September 8, 2011

Charred Veal Chop

Post by Chef Corbin

with Autumn Vegetables & Italian Sausage Cassoulet


6- 8 oz trimmed veal chop
Sea salt
Cracked black pepper
Olive oil

Veal Method

Season the veal chops with salt, pepper and olive oil.  Grill to perfection and serve on a bed of cassoulet and garnish with shaved Parmesan cheese and fresh basil cress.


4 sweet Italian sausage (skinned and chopped)
1 tsp. extra virgin olive oil
1 ½ cups diced onion, medium
2 garlic cloves- minced
1 ½ tsp chopped fresh herbs such as rosemary, thyme, and/or sage
1 bay leaf
½  cup chopped green onions
¼ cup chopped fresh parsley
½ Litre of diced canned tomatoes
2 ½ cups cooked drained white mixed beans white (navy and cannellini)
1 ½ cups demi glace

Cassoulet Method

In a medium skillet cook sausages in oil over moderate heat, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain. In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Add sausage and beans to tomato mixture with the demi glace and cook, stirring, until heated through.  Continue to cook on low heat for 10-12 minutes.   Discard bay leaf and spoon the cassoulet onto a large serving platter.  Top with grilled veal chops, Parmesan cheese and fresh basil.  Serve while still warm.