FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Cizma's Grilled Veal Chop With Tasso, Foie Gras And Sorrel

Comments

Add a comment

Ingredients

2 1/2 cups Pinot Noir

6 ounces fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled

2 teaspoons Cognac

Salt and freshly ground pepper

2 tablespoons unsalted butter

1 Rome or Granny Smith apple, cut into 1/2-inch dice

4 ounces tasso ham, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced shallot

1 cup veal demiglace

Four 1 1/2-inch-thick veal rib chops, rib bones frenched (1 pound each)

2 tablespoons canola oil

1 teaspoon minced flat-leaf parsley

1 teaspoon minced thyme

1 1/2 cups (packed) stemmed small sorrel leaves or torn larger leaves (2 ounces)

You might also like

Vitello Tonnato Burger Recipe
Food Republic
Grilled Veal Chops
Cook Taste Eat
Grilled Rosemary Skewers Of Steak Wrapped-In Pa...
La Tavola Marche
Father's Day Grilling: Homemade Beer Brats
Serious Eats
Meatball Sliders
smitten kitchen
Porcini-Gorgonzola Burgers With Veal Demi-Glacé
Epicurious
Sage-Scented Veal Burgers With Fontina & Squash...
Every Day with Rachael Ray
Grilled Veal With Lemon & Paprika
BBC Good Food
Saltimbocca Burgers With Veal And Sage
Rachael Ray
Grilled Veal Chops With Arugula And Basil Salad
Epicurious