Posts Tagged ‘veal chop’
Provitello Veal Rib Chop with Mango Salsa
Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer.
- Great Tasting
- Ready for BBQ
- Safe and Easy to cook
- Cooks in less than 8 minutes right from the freezer
- Always Juicy and Tender
Serves 4
An Easy Recipe
20 minutes to prepare
Grilling time 6-8 minutes on the BBQ
Ingredients
4 frozen (Provitello) veal rib chops
- Marinade
3 cloves of garlic
1 lemon
1 tablespoon of olive oil
pepper
- Side dish
20 small new potatoes
2 whole garlic cloves
pepper and salt to taste
few parsley stalks
parsley for garnish
- Main dish
2 Portobello Mushrooms
2 Romano tomatoes
2 chili Roma peppers
bunch of spring onions
parsley for garnish
- Mango Salsa
2 mangos
1/2 red pepper
red onion or white sweet onion
1 lime
1 Jalapeno pepper
white wine vinegar
salt and pepper
chives
honey or sugar
Directions
To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)
To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.
Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.
To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.
Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.
Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4 minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.
Recipe Source – Chef John Meyer for Delft Blue
Tags: white wine vinegar, frozen provitello veal, fresh spinach with grated nutmeg or garlic pictures
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Veal Rib Chops with Fennel & Figs
Serves 2
Ingredients
2 X 8 oz veal rib chops (each about 1 1/4 inches thick) total 454g of veal
1 3/4 cups canned low-salt chicken broth
2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
12 dried black Mission figs
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon pumpkin pie spice
1/2 cup canned beef broth
2 tablespoons minced shallot
1 cup tawny Port
Directions
Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat.
Simmer until tender, about 10 minutes.
Remove from heat; mix in figs and let stand 10 minutes.
Strain; reserve liquid, fennel and figs separately.
Melt 1 tablespoon butter in heavy large skillet over medium-low heat.
Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper.
Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper.
Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.
Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.
Place figs between fennel bulbs.
Dot with 1 tablespoon butter.
Cover baking dish with foil.
Set aside.
Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil.
Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.
Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered.
Maintain oven temperature.
Sprinkle veal with salt and pepper.
Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat.
Cook veal until brown, about 3 minutes per side. Transfer to oven.
Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.
Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.
Recipe Source: epicurious.com
BBQ spinach-stuffed veal chops
4 servings
Ingredients
the stuffing:
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
3 slices prosciutto (about 2 ounces), finely chopped
1/2 cup coarsely grated fontina cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
the rub:
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 veal loin chops, about 3/4 lb each and 1-1/4 to 1-1/2 inches thick
Extra-virgin olive oil
Directions
To make the stuffing: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5-6 minutes.
Add the garlic and cook for 1 minute more.
Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes.
Remove from the heat and allow to cool for 3-4 minutes, then add the remaining stuffing ingredients.
Divide the stuffing into four portions.
To make the rub: In a small bowl combine the rub ingredients.
Trim the chops of any excess fat and cut a pocket in the side of each chop.
Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with olive oil and season with the rub.
Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over Direct Medium heat until medium rare, 15-20 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for 3-5 minutes.
Serve warm.
Barbecued Veal Lombatina
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.
Citrus-Rubbed Veal Chops & Mango Salsa
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.
Tags: Hospitality Recreation, medium doneness, grilled veal loin chop recipes, Prepared salsa, cup prepared salsaMarinated veal chops with rosemary and garlic
S
erves 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)
Tags: chops, ground black pepper, veal marinades, iron grill, luxurious entrees, kosher salt, rosemary veal chopBaked veal loin with tomato and cheese
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.
Tourtiere Du Quebec
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
Tags: small onion, wiener schnitzel anchovy capers parsley lemon, garlic cloveVeal Emince
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.
Veal chop wrapped with leeks
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.
Tags: veal, chops, stuffing recipes for veal chops, chicken breast, Food and drink
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
