Professional Veal Porterhouse/ Loin Chop Recipes

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

By Philip Kane The Colony Bay Club Bonita Springs, FL

Veal Chop: 1 portion recipe

Procedure:

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 saut  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

Ingredients:

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

Procedure:

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.

Duck Confit Stuffed Veal Porterhouse with Sautéed Brussel Sprouts and Sweet Onion-Riesling Demi-Glaze

By Stephanie Klos, Executive Chef from Charthouse Longboat Key in Longboat Key, FL

Season chops liberally with salt&pepper mix. Make a slit to the bone on the strip side of the chops, stuff each with 1/2 cup

of confit stuffing. Grill to desired temperature.

Veal Demi-glace 12 oz

Vidalia Onion, julienned 1/2" 1 each

Reisling 1 cup

Applewood smoked Bacon Fat 1/2 cup

Granulated Sugar 1 tsp

Salt & Pepper Mix as needed

Sautee onions in bacon fat until caramelized, deglaze pan with Reisling. Reduce by 1/4 add demi-glace and sugar.

Season to taste with S&P.

Blanched Brussels Sprouts 1 LB Applewood smoked Bacon Fat 1/2 cup Salt & Pepper Mix as needed

Sautee sprouts in bacon fat. Season to taste with S&P.

Duck Confit Stuffing

Chopped Duck Leg Confit 1/2" 1 cup

Chopped, Cooked Applewood Smoked Bacon 1/8" 1/4 cup

Chopped Dried Cranberries 1/4" 3 Tbsp

Chopped Chives 2 Tbsp

Squaw Bread Roll (chopped fine in Robocoupe) 1 each

Salted Butter 2 Tbsp

White Wine 1/4 cup

Chicken Stock 3 Tbsp

Salt & Pepper Mix 1 tsp

Cubed Fontina Cheese 1/2' 1/4 cup

Sautee cranberries in butter 2 min. Add white wine, deglaze pan, add chives and remove from heat.

Let cool to room temp. Combine all other ingredients with cranberry mixture. Chill 1/2hr.

Veal Porterhouse Steaks with Wild Mushrooms

By Johann Schuster

Directions:

Season Veal Porterhouse Steaks with sea salt and fresh grounded black pepper. Preheat grill to medium high heat

and brush steaks with olive oil on both sides, cook steaks 4 min. per side. Take Veal Porterhouse Steak from grill

and finish them in a 400 degree oven for another 3 min., to medium. Take them out from the oven and allow rest for 5 min.

In the mean time sauté the wild mushrooms in the clarified butter and extra virgin olive oil, add garlic and green onions,

(spring onions) finish with a touch off sea salt and pepper.

Plate Steaks on warm plate with a side of mushrooms, drizzle the truffle oil over steaks and mushrooms and finish with

the balsamic reduction (drizzle over steaks).

Enjoy.

"Grain ­Fed Veal is the best, don’t use to fancy preparation, just keep it simple!"

Veal Chops with Morel Mushroom Sauce

By Remy Kerba from Chef/Owner Le Giverny Bistro in Atlanta, Georgia

Method:

Turn oven on at 350

Soak morel mushroom in boiling water for at least 30 min. Strain the mushrooms in a cheese cloth or a very

fine chinois (the mushrooms are often sandy or dirty) squeezing them dry and reduce the soaking liquid to 1/2 cup.

Rinse the mushroom well under running water, and then slice then in little rings.

Pat the chops dried with a kitchen towel. Dust the chops with the flour, tapping any excess out. Season the veal chops with

salt and pepper. Heat a large, thick bottom sauté pan over medium to high heat. When the pan is very hot (but not so hot

as to burn the oil), add 2 tablespoon of olive oil and pan sear the chop for about 4 minutes on each side or until nicely

brown. Do not crowd the pan and make two or more batches if necessary. Finish the chop in the oven until medium (pink)

7 to 10 minutes depending on the thickness of your chops. Tent the chop tightly with foil to rest and keep them warm.

Using the same sauté pan, remove old oil without cleaning pan and add the remaining tablespoon of olive oil. The pan

should still be hot. Add the shallots, season very lightly with a pinch of salt and cook for 2 minutes over medium heat until

translucent. Add the reserve morel mushroom, season again very lightly with a pinch of salt (you want every ingredient to

be individually seasoned), and sauté for another minute. Deglaze pan with sherry and brandy (watch for flames), scrapping

bottom of pan and reduce until almost dry. Add veal stock and reserve mushroom liquid and reduce by half. Add heavy

cream and any accumulated juice from the plate where the chops rested and reduce until the sauce coats the back

of a spoon. Season to taste with salt and pepper.

To serve, make sure the chop are still very warm (if not, flash them in the oven for a couple of minutes).

Lace them generously with the warm sauce and sprinkle with a little chopped parsley. Can be served with a

fresh tomato & chive risotto and steamed asparagus or broccolini.

A robust chardonnay (Sonoma Cutrer) or a light pinot noir (La Crema, for example) could be served.

Bon appetit!

Le Quebecois Veal Chop with Veal Ravioli

By Maurizio Bussolino

Procedure:

trim the rack; carve the excess fat off the bones. Cut the chops evenly, one each bone. (Most of racks will have 6).

Store properly.

Grill to order seasoning with salt and pepper and brush with the herb live oil.

For the Veal Ravioli Filling:

2 Lb Le Québécois veal trimmings (Also the parts from the racks)

½ Lb Mirepoix

Salt, pepper

1 sage stem (Chop finely)

1 cup White wine

1 TBS olive oil

3 whole eggs

½ Lb Grated Parmigiano

Procedure:

Roast the veal trimmings and mirepoix slowly in a rondeau for about ½ hour, add white wine then bake @ 300

for approximately 1 hr.

Let cool then chop finely through a meat grinder or Robot Coupe. Add eggs chopped sage and Parmigiano mix thoroughly.

Pasta Dough

6 whole eggs

½ Lb Flour ( you will need a bit extra flour when working the dough)

Salt

1 tbs. olive oil

Water A/N

Make dough and roll on #2 for a two rollers pasta machine, then shape the ravioli as you please!

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

By Philip Kane The Colony Bay Club Bonita Springs, FL

Veal Chop: 1 portion recipe

Procedure:

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 saut  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

Ingredients:

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

Procedure:

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.

Viva Veal al Calimocho!

By Gregg Gupko from The Art Institute of Philadelphia in Philadelphia, PA

Procedure:

CHOPS­

Season chops with salt and pepper and brush with oil. Grill chops on each side until desired temperature.

SAUCE­

Saute evenly sliced mushrooms with onions and 2 tablespoons butter. Remove half of mushrooms and set aside.

Add flour to pan of remaining mushrooms and cook one minute.

Add coke, wine, and sage and simmer until reduced by half.

Cool mixture and puree.

Add back to pan, reheat, and finish with remaining 1 T. butter

Salt and pepper to taste

Mix in reserved mushrooms and simmer until hot.

Spoon sauce over hot, rested veal chop.

Serve with your favorite wild rice and vegetable medley.

Buen provecho!

Broiled Veal Chops with Caramelized Autumn Vegetables and Cranberry Bean Rosemary Sauce

By Tom Nicklow, CEC, CDM from Classic Residence by Hyatt in Chevy Chase, MD

For the Marinade:

3 fluid ounces soy sauce

2 tablespoons Worcestershire

2 tablespoons red wine

2 tablespoons whole grain mustard

2 tablespoons olive oil

2 tablespoons each chopped fresh rosemary, thyme and sage

Ground black pepper to taste

10 frenched veal chops (about 4 ounces each)

For the Vegetables:

2 tablespoons clarified butter

6 ounces parsnips, peeled, cut on a bias

6 ounces turnips, peeled, cut into wedges

6 ounces beets, peeled, cut into wedges

6 ounces pumpkin, peeled, cut into wedges

6 ounces fennel bulb, cut into wedges

Salt and ground black pepper to taste

1. To prepare the sauce, simmer the veal bones in the veal stock for 2 hours. Strain the stock through a fine-meshed

sieve and thicken with the cornstarch slurry, if necessary. Stir in the cooked beans and season with salt and pepper.

Simmer until a sauce texture develops, about 15 minutes. Sprinkle the rosemary on the sauce after it is plated.

2. Combine the ingredients for the marinade and spread evenly on the chops. Marinate under refrigeration for at

least 1 hour.

3. To make the vegetables, put the butter in a roasting pan and preheat in a 350 degreee oven. Add the vegetables

and toss in the butter. Roast the vegetables until well caramelized and tender, about 2 hours. Season with the

salt and pepper and keep warm.

4. For each serving: Brush excess marinade from 2 chops. Season the chops with salt and pepper and broil

or grill to the desired doneness. Serve the chops with 6 fluid ounces sauce and 3 ounces vegetables.

Makes 5 servings.

Grilled Ancho Cinnamon Veal Chop with Chipotle Sauce, Balsamic Glaze, Steamed Spinach with Red Onions and Chorizo and Red Pepper Risotto

By Richard Miley from Urban Flats in Atlanta, Georgia

Rub on Bone in veal chops (thick cut)and let sit for at least an hour then Grill. Making sure you get cross marks and

cook to desired temp.

Chipotle Sauce:

4 chipotles in adobo sauce

1 cup Heavy Cream

S+P to taste

Chop chipotle peppers and puree until smooth. Mix into Heavy cream. Keep in Squeeze bottle until use

Balsamic Glaze:

1 qt Dark Balsamic vinegar aged

1 cup sugar

Mix together in sauté pan and reduce until thick. It will thicken as it sits so pull before.

Keep in squeeze bottle until use

Spinach and Onions:

2 cups Spinach

½ cup Juilenned red onions

Pinch chopped Garlic

Pinch chopped Shallots

S+P

Oil

Add oil in pan, when hot add garlic and shallots, then onions, cook down til onions are soft don’t burn garlic.
Add spinach until wilted, then finish with S+P.

Chorizo and red pepper risotto

6 oz ole mex chorizo Raw in package, Take casing off

16 oz risotto

6 oz Tequila (Jose Cuervo)

½ cup Diced Red pepper

5 Limes Juiced and zested

Cilantro to garnish

3 qts hot Chicken stock

Cook chorizo until done, strain fat Add risotto and cook left over oil in pan together.

Deglaze with tequila, stir until tequila is cooked. Add chicken stock until done always stirring.

Finish with diced red peppers, limes, lime zest, and chopped cilantro S+P to taste.

I would cross sauces on bottom of plate, put risotto and spinach in ring mold, lift ring mold and showcase veal bone

up on top of risotto.

Valpolicella Glazed Le Quebecois Double Cut Veal Chop with Morel Mushrooms, Roasted Chestnuts and Grana Padano Mashed Potatoes

By Nicholas Eaton from Johnson & Wales Univeristy ( N. Miami) in N, Miami, Florida

Serves 2

For the Veal & chestnut:

­ Pre-heat the oven to 400* and melt 3 oz butter in an oven safe sauté pan on a medium- high burner. Season the

veal chops with salt and pepper. Sear the Veal chops on each side for two minutes and remove from the pan.

Lower the heat to medium and add the chestnuts and sauté an additional 2 minutes. Replace the Veal chops in the pan

brushing them on both sides with the Valpolicella wine reduction. Place the sauté pan in the oven and roast the Veal chops

and chestnuts to desired doneness. For medium, roast around 10 or 11 minutes. Remove the veal from the oven and

allow it to rest for 3-5 minutes. Valpolicella glaze should be reduced and carmelized. Reserve for service

For the Morels:

- Take one oz of butter and melt it in a pan on medium heat. Once it is melted, add the morel mushrooms, and sauté

adding a small amount of salt and pepper to season. This removes some water from the mushrooms and flavors them.

Sauté for a minute or two and and add the brandy. Allow the brandy to reduce and reserve the Morels for service.

For the potatoes:

­ Cut the potatoes into quarters, and add them into a small pot, covering with cold water. Place the Pot on a burner

and bring to a boil. Once a boil is reached, reduce to a simmer and cook the potatoes until they are fork tender.

( this stage is reached when a fork can be easily stuck into the potato and removed without sticking in the potato or

the potato falling apart.) Massh the potatoes with a potato masher adding the remaining butter , cream and Grana Padano

cheese. Mash to desired consistency, but should not be completely smooth. Season with salt and pepper

and reserve for service.

For service:

On each plate portion exactly half of the mashed potatoes, chestnuts, and morel mushrooms. Place one veal chop

on each plate and serve. Enjoy

Kansas City Veal Chop Stuffed with Proscuitto, Sage, and Fontina with Spinach and Chanterelle Mushrooms

By Guy Owen from The Blue Bicycle... a bistro in Dawsonville, Georgia

Serves 6

Procedure:

1-1/2 lbs fresh spinach, picked and rinsed well

1 large shallot - diced

2 cloves garlic minced fine

1/2 cup dry white wine

16 oz demi-glace de veau

salt and white pepper to taste

4 fresh sage leaves

3 sprigs fresh thyme

1/2 lb fresh chanterelle mushrooms, rinsed

whole butter for sautee

Preparation:

Season each chop on both sides and then grill mark both sides with cross hatching. Just mark them, they should

still be raw inside.

to cool for 10 minutes, then slice a pocket the length of the chop in each one. Wrap each slice of cheese in

prosciutto to make a package that will fit into the pockets. Stuff each chop with a prosciutto/cheese and lay one sage leaf

in each pocket. Hold for service.

For the Jus; Saute the shallot in a one quart sauce pot until clear, add the garlic and saute for 20-30 seconds then add

the white wine and reduce to almost dry then add the demi-glace and herbs and reduce gently over medium heat until

only about 12 ounces remain. Strain through a chinois. Keep warm and hold for service.

In a seperate sautee pan sautee the mushrooms in whole butter just until heated through. Hold for service.

To Serve:

Arrange the veal chops on a half sheet pan so that the chops are standing up on the bones with the pocket opening up

so that the cheese and juices remain in the chop. Cook in a 375 degree convection oven until the chops are medium when

measured at a point just above the bone.

Sautee the spinach in whole butter to wilt, drain off all excess water and arrange in the center of six warmed plates.

Stand a chop in the spinach. Mount the suace with a tablespoon of whole butter then ladel the warm sauce around

the chops. Reheat the mushrooms if necessary and arrange on the suace and around the chops. Serve immediatly.

Veal Chops with Tomato-Orange-Basil Sauce

By Kyle Coverdale from Matthews Trattoria in Erie, Pa

Start by putting the onions in a sauce pan and carmalize them with some salt and 1/3 of a cup of Chardonnay.

Add Orange juice and the rest of the Chardonnay in a sauce pot and start to reduce. No need to burn the alchohal

off the wine it will add a nice flavor in the dish. Add the Tomatos dice in the oj reduce the pot by a third. Add basil and

culinary cream( or bechemel )and let simmer for about 5-10 min. Add butter and mix in.

For the Veal chop with some tomato oil rub the chop dowm with the grated Orange throw on a hot saute pan on both

sides for 30 seconds to burn in the OJ. Then put on a Char grill on high heat cooking tell about mid rare and also putting

a nice char grill. If you get some black on it the better the grill flavor taste great with the sauce.

For a side to go with the veal and also the sauce is a nice piece of eggplant. Cut the eggplant on a bias and flower

egg wash and bread it and place it in a deep fryer or a saute pan tell golded brown.

Plating put the eggplant down then lay the veal chop on the eggplant poor the sauce over and garnish( use some

of the grated Orange if you have any left) and enjoy its a great dish that lets the veal speak.

Veal Two Ways

By Christopher Willis from Posh Restaurant and Supper Club in D.C., Washington

Veal Chop:

1 chop frenched free of trim

2oz pancetta

1 oz shredded Robusto cheese

1 cup of panko bread crumbs

1 TBSP minced parsly

Salt and Pepper to taste

2 scotch bonnet peppers (roasted with a little olive oil then minced)

2 oz olive oil

Method:

Take the fresh pancetta and pan sear till crisp and drain the fat on a clean towl. Take pancetta, cheese, and peppers

and dice and put aside.

Take frenched veal chop and slice on the side about 1 1/2 inches of the meat. Take the Cheese, meat, and peppers

and stuff (do not overstuff). Heat up oil in saute pan, while heating up sprinkle Salt and pepper on veal and coat with

bread crumbs (do not use flour nor eggs). When oil is hot, pan sear on both sides and place in the oven at 350 for

desired temperature (I like mine Medium and when the cheese melts)

Morel truffle Demi Glace:

1 cup fresh morels (dried is fine but rehydrate)

3 TBSP white truffle oil

3 shallots

2 galic cloves

4 cups Veal demi Glace

Saute minced garlic and shallots till translucent and add the veal demi, when it comes to a simmer add the morels

and oil. Reduce till half or thick and set aside.

Veal tenderloin carpaccio:

1 veal tenderloin

1 vidalia onion

white balsamic dressing(white balsamic, mayo, vinager, sugar, oil)or special order.

1 bunch green onions

4 shiitake mushrooms

1 pk enoki mushrooms

1 clove garlic

pinch of wasibi micro green

1 plantain

Method:

Trim veal tenderloin and wrap in plastic wrap and place in freezer till "almost" frozen. While in freezer julienne vidalia onion

and place in mixing bowl. chop green onions, slice mushrooms, and mince garlic and add all the ingredients together

with the onions. Toss mixture with white balsamic dressing and set aside. Take plantain and silce about 1 1/2 inch thick,

wrap with plastic and take a mallet and pound till it looks like a half dollar. place in a fryer and fry till golden brown then add

a touch of vanilla sea salt. Pull out tenderloin and slice very very thin. Slice about 2 to 4 pieces ( I use about 4-5 slices.

Lay out slices and roll with the slaw in the middle then place on the fried plantain topped with a wasbi micro.

Sweet Pea risotto:

1/2 cup Sweet pea puree (fresh peas, cream, shallots, garlic, sherry, all pureed up)

1 cup Risotto (aborio rice)

3 oz Parmigiano Reggiano

2 cups Chicken stock

1 TBSP oil

Method:

Heat up oil and when oil is hot add risotto and tossed. Add chicken stock about a cup at a time while stirring, cover

and cook. When risotto is thick add sweet pea puree and fold in with shreded parm. cover and set aside.

Assemble:

Timing is everything.. so first plate the cold and then the hot item. on a rectangle long plate (this is what I have at my

restaurant) on one side place fried plantain then topp with the rolled carpaccio and topp with a pinch of wasibi

micro green. on the other side spoon out some risotto on the plate and place veal chop leaning over top the risotto

and drizzle the morel truffle sauce on top (make sure you have morels on top od the veal chop). Happy eating…and

most of all love and have fun with your food.

Veal Chops with Black Cherry Chocolate and Cognac Sauce, with Steamed Asparagus with Passion Fruit Butter Sauce and Sour Cream Mashed Potatoes

By Anastazia Carter from Johnson and Wales University in Miami, Florida

Veal Chop: 1 portion recipe

Method:

Drizzle Veal Chops with 1 tablespoon of extra virgin olive oil. Season generously with salt and pepper. Arrange chops

on a slotted broiler pan. Place about 6 inches under the broiler and cook for about 6 minutes per side on Hi.

Remove chops from heat. Set oven temperature to 180°F. Cover Chops with foil and return to oven for 12- 15 minutes,

then remove from heat.

Black Cherries, Chocolate and Cognac Sauce:

1 shallot, thinly sliced

3/4 cup black cherry preserves

1 teaspoon of cracked black pepper

1 tablespoon of Raspberry Vinegar

1 ½ tablespoons of Brown Sugar

2 tablespoons of Cognac (Courvoisier or Hennessy X.O. France)

3 ounces of dark chocolate ( 70% Cocoa Bittersweet chocolate – Ghirardelli)

Method:

While chops are baking, place a small pan over medium heat. Add 1 tablespoon of extra virgin olive oil. Once pan is hot,

add shallots and cook for 2 minutes, then add the black cherry preserves, raspberry vinegar, cracked black pepper,

brown sugar and cognac. Whisk together and bring to a boil. Then remove from heat and add dark chocolate.

Whisk well until chocolate is melted. Set aside.

Asparagus with Passion Fruit Butter Sauce:

1 lb Steamed Asparagus

1/2 cup dry white wine

2 teaspoons fresh lemon juice

1/3 cup passion fruit purée

1 tablespoon of cornstarch

4 tablespoons unsalted butter

Heat ½ cup of water in a large skillet with a dash of salt. When water comes to a boil add trimmed asparagus.

Cook covered for 2-3 minutes. Once asparagus is tender, remove from heat and shock in an ice bath to stop

the cooking. Drain off excess water. Serve asparagus warm with Passion Fruit Butter Sauce drizzled on top.

Passion Fruit Butter Sauce:

Bring the wine, lemon juice and passion fruit purée to a boil in a small, heavy saucepan, add cornstarch and allow

to liquid to come to a second boil. Mix continuously with a whisk until sauce begins to thicken. Remove from heat

and whisk in butter until butter is melted and well incorporated.

Sour Cream Mashed Potatoes:

1 1/2 pounds boiling potatoes, peeled

Kosher salt

3/4 cups milk

3 tablespoons unsalted butter

1/3 cup sour cream

1/4 cayenne pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water.

Add enough salt so the water tastes salty. Bring to a boil, then lower the temperature and allow to simmer

uncovered for 10 to 12 minutes. Simmer until the potatoes are very tender. Potatoes should be able to fall apart easily

when pierced with a knife or fork.

While potatoes are simmering, heat the milk and butter in a small saucepan. Do not allow liquid to boil.

Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes in a food mill and process until smooth.

As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very

creamy. Add an additional teaspoon of salt, the sour cream, and cayenne pepper and whisk until all are combined.

Serve hot.

Pimento Cheese & Smoked Bacon Stuffed Veal Chop with Fresh Peach and Green Tomato Chow Chow

By Denny Trantham from Grove Park Inn Resort & Spa in Asheville, North Carolina

­ Slice & Make Pocket in Veal Chop. Make Pimento cheese stuffing & Place into pocket. Grill or Roast Veal

Chop to perfection.

Peach & Green Tomato Chow-Chow:

1 each Green Tomato, Small Dice

2 each Fresh Peaches, Small Dice

2 oz. Diced Red Onion, Green Pepper, Red Pepper Mixture

¼ oz. Turmeric

¼ oz. Celery Seed

¼ oz. Ground Mustard

2 oz. Cider Vinegar

2 oz. Honey

Sauté pepper & onion mixture until translucent, add peaches & green tomatoes, simmer. Add spices and mix thoroughly

with the addition of the vinegar, then the honey at the end. Salt & Pepper to taste.

Place 2-3 oz. portion of chow-chow on to veal chop, along with well balanced starch & vegetable.

Veal Devine

By Daniel Peak from Dans Catering in San Antonio, TX

1. slit each chop in the meaty part about 3 inches long but not to the bone. Open the chop and pound meat to

about 1/4 inch thick.

2. Season both sides of the meat with some of the seasonings. Combine the flour and 2 Tbls of seasonings together

in shallow bowl. Combine egss and milk together in seperate bowl and blend

3. Dredge chops in flour, shake off excess. dip in egg wash, then coat both sides with bread crumbs. Set on baking dish.

4. Heat butter in nonstick skillet over medium-high heat. Add chops two at a time and cook until golden brown.

Check doneness. Should be slightly pink inside. Transfer back to baking sheet to keep warm in oven while

cooking additional chops

Grilled Veal Chops with Citrus Butter

By Wolfgang Hanau from Tobasco Trading Company in West Palm Beach, FL

Citrus Butter:

• ¼ cup butter, softened

• 1 tbs finely chopped shallots

• 2 tsp snipped fresh basil or cilantro

• 1 ½ tsp lime juice

• ½ tsp each: salt and freshly ground pepper

The Salad:

• 2/3 lb mixed herbs and wild greens e.g basil, oregano, thyme, baby arugula, frisee and other mesclun greens and

1 small head radicchio

• 8 fresh mission figs or other sweet and juicy figs

• ½ cup toasted pine nuts

Mediterranean Honey Balsamic Vinaigrette:

• 2 tbs honey

• 1 tsp Dijon Mustard

• 4 tbs balsamic vinegar (8 years of age or older)

• ½ cup extra virgin olive oil, "green" preferred

• ¼ tsp salt

• Garnish: small flowers orchid blossoms preferred for the salad, fresh herbs and lime wedges for the chops

Directions:

Wash and dry herbs and greens-keep chilled. Make the vinaigrette by combining all ingredients in a blender until

smooth. Rinse figs under water, pat fry, remover the tough stem and cut in half. Toss salad with enough vinaigrette

to coat. Toss toasted pine nuts with little vinaigrette to make them shine. Reserve the remaining vinaigrette.

Place greens onto 4 chilled platters in a half-moon pattern. Stand 4 fig halves in center of salad, forming a circle pattern,

with stem sides up and cut side outs. Spoon pine nuts over figs. Drizzle reserved dressing over figs and pine nuts.

Place a small flower (orchid blossom) on top of figs.

Mount 1 or 2 radicchio leaves against the salad in the opening part of the half moon circle and place 2 grilled boneless

veal chops against it.

The Citrus butter, in a small bowl stir together butter, shallots snipped basil or cilantro, lime juice, salt and pepper.

Brush veal chops with olive oil and grill chops on the rack of an uncovered grill directly over medium coals, turning

once halfway through grilling for 12-14 minutes for medium rare to a proper internal temperature of 150 degrees F.

Serve chops with citrus butter and garnish with herb sprigs and lime wedges, placed next to the chops.

Coffee-Autumn Spice and Hazelnut Crusted Grain-Fed Veal Chop with Sweet Potato Gnocchi, Autumn Fruit Chutney and Calvados Cream

By Amy Schmicker from Sunset Grill in Fort Myers, Florida

Procedure:

In a cast iron skillet or large saute pan heat the olive oil over medium high heat. Season the Veal Chops with salt and

sear in the pan for two minutes or until golden brown, flip over and sear on the reverse side. Drain on a towel and keep

in the refrigerator until ready to bread.

For the Breading:

1/4 cup of all-purpose flour place on a small plate

One egg lightly whipped in a medium bowl with Two Tablespoons of buttermilk

In a medium bowl mix together the following:

1/2 cup of hazelnuts toasted and coarsely ground

1/4 cup of good quality, regular coffee, finely ground

1 Tablespoon each-unsweetened cocoa powder, brown sugar, and zest of fresh lemon

1 teaspoon each- cinnamon, fresh ground chili powder, kosher salt

1/2 teaspoon cumin, fresh grated nutmeg and white pepper

Using the standard breading procedure coat the Veal chops in the flour then egg/buttermilk and finally Coffee

Autumn Spice hazelnut crust. When you are ready to bake pre-heat oven to 350F Place on a baking tray and drizzle

each chop with one Tablespoon of olive oil or unsalted butter. Bake for ten minutes, flip the chops over and bake for

an additional five minutes.

For the Gnocchi:

1/2# sweet potatoes

1 1/2 c. all-purpose flour 1/4c. extra for kneading

1 Tablespoon dark Molasses

1 teaspoon of orange zest

1/4 teaspoon of ground cloves

1 egg

Procedure:

Boil Sweet potatoes with their skin on until fork tender. Cool them, peel them and run them through a food mill.

Mix in the other ingredients using your hands knead the dough on a clean work surface. Roll into 8" logs and

cut into 1" pieces.

optional: roll on a gnocchi board or indent each piece with a fork.

To prepare:

Cook the dumplings in lightly salted boiling water. They will take two to three minutes to cook or about one minute

after floating to the top of the boiling water. Drain and set aside.

For the Calvados Cream sauce:

1 cinnamon stick

1/2 vanilla bean, scraped

1 Tablespoon Apple cider vinegar

2 Tablespoons Calvados

2 Tablespoons Apple butter

1/3 cup heavy cream

1/8th teaspoon of salt

2 Tablespoons of unsalted butter

Procedure:

In a two quart sauce pan heat the vanilla, cinnamon stick, apple cider vinegar and calvados over a low boil.

Reduce by half and add in the apple butter and cream. Bring to a boil again for two minutes.

Whip in the butter and season with the salt.

Autumn Fruit Chutney:

1 Tablespoon of brown sugar

1 Tablespoon of apple cider vinegar

1 Tablespoon of Calvados

1 cinnamon stick

1oz. golden raisins

1/2 cup bartlett pear, peeled and diced

4 figs, stems removed and quartered

Procedure:

Combine the first four ingredients and cook in a small sauce pan, reduce by half. Add in the fruit and cook for

an additional three minutes.

To Serve:

Saute the sweet potato gnocchi in a little unsalted butter or olive oil to re-heat.

Place the sweet potato gnocchi on a dinner plate in the center and Place the veal chop on top.

Drizzle with the Calvados cream and top off with the autumn fruit chutney, serve with seasonal vegetables.

This decadent dish is perfect for the holidays but I’d prefer to enjoy it all year long.

Veal Chops with Sauce

By Michael Mauschbaugh from Cafe Lurcat in minneapolis, mn

Veal Chops (serves 4)

prepare brine with herbs. add trimmed veal chops and brine in fridge for 2 hrs. remove veal from brine pat dry and

sear in oil and butter on stove top in hot pan to preferred doneness.

1/2 head garlic- pealed and rough chopped

3-4 stalks of sage picked (reserve stems of sauce)

8 sprigs thyme

Veal sauce:

1/2 gal veg stock or chix stock

2 veal shank bones roasted (1/2 inch cut Soup bones maybe used as well)

4 bones from veal chop roasted

3 yellow onions jullianed

2 bosc pears peeled, cored and cut into 1/8ths

1 cup madeira

4 T clarified butter

3 cloves garlic

3-4 stalks of sage from before

2 T whole butter

carmalize onions and pears in rondo with clarified butter. once dark brown but not burnt add madeira and

reduce au sec. add bones and stock. reduce to 1.5 - 2 cups. strain through sieve. in small stock pot before

serving veal add garlic and sage mount with whole butter and plate using 1.5 - 2.5 oz. per serving removing

garlic and sage.

side dish i used with this plate was a fantastic flavor combination.

1 med sized acorn squash quartered and gutted and marinated in 1 3/4 cup buttermilk

4 sprigs rosemarry

1/4 cup blended oil

4 oz. vermont cheddar

4 large artichokes picked, trimmed, and sliced

8 sprigs thyme picked and rough chopped

1 lg. leek minced

1/2 cup veg or chix stock

1 cup creme friache ( can make with 1/8 ratio of buttermilk to heavy cream)

s + p to taste.

marinate squash as long as you can (i did mine over night in the fridge). Then roast in oven at 400 degrees in

greased pan with oil, skin side up with rosemarry underneath each squash quarter, cover with foil until fork tender.

Remove from oven flip squash so it is "meat" side up and grate cheese on top. return to oven until golden brown.

if you are making creme friache allow at leaste 24-48 hrs to set up at room temp. and covered

saute artichokes in sauce pan with 2 T oil and season with s+p. once tender with a little color add leeks with stock

and reduce to au sec. leeks should be tender and fragerant, remove from heat and add creme friache and thyme.

serve on top of squash and allow creme friache sauce to mingle with veal sauce. and enjoy!

Bone-in Veal Chop (Frenched)

By Richard Talbert from "Jasmin Porch" The Sanctuary at Kiawah Island Golf Resort Charleston, SC

Globe Carrots:

1-2 Globe Carrots

1 pad Butter

Salt and Pepper

Quinoa:

1 cup Quinoa, rinsed and hulls removed

1 pad Butter

1 Tbl White Wine

Zest of 1 Blood Orange

4 cups Vegetable Stock

Salt and Pepper

MOP:

Zest three oranges and reserve one third. Place two thirds zest and juice of six blood oranges into sauce pot.

Add soy sauce, brown sugar, molasses, and rosemary sprig. Bring to a slow simmer and reduce by half.

Add salt and pepper to taste.

In a saute pan, heat pad of butter and add quinoa and zest of one blood orange. Saute until fully coated with butter.

De glaze with wine. Slowly add stock a bit at a time until all liquid is absorbed.

Season with salt and pepper.

Season the chop with salt and pepper and grill until desired temperature.

Blanch and shock the globe carrots. Saute with pad of butter and season with salt and pepper. When veal chop

reaches temp, and brush glaze liberally as it rest for 5-10 minutes.

Apple and Butternut Squash stuffed Veal Chops with Candied Bacon

By Phil Dwyer from The Cambridge School of Culinary Arts in Brookline, Massachusetts

Candied Bacon:

18-12 strips of bacon, preferably Applewood Smoked

¼ - ½ cup brown sugar, light or dark

½ tsp Paprika

½ tsp of your favorite ground chili, Cayenne, Ancho, etc.

Stuffing:

2-3 medium size Granny Smith apples, peeled and medium diced (1/4" cubes)

½ cup red onion, diced

¼ cup celery, diced

¼ cup carrots, diced

1 ½ cups Butternut Squash, medium diced (1/4" cubes)

1 ½ Tbsp butter

1 ½ Tbsp olive oil (can be substituted with drippings from Candied Bacon)

2 cloves garlic, minced

2 tsp fresh parsley, finely chopped

1 tsp fresh sage, finely chopped

½ tsp fresh rosemary, finely chopped

½ tsp fresh thyme, finely chopped

1 ½ cups fresh bread crumbs

Enough milk to soak the bread crumbs in

2 eggs, lightly beaten

Salt and pepper to taste

Juice of 1 lemon

(OPTIONAL: brown sugar to taste)

Preparation Candied Bacon:

PREHEAT OVEN TO 350*f

First, line a sheet pan with aluminum foil, and place a lightly greased cooling rack on top of the foil in the pan.

In a small bowl, combine the brown sugar, paprika, and ground chili. Once the sugar mixture is combined, coat

ONE SIDE of each bacon strip and place them on the rack SUGAR SIDE UP. Put the pan on the middle rack of your

oven and cook until the bacon is crisp, and the sugar is dark, and bubbly. Be sure to keep a close eye on the bacon,

as the sugar mixture can burn very easily. When the bacon is done, remove from the oven, and transfer to another cooling

rack it should also be in a sheet pan lined with foil). Reserve the bacon drippings to use in making the stuffing.

After the bacon has cooled, rough chop it, and set aside.

Stuffing:

Prepare a bowl of acidulated water.

Put the bread for the bread crumbs into a food processor, and pulse until the desired consistency is reached.

Remove the crumbs to a bowl and moisten with milk. Set aside.

Lightly beat 2 eggs, and set aside.

Start by peeling and dicing the apples. As you cut them be sure to put them into the acidulated water to prevent

browning. Next, dice the squash, the rest of the vegetables, fresh herbs, and garlic. Heat the butter and oil

(or bacon drippings) in a large skillet. When the fat is hot, but not smoking, add the onions, carrots, and celery.

Sauté those vegetables for 3-4 minutes then add the squash. Continue cooking that mixture for another 4-5 minutes

then add the drained apples. Cook until the apples start getting soft. Add the herbs and the garlic, cooking it

until the garlic becomes fragrant. Remove the pan from heat. If you decide to add any brown sugar, stir it in now.

Adjust seasoning if necessary.

Transfer the mixture to a large bowl and allow it to cool.

When the apple mixture is cool, squeeze the excess milk out of the bread crumbs and then, combine the bread

crumbs, eggs, apple mixture, and the candied bacon- being sure to reserve some of the bacon for garnish.

Cover with plastic and set aside.

Preparation of Veal Chops:

PREHEAT OVEN TO 375*f.

Combine the cider vinegar and apple juice. This will be used to baste the veal.

Begin by cutting a pocket along the fat-side of the chop. Season the veal liberally with salt and pepper, don’t forget

to season the inside as well. Stuff veal chops. Next, heat the butter and oil in a large skillet, and quickly sear

the veal. Once it has a good sear, put the whole pan into the oven. Baste the veal with the vinegar/juice mixture

occasionally, and cook until they reach the desired level of doneness.

Carefully remove the veal to a warm platter, cover loosely with foil, and allow to them rest for 5-10 minutes.

While the veal is resting, deglaze the pan with a dry red wine. Strain the wine into a small sauce pan,

and reduce then mount with a tablespoon of butter. Adjust seasoning as necessary.

Plate the rested veal chops with a drizzle of the pan sauce, a sprinkle of fresh herbs, and of course the candied bacon.

Crusted Veal Loin Chop with Garlic Mashed and Wild Mushroom Veal Sauce

By Tom Wahlstrom from Elizabeths Chophouse in Marquette, Michigan

Pound out both sides of veal chop, season with salt and pepper. Press Panko Breadcrumbs into veal. Sautee to

desired doneness. Sautee 2 ounces mushrooms in extra virgin olive oil, add 2 ounces veal stock, reduce.

Remove from heat, swirl in 1 ounce cold butter. Arrange Yukon gold garlic mashed potatoes on plate, lean chop

on potatoes. Pour sauce onto plate, garnish with top-on baby carrots.