Text 9304, 136 rader
Skriven 2006-12-26 21:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: BGE grills
==================
 -=> Quoting Dale Shipp to Dave Sacerdote <=-

 DS> Something I often wonder about is how does one keep the meat hot
 DS> when doing a recipe like this that calls for taking it out and then
 DS> cooking two more sessions in the same pot?

 DS> Title: Cajun Pepper Chicken

 DS> Saute' chicken on both sides until browned
 DS> Keep warm.

On a platter in a low oven. Mine will go as low as 170 F.

If the oven is already in use, there's a vent under one of the back
burners that is always a little bit warm.

And Corning ware or similar will survive on a stove top burner on its
lowest setting without cracking.

Foil wrapping a dish holds in the heat nicely for a while too, like
this: 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Blue Cheese And  Bacon-Stuffed Veal Chops
Categories: Veal, Bacon, Cheese
  Servings: 2

      2    bone-in veal rib chops about
      1    inch thick, 10-12 ounces ea
      2    thin-cut slices low-salt
           smoked bacon, about 2 oz
    1/4 c  minced red onion
      1 oz blue cheese, finely crumbled
    1/2 c  panko breadcrumbs
      2 lg pinches minced fresh thyme
      3 lg pinches black pepper
           Kosher salt to taste
           Olive oil
           PAN SAUCE:
      2 ts olive oil if needed
  1 1/2 TB minced shallots
      2 TB dry, lightly oaked red wine
      1 c  beef broth
      1 sm sprig thyme
      1 TB heavy cream
      4 TB unsalted butter, cut into
           pieces
           Kosher salt and pepper to
           taste

Blue cheese and red wine -- especially big reds with firm tannins -- can
be a controversial pairing unless the wine happens to be a Port or
late-harvest red wine. But blue cheese can elevate mild-flavored meat
like veal and pork to cult Cab status if added in amounts just enough to
provide depth and interest and not overwhelm with its pungency. These
chops are moist and juicy on their own, but to be extra decadent, I've
included a pan sauce recipe.

Remove the veal chops from the refrigerator and let come to room
temperature, about 15-30 minutes. Preheat oven to 350. Cut bacon
crosswise into thin strips; cook until crispy in a medium, ovenproof
skillet large enough to hold the chops with space left between them.
Remove bacon bits to a paper towel and reserve. Leave enough rendered
fat to  coat the bottom of the skillet; pour off extra fat and reserve.
Add onions to  pan and saute until soft and translucent.

Put the cheese, panko, thyme and 2-3 large pinches of pepper in a small
bowl, then mix in the sauteed onions and 1 1/2 to 2 tablespoons of the
bacon bits Using a sharp paring knife, cut a horizontal pocket in each
chop. Make as large a pocket as possible and as small an opening slit as
possible. This will help keep the stuffing contained as the chop cooks.
Stuff the blue cheese mixture into the pocket of each chop, distributing
it evenly. Season chops to taste with kosher salt and pepper, but use
less salt than usual as the blue cheese and bacon are salty.

Wipe out the skillet, if necessary, to remove any remaining pieces of
onion or dark bits. Preheat skillet over medium-high heat and add the
reserved bacon fat or use olive oil instead. Sear both sides of the
chops, turning them over  carefully to prevent the stuffing from falling
out. Place the skillet with the chops into the oven and roast to
preferred doneness or until a meat thermometer inserted horizontally
into the thickest part of the chop (not the stuffing) reads 140 for
just a hint of pink, about 8-10 minutes. Move chops onto a warmed
platter and cover loosely with foil (the chops' temperature will
continue to increase by several degrees). If desired, make the Pan
Sauce (see recipe) while chops rest for at least 10 minutes. Serve with
garlic mashed potatoes or parsley-flecked spaetzle and choice of
vegetable.

Note: Use less blue cheese if it's very pungent. Be sure the cheese is
finely crumbled and without large chunks, which detract from the wines.
Panko breadcrumbs can be found in Asian markets or the international
aisle of larger markets. You can substitute pork chops for the veal
chops. Select chops that are an even thickness so they sear properly and
cook consistently.

Pan Sauce: Yields about 1/2 cup. Use this basic recipe anytime you have
a pan with a nice fond (the browned bits left in the pan after searing
meat).

Use the pan in which the meat was seared. Discard any excess oil in the
skillet or if dry, add enough oil to barely coat the bottom. Sweat the
shallots over medium heat. When shallots are soft and translucent,
deglaze pan with the wine and cook until pan is almost dry. Add the
broth and thyme if  using, bring to a hard simmer and reduce to at least
half or more. Taste intermittently, and remove and discard thyme as soon
as there is a hint of herb. When reduced by at least 1/2 cup, add the
cream, if using, and briefly simmer. Remove the pan from the heat. Whisk
in the butter bit by bit. The sauce should thicken and become slightly
glossy.

Note: Some seasoning from the seared meat is part of the fond, so it's
important to minimize salt from other sources, like the broth or stock,
until  the sauce has reduced to its final volume. It can then be
seasoned to taste if needed. If using an herb for added complexity,
there should only be a hint of it; the flavor becomes more pronounced as
the sauce reduces. Simple sauces can be made without fond in the pan,
but may lack complexity.

The SF Chonicle
From: Lovesfinewine To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The nicest thing about mold is that it NEVER spoils
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