steamed green beans, to serve

Directions
Preheat oven to 200°C.
Heat oil in a frying pan over medium- high heat.
Add 2 veal pieces.
Cook for 2 minutes each side or until browned.
Remove to an ovenproof dish.
Repeat with remaining veal.

Spoon tomato sauce over veal.
Top with spinach. Sprinkle with mozzarella.
Bake for 15-20 minutes or until veal is cooked through and top is golden.
Serve with beans.

Special Christmas meat pie tradition from Quebec

serves 4-6  — (1 pie)

Ingredients
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Directions
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.

Recipe Source: Recipezaar

The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.

Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley

Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.

Prep: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy

Serves 4

Ingredients
veal chop – milk-fed
8 spring Leeks
1 egg
2 cups crème fraîche 500 ml
5 oz raw chicken breast 150 g
1 shallot, chopped
salt and pepper
2 teaspoons butter 10 g
2 oz dried Morels 50 g
3/4 cup veal stock 200 ml

Directions
Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
Slice the veal chop in half to form 2 thinner chops.
Blanch the leeks and cook them for a few minutes.
Drain on a towel and let cool.

Making the stuffing
Sauté the shallot and morels in butter.
In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.

Finishing
Separate the leek leaves and place them side by side to form two rectangles.
Place a thin layer of the stuffing over each rectangle.
Wrap each veal chop in leek leaves.
Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.

Cut into attractive slices and serve with the garnish of your choice.

Serves 4.

Ingredients
4 French-cut veal chops (about 12oz – 375g each), 1¼ inches thick
1 tablespoon Dijon mustard
1 tablespoon chopped fresh lemon thyme
salt and cracked black pepper
2 tablespoons olive oil

Lemon olive salsa:
1/3 cup chopped parsley
2 tablespoons capers
1 clove garlic, peeled
1 teaspoon grated lemon rind
3 anchovy fillets
2 tablespoons fresh breadcrumbs
1/2 cup olive oil
1 tablespoon lemon juice
¼ cup chopped green olives
salt and freshly ground pepper

Directions
Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with salt and cracked pepper.

Preheat oven to 450 F (230 C).
Heat oil in a large ovenproof skillet over medium-high heat.
Sear chops for 2 minutes per side.

Transfer skillet to oven and roast chops for 10-12 minutes or until chops are just pink inside.
Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor.
Process until finely chopped.
Add oil and lemon juice and process until just combined.
Remove from food processor and stir in chopped olives, salt and pepper.

Serve veal chops with salsa and a mushroom risotto.

Recipe Source: Lucy Waverman’s from Globe Life

6 servings

Ingredients
6 thick-cut veal chops
6 tablespoons of canola oil
1 lb morel mushrooms, cleaned, halved if large
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon flat-leaf parsley, chopped
1/2 cup Cognac
1 tablespoon Dijon mustard
3-4 tablespoons unsweetened coconut cream
Kosher salt and freshly ground pepper to taste

Directions
Heat 2 tablespoons oil in a large ovenproof sauté pan over medium-high heat.
Add the morels and sauté until they are tender and give up their liquid, about 5 minutes.
Add the shallots, garlic and parsley and sauté until softened, about 3 minutes.
Set aside.

Preheat oven to 400°F (204°C).
Generously season veal chops with salt and pepper on both sides.
Heat 2 tablespoons oil in two large ovenproof sauté pans over high heat.
Add 3 chops to each pan and sear until golden brown on both sides, about 3-4 minutes per side.
Place the pans into the oven to finish cooking the veal, about 5-6 minutes, or until desired doneness. Transfer the chops to a plate.

Deglaze the pans with Cognac, scraping up any browned bits on the bottom of the pan, then combine the liquid into one pan.
Add Dijon mustard and stir to incorporate.
Add the coconut cream, mushrooms, and any juices from the resting chops and bring to a boil.
Adjust seasons to taste.
To serve, place one chop on each plate and spoon the morels over the veal chops.

Recipe Source:  Sunday Nite Dinner