CookTeaser

A CookTale

Historically, we’ve been buying and eating average Veal Chops. Last evening that trend came to a delicious end, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market. He presented us with a great double Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. In keeping with my cooking method, it was cooked to no more than 115-118 degrees and continued to cook while it resettled. By the time it was plated it was 120 degrees plus. Perfect!

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO (Processed to a Pesto)

METHOD

1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.)

2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside.

3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees.

4. At serving time, cut the Veal Chop straight down the center horizontally into two serving slices & proceed with the plating