Sunday, September 11, 2011

Weekend Cook: Veal Chops, Market Sides

Veal Chops and Oyster Mushrooms
All this rain was getting me down!  Instead of using the grill, I did the old school sear-n-bake with veal from the farm.

I seared the chops, then set them aside and sauteed an onion and 8 ounces of oyster mushrooms.

Boucher Farm Pink Veal
I set the meat back in the pan (over the onions and mushrooms) and baked in a preheated 300f oven for 25 minutes, when the meat registered 156f- 160f with my thermometer.   I removed it from the oven and covered the pan for 20 minutes to rest.

Veal Tenderloin
I also cooked up some tenderloin.  Lovely rare results.