Grilled Pennsylvania Organic Veal Rib Chop, Mushroom a la Grecque

Presented by Darryl Harmon Executive Chef at The Water Works Restaurant and Lounge, Philadelphia, PA

Ingredients

VEAL:

  • 6 16-oz. veal rib chops, bones frenched
  • 2 oz. extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 1 oz. shallots, peeled and finely chopped
  • 1 oz. garlic, peeled and finely chopped
  • 2 T. lemon zest
  • salt and pepper to taste

VINAIGRETTE:

  • 3 oz. royal trumpet mushrooms, quartered
  • 3 oz. hen of woods mushrooms, quartered
  • 3 oz. honshemji mushrooms, stems removed
  • 3 oz. chanterelle mushrooms, stems removed red pearl onions
  • 1 oz. shallots, peeled and finely chopped
  • 1 oz. garlic, peeled and finely chopped
  • olive oil for sautéing
  • 2 oz. lemon juice, freshly squeezed
  • 2 T. Dijon mustard
  • 4 oz. extra-virgin olive oil
  • 1 oz. fresh chives, chopped into 1-in. lengths
  • salt and pepper to taste

GARNISH:

  • 4 oz. upland cress

Instructions

Veal Preparation:

Marinate veal chops in extra-virgin olive oil, thyme, shallots, garlic, and lemon zest. Season the veal with salt and pepper. Grill meat to desired temperature. Let meat stand for 2 minutes.

Vinaigrette Preparation:

Sauté mushrooms, red pearl onions, shallots, and garlic in olive oil until translucent. Season mushrooms with salt and pepper to taste. Set mushrooms aside. In a separate bowl, mix lemon juice and Dijon mustard, then add olive oil, blending with whisk until emulsified. Add mushroom mixture and chives and mix well. Season the mixture with salt and pepper..

Servings

Original Recipe Yield: 6