Health & Fitness
Roasted Veal Chop Recipe
Take advantage of the fact that it's not snowing yet - get outside and grill! The Townsend Hotel's Rugby Grille Chef Jim Bologna shares a roasted veal chop recipe that's delicious and easy to make.
The weather is perfect for some late-season grilling before the snow hits. Here's one of our favorite recipes served up at The Rugby Grille.
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Vegetable “Lasagna,” butter-poached fingerlings, arugula puree with a port wine demi-glace
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Instructions:
Take a veal chop and season heavily with salt and pepper
Grill to desired temperature
Take one portion of vegetarian lasagna, roast in oven until warm
Grab 5 butter poached fingerlings and heat in skillet with butter and salt
To plate:
Drizzle a large rectangular plate with port wine and arugula puree
Veg lasagna in center, potatoes off to side, veal chop angled on top
Ingredients:
Butter Poached Fingerling Potatoes
3 c water
3 lb butter, melted
Thyme
Garlic
Rosemary
Fill pot with potatoes. Add ingredients. With remaining room add water . bring to simmer until done.
Vegetarian Lasagna
Brunoise:
2 carrots
3 parsnips
2 turnips
2 white onions
2-3 heads of napa, depending in size, this is the noodle
Blanch and trim leaves
Duxelle:
Whole butter
2 inch hotel pan of sliced porcini
4 oz madeira
2 oz panko bread crumbs
3 oz parmesan cheese, plus reserved for lasagna
3 T thyme, finely minced
3 T garlic, minced
2 T shallots, minced
Caramelize the porcinis in butter
Add the brunoise vegetables, soften
Add garlic and shallots, 2-3 minutes
Deglaze with madeira
Add thyme and panko, 2 minutes
Take off the heat, stir in cheese
Let cool
In a 2 inch deep full hotel pan, layer cabbage, duxelle, cheese, cabbage, duxelle, cheese, cabbage. Cover with saran wrap.
Enjoy!
