Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and a Cherry Tomato Salad Recipe

Ingredients

• mothers and grain fed. Other producers
• replacement formula and grain has also been added to their diet as well. These changes have made a difference not
• now has real character and flavor. The grass and the grains combined with the
• cheese butter and grilled meat. I can
• prepare asparagus with it. Here are the recipes:
• Recipe for Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and
• Cherry Tomato Salad from Bruce Aidells
• Serves 4. (I made the entire recipe
• because the Butter keeps for a good long time and is excellent on steak or pork
• chops.)
• 4 tbsp. (1/2 stick) unsalted
• Butter, softened
• 2 tsp. coarsely ground black pepper
• 1 tsp. Aleppo Pepper ot ½ tsp.
• Cayenne Pepper
• 4
• 1 ¼ to 1 ½ in. thick veal rib or T-bone Loin Chops (2 to 2 ½ lbs. total)
• 1 Large Garlic Clove, cut in half
• Salt and Freshly Ground Black
• Pepper
• For the Cherry Tomato Salad:
• 1 Cup halved cherry or grape tomatoes
• 1 tbsp. Finely chopped Shallots
• 1 tbsp. Extra Virgin Olive Oil
• 6 fresh Basil Leaves, in a
• chiffonade (cut cross-wise into thin shreds
• Salt and Freshly Ground Pepper
• 1. Remove any rind, then pulse the blue
• cheese in a food processor fitted with the metal blade until it has the texture
• of coarse meal. Add the remaining ingredients and process to form a homogenous
• paste. Spread a 12 by 8 inch piece of plastic wrap on a work surface and scrape
• the butter onto the plastic wrap.
• 2. Shape and roll the mixture into a log about 2
• inches in diameter. Seal the butter in the wrap. Refrigerate until firm, at
• least one hour or until ready to use. ( you can make the butter a day a head
• and refrigerate it. Or you can freeze the butter and use it for up to two
• months.)
• 3. Rub the chops on both sides with
• the cut sides of the garlic. Discard the garlic. Season the chops with
• about ¼ tsp. salt and 1/8 tsp. pepper
• per side. Set aside.
• 4. Not more than 30 minutes before you
• are ready to cook the veal chops, make the tomato salad. Toss the tomatoes, shallot, oil, vinegar and
• basil together in a small bowl. Season
• to taste with salt and pepper. Set aside. (I used Opal Basil for color.)
• 5. Heat a large cast iron skillet over
• high heat. Brush the chops with the olive oil and add them to the pan, making
• and top each with a ¼ inch thick slice of Tomato-Blue Cheese butter. Let rest 5 minutes , loosely covered with
View Full Recipe at CHEWING THE FAT