Ingredients
- If you're buying veal chops more than likely the meat has been trimmed of most of the fat so ask your butcher to give you a chunk which you will probably get for free. And if it does have some fat on it that's fine, but get more anyway. If you are not sure how to pick out meat do your best, if not, your butcher will gladly help you. What the hell am I talking about; you just had your lesson.
- MAGIC??? What is it? Everyone has heard of this but there really is "no magic" in it. Many major Chef's use magic for grilling and some even have their own private labeled on your grocers shelf, which I'm sure you've seen. After you read the ingredients, you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies, etc.
- Start with 1/3 each: sugar, Kosher salt, granulated or powdered garlic; (granulated is better). Now add some pepper and any other spice you have on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder, cinnamon, sage. Thyme, chili powder, Cajun, whatever. Use generously.
Directions
Get the meat to room temp then heat or light your grill to high with the grate as close to the heat as possible. Hardwood that comes from Canada is the best for grilling. If you don't have this type of grill, gas or charcoal will do. Take the grate and place it right on top of the hard wood, the lava rock etc. except burnable charcoals. You don't want ash all over your veal chop. Trim the meat to your liking but reserve the fat. Place pieces of fat right on the wood or whatever and wait until it flares up before putting on the chop. The flame from the natural burning fat will char the meat fast to keep the juices in. When one side is slightly charred, flip it and do the other side. Sprinkle some magic on both sides of the meat before grilling; this will help caramelize and sear it. When it comes to cooking meat on a grill everyone has a different opinion. Some recommend rubbing it with oil or butter but as far as I'm concerned, all that does is turn it a sooty black. If you use the fat like I told you, only the natural juices will be involved.
One of the best tests for doneness of meat is to feel it. Squishy to the touch is raw or extremely rare; cooked to rare will still be quite soft but not squishy; medium-rare the meat will feel springy with a slight bit of firmness and, well-done meats will feel hard and unyielding. Remember, meat continues to cook and firm up after it is off the heat. To serve, drizzle with good olive oil.
NORMALLY ITALIANS IN ITALY ARE NOT MUCH INTO EATING STEAKS, HOWEVER, VEAL IS A WHOLE DIFFERENT STORY. THERE PROBABLY NOT AN ITALIAN RESTAURANT ON THE PLANET THAT DOESN'T SERVE SOME KIND OF VEAL DISH. THE CADILLAC OF VEAL IS THE VEAL CHOP ABOUT A 1-1/2 INCH THICK; THE QUALITY, AGE AND ORIGIN OF THE VEAL ARE ALSO A FACTOR. IN LAYMAN TERMS A VEAL CHOP IS A VEAL CHOP UNLESS YOU ARE EDUCATED ENOUGH ON YOUR CHOICES OR KNOW WHAT YOU ARE LOOKING FOR SO "PAY ATTENTION".
THIS IS DEFINITELY THE MOST POPULAR MEAT IN ALL OF ITALY; IT APPEARS ON EVERY MENU AND COOKED HUNDREDS OF DIFFERENT WAYS. THE YOUNG ANIMAL FROM BIRTH NEVER WALKS OR ROAMS FREELY AS NOT TO ATTAIN ANY MUSCLE TISSUE. THEY ARE KEPT IN TIGHTLY ENCLOSED STALLS TO RESTRICT ANY MOVEMENT WITH THE PROTRUDING FOR FOOD CONSUMPTION. OTHER ARE HUNG FROM SLINGS WITH THE HOOFS COMPLETELY OFF THE GROUND. THE CALVES ARE SLAUGHTERED PRETTY MUCH THE SAME WAY THEY ARE HERE AND AROUND THE SAME AGES. THE LENGTH AGEING TIME COULD BE FROM A FEW WEEKS OLD TO ABOUT THREE MONTHS PENDING ON THE QUALITY OF MEAT THAT IS DESIRED. THE BEST AND HIGHEST QUALITY OF VEAL IN ITALY IS CALLED VITELLO DI LATTE FROM PIEDMONT AND LOMBARDY REGIONS.
THE TERM MILK FED VEAL IS THE NAME DESCRIBES A YOUNG CALF THAT IS RAISED ON A SPECIAL MILK FORMULA DIET AND NOT STILL DRINKING ITS MOTHER'S MILK. THE CALF'S ARE USUALLY WEANED AWAY FROM THE MOTHER IN A DAY OR SO FOR TWO REASONS: ONE SO THE MOTHER CAN GET BACK TO GRAZING TO PRODUCE MILK FOR HUMAN CONSUMPTION; TWO SO THE CALF DOESN'T GET INJURED BY THE LAGER ANIMALS AND IS THEN PUT INTO RESTRAINED QUARTERS TO LESSEN MUSCLE GROWTH. BOB VEAL IS THAT WHICH IS SLAUGHTERED FROM THREE DAYS OLD UP TO ABOUT FEW WEEKS; MAY OR MAY NOT STILL BE ON MOTHERS MILK. THE RESULT IS AN EXTREMELY TENDER VERY PALE PINK MEAT WITH NO FAT. LA PRIMO! I'M NOT EVEN SURE HOW MUCH BOB VEAL IS AVAILABLE HERE IN THE STATES. WHETHER IT BE IN ITALY OR HERE IN THE US, FOR TRUE ITALIANS, VITELLO IS STILL THE FIRST CHOICE. THE OLDER CALVES OF UP TO THREE MONTHS OR SO ARE NOTHING TO SNEEZE AT EITHER.
A NORMAL VEAL CALF IS RAISED UNTIL ABOUT 16 TO 18 WEEKS OF AGE, WEIGHING UP TO 450 POUNDS. MALE DAIRY CALVES ARE PRIMARILY USED IN THE VEAL INDUSTRY. DAIRY COWS MUST GIVE BIRTH TO CONTINUE PRODUCING MILK, BUT MALE DAIRY CALVES ARE OF LITTLE OR NO FURTHER VALUE TO THE DAIRY FARMER WITH THE EXCEPT OF VEAL MARKET. A SMALL PERCENTAGE ARE STILL RAISED TO MATURITY AND USED FOR BREEDING.
THE TERM PROVIMI VEAL WAS VERY POPULAR SOME YEARS BACK BUT I'M REALLY NOT SURE THAT MANY PEOPLE EVEN KNEW WHAT IT WAS OTHER THAN SOME GREAT VEAL?? PROVIMI VEAL IS THE RESULTS OF
PROVIMI FOOD INC. PROVIMI FOODS IS LOCATED IN SEYMOUR, WISCONSIN, THE HEART OF AMERICA'S DAIRYLAND. FOUNDED IN THE 1970S, THEY SOON ESTABLISHED A REPUTATION AND WERE RECOGNIZED
AS THE QUALITY LEADER IN THE SPECIAL-FED VEAL INDUSTRY.
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Submitted 4/17/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@yahoo.com
VEAL CHOP
