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CookTeaser

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

Category Archives: Meat

September 18, 2011 Veal Rib Chop, Tomato Jam, and Sweet Italian Peppers


RECIPE
Serves 2

A CookTale

Last evening, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market we grilled a great 1-3/4″ 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. The Veal Chop was accompained by Tomato Jam and oven roasted Sweet Italian Peppers.

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO
Tomato Jam (recipe follows)
Sweet Italian Peppers

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. In the heated 400 degree oven, place the Italian Peppers on a sheet pan, douse with EVOO & roast for 15 to 20 minutes until charred & tender.

5. At serving time, cut the Veal Chop horizontally down the center into two serving slices & proceed with the plating. The Tomato Jam adds great flavor.

RECIPE Tomato Jam

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

September 18, 2011 Grilled Double Veal Rib Chop


RECIPE
Serves 2

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

September 8, 2011 Grilled Loin Lamb Chops, Merguez Lamb Sausages, Shiitake and Oyster Mushrooms and Roasted Japanese Eggplant


RECIPE
Serves 2

A CookTale

The natural disaster of the day is flooding. The rain began on Monday, today is Thursday with no letup.
So into the freezer we searched and came out with Loin Lamb Chops and Merguez Lamb Sausage. We had on hand fresh Shiitake and Oyster Mushrooms and Japanese Eggplant. A very easy-to-prepare dinner. The Lamb in a grill pan, the Mushrooms in a saute pan, and the Eggplant in the oven. The Tomato Jam made two days ago, came right out of the jar.

INGREDIENTS

2 Loin Lamb Chops (1-1/2″ thick)
1 TB of Pomegranate Molasses (available online & specialty markets)
2 Merguez Lamb Sausages
8 Ounces of Shiitake & Oyster Mushrooms
1 Japanese Eggplant
2 TB of EVOO
1 TB of Butter
Kosher Salt & Black Pepper

METHOD For the Lamb

1. Season the Lamb Chops on both sides with Salt & Pepper & brush on the Pomegranate Molasses.
2. With a fork prick the Sausages.
2. Heat a grill pan to high, but not smoking. Add 1 TB of EVOO & add both the Chops & the Sausage. Grill the Chops for 2-1/5 minutes to a side, 4-1/2 minutes to 120 degrees. Remove to a warm plate. Keep grilling the Sausages until thoroughly cooked. Add them to the Chops. Cover with foil or place in a 110 degree oven to keep warm.

INGREDIENTS For the Mushrooms

1 Basket of Oyster & Shiitake Mushrooms (8 Ounces)
1 TB of Butter
1 TB of EVOO
1/4 Cup of Dry Sherry
1 Ounce of Demi-Glace (dissolved in 1/3 cup of water)
Kosher Salt & fresh White Pepper

METHOD

1. Slice some of the Shiitakes & the Oysters & leave some whole.
2. Heat a saute pan to high, & add the Butter & EVOO. When the Butter stops sizzling add the Mushrooms. Saute until tender & beginning to brown. Carefully add the Sherry (it will splatter) toss & reduce it to a TB. Add the dissolved Demi-Glace and gently toss again. Saute for another minute or so.
3. Season to taste.

INGREDIENTS Japanese Eggplant

1. Eggplant sliced vertically in half
1 TB of EVOO
1 tsp of Salt + 1 tsp of Pepper

METHOD

1. Heat the oven to 450 degrees.
2. With the point of a sharp knife cut a criss cross pattern lightly into the meat of the Eggplant. Add 1 TB of EVOO to both halves.
2. Place the prepared Eggplant in an oven proof
dish. Place in the oven & roast for 30 to 40 minutes. You want the Eggplant to be lightly charred & very tender.
3. Remove & keep warm

September 6, 2011 Rib Eye Steak, Hash Browns, and Tomato Jam


RECIPE
Serves 2
A CookTale

It’s been awhile since we dug into a great Rib Eye Steak with a side of delicious Hash Browns. And the newly made batch of a more savory Tomato Jam rounded out the flavor. On the side was a salad of garden grown Cucumbers, freshly grated Ginger and a sweet thinly sliced Onion sauteed with a dash of Tumeric seasoning. With full house power restored, mine was too.

INGREDIENTS Rib Eye Steak

1-1/4 Pound of Rib Eye (Smokehouse of the Catskills, prime)
Kosher Salt (to taste)
Black Pepper (to taste)
1TB of CharCrust, Original flavor (optional, available online)
1 TB of EVOO

METHOD

1. Light a gas or start a charcoal grill.
2. Season the Steak with all the listed ingredients.
3. Grill to an internal temperature of 120 degrees for rare.
4. Remove to a cutting board & allow to rest for at least 5 minutes. Keep warm.

RECIPE Hash Brown Potatoes

INGREDIENTS

2 TB of Canola Oil, or Grapeseed Oil
1 lb Russet baking potatoes, peeled & grated
Kosher Salt & Black Pepper

METHOD

1. Heat the 2 TB of Oil in a large non-stick frying pan on medium high heat.

2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. If you don’t have a potato ricer, use paper towels.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated Potatoes, spreading them out along the bottom of the pan. The Potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some Salt & Pepper on the Potatoes. After a few minutes, lift up one edge and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip them over all at once, or divide the large Potato cake into halves or quarters & flip. Continue to cook until they are golden brown on the bottom.
4. Remove from the heat & divide betweent two serving plates.

September 2, 2011 Bacon & Cheddar Cheese Burger With Tomato Jam


RECIPE Bacon & Cheddar Cheese Burger With Tomato Jam
Serves 2

A CookTale

This is the second time in a week that I’m writing about a Burger. Blame it on Irene or the fact that it’s an easy dinner solution after a a tough five days of limited electric power. Once again this was a very special Burger. Beside top flight Chuck Beef it included crispy fried Bacon and a thin slice of Cheddar Cheese.

INGREDIENTS

12 Ounces of first grade Ground Chuck
2 Slices of Bacon, fried & broken up
1 Slice of Cheddar Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
2 tsp of Tomato Jam (optional)
1 TB of EVOO
2 TB of Butter for the frying pan

METHOD

1. In a large bowl, add the Chuck, Bacon, Cheddar Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter; when it stops sizzling, add the Burgers. Cook for 3 minutes on side one, 2 minutes on side two for medium rare. The center should still be pink & juicy. Do not dry it out by overcooking.
4. Plate & serve with the (optional) Tomato Jam

August 31, 2011 A Burger Filled With Unexpected Ingredients


RECIPE
Serves 2
A CookTale
Whoever thought I’d write about a Burger? Well, this was a very special Burger. Beside top flight Chuck Beef, finely sliced Portobello Mushrooms and thinly sliced Provolone Cheese were mixed in. Other combinations could be, Bacon and Cheddar, or Onions and Swiss Cheese. Or use your imagination, but don’t run wild.
INGREDIENTS
12 Ounces of first grade Ground Chuck
1 Medium Portobello Mushroom finely sliced into ribbons
1 Slice of Povolone Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
1 TB of EVOO
1 TB of Butter for the frying pan
METHOD
1. In a large bowl, add the Chuck, Portobello Mushroom, Provolone Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter, when it stops sizzling, Add the Burgers.
Cook for 3 minutes on side one, 2 minutes on side two. For medium rare. The center should still be pink & juicy. Do not dry it out by over cooking.
4. Plate & enjoy a truly savory Burger.

August 28, 2011 Rack of Lamb, Cannellini Beans and Tomatoes and Celeriac Puree


RECIPE
Serves 4

A CookTale

A small dinner party with our friends, Jean-Michel and Lucien, was not going to be upset by an unwelcome guest, a sassy lady named Irene. Throughout the day the weather held, which made the prepping pleasant and took my mind off what was impending. At 6:30 they arrived, we had a drink, we ate and they made their way home as the weather deteriorated. The dinner brightened up the evening; the 1982 Chateau Nenin Pomerol certainly helped.

INGREDIENTS For the Rack of Lamb

1-1/2 Cups fine fresh Bread Crumbs
3 TB of finely chopped flat-leaf Parsley
2 TB of finely chopped Mint
2 TB of minced Rosemary
1 tsp of Salt
1/2 tsp of Black Pepper
3-1/2 TB of EVOO (or more if required)
2 Frenched Racks of Lamb (8 ribs & 1 1/2 lb per rack), trimmed of all but a thin layer of fat, at room temperature
3 TB of Dijon Mustard

METHOD

1. In a food processor add the Bread Crumbs, Parsley,
Mint, Rosemary, Salt, & Pepper. Pulse & slowly drizzle in the EVOO. Process until it forms a spreadable mix.
2. Put oven rack in middle position & preheat to 400°F.
3. Season Lamb with Salt & Pepper. Heat remaining TB of EVOO in a large flat cast iron skillet over moderately high heat until hot, but not smoking. Brown the Lamb, 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13-by 9-by 2-inch roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with the Dijon Mustard. Divide Bread Crumb mixture into 2 portions & pat each portion over the Mustard coating on each rack, gently pressing to adhere.
5. Roast Lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 120°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board. Allow to rest for 10 minutes, then cut into chops.

RECIPE Celeriac Purée

By Chef Eric Ripert
Served at: Le Bernardin

INGREDIENTS

1/2 Cup of Heavy Cream
Juice of half a Lemon
1 TB of Kosher or Sea Salt
1 large Celeriac Knob
3 TB of Butter
Freshly ground White Pepper

METHOD

1. Bring 2 quarts of water, 1/4 cup of Cream & the Lemon Juice to a boil, add 1 TB of Salt. Peel and roughly chop the Celeriac Knob, add to the boiling water & cook until softened, about 25 minutes.
2. Strain, reserving the cooking liquid. Put the Celeriac in a blender & puree with the remaining Cream, Butter & as much cooking liquid as necessary. Season to taste with Salt & Pepper.

RECIPE Cannellini Beans with Diced Tomatoes

INGREDIENTS

1 Large can of Cannellini Beans
1 14 Ounce can of Diced Tomatoes
2 Garlic Cloves thinly sliced
1 TB of Butter + 1 TB of EVOO
A Dash of Red Pepper Flakes
Kosher Salt & White Pepper
Parsley finely chopped

METHOD

1. Heat a saute pan to medium. Add the EVOO, when tender add the Garlic. when tender add the Diced Tomatoes, Red Pepper Flakes & Salt & Pepper. When the tomatoes have softened, add the Cannellini Beans. Cook for a few minutes more until they all have melded together.
2. Turn off the heat & cover the pan, until plating.

August 27, 2011 Rib Pork Chops With Pan Fried Basil Leaves


RECIPE
Serves 2
A CookTale

Once again we enjoyed the wonderful offerings from Heather Ridge Farm in Preston Hollow, NY. Their pigs are pasture raised, plus their food supply is supplemented with a corn soy mineral mixture. To add to their tenderness they’re harvested at 5 to 6 months. The result of all this special care is that the pork and all the livestock are treated well and taste is the evidence. Carol Clement and her husband are the farmer/owners, a major undertaking with amazing results. I asked her this morning, “with hurricane Irene on the way tomorrow, how do you protect the animals?” Her response was much too long to report, but it was formidable.

INGREDIENTS

1 Rib Pork Chop, 1-1/4 pound + 1″ thick (for hearty eaters
2 chops)
Kosher Salt, Black Pepper & Lemon Pepper (1 tsp each)
1TB of EVOO for the meat (1TB of EVOO + 1 TB of Butter for the pan)
Basil Leaves for frying (optional but a fine addition)

METHOD

1. Heat the oven to 375 degrees.
2. Heat a cast iron grill pan to high.
3. Season the Pork Chop.
4. Add the meat to the hot grill pan & cook for 3minutes, turn & repeat for 2 minutes.

5. If using, add the Basil Leaves to the hot oil for a few minutes, then remove.
6. Move the grill pan to the oven for no more than 5 to 7 minutes.
If you do as we do, you want the meat to be at 125 to 130 degrees.
7 Remove & allow the pork to rest for 5 minutes, it will continue to cook.
8. Move to a cutting board & thickly slice it off the bone.

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August 22, 2011 Vitello Tonnato


RECIPE
Serves 2

A CookTale

Once or possibly twice a year we yearn for Veal with Tuna sauce, Vitello Tonnato. A call to Fred Brill at Adam’s Fairacre Farm seeking his advice on the proper cut of Veal resulted in his recommending Top Round. His opinion was validated by any number of food writers, incuding Marcella Hazan and Saveur Magazine amongst others. This is a typical Summer dish in the Lombardy and Piedmont regions of Italy. So it is in Woodstock.

INGREDIENTS For the Tuna Sauce

2 Egg Yolks
1 TB of Lemon Juice, freshly squeezed
1 TB of Dijon Mustard
A dash of Kosher Salt
1 5 to 7-oz. can imported Tuna, packed in olive oil
4 flat Anchovy filets
1 TB of Capers (rinsed)

METHOD

1. In a blender add the Egg Yolks, Lemon Juice, Dijon Mustard & a dash of Salt. Pulse to combine & slowly drizzle in the 1 cup of EVOO until it emulsifies into the consitency of Mayonnaise.
2. Drain the Tuna & add to the blender with the Anchovies, & Capers. Blend until it becomes a creamy, beige-colored sauce. If made ahead of time, refrigerate.

INGREDIENTS For poaching the Veal

2 Pounds of Top Round (tied so it resembles a Salami)
1 5 to 7-oz. can imported Tuna, packed in olive oil
1 Carrot (sliced into 2″ pieces)
1 Celery stalk (sliced into 2″ pieces)
1 Large Onion (quartered & stuck with 2 Cloves)
1 Bay Leaf
3 Sprigs of Parsley
2 Cups of Chicken Broth
2 Cups of White Wine
Kosher Salt & Black Pepper

METHOD

1. Put the Veal in a deep, heavy pot. Add the Carrots, Celery, Onions, Parsley, Bay Leaf, & enough water to cover. Remove meat & set it aside.
2. Cover the pot, bring water to a boil, then add the Veal. Return to a boil, cover, reduce heat, & gently simmer for 1 hour. Add more broth if necessary. Remove from heat, set aside, and allow meat to cool in the stock. After 30 minutes, check the internal temperature. It should read 130 degrees & be pink in the center.
3. When meat is cool, transfer to a cutting board. Remove trussing strings, & carefully cut the amount that’s needed into uniformly thin slices.
4. Spread some of the Tuna sauce on bottom of each plate. Over it, lay a single layer of veal slices overlapping. Dribble more sauce over the Veal.
t5. To each plate, add Capers & a slice of Lemon.
5. Cover the remaining Veal with plastic wrap & refrigerate. It will keep for at least a week or freeze for 6 months.

August 19, 2011 Oven Roasted Sausage, Onion, Peppers, and Sauteed Broccoli Rabe


 

 

RECIPE
Serves 2

A CookTale
To say we love Italy and its diversity of foods would be an understatement. In the years of our visits, I thought I knew about Italian food. Actually, I knew very little. That is not to say that we didn’t dine across their spectrum of eateries. Lunches at a simple Trattoria or Taverna, dinner every evening at a fine Ristorante. And we ate very well. I had a friend who claimed “In Italy if you don’t see the cook in his undershirt, sweating over a blazing wood fire, grilling great scented meats, pass it by”. Sound advice. Last evening’s menu, oven roasted sausage with onions and peppers was a adapted from the most reliable Italian source, Rao’s Restaurant in NYC. The broccoli rabe is a dish that over timeI have refined and perfected .

RECIPE Oven Roasted Sausage, Onion & Pepper

INGREDIENTS

2 Sweet Italian Sausages
2 Red Bell Peppers, cored, seeded & sliced
2 Large Onions, thinly sliced
3 Garlic Cloves, thinly sliced
Salt & Pepper, to taste
1/4 Cup of EVOO

METHOD

1. Preheat the oven to 400F.
2. Place Sausages in a roasting pan. Add the Peppers, Onions, Garlic, & Salt & Pepper. Drizzle with EVOO.
3. Roast the Sausages & Vegetables for approximately 1 hour, turning occasionally, until they are nicely browned.
4. Arrange on a platter and serve.

Recipe adapted from “Rao’s: Recipes From The Neighborhood,” by Frank Pellegrino