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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

In this household we’re moderate eaters, though immoderate cooks. One Rib Veal Chop that weighs in at 12 oz when the bone is removed, results in 6 oz of meat to an individual serving. More than sufficent. Here again with meat as fragile as Veal, grilling in a cast iron pan, vs outdoor grilling affords the necessary temperature control. But that’s me! The side dish was oven roasted Cauliflower, cooked to the point of char, with a melt-in-the- mouth consistency.

INGREDIENTS For the Veal Chop

1 lb Rib Veal Chop (1-1/4″ thick)
Kosher Salt & fresh Black Pepper
1 TB of EVOO
1/4 cup of Parsley (chopped)


1. Generously season the Chop on both sides, douse with EVOO & allow to marinate for at least 30 minutes.

2. Heat a cast iron grill pan to smoking hot, add 1/2 TB of EVOO & add the Chop. Weigh it down with a grill press & cook for 2 minutes a side. You want the Veal to be just medium rare & well seared.

3. Allow to rest for 5 minutes before slicing.

RECIPE Red Wine Reduction with Red Pepper Jelly


1/2 cup of Red Wine Reduction (available by More than Gourmet on-line from Amazon)
1 TB of Butter
1 medium Shallot (diced)
1 TB of Red Pepper Jelly
1/3 cup of Chicken Stock


1. Heat a small saucepan, add the Butter & when it melts & the sizzling stops, add the diced Shallot. Saute for 1 minute & add the Red Wine Reduction. Add the Red Pepper Jelly, the Chicken stock, & whisk until emulsified. Add a pinch of Salt if necessary, & set aside.

To serve. Remove the chop from the bone & cut in half. Add to the plate, surround with the sauce and sprinkle with Parsley.

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