Grilled Veal Rib Chops & Baby Broccoli
A simple preparation is definitely best for letting the natural virtues of this premium cut shine through. Veal rib chops sliced from the middle of the rack are super tender with an elegant flavor, they need no major enhancement. A brief marination in naturally fermented soy sauce and olive oil deepens the umami qualities of the crusty exterior.
The young beef steers are milk-fed and humanely-raised, allowed to move freely in small groups. Where grass-fed veal is more like beef, here milk-fed veal is paler in color, much more tender, and milder in flavor.
While they are quite pricey for everyday dining, don’t wait for a special occasion to give these exceptional chops a try – at least once this summer!
Grilled Veal Chops & Baby Broccoli Recipe
Continue reading “Simple & Elegant: Grilled Veal Chops & Baby Broccoli”
Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes
Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.
To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.
With a slotted spoon, move the cooked broccolini to the sauté pan.
Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.
This simple recipe received rave reviews.
Excellent side dish!