Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: December 3, 2011

03/12/11 Grilled Rib Veal Chop


RECIPE

Serves 2

A CookTale

I have an opinion, wide open to opposing views, that a smoking hot cast-iron grill pan on the stovetop is not only equivalent to a gas grill, but its ability to control the cooking and the absence of flareups makes it a superior method. I would not say that about a charcoal grill which imparts that highly desirable smokiness. Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion.

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
White Mushrooms (sliced 1/8″ thick)
Flat Leaf Parsley leaves

METHOD

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes before slicing.

03/12/11 Grilled Veal Rib Chop With Sauteed Mushrooms


RECIPE

Serves 2

A CookTale

Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion that a cast iron grill pan, which permits you to have complete cooking control, is superior to an outdoor gas grill. To accompany the chop were Mushrooms sauteed in the same pan and leaves of Italian Parsley scattered on the plate..

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
Flat Leaf Parsley leaves

METHOD For the Veal Chop

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes, before slicing.

INGREDIENTS For the Sauteed Mushrooms

8 oz of White Mushrooms (sliced 1/8″ thick)
Kosher Salt & Black Pepper
1 TB of Butter
1 TB of EVOO

METHOD

1. Heat the cast iron grill pan to high, add a TB of EVOO, & add the seasoned & prepared Mushrooms. Saute until the Mushrooms have taken on color & have tenderized.

2. Remove to a bowl, cover to keep warm, & proceed to grill the Veal Chop. When the Chop has cooked & been removed to a cutting board, return the Mushrooms to the pan, toss & reheat.

03/12/11 Eggplant Napoleon


RECIPE

Serves 2

A CookTale

This is a dish that looks great in a photo, but in reality is quite tricky to prepare. Unless watched carefully in each step, the Eggplant can easily get overcooked and become too soft. This recipe avoids that possibility.

INGREDIENTS

Eggplant (4 slices, each 3/4″ thick, skin on)
8 oz of Marinara Sauce (homemade or Rao’s)
1 ripe Tomato (2 slices 1/2″ thick)
Mozzarella Cheese (shredded)
1 TB of EVOO
Kosher Salt & Black Pepper
Parsley (finely chopped)

METHOD

1. Heat the oven to 400F.

2. To a non-stick baking sheet, add the 4 slices of Eggplant in a single layer & bake for no more than 8 minutes. Remove & allow to cool.

3. In an oven proof casserole, add a slice of the baked Eggplant, top with a slice of Tomato & cover with a second slice of baked Eggplant. Add a 1/4 cup of Marinara sauce to each, & 1/4 cup of shredded Mozzarella Cheese.

4. Place in the oven & bake until the Mozzarella has melted & the Eggplant Napoleons have heated through, about 6 minutes.

5. To plate, spoon the Marinara sauce onto each plate & add a Napoleon. Sprinkle with the chopped Parsley & serve.

03/12/11 Duck Breast With Dried Cherry Sauce & Roasted Turnips


RECIPE
Serves 2

A CookTale

The success of this dish depends on the quality of the Duck Breast. Historically our Duck Breasts, Moulard Margrets, came from the great French import resource, D’Artagnan. But no supplier could be found in our area. Instead, and to increase the odds of success, I relied on Fred Brill, Meat Manager of Adam’s Fairacre Farm to find fresh Duck Breasts. The combination of great product & careful cooking resulted in a dish that Cathie liked so well, she suggested we call Adam’s and add a couple of them to our freezer. The savory dried Cherry Sauce, was an added asset.

INGREDIENTS For the Duck Breasts

2 fresh Duck Breasts (skin on)
1 TB of Kosher Salt
1 tsp of Black Pepper (rubbed into the skin)
1 TB of EVOO
Sage leaves fried (optional)

INGREDIENTS For the Dried Cherry sauce:

1 oz of Butter
1 small Onion (finely chopped)
1 tsp of Brown Sugar
4 oz of Dried Cherries
5 oz of Red Wine + 5 oz of Port Wine
Kosher Salt & a dash of Black Pepper

METHOD

1. With a sharp knife, cut a lattice pattern on the Duck skin, avoid penetrating the meat. Sprinkle liberally with Salt.

2. Preheat the oven to 375 F.

3. Heat the EVOO in a large cast iron pan. Once the Oil is smoking hot, add the Duck Breasts skin side down & fry until the skin becomes crisp & takes on a rich brown color.

4. Remove the Duck Breasts from the frying pan & place skin side up on a wire rack. Set aside for finishing in the oven.

5. For the sauce, melt the Butter in a heavy sauce pan, add the Onions & cook slowly until soft. Increase the heat & allow the onions to caramelize by adding the Brown Sugar. The Onions will become dark brown.

6. Add the Cherries, the Red Wine & the Port to the pan & cook slowly until reduced by about a third. Season to taste with Salt & Pepper. Set aside.

7. Roast the Duck Breasts for about 5 minutes in the oven or until the Duck is cooked through, but still pink.

8. Plate the whole Breast, or the Breast cut into slices on the diagonal & spoon on the warm Cherry Sauce.

9. Serve with the Roasted Turnips