Porcini Rubbed Grilled Veal Chops

Unknown

[img]http://i19.photobucket.com/albums/b172/sburnham/Picture012.jpg, http://i19.photobucket.com/albums/b172/sburnham/Picture013.jpg[/img]

<p />[p]Tried these out last night, modified a Bonnie Stern recipe from the paper on the weekend. I've never had better veal chops, but then again, I've never paid $32 for a couple of milk fed veal chops either. The results were unbelievable, I can honestly say this was this best meat I've ever had. Recipe follows:[p]--Brush ribs with EVOO
--Combine 2tbsp dried porcini mushrooms, 2tbsb turbinado sugar, 1 tbsp sea salt, 1 tsp dry mustard powder, 1 tsp garlic powder.
--Rub the above into veal chops, marinate in the fridge for a couple of hours. Bring ribs back to room temp.
--Trex as per normal.[p]

Seattle Todd

Beefer,[p]All I can say is drooooooool! Looks awesome. I haven't done veal on the BGE in a LONG time and I think you may just have inspired me.[p]Todd

Nature Boy

Beefer (or Vealer),
Dang. That looks like a fine meal.
Cool browning on your mashed taters. Did you put your plate in the oven to do that? I bet that little extra browning sho did make 'em taste good.[p]Also, did you grind the dried mushrooms?
Now I'm hungry.
Thanks!
Chris

Unknown

Nature Boy,[p]I broiled the mashed in the oven on hi for 5 minutes (My Mom's trick). If you stick a pat of butter on top before you do it keeps them nice and moist (I didn't do that this time).[p]I put the mushrooms in my food processor, which took a while but they ground fine enough for me. I didn't want the taste of mushrooms in my coffee, which rules out the coffee grinder, and I don't have a spice mill or grinder which would have been ideal.[p]Steve

Nature Boy

Beefer,
Thanks. I like your Mom's trick. Will have to try that.
Mushroom coffee. Hmmm![p]So, did you end up with a good mushroom flavor in the rub? I have been curious about using ground dried shrooms in a rub.
Thanks again!
Chris

Unknown

Nature Boy,[p]I was suprised that the mushroom flavour wasnt overpowering, it was relatively subtle. Must have been the effect of mixing with the other ingredients. When I tasted it, all I could think was that was the most Umami I've tasted in one bite before.

Nature Boy

Beefer,
Dang! Umami?? I had to look that one up.[p]Cool though. I want to play with some dried shrooms now. We have thre kinds of dried Asian fungus in the pantry.
Thanks man!
Chris
[ul][li]umami definition[/ul]

QBabe

Beefer,[p]Looks great![p]Did you so something with the whole mushrooms that are topping that chop?[p]Tonia
:~)

Unknown

QBabe,[p]Yes, those were some baby bellas. Sauteed some shallots, minced garlic and EVOO, added the shrooms for a few minutes, and garnished with parsley, S+P and white truffle oil. Those were a pretty good match with the Veal.[p]Have you tried Dr BBQ's portabella recipe from his book? Its very good, and very simple. That would be a good match as well.[p]Steve