Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

HAAAAALP. He brought home VEAL chops

mollyshark
mollyshark Posts: 1,519
edited November -0001 in EggHead Forum
Well, AShark trots off happily to Central Market for me with a list of stuff and a request for a couple big steaks for tonight. Actually been a while since I made one. Groceries just got home. He walked in with $19.99/lb Veal Rib Chops. First of all, I haven't had veal in decades since I read about how they treat the little veals to produce such tender meat. It was more than I could handle. Second of all...what do I DO with these? It's 4 p.m. and I have to be somewhere, fed, by 6:30. I really didn't need this today. I wanted a steak sooo bad.[p]mShark
· Share on FacebookShare on Twitter

Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    mollyshark,[p] This from the Lamb Queen.. :) You do know that it's not lamb anymore if the little creature is over a year old..[p]If they are think cut chops, cook them like you would any pork chop. If they are thin cut, de-bone them and turn them in Scallopini.[p]Veal Recipes[p]
    · Share on FacebookShare on Twitter
  • Chubby
    Chubby Posts: 2,955
    mollyshark,[p]I treat them just as a Pork Rib Chop.[p]I like veal rare...so I don't let them go more than 130 before I pull them off!!![p]They're a bit more delicate, so don't overwhelm them with seasoning!![p]I think I got these @ CM also!![p]EBTB006.jpg[p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
    · Share on FacebookShare on Twitter
  • mollyshark
    mollyshark Posts: 1,519
    Celtic Wolf,[p]No, they are fairly thick. I just wasn't ready for this and I've worked about 13 hours already. I didn't want to be creative. Wanted a steak and some green beans and some wine. Waaaaahhhhhh. Well, I will have to gird my loins as they say and brave up to these veal chops. Damn.[p]mShark
    · Share on FacebookShare on Twitter
  • bluegreen
    bluegreen Posts: 20
    mollyshark,[p]resident lurker here, but I do grow a few "pink veal" for farmer's market each year. the bulls get to run around in a large pen and eat hay and milk from our dairy, as opposed to "white veal" which is raised under confinement - I think that is what you have.[p]Veal is easy - just marinate a short time in EVOO, balsamic, and dried whole rosemary. Salt, then grill to med.[p]If they are double cut and you had more time, I'd stuff with sauteed leeks and string cheese (it doesn't melt away), and maybe some asiago.[p]

    · Share on FacebookShare on Twitter
  • mollyshark
    mollyshark Posts: 1,519
    Chubby,[p]He'll never eat it rare, but that doesn't mean I can't do mine. I am totally grossed out just at the idea. Maybe I'll just stop at the Keg or someplace on the way to this meeting tonight. I just don't see myself being warm and friendly and, umm, good company.[p]mShark
    · Share on FacebookShare on Twitter
  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    mollyshark,
    Deep breathing might help,....but then again, that could be misconstrued by "He", which could possibly lead to other things,...which could, just possibly, take his mind off of veal,...which....could, possibly, be a good thing???[p]I'll send a statement of my charges. Bon Appetit ;)[p]Lawn "Dr. Laura" Ranger
    · Share on FacebookShare on Twitter

Categories