Sautéed Veal Chops with Balsamic & Thyme.
Bring 1″ veal rib chops to room temperature. Pat dry. Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste. Preheat oven to 400 degrees.
On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear on both sides for 4 minutes each side until carmelized. Place pan with carmelized chops into the preheated 400-degree oven and bake for additional 4-5 minutes, depending on preference for medium-rare to medium. Remove pan from oven. Place chops on plate to rest for 5 minutes.
On the stovetop, under low heat, place 3 tbs. butter into the original sauté pan with veal drippings, and add 3 tbs. Fini or best Balsamic vinegar to deglaze for a sauce. Scrape and stir to incorporate all drippings. Serve chops drizzled with sauce, roasted fingerling potatoes and string beans. Serves 2.
La Crema 2014 Pinot Noir from Willamette Valley, Oregon.
Usually broil scampi for 6 minutes. The Pierre Franey way. But, with city gas broiler, doesn’t work as well. So. Went for the sauté.
First, in a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature before cooking.
Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.
See Autumn Candy. Delish!
Le Bois Boutteux, Sancerre 2015. From Corks on Columbus. UWS.