Season the veal with salt and pepper. Pan sear in 2 teaspoons of olive oil in a cast iron skillet for about 1 minute on each side. Finish cooking in a 400 degree oven for about 4 minutes, or until medium rare. Serve with tasso polenta, collard green and pickled grapes.
Pickled Grapes
1 bag of seedless red grapes, about 1 ½ pounds
1 shallot julienned
1 T olive oil
1 cup brown sugar
1 cup water
1 cup sherry vinegar
1 t Sichuan pepper
1 t ground ginger
1 cinnamon stick
Wash grapes and place in bowl. Add olive oil, shallot, season with salt and pepper and place on a sheet pan. Roast grapes for 20 minutes in a 375 degree convection oven (or 30 minutes at 400 degrees in standard oven). While grapes are roasting, combine the rest of the ingredients in a pot and bring to a boil. Clean 3 pint mason jars. When grapes are done divide into the mason jars and pour liquid over them. Cap the jars and let cool at room temperature. Grapes will store 2 weeks in the fridge.
Polenta
1 Q chicken stock
1 ½ c polenta
4 oz tasso
1 T butter
2 oz cream
1 t parsley and thyme
Bring stock to a boil with 2 t salt. Mix in polenta making sure there are no lumps. Cook polenta for about 5 minutes or until it becomes thick. Add tasso, butter, cream and herbs. Season to taste.
Collard greens
Blanch one bunch of cleaned collard greens in boiling salted water; shock in ice water. Squeeze the water out of the collards forming a ball. Cut the greens into small pieces.
Heat 1 teaspoon of olive oil in a pan. Sauté greens for 10 seconds and pour 2-3 oz of sweet and sour into pan. Season and serve.
Sweet and sour
1 c red wine vinegar
1 c brown sugar
Heat ingredients until the sugar dissolves. Store in an air tight container.
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