Best Grilled Veal Chops With Morels Recipes

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VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 ounce dried morels, about 1 cup, or 3 ounces fresh mushrooms
8 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 tablespoon freshly squeezed lemon juice
7 tablespoons dry white wine
1 1/4 cups heavy cream
Salt and freshly ground pepper to taste
1 tablespoon dry Madeira or dry Sherry
6 loin veal chops, about 1/2 pound each
1/4 cup flour
4 tablespoons corn, peanut or vegetable oil
1 1/4 cups fresh or canned chicken broth

Steps:

  • If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover. Let stand until the water is cool. Drain the morels and pat dry. If fresh mushrooms are used, slice them and set aside.
  • Heat four tablespoons of the butter in a skillet over medium heat and add the shallots. Cook briefly, about half a minute, stirring, and add the mushrooms. Cook, shaking the skillet and stirring, about three minutes. Add the lemon juice, and cover and cook five minutes over low heat. Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes. Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally. At this point, the cream should be reduced and thickened. Add salt and pepper to taste and the Madeira or Sherry.
  • Dredge the chops in the flour and shake off any excess. Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer. Cook over relatively high heat about five minutes, or until nicely browned on one side. Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through. Do not overcook or the chops will become dry.
  • Remove the chops to a serving platter and keep them warm. Pour off most of the fat from the skillet. Add the remaining wine and cook briefly. Add the broth and cook over relatively high heat until reduced to about one-third cup. Add the mushrooms in cream sauce and blend. Pour over the chops and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 57 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 27 grams, Sodium 914 milligrams, Sugar 2 grams, TransFat 1 gram

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL



Grilled Veal Chop with Fresh Garlic and Basil image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

Steps:

  • Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
  • Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS WITH MOREL SAUCE



Grilled Veal Chops with Morel Sauce image

Categories     Beef     Roast     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 3

six 1 1/2-inch-thick veal chops (about 4 pounds total)
vegetable oil for rubbing on chops
Morel Sauce

Steps:

  • Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
  • Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
  • Serve chops with sauce.

ROASTED VEAL CHOP WITH MORELS



Roasted Veal Chop with Morels image

Provided by Jean Jacques Rachou

Categories     Milk/Cream     Mushroom     Roast     Quick & Easy     Dinner     Veal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
  • While morels soak, let veal chops stand at room temperature 30 minutes.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
  • Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
  • Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
  • Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
  • Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS WITH GRILLED POTATOES



Grilled Veal Chops With Grilled Potatoes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 rib veal chops about 1 1/2 inches thick
Juice of 1/2 lemon
2 cloves garlic, chopped (green part removed)
2 tablespoons chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 1/2 pounds red bliss or Yukon gold potatoes
Sprigs of rosemary to garnish

Steps:

  • Wipe the veal chops dry with paper towels and place them on a platter. Squeeze lemon juice over the chops. Make a small incision between the flesh and bone of each one and insert a sliver or two of garlic. Sprinkle the remaining garlic over the chops, along with the rosemary leaves and olive oil. Set the chops aside to marinate at room temperature for one hour.
  • Half an hour later, steam the potatoes until almost done. Preheat the grill.
  • Season the chops with salt and pepper. Remove the potatoes from the steamer, season them with salt and pepper and put them on the grill. Grill them, turning occasionally until they are brown on all sides. Keep them warm (you can put them on the side of the grill while your chops are cooking if it is large enough).
  • Grill the chops four to five minutes on each side, or until they are done to taste. Garnish them with rosemary leaves before serving.

GRILLED VEAL CHOPS WITH ROSEMARY



Grilled Veal Chops with Rosemary image

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

GRILLED VEAL CHOP SICILIAN STYLE



Grilled Veal Chop Sicilian Style image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 medium-size tomato, seeded and diced
1/2 tablespoon diced red onion
7 black olives, pitted and sliced into quarters
1 tablespoon capers
1 tablespoon chopped fresh basil
Pinch dried hot red chili peppers
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
2 large veal loin chops, 1/2 to 3/4 inch thick
1/2 bunch arugula, washed and stems removed

Steps:

  • Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
  • Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
  • To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram

MOREL SAUCE



Morel Sauce image

Categories     Sauce     Mushroom     Sauté     Red Wine     Shallot     Gourmet

Number Of Ingredients 10

1/4 cup water
1/4 cup sugar
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar plus additional to taste if desired
3 tablespoons unsalted butter
24 fresh morels (about 1 pound), washed well, patted dry, and ;trimmed, or 1 ounce dried morels, soaked, reserving 1/2 cup soaking ;liquid
1/3 cup finely chopped shallots
2 cups dry red wine
2 cups rich veal stock or demiglace
fresh lemon juice to taste if desired

Steps:

  • In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
  • about 3 minutes. Remove pan from heat.
  • In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
  • Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
  • To soak dried Morels:
  • Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 1h30m

Yield 1 serving

Number Of Ingredients 12

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

Steps:

  • Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
  • Sprinkle chop with salt and pepper and set aside.
  • Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
  • Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
  • Dredge chop in flour and shake off excess.
  • Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
  • Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
  • Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
  • Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

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