Veal Chops Two Ways, with Mushroom Sauce by Gerard Crozier
Great Chefs Great Cities Episode 1: Entree
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Veal Chops Two Ways, with Mushroom Sauce
Gerard Crozier
Crozier's
New Orleans LA
Entrée. Great Chefs, Great Cities #1
The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use demi-glace. The other two veal chops are pan-fried and served with a mushroom sauce without glace de viande.
Serves 4
Four 10-ounce veal chops
Olive oil for brushing, plus 1 tablespoon
Flour for dredging
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 pounds white mushrooms, coarsely chopped
1 tablespoon glace de viande or demi-glace
1 cup French white wine or chicken stock
Gratin Dauphinois
To prepare the grilled chops: Prepare a medium-hot fire in an outdoor of indoor grill. Lightly brush two of the veal chops with a little olive oil and grill them, turning twice, for a total of about 10 minutes for medium, or until cooked to the desired doneness. Set aside and keep hot.
To prepare the pan-fried chops: Lightly dust the remaining two chops with flour, salt, and pepper. In a large saute pan or skillet over medium-high heat, heat the 1 tablespoon of olive oil with 1 tablespoon of the butter. Add the chops to the pan and cook, turning every 2 minutes, for a total of 8 to 10 minutes. Cover the pan and cook an additional 5 minutes for medium, or until the chops are cooked to the desired doneness. Remove the chops from the pan, set aside, and keep warm.
To make the mushroom sauce for the grilled chops: In a large saute pan or skillet over medium-high heat, melt 1 tablespoon of the butter and saute half of the mushrooms until they have released their juices and most of the liquid has evaporated, about 5 minutes. Add the glace de viande and 1/2 cup of the wine or stock, cooking and stirring for 2 minutes. Season with salt and pepper; set aside and keep warm.
To make the mushroom sauce for the pan-fried chops: Place the pan in which the chops were sauteed over medium-high heat, add the remaining tablespoon of butter and the remaining mushrooms, and saute until they have released their juices and most of the liquid has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Add the remaining 1/2 cup wine or stock to the pan, stir to scrape up the glaze from the bottom of the pan, and cook for 2 minutes. Set aside and keep warm.
To serve: Arrange the grilled chops on one end of a large serving platter and spoon their accompanying sauce over them. Place the pan-fried chops on the other end, along with their sauce. Serve with gratin dauphinois.
Gratin Dauphinois
Serves 4
3 large baking potatoes, peeled and finely sliced
2 tablespoons minced garlic
Salt and freshly ground black pepper to taste
2 cups heavy (whipping) cream or milk
2 cups half-and-half
Preheat the oven to 450 F. Generously butter a 12-inch baking dish. Place some of the potatoes in a layer in the bottom of the pan and sprinkle with some of the garlic, then season with salt and pepper. Continue in this fashion to make three layers of potatoes, garlic, salt, and pepper. Pour the cream or milk and half-and-half over the dish, stir, and smooth the top of the gratin with the back of a spoon. Bake until the potatoes are tender when pierced with a knife, and the top is browned and bubbly, 35 to 40 minutes.
Veal Chops with Roasted Balsamic Veggies
These veal chops deliver an elegant and romantic dish for any special occasion, full of flavor and served as a dish for two. Veal chops are rubbed and marinated for thirty minutes as vegetables are prepped for roasting.
Ingredients:
1 cup olive oil
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tbsp kosher salt
1 tbsp black pepper
2 1 3/4-inch-thick veal rib chops
1 red onion
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers
1 cup spinach
1 cup instant polenta
Get the full instructions at Veal.org:
#beeffarmersandranachers #vealdiscoverdelicious #weknowveal
Making the Cut: Veal Cutlets | Kingsford
As part of our Kingsford video series Making the Cut, we visit Baldo Forte at Pellegrini Prime Meats in Stewart Manor, NY to get the inside scoop on the veal cutlet. For more on the world of grilling and BBQ, visit
Herb Encrusted Grilled Veal Chops!
Imagine a thick rib-eye veal chop simmering over a charcoal grill, smothered with a host of herbs and seasonings! Sounds mouth watering? Well Chef Julian has the 'key to your ignition' with this easy delicious recipe!!!
Grilled VEAL TENDERLOIN with delicious PEPPER CREAM SAUCE - 0815BBQ - International
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INGREDIENTS:
800 g veal fillet
2-3 teaspoons mediteranean sea salt
For the pepper cream sauce:
80 grams of butter
a medium onion
1.5 tsp black peppercorns
3 cloves of garlic
80 ml of cognac
40 ml balsamic vinegar
200 ml veal stock
200 gr of sour cream
juice of half a lemon
1 tsp salt
for the side dish:
tater tots and bacon
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