delicious veal

6-Bone Chop-Ready Racks

Cut from the Forequarter


"Chop-ready" means that the rack is ready to cut into six chops with no waste (after a quick frenching, if that is desired). 6-Bone Racks come in three sizes:

Rack Size Yield
5 - 5.75 lbs. Six 12-14 oz. Chops
5.75 – 6.5 lbs. Six 14-16 oz. Chops
6.5 lbs. + Six 16 oz. or heavier chops
Chop Applications

Season both sides of the chop with olive oil, kosher salt and coarse pepper. Use high heat to pan sear or grill both sides of the chop to a golden brown. Then finish in the oven at 350-375 degrees to desired internal temperature. Sauce lightly to avoid smothering the meat's natural flavor.

Whole Rack Applications

Frenched or unfrenched racks can be roasted whole. Simply rub with olive oil, kosher salt and coarse pepper, and roast to desired internal temperature. Once finished, treat like prime rib: Let rest for 8-10 minutes so the meat holds its juices. Then, carve.


Professional Veal Chop/Rack Recipes

Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce   Wood-Roasted Rack of Veal with Vineyard Sauce
Carved Veal Rack with Caramelized Shallots, Pine Nuts and Fontina Cheese Stuffing Servied with Braised Swiss Chard and Brown Butter Sage Potato Puree   Pan Roasted Le Quebecois Veal Chop on a bed of Linguini and Littleneck Clams with Roasted Red Peppers and Caper Vinaigrette
Carre de Veau avec sa sauce aux Pommes Grenadine   Grilled Veal Rib Chop with Veal Shoulder Tart Cherry Sausage, Butternut Squash-Root Vegetable Hash and Preserved Cherry Ceal Glace
Veal Rack with Mushroom and Truffle Filling   Grilled Veal Chops with Latin-Asian Sauce
Roasted Mushroom Stuffed Veal with Chanterelle Mushroom Sauce    

Osso Bucco Stuffed Herb Crusted Veal Chop over Porcini and White Truffle Risotto with Brunello de Montalcino Sauce

By Philip Kane from The Colony Bay Club Bonita Springs, FL

1 center cut grain fed veal chop
1 cross cut grain fed veal shank
1 12in by 4in piece of caul fat
2 oz extra virgin olive oil
1 peeled carrot (chopped)
2 washed celery stalks (chopped)
1 sweet onion (chopped)
1 large leak (chopped and washed)
2 cloves of garlic (peeled)
1 sprig of rosemary
1 large sprig of thyme
1 bottle of Brunello de Montalcino
1 qt veal stock
Extra course sea salt and freshly cracked pepper
Fresh chervil and fresh chives
Veal Chop: 1 portion recipe

In a 10in sauce pan, Heat the olive oil until it smokes. Then season the veal shank and place one side of it in the hot oil
when it reaches a rich brown color turn it over and repeat on the other side, be careful with your heat, you don’t want to
burn the fond. Next remove the shank and add the carrot, celery, leak, garlic, and onion to the pan and gently sauté until
lightly caramelized. Then add half of the Brunello and all of the veal stock, put the shank back in the pan and cover it with
a lid or tin foil, cook until the shank is fork tender all the way through. When the shank is done remove it from the braising
liquid and cool it in the fridge, keep reducing the liquid about 2/3 then strain through a cheese cloth lined chinoise.
When the shank has cooled, shred the meat with your fingers in medium size pieces and place in a mixing bowl then scoop
out the bone marrow and mix it into the shredded veal gently (don’t tear up what you have shredded) and season to taste.
Next pick the herbs from there stem and chop them. In a mixing bowl, mix the chopped herbs with extra course sea salt
and fresh cracked pepper. Then take the veal chop and scrub the bone with steel wool removing any connective tissue.
Then lightly pound the chop to about 1/2 inch in thickness. Next take your shredded veal mixture and place it in the center
of the veal chop and roll it up then wrap it with the cual fat keeping the bone in a vertical position, it should go around twice.
Then in a hot sauté pan sear the chop until golden brown and the fat is crisp. Now crust the chop with your herb mixture
and Place in a 350 degree oven to finish. When the veal comes out place it on a rack to rest about 5 min before slicing.
Then take your hot pan and deglaze it with about half of what is left of the brunello, reduce by 7/8 and add the reduced
braising liquid and reduce until it will coat the back of a spoon. Slice and Serve over the risotto keeping the bone attached
and garnish with fresh chervil and fresh chives.

Risotto: 1 portion

1/2 cup Arborio rice
2 oz extra virgin olive oil
2 cups chicken stock
1/2 cup white wine
1/4 lb diced Proscuitto di Parma
1 peeled and sliced garlic clove
1 peeled and chopped shallot
1 sliced fresh porcini mushroom
1 medium sized white truffle
1 tsp white truffle oil
2 oz shredded Parmigano Reggiano
1 tbs butter
Sea salt and pepper to taste

In a sauté pan render the Proscuitto, and then add the olive oil, garlic, then the rice. Cook this for about 1 min then
add the white wine and stir continuously. Next add the porcini and some chicken stock, continue stirring and adding
chicken stock until rice is fully cooked when the rice is cooked take it from the heat and add the cheese, butter, and the
truffle oil while stirring. Then if needed add salt and pepper to taste. Place the risotto in the middle of a large shallow
pasta bowl and with a truffle slicer slice half of the white truffle over the risotto.

Carved Veal Rack with Caramelized Shallots, Pine Nuts and Fontina Cheese Stuffing Servied with Braised Swiss Chard and Brown Butter Sage Potato Puree

By Kevin Baker from Castle Pines Golf Club in Centennial, CO

Ingredients for Veal:
Veal Rack (6 bone rack) 1 Each
Pine Nuts (toasted) 1/4 Cup
Shallots (sliced) 6 Ounces
Fontina cheese (grated) 1 Cup
Herbs De Provence 2 Tablespoons
Salt and pepper As Needed
Olive oil As Needed
Veal Stock 1 Pint
Beurre Manie 2 Tablespoons

For Swiss Chard:
Swiss chard (de-stemmed and washed) 3 Lbs
Onion (small diced) 1/2 Each
Bacon (medium dice) 4 strips
Garlic clove (Minced) 2 Each
Olive oil 2 Tablespoons
Salt And pepper to taste

For Potatoes:
Russet potatoes (peeled) 3 Lbs
Butter 6 ounces
Sage (chopped) 2 tablespoons
Heavy cream (hot) 1/4 cup
Salt and pepper to taste

Method For Veal:
Set oven to 325 degrees
French veal rack and make an incision into the center of the roast
In a medium skillet heat a tablespoon of olive oil, add shallots and cook until caramelized
Combine shallots, pine nuts and fontina cheese together, season with salt and pepper, mix well
Stuff veal roast with mixture
Brush roast with olive oil and season with salt pepper and herbs de provence
Sear roast on all side
Cook in oven to desired doneness
Once cooked remove from oven and let rest for ten to fifteen minutes While resting deglaze pan with stock, bring to simmer,
whisk in beurre manie and season to taste Strain sauce and keep hot.

For Swiss Chard:
In a large pot of salted boiling water, blanch chard (about 1 minute) and shock in ice water In a large skillet sweat bacon,
onion and garlic in olive oil until onions are translucent Add chard and season with salt and pepper

For Potatoes:
Simmer potatoes until soft, strain and let dry slightly
Push potatoes through a food mill or ricer
In a hot sauce pot add butter and let cook until brown add sage to butter and pour over potatoes
Add hot cream and season to taste

Carre de Veau avec sa sauce aux Pommes Grenadine

By James Elliot from Napoli Culinary Academy in Sacramento, CA

1. 12 cups of water
2. 4 cups Corn meal fine grind
3. ¼ cup fine sliced chives
4. ¼ cup rough cut rousted garlic (1/4 “ pieces)
5. ¼ tsp Veal base
6. 2 cups whole peeled garlic cloves
7. ½ tsp extra virgin olive oil
8. Two each spaghetti squash
9. ¼ cup drawn butter
10. Pinch of salt
11. Two pinches of black pepper coarse grind
12. 1 cup of walnuts halved
13. 1oz. whole butter (salted)
14. ¼ cup pure granulated sugar
15. 1 bottle Cortas Brand pomegranate molasses
16. 10oz. fresh warm water
17. 1 ½ cups pure granulated sugar
18. 1 whole yellow onion
19. 2 cups pureed walnuts
20. Pinch of salt and pinch of pepper
21. ¼ cup extra virgin olive oil
22. ½ cup Chianti table Wine
23. 4 each baby carrots (stem on)
24. Boiling water
25. Ice bath in a 1/6 pan
26. ¼ cup Panko Japanese Bread Crumbs
27. 3oz. roasted garlic
28. 1 tsp grated Parmesan Cheese
29. 2 lbs salted butter
30. 3 two bone sections of Le Quebecois Grain Fed Veal Racks
31. Pomegranate seeds

Plating Instructions:
1. 3 two Bone Sections of Le Quebecois Grain Fed Veal Racks
2. 1 Polenta Cake
3. 6oz. Spaghetti Squash prepped
4. 8 Caramelized Walnuts and pomegranate seeds
5. 4 blanched Baby Carrots
6. 3 Panko Garlic Medallions
7. 2oz. Drawn butter
8. 4oz. pomegranate Walnut Sauce
9. 1oz. Extra Virgin Olive Oil
10. Pinch of salt and pepper

*Rub Olive oil and salt and pepper over Veal sections by hand.
*Grill Le Quebecois Grain Fed Veal Rack sections evenly on both sides until desired wellness is achieved.
*Place one medallion on each chop where the one meets the muscle for 1 minute until the parmesan melts and
panko is crisp.
*warm polenta cake in oven at 150F until warm throughout.
*Sauté Spaghetti Squash and baby carrots Drawn butter with salt and pepper until heated. (Take care not to wilt the stems).
­Place polenta cake at the center of desired serving platter.
­Top polenta cake with a ball of spaghetti squash.
­Insert baby carrots root first into each side of the squash at 75 degree angle.
­Shingle Veal chops medallion side up off the top of the squash, interlocking bones between carrots, spacing equally.
­Apply pomegranate sauce over negative space of plate and veal evenly.
­Garnish with caramelized walnuts and pomegranate seeds around the dish as needed.

Polenta Cakes
1. 12 cups water
2. 4 cups Corn Meal Fine Grind
3. ¼ cup fine sliced Chives
4. ¼ cup rough cut roasted garlic (1/4 " pieces)
5. ¼ tsp Veal Base

*Bring water to a vigorous boil in a pot.
* Add Veal base and let dissolve completely.
*Slowly add corn meal while stirring continuously to prevent clumping.
*Let cook for 15 minutes until it no longer sticks to the side of the pot.
*Add chives and roasted garlic.
*Place in a small 4" deep round mold and let cool to set.

Spaghetti Squash:
1. Two each spaghetti Squash
2. ¼ cup Drawn butter
3. Pinch of salt
4. Two pinches black pepper coarse grind

*Pre-heat oven to 350F.
*Cut each Spaghetti Squash in half from top to bottom.
*Remove all seeds and soft material with a spoon.
*Brush on Drawn butter evenly to the inside of each squash.
*Apply salt and pepper evenly.
*Place on sheet pan and put into pre-heated oven at 350F skin side down.
*Cook for 25 minutes.
*Remove and let cool.
*Using a dinner fork, shred meat out from the inside into long strings.

Roasted Garlic:
1. 2 cups whole peeled garlic cloves.
2. ½ tsp extra virgin olive oil.

*Pre-heat oven to 350F.
*Coat the garlic cloves with the oil.
*Place on metal sheet pan with wax paper.
*Place in pre-heated oven for 15 minutes.
*Remove and let cool.
*Cut roughly into ¼" pieces.

Caramelized Walnuts:
1. 1 cup of halved walnuts.
2. 1oz. whole butter (salted).
3. ¼ cup pure granulated sugar.

*Heat butter and walnuts in a sauté pan on low heat.
*When butter is well incorporated, generously add sugar.
*Melt sugar completely while tossing the walnuts repeatedly for 4 minutes.
*Transfer to wax paper and let cool.

Pomegranate Walnut Sauce:
1. 1 bottle Cortas Brand pomegranate molasses.
2. 10oz. fresh warm water.
3. 1 ½ cups pure granulated sugar.
4. 1 whole yellow onion.
5. 2 cups pureed walnuts.
6. Pinch of salt and pinch of pepper.
7. *fra cup extra virgin olive oil.
8. ½ cup Chianti Table Wine.

*Puree walnuts in food processor until a fine dust is created.
*Sweet onions with Olive oil in sauté pan until lightly browned.
*Deglaze onions with Chianti, then add pomegranate molasses and water simultaneously and reduce heat to low.
*Let reduce by 25% then add sugar while stirring constantly to prevent clumping or burning.
*When sugar is completely incorporated, and walnut puree and salt and pepper.
*Leave on low heat for 4 minutes and allow to thicken.

Blanched Baby Carrots (Stem on):
1. Four each baby carrots
2. Boiling water
3. Ice bath in a 1/6 pan

*Prepare ice bath 50% water and 50% ice.
*Bring pot of water to a vigorous boil (no salt added).
*Holding the stems, insert the roots into the boiling water for two minutes.
*Remove and add to the ice bath immediately, taking care not to damp the stems.
*Once cooled, store in a dry container.

Panko Garlic Medallions:
1. ¼ cup panko Japanese bread crumbs.
2. 3oz. roasted garlic.
3. 1tsp grated Parmesan cheese.

*Combine ingredients in a small mixing bowl by hand until the garlic becomes a paste.
*Take care not to break or alter the size of the bread crumbs.
*Form medallions about the size of a nickel.

Drawn Butter
1. 2lbs. salted butter.

*Slowly heat butter until fully melted in a sauce pot.
*Separate lipids from the top layer using a serving spoon, and discard.
*Remove and let cool.

Veal Rack with Mishroom and Truffle Filling

By Scott McCue

Mushroom and Truffle filling:
3 oz. (weight) whole butter
4 cups sliced portabella mushrooms
3 cups sliced oyster mushrooms
2 cups sliced Shitake mushrooms
1 ¼ t. salt
½ t. "table grind" pepper
2 t. chopped garlic
2 t. chopped shallots
1 T + 1 t. sliced green onions
2 t. chopped parsley
1 T + 1t. Good black truffle oil

Heat butter to melt over medium heat and add all three mushrooms, sauté for 4 minutes then add the salt, pepper, garlic and shallots. Sauté for 2 minutes more, remove from heat and add the green onions, parsley and truffle oil, let cool and use plastic wrap to roll the mushroom filling into 1 inch cylinders about 10 inches long. Place these into the freezer to harden for use later.

Veal Rack:
1 Ea. 6 bone Le Quebecois Veal Rack, trimmed
1 t. chopped fresh thyme
½ t. chopped fresh rosemary
1 t. chopped fresh parsley
¼ t. kosher salt
¼ t. "table grind" black pepper

Place the veal rack into a 200 pan and season with the herbs, salt and pepper. Place the veal onto an oiled flat top grill set at 350 degrees and sear the seasoned side first for 3 minutes, at this time use the remaining seasoning in the bottom of the 200 pan to season the back side of the veal rack, turn rack two more times to evenly sear all sides and let cool in the cooler. When cool make a 1 inch incision down the very center of the veal rack and insert the unwrapped mushroom mixture that was reserved to set up in the freezer, when the rack is full of the mushroom mixture cut off the extra mushroom mixture and reserve for future use. Let rack sit at room temperature while at 350 degrees oven heats up, place the stuffed rack into the oven for 20-25 minutes or until desired doneness. Let rest before carving.

2 cups good Cognac
3 cups Veal Glace
2 cups Heavy cream
1 t. Peppercorns
¼ t. kosher salt

Heat the cognac until it begins to steam, use fire to burn off the alcohol, when all alcohol has burned off add the cream, glace and peppercorns, let reduce by half and strain the sauce, return the strained sauce to the heat and reduce to 3 cups.

Herb seared Rack of Veal with a Wild Mushroom and black truffle filling, served with a creamed Cognac Demi Glace

Roasted Mushroom Stuffed Veal with Chanterelle Mushroom Sauce

By Matthew Iffland from Dolce in Peachtree City , Georgia

1 side hotel veal rack, removed from bone, cap meat left on
6 thin slices pork fatback

For Stuffing:
8 oz veal trim clean no sinu
2 eggs
2 portabella mushrooms roasted and chopped
16 oz heavy cream
1 teaspoon porcini powder
1 teaspoon fresh thyme chopped (for mushrooms)
1/2 teaspoon garlic (for mushrooms)

In robot coupe combine veal eggs cream porcini powder. Make mouseline, season with salt and pepper, pass through tami,
chop portabellas and fold into mousse. Using foil, pipe a 1.5 inch diameter sausage and pinch ends. Cook mousse until
set in steamer. Cool and freeze.

Remove veal from bone leaving cap meat attached. Pound cap meat and cut hole through the loin using a thin slicer.
Take frozen cooked mousse and remove from foil. Stuff through center of veal loin. Fold cap meat over and layer fatback
around loin. Tie with butcher twine.

1 lb chanterelle mushrooms
5 shallots fine dice
1 teaspoon garlic
oil and butter to sauté mushrooms
1 cup demi glace
3 cups sherry
16 oz heavy cream

In a medium saucepan on high heat add oil and butter. Sauté mushrooms, add shallots and garlic. Do not burn, sweat
thoroughly, add sherry and reduce au sec, add demi glace, reduce to glace, add cream cook to nappe, season with salt
and pepper.

To cook veal:
Season with salt and pepper. Sear on all sides and roast at 400 degrees until center of veal registers 125 on
a thermometer. Let rest 10 minutes. Cut veal 3/4 inch thick 2 pieces per plate. Serve with small dice ratatouille in ring form
in center of plate, arrange veal around ratatouille, sauce.

Wood-Roasted Rack of Veal with Vineyard Sauce

By Michael Farrell from Hansel & Gretel's Catering in Rockford, Michigan

For the Veal:
1 6-bone frenched and tied rack of veal
Salt and pepper to taste
olive pomace oil as needed
6 oz. butter
1/2 head of garlic, broken into individual cloves, but not peeled
2 sprigs rosemary
2 lemons

For the Spaetzle:
6 oz. ap flour
1/2 tsp. salt
1/2 tbsp. black pepper, coarsely ground dash nutmeg
butter, as needed
salt and pepper to taste

For the Risotto:
1 cup Arborio rice
1 T canola oil
2 T white wine
1/4 yellow onion, small dice
2 sprigs thyme
1 pinch saffron
approximately 4 cups chicken stock
1/4 cup parmeggiano reggiano, grated
2 T unsalted butter at room temperature
salt and pepper

For the Brussel Sprouts:
1 dozen cippolini onions
3 dozen brussel sprouts
salt and pepper to taste
3 oz. butter
1 oz. hazelnut oil

For the Sauce:
Pan drippings and reserved garlic
1/4 cup white verjus
3 cups veal stock
26-40 white grapes, peeled and seeded(preferably Riesling or other white vinifera variety
3 egg yolks
1/4 cup white verjus
salt and pepper to taste
1 oz butter

First prepare the wood oven. Start a fire early enough that by cooking time the oven is heated through and the coals are
banked. You should budget at least three hours. Always use a good hard wood, but for this recipe I would recommend
something of only medium flavor, no hickory or mesquite. Oak, apple, cherry or similar woods would be fine. Also,
grapevine cuttings if availabel would be excellent.

Season the rack well with salt and pepper. Heat the oil in a roasting pan large enough to just hold the rack and sear well
on all sides until an even golden brown. Remove from the pan and turn down the heat. Add the butter and melt it in the
pan using it to deglaze, scraping as much of the fond off as possible and removing it from the pan and reserve. Turn off
the heat and return the rack to the pan. lay the garlic and rosemary across the bones on the rack and zest the two lemons
over the rack. Reserve the lemons for later. Your oven should be approximately 325 degrees. Roast the rack for 1 to
1 1/2 hours, until it reads 130 to 134 degrees internally, basting with the reserved butter and fond very fifteen minutes and
checking the temp each time. Use up the butter during basting and pull the rack when it reaches the desired temp. Hold
warm while finishing the dish.

Prepare spaetzle and sprouts while rack is roasting. For the spaetzle, combine the flour and spices. Combine the milk
and eggs. Whisk the liquid ingredients into the dry until just combined and let rest 15 minutes. Use a spaetzle press
or press through a large holed colander into boiling water. Stir once then remove from the boiling water and shock the
spaetzle in ice water. Drain and hold for service.

For the sprouts. Blanch the cipollinis and sprouts separately in boiling salted water until tender. Shock in ice water and
drain. Peel the blanched cipollinis but leave whole. Cut the brussel sprouts in half. Reserve until service.

Remove the rosemary and lemon zest from the rack and discard. Remove the garlic and keep 2-3 good size cloves.
Press the garlic out of the skins on the reserved cloves. Remove the rack from the roasting pan to a platter. Put the pan
back on a medium to low heat and clarify any fat in the pan, evaporating any juices, but not burning the fond. Drain the fat
and discard. Deglaze the pan with the first verjus, stirring and scraping to loosen the fond. Add the veal stock and continue
scraping until all fond is in the sauce. Reduce liquid to 1 1/2 cups. Mix the second verjus and the egg yolks together and
temper in the hot liquids. Return to heat and heat just until the egg yolk thickens the sauce, 160-165 degrees. Whisk in
the butter and season to taste. Hold warm but never let it boil.

Finish the spaetzle by browning a few ounces of butter in a hot skillet then sauteing them in it and season to taste.

Finish the sprouts by sauteing the cipollinis in the butter until they just begin to color, then add the brussel sprouts.
Saute until heated through, season to taste and finish with the hazelnut oil.

Finish the sauce by adding the peeled and seeded grapes and heating through.

Cut the rack into individual chops and plate each chop laying across some of the spaetzle with the sprouts alongside.
Topp with the sauce, making sure each chop recieves at least 6 grapes, and some of the chop is left bare to expose
the beautiful color of the perfect chop. Enjoy!

Heat oil in large heavy bottom pan on medium high heat just until it smokes. Place the flat sides down, evenly spaced in
the hot pan. Turn down temperature to medium if oil continues to smoke. Sear flat sides of shanks for about two minutes
each or until they have a golden brown crust. Remove shanks and let them rest.

Return the pan to medium heat and add the first six ingredients. Cook stirring occasionally until the onions are translucent.
Add wine and cook for one more minute or until the wine cooks down and no longer smells of alcohol. Add chicken stock
and remove from heat.

Combine everything in one casserole dish with tight fitting lid and cook in preheated 300 degree oven for 3 to 4 hours or
longer, until the meat is fork tender. If the chicken stock evaporates completely during the cooking process add
another cup or two. Remove from oven and let rest, covered while you cook the risotto.

Make the pesto before the risotto. Peel lemon with sharp peeler and trim white pith from the yellow zest; alternatively
you can zest lemon with conventional zester. Extract juice from lemon, discarding seeds. Put garlic, lemon juice,
lemon zest and parsley in blender, puree in blender, slowly adding EVOO to the mix. Season lightly with salt and pepper.

Heat stock in saucepan. Heat oil in wide heavy-bottomed pan on medium heat. Add onion and stir until translucent.
Add rice and stir for a minute or two. Immediately before rice begins to brown, add wine, and stir for a few more minutes,
until the rice no longer smells of alcohol. Add thyme, saffron and 1/2 cup hot chicken stock. Stir until liquid has been
absorbed by rice. Continue to add stock and stir in 1/2 cup increments every few minutes. After 20 to thirty minutes the rice
granules should no longer be hard. When they have lost their bite, season with salt and pepper. The risotto is done when
you add the parmegianno reggiano and butter, stirring slowly to incorporate everything.

Assemble on plate the risotto and one veal shank with a little bit of the braising jus and vegetables and then garnish
with the pesto and aged balsamic vinegar. Enjoy!

Pan Roasted Le Quebecois Veal Chop on a bed of Linguini and Littleneck Clams with Roasted Red Peppers and Caper Vinaigrette

By Chef Gina Melita from Le Cordon Bleu College of Culinary Arts, Atlanta in Tucker, Georgia

4ea 14/16oz Le Quebecois Grain Fed Frenched Rib Chops
To Taste Kosher Salt/Fresh Ground Pepper
1Tbls. 80/20 Canola/Olive Oil Blend
3Tbls. Butter, unsalted
2ea. Sprigs Fresh Rosemary
1 gallon Water, boiling
2Tbls Kosher Salt
8oz. Dry Linguini made with Durum Wheat
2Tbls. Extra Virgin Olive Oil
2ea Large Cloves Garlic, minced
32ea. Littleneck Clams, scrubbed
12oz. Dry White Wine
8oz. Fond de Veau (white veal stock)
1ea Fresh Rosemary Sprig
3oz. Butter, unsalted
t.t. Freshly Ground Pepper
1ea Fresh Red Bell Pepper
1Tbls. Fresh Basil, fine Chiffonade
12 tiny picked Basil Leaves
t.t. Extra Virgin Olive Oil
Yield: 4 Servings

Make the Vinaigrette:
oz Sherry Vinegar
12 oz 80/20 Canola/olive oil blend
4 oz Extra Virgin olive oil
2 Tbls Nonpareille Capers, crushed
½ tsp Lavender Flowers, lightly crushed
1t kosher salt
1/8 t Fresh Ground Black Pepper
1ea Shallots, minced

Make the Garlic Chips:
3ea Garlic Cloves
1/4c 80/20 Canola/Olive Oil Blend

1. Preheat a convection oven to 375°F.
2. Allow the Veal Chops to sit at room temperature for 15-20 minutes to temper the meat.
3. Roast the Red Pepper over an open flame or under a broiler until the exterior skin is blackened and puckered.
Immediately place into a small stainless steel bowl and cover with plastic wrap. This helps steam the skin away from
the flesh for easier peeling.
4. Once cool enough to handle the Pepper, wipe away the skin of the Pepper with a damp paper towel. It’s important
not to rinse the Pepper under water because that will rinse away too much of the flavor.
5. Cut the Pepper into julienne strips, approximately 1/8 ­ 1/4é x 2-2.5é, reserve.
6. Make the Vinaigrette (see recipe).
7. Toss the julienne Peppers with 1 oz of the Vinaigrette and hold.
8. Make Garlic Chips by thinly slicing whole garlic cloves into paper thin pieces. Put into a sauté pan with room
temperature Blended Oil, then begin frying gently until very lightly golden brown. Let drain on paper towels and reserve.
9. Season the Veal Chops with the Salt and Pepper on both sides of the meat.
10. In a large sauté pan, at least 14" diameter, heat the blended Oil. When wavy but not too smoky, add half of the Butter
and swirl. Place the seasoned Veal Chops in the pan, making sure not to place too closely to one another.
11. When deeply golden on one side, turn over the Chops, add the rest of the Butter and the Rosemary Sprigs.
12. Place the pan into a 375° F convection oven for 5 to 10 minutes (depending on the thickness of the chop),
basting periodically. Internal temperature should be in the range of 130°F - 135°F when removed from the pan.
13. Allow the meat to rest on a rack for approximately 5-10 minutes.
14. While the meat is roasting, season the boiling water with the Kosher Salt.
15. Boil the Dry Linguini in the salted water approximately 10 minutes or until al dente.
16. While the Linguini is boiling, place the Extra Virgin Olive Oil in a sauté pan and bring up to a medium heat.
Gently sweat the minced Garlic, being careful to avoid browning.
17. Add the washed Clams, then the Wine. Let the Wine come to a simmer for 1or 2 minutes, then add the Fond de Veau,
the Rosemary sprig and the Pepper.
18. Cover and let steam 3-5 minutes or until all of the Clams are open.
19. Once the Clams are open, decant the cooking liquid into another pan, leaving any residual sand, the Rosemary
and the Clams themselves in the original pot. Do not discard the clams!
20. Over Med-High heat, whisk in the 2 oz. Butter into the clean cooking liquid.
21. Toss the cooked, strained, but un-rinsed Linguini into the liquid and let come up to a simmer. Let reduce a little.
Taste the liquid and season with salt and pepper if necessary.
22. Twirl the Linguini around a meat fork to form a tight, attractive pasta "nest" in the center of a warm,
large entrée style "pasta bowl".
23. Put the seasoned, julienne Roasted Peppers into a small pan and gently heat, sprinkling in the Basil Chiffonade. Hold.
24. To re-heat the Veal, place into a 375°F convection oven for 3-4 minutes.
25. Remove the heated Veal from the oven, then place on top of the Linguini "nest".
26. Place 8 Whole Clams, in the shell, in each bowl, surrounding the Veal Chop.
27. Top the Veal with the heated Red Peppers and some of their juice.
28. Pour approximately 3 oz of the clam cooking liquid over the Clams and Veal into each bowl.
29. Top the Peppers with Garlic Chips, tiny Basil Leaves, and a splash of Extra Virgin Olive Oil.

Grilled Veal Rib Chop with Veal Shoulder Tart Cherry Sausage, Butternut Squash-Root Vegetable Hash and Preserved Cherry Ceal Glace

By Lenny Russo from Heartland Contemporary Midwestern Restaurant & Wine Bar in St. Paul, Minnesota

For the veal chop and veal sausage:
1 ea. veal shoulder-tart cherry sausage (see recipe)
1 ea. veal rib chop, frenched
½ tsp. fresh rosemary, chopped
½ tsp. fresh lavender, chopped
1 tsp. grape seed oil
pinch fine sea salt
pinch Tellicherry black pepper, freshly ground

For the plate:
1 portion veal rib chop and veal shoulder-tart cherry sausage (see above)
5 oz. butternut squash-root vegetable hash (see recipe)
2 oz. preserved cherry veal glace (see recipe)

Brush the veal chop on both sides with the grape seed oil. Season it with the salt, pepper and herbs. Set aside.
Meanwhile, grill the sausage over a medium high grill brushed with some grape seed oil. When the sausage is
cooked partially through, flip it; and place the veal chop alongside it. Grill the chop on both sides until desired internal
temperature is achieved, preferably no more than 130° Fahrenheit. Remove the sausage and the chop from the grill and
set aside. Meanwhile, prepare the hash according to the recipe and transfer it to the center of a serving plate. Slice the
sausage in half diagonally and arrange it on top of the hash. Prop the veal chop against the sausage. Spoon the glace over
the veal and around the edge of the hash. Serve immediately.
Preparation time: 10 minutes
Serves one.
© 2008, Leonard P. Russo
Veal Shoulder-Tart Cherry Sausage

1 ½ lb. medium ground veal shoulder
3 lb. medium ground pork shoulder
1 Tbsp. sea salt
2 tsp. Tellicherry black pepper, finely ground
1 ea. whole nutmeg grated
2 tsp. ground mace
2 tsp. ground ginger
½ tsp. ground cloves
1 tsp. ground juniper berries
2 Tbsp. fresh rosemary, finely chopped
1 c. preserved tart cherries
1 c. cold water

Place all of the ingredients in a nonreactive mixing bowl. Mix well and cover tightly with plastic wrap. Refrigerate for one hour.
Soak some fresh pork casing in cold water. Using a sausage stuffer according to the manufacturer’s instructions,
stuff the casing with the veal sausage at a ratio of four sausages to one pound. The sausages may be frozen of stored
under ice until needed.

Preparation time: 2 hours
Yield: approximately twenty 4 oz. sausages
© 2008, Leonard P. Russo
Winter Squash-Root Vegetable Hash

2 oz. hard winter squash such as butternut, peeled; diced ¼" and blanched
1 oz. sweet onions, peeled and diced ¼"
2 oz. assorted root vegetables such as turnips, parsnips and carrots; peeled, diced ¼" and blanched
¼ tsp. thyme leaves
¼ tsp. Italian parsley, chopped
2 tsp. rendered duck fat
½ tsp. sea salt
¼ tsp. Tellicherry black pepper, freshly ground

In a frying pan over medium heat, fry the vegetables in the duck fat until tender. Using a wooden spoon so as not to break
apart the vegetables, gently stir in the thyme, parsley, salt and pepper. Serve immediately.
Preparation time: 10 minutes
Yield: 5 oz.
© 2006, Leonard P. Russo
Veal Stock

50 lb. veal bones
2 lb. white onions, peeled and diced ¼"
2 lb. carrots, peeled and diced ¼"
2 lb. celery, peeled and diced ¼"
2 ea. garlic bulbs, quartered
2 c. tomato concentrate
2 c. red wine
1 ea. bouquet garni (consisting of 6 thyme sprigs, ½ bunch parsley, 6 marjoram sprigs, 2 bay leaves
and 40 black peppercorns)

Pour the wine into a large, nonreactive pot, and add the bouquet garni. Heat over high flame until the wine is reduced
in volume by one half. Add the stock, and return the pot to a boil. Reduce the heat to a steady simmer, and reduce the
stock by three quarters of its volume making sure to periodically skim the top to remove any fat or albumin that may
accumulate there. Discard the bouquet garni, and strain the stock through a fine mesh chinois lined with moistened
cheesecloth. Chill immediately in an ice bath.

Preparation time: 3 hours
Yield: approximately 1.4 gallons
© 2001, Leonard P. Russo
Preserved Cherry Veal Glace

1 gal. veal glace (see recipe)
2 c. dry red wine
2 c. preserved cherries, tart or sweet depending upon preference and availability
2 t. sea salt
1 t. Tellicherry black pepper, freshly ground

In a nonreactive sauce pot, heat the red wine over medium heat to a light simmer. Reduce it by one half of its volume.
Add the glace and simmer for ten minutes. Add the cherries. Season it with the salt and pepper. Transfer to a holding
pan for service, or chill immediately in an ice bath to be reserved in a labeled container with a tight fitting lid for future
service. This sauce may be reheated in small portions á la minute and mounted with a small knob of whole unsalted,
high fat butter if desired.

Preparation time: 20 Minutes
Yield: 5 quarts

Grilled Veal Chops with Latin-Asian Sauce

By Victor Mancilla from Ashworth University/ Pink Shell Resort & Spa in Fort Myers Beach, Florida

Ingredients for Marinade:
1 cup sugar cane sirup
1/2 cup fresh orange juice
1/2 cup port (for this recipe i use Tawny Port of California)
1 tbsp cilantro or culantro (fine chopped)
2 cloves gralic (fine minced)
1 red onion (cut in juliennes)
1/3 cup brown sugar
1/2 tsp salt
1/2 tsp black pepper
1 lemongrass (fine chopped)
1 tbsp ginger root (fine minced)
1/4 cup olive oil
12 oz. Veal Center Cut Rib Chops

1. Mix all the ingredients for the marinade
2. marinade the Veal Rib Chops for 2 hours before grill it with
3. grill and repeat the glace twice or more on each turn.
4. reduce the rest of the marinade to create a sauce
5. when the veals rib chops are cooked put on top a little bit of the reduction.
6 serve each veal ribs chops with side steamed vegetables as desired and top with carrot chips.

Carrot Chips:
slice the carrot very thin put it in a tray with a little bit of pan coating spray and a little bit of salt (you could use sugar intead of
salt to give a little bit of sweetness). put in the oven until the carrots looks crispy.(10 mins. aprox.)