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Veal Chop Brine From BLT Steak

Veal Chop Brine From BLT Steak

This brine marinade is used at BLT Steak for the herb-Parmesan crusted veal chop. Simple and easy on hand ingredients make it a no-brainer next time you are preparing your favorite chop.

Ingredients

  • 2 gallons water, warm
  • 2 Cups sugar
  • 2 Cups salt
  • 3 bay leaves
  • 2 heads garlic, split
  • 1/2 bunch thyme

Directions

Combine all of the ingredients together and add to veal chop for at least 6 hours prior to cooking.

Nutritional Facts

Servings1

Calories Per Serving1710

Folate equivalent (total)10µg2%

Riboflavin (B2)0.2mg13.5%


  • 1 pound lean veal chops
  • salt and ground black pepper to taste
  • 1 pinch ground cumin, or to taste
  • 3 tablespoons butter, thinly sliced
  • 2 ounces shredded mozzarella cheese
  • 2 ounces shredded provolone cheese
  • 2 ounces shredded white Cheddar cheese
  • 1 (16 ounce) package sliced fresh mushrooms
  • 2 tablespoons water, or as needed

Preheat oven to 350 degrees F (175 degrees C).

Season both sides of veal chops with salt, black pepper, and cumin.

Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.

Pour enough water into the casserole dish to just cover the bottom cover dish with aluminum foil and an oven-safe lid.

Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.


When and where the Cotoletta alla Milanese has been invented? The Historian Pietro Verri affirm in his book "History of Milan" (1783) that this tasty steak was served for the first time the 17 of September 1134 during a banquet organized by monks to honor of the memory of Saint Ambrogio, protector of Milan. On that occasion, it was called Lombolos Cum Panitio.

One of the most curious and controversial tales maintain that in origin Cotoletta alla Milanese was breaded with powdered gold! This theory is less incredible that what might seem: indeed, into the Medieval medicine, gold was considered healthy and curative, and often used as an ingredient into the nobles kitchens!

Italian and Austrian chefs and culinary historian continue a protracted dispute for ages about what was invented first: the Italian Cotoletta alla Milanese or the Austrian Wiener Schnitzel? Conflicting legends and documents still have not solved the question, so the only way to get out the discussion is relaxing and enjoying both recipes!


Rosemary- Parmesan crusted veal chops

Three years ago Laurent Tourondel was a chef without a kitchen whose name was anything but a household word.

Today the 40-year-old has an empire so well known it can use shorthand for Bistro Laurent Tourondel: BLT. This month his second cookbook has just been published, his fifth restaurant in New York City -- BLT Market -- has opened to upbeat reviews and he is cooling his suede-topped heels while his first restaurant in Los Angeles is constructed in the old Le Dome on Sunset Boulevard for an opening this winter. Between now and then twomore BLT restaurants will open, in Dallas and Westchester County, N.Y., joining those serving his Americanized French food in Washington, D.C., and San Juan, Puerto Rico.

None of this would be happening without a Wolfgang-worthy business plan. But it was not what anyone, including Tourondel, imagined when his last backer abandoned him at what seemed to be the peak of his career, at a critics’ favorite restaurant called Cello in Manhattan. The breakup left him so disillusioned with high-end, formal dining that at the groundbreaking BLT Steak, he came back with a whole new way of cooking. He maintained his obsession with sublime ingredients combined in surprising ways. But he eliminated all the fuss.

Tourondel’s original concept is essentially a great American steakhouse crossed with a classic French bistro. The prime meats, generous portions and hearty flavors are all there, but they are matched with creative sauces, jazzy combinations and imaginative side dishes. And the ambience is just as important. Tourondel understood, probably even before New York diners did, that the future lay in top-quality food served in a relaxed but not unsophisticated setting.

Given that he comes at American appetites with a European’s awe, he is also not afraid of excess. All his meals start with a hyper-rich bread item, whether a giant Gruyere popover at BLT Steak or cheddar-cream biscuits with melted butter at BLT Fish. What follows is usually just as irresistible.

“People who pay a lot of money for what I do should not leave hungry,” Tourondel says simply. His most rewarding moments, he also says, come while “watching customers leave my restaurant -- happy.”

His new coffee-table book, titled, not surprisingly, “Bistro Laurent Tourondel,” gives a good sense of the line he walks between straightforward and over-the-top cooking. He gives rock shrimp the Buffalo chicken wing treatment, barbecues brisket and even does chili, with corn and a surfeit of sausage, but he also stuffs zucchini blossoms with three kinds of cheese, dresses marinated octopus in a bergamot vinaigrette and steeps home fries in heavy cream with fresh sage. Even basic dishes have a twist, whether fresh carrot juice, mayonnaise and sesame oil in a dressing for a carrot salad or Earl Grey tea as a back note in a bread pudding with apricots. Not everything works beautifully, but you can almost taste the photos.

Tourondel’s first West Coast outlet, a branch of BLT Steak, will offer more raw fish than the original, but otherwise he is sticking with what works. Usually that means Kobe beef and other meats with assorted sauces, and side dishes such as Parmesan gnocchi along with steakhouse classics such as baked potatoes. The specials will be key, since he describes his approach as “seasonal, the best product, originality, but most of all it is a combination of flavors.”

To take that strategy so far and so wide, he is running hard. When a restaurant opens, he is in the kitchen overseeing lunch and dinner service daily he schedules no meetings when patrons are to be fed because the food is what makes all this possible.

A couple of Thursdays ago he was up at 5:30 at his home in East Harlem, at work on specials by 6 and at a design meeting with the David Rockwell Group by 10, going over details for BLT Burger in Las Vegas and a much more ambitious restaurant in the new Donald Trump Hotel in SoHo in Manhattan. He worked the lunch shift at the new BLT Market in the Ritz-Carlton and went on to a photo shoot and more meetings before returning to the cramped kitchen to oversee dinner service.

Chefs with cloning capability are nothing new rare is the neon name that does not have a Craft-style map for world domination anymore. But Tourondel is an exception to the Emeril rule. Before he came up with the idea of branding himself as BLT, he was primarily known only at the top of the New York food chain for his exquisitely cerebral fish cookery at Cello, a restaurant in the townhouse of a high-end stereo showroom on the Upper East Side.

When his financial backer pulled the plug in 2002, Tourondel was an angry thirtysomething. He quit cooking, took a year and a half to travel around the world and came back with a very detailed notion of how to build a restaurant empire, which he sold to new underwriters, particularly Jimmy Haber, who had a solid track record with other restaurants and whom he met through publicity agent Jennifer Baum, now of Bullfrog & Baum. His other partner is Keith Treyball, who is involved mostly with the front of the house in the restaurants, Tourondel says.

Some New Yorkers snickered when the high priest of fish announced he would be opening BLT Steak. It seemed like a comedown, especially coinciding as it did with the publication of his cookbook “Go Fish.” But then he opened BLT Fish and the game was on. By the time he launched BLT Prime, and then BLT Burger, the laughing had been silenced as other restaurateurs chased his dust. BLT Steak was easily the most expensive informal new restaurant the city had seen, and it was packed from Day One.

Tourondel, who is originally from Auvergne, in central France, says his first restaurant job was in a Michelin three-star restaurant when he was 12, an apprentice at the mercy of a stereotypically abusive French chef. He started cooking for real after getting booted out of parochial school at 14 and being given a choice by his father of three careers to keep his hands out of trouble: tailor, typist or cook.

He went on to work with name chefs including Jacques Maximin and Michel Troisgros before signing on with Potel & Chabot, the Moscow-based catering company that brought him to the United States in 1992. He says he started out as a pastry chef but learned “you get paid more if you do both.” And so he cooked at CT, owned by Claude Troisgros in New York, and at the Palace Court at Caesars Palace in Las Vegas, then was lured back to New York to open Cello. (As he notes, any renown he won in Vegas stayed there, because the competition was nothing like it is today.)

Creativity at Cello earned Tourondel no end of critical huzzahs. William Grimes of the New York Times described him as having “a gossamer touch and an elegant eye” with turbot paired with foie gras wrapped in sage leaves and moistened with sherry jus, and with lobster served in three stages: a piece encased in Sauternes gelee to be melted with warm lobster emulsion, a claw teamed with coriander-spiced vegetables and the roasted tail with favas, morels and gnocchi. No wonder the chef’s eyes go sad and distant when he recalls the closing.

Two years after that dispiriting blow, he was back with a very personal French spin on bacon, lettuce and tomato.

At BLT Market, where the menu follows what is local and in season and shelves near the reception desk hold pickles and honey and other comestibles for sale, the floors are bare wood, the tables have no linens, the waiters wear black striped aprons. A manager says that “Laurent has the touch” for catering to this new world in which guests show up in jeans and T-shirts but still expect Christofle silver to tackle a luxurious burger and fries.

Meals there start with a warm baguette soaked in pesto along with Tourondel-style pigs in blankets. Frites are served in a tall cone, dusted with Parmesan and flecked with slices of fried garlic. A recent special of chicken paillard was the size of a small platter, topped with a schmear of pesto and an heirloom tomato salad. Roast chicken is served with a whole head of roasted garlic, salmon steak is topped with a hefty quenelle of caviar, meatballs are stuffed with ricotta.

Tourondel says the concept will not be as easy to replicate, let alone franchise, as his meat-centric restaurants are. For the BLT Steak in L.A., he may be bringing in one of his trusted corporate chefs, Marc Forgione (son of Larry, one of the pioneers of New American cooking), who is getting the BLT Market up to speed, and maybe some particularly talented line cooks, since he considers staffing the most difficult aspect of empire-building.

Tourondel says he always spends the first couple of months in the kitchen of a new restaurant to push the team up to his standards.

On a recent afternoon, he was tearing into a special of salmon steak wrapped in bacon and declaring the wrapper too thick, tasting new offerings from a young pastry chef (including rum raisin ice cream topped with sensational cranberries in confit) and sending back a slab of glazed black cod for “poquito mas” time under the broiler. (He jokingly adds that his best kitchen Spanish is “mucho trabajo, poquito dinero.”) He also admits that he never sits down to eat.

Tourondel expedites in blue jeans, a white chef’s coat and street shoes, constantly checking his BlackBerry, an attachment he says “accelerates the process” of expansion by letting him stay in constant touch with new restaurants whether in San Juan or on Sunset Boulevard.

To come up with new ideas for dishes, Tourondel says he reads endless food magazines, American and foreign, particularly from Australia. But mostly, “I have to visualize it before I can create it. I see it before I taste it.”

In his new book, produced with Michele Scicolone, he showcases many of the dishes now familiar from his many restaurants, but unlike with his solid first book, written with Andrew Friedman, not all the recipes yield restaurant-level results, unfortunately. The famous cheddar biscuits emerged from the oven more like oversized, underbrowned cookies, while broccoli-stuffed portobellos were leaden.

Tourondel is most revealing when he talks about how his adventures might not be possible in France. There, he said, chefs tend not to keep up with trends as much. He thinks Guy Savoy is one chef who comes closest to his strategy, with a string of small bistros.

But he still pays homage to his birthplace. When he notes that he and his top chefs are working double shifts until BLT Market is safely launched, he says he always does things “the French way.”


Grilled Veal Chop with White Wine Piccata Sauce Recipe

Serves: 2 | Prep time: 15 mins. | Cook time: 15 mins.

Ingredients
2 large bone-in veal chops*
1 tbsp olive oil
1 pinch of salt per chop

Sauce:
1/2 stick butter
3 cloves garlic, minced
1 small shallot, minced
2/3 cup white wine
1 tbsp olive oil
3 tbsp all-purpose flour
14 oz low sodium chicken broth
1 lemon, cut in half
2 tbsp capers in brine
1 tsp salt (optional)
1 tsp pepper
3 tbsp chopped Italian parsley

Step-by-Step Instructions for Grilled Veal Chop with White Wine Piccata Sauce Recipe

Step 1: Rub each side of each veal chop with olive oil and pinch of salt. Set the veal aside.

For more information about this cut of meat, click the picture

Step 2: Heat a large skillet on the grill over medium heat. Melt butter in the pan, sautéing garlic and shallots until translucent—about 60 seconds.

Step 3: Add white wine to the shallot and garlic mixture, bringing to a boil. Stir occasionally until the wine has almost evaporated.

Step 4: While the wine mixture is reducing, place the veal and lemons (cut side down) directly over high heat on the grill. Grill lemons until they are nicely charred, about 5 minutes.

Step 5: Grill the veal chops until they reach an internal temp of 140°F, as determined by a reliable instant read thermometer. Depending on the thickness of the chops, this should take about 5 minutes per side.

Step 6: While the chops are cooking, add olive oil and flour to the wine reduction. Whisk the mixture together to make a paste continue whisking until the white wine mixture turns golden brown.

Step 7: Whisk chicken broth into the white wine roux. Once combined, squeeze the charred lemons into the pan, careful to catch any seeds.

Step 8: Add capers with brine to the mixture, while whisking over medium heat. The capers themselves are pretty salty, so taste the piccata sauce prior to adding additional salt and pepper.

Step 9: Serve the sauce over grilled veal chops and top with chopped parsley.

There you have it, an Italian classic in under 10 steps. This quick and easy veal chop recipe is a weeknight staple in the GrillSeeker home. Tag me on Instagram if you create the dish and let me know what vegetables or pasta you paired it with.

Make this Grilled Veal Chop with White Wine Piccata Sauce recipe:

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The Benefits of Dry-Brining

Still unconvinced about the merits of dry-brining? Or do you need to state your case to a stubborn friend or family member who insists on splashing around with a salt-water-bathed turkey every year? Here are the bullet points in favor of dry-brining.

Easy and Space-Saving

Traditional wet-brining is a logistical nightmare when you're working with something as big as a turkey. Who has giant food-safe buckets kicking around for plunging a bird into? Or the fridge space to keep the soaking turkey cold for a few days? And if you decide to brine in a giant cooler, do you really want to spend a good portion of a morning painstakingly sanitizing it once the brining is done so that you don't end up serving salmonella sodas at your next cookout?

Then there's the making of the brine itself. Having to whisk and whisk and whisk to dissolve a bunch of salt (how much was it again?? Did I get that ratio right?) in cold water, or heating up a batch of brine on your stovetop to then have to wait while it cools down before using it, all the while taking into account displacement for when the turkey gets added to the bucket and so on. With dry-brining, all you have to do is Salt Bae that sucker up on a wire rack–lined baking sheet, and pop it in the fridge. So much simpler.

The wire rack, by the way, is important: You want air to circulate fully around the meat and not have it sitting in a puddle of its own juices.

More Deeply Seasoned Food, Without Fuss

Kenji has spent a lot of time on the brining subject and has written about how salt is really the only seasoning that achieves significant flavor penetration, whether you go with a dry or traditional brine method. As mentioned above, traditional brines chock-full of aromatics smell nice and all, but those flavors, beyond the salt in the solution, are not transmitted to the meat. Simply sprinkling your food with salt and giving it time to do its work creates much more evenly and deeply seasoned meat than the surface-level flavor you get from salting right before cooking.

Undiluted Flavor

As mentioned earlier, dry-brined meats and fish taste more of themselves than they do when wet-brined because they aren't holding onto extra water weight, which dilutes flavor. Just as you wouldn't be thrilled about getting a bland, watered-down cocktail at a bar that touts the skills of its head "mixologist," you shouldn't serve people waterlogged turkey or chicken.

Juicy, Firm Results

Dry-brined meat and fish comes out perfectly juicy and firm after cooking. Given time, salt will perform its protein-dissolving magic, which allows meat to hold onto its natural moisture during cooking. For soft-fleshed fish like mackerel, salting also helps firm up the meat, making it both easier to maneuver during cooking and more pleasant to eat.

Better Browning and Crispier Skin

Along with producing juicier meat, dry-brining also helps achieve better surface browning, crunchier crust on steaks and beef roasts, and crispier poultry and pork skin. Once the moisture that initially beaded up on the surface of the meat is drawn back in to balance the high salt concentration of the interior (and also evaporates off it), the meat's surface is left much drier than ever before.

And because the moisture in the meat isn't being squeezed out as much thanks to the proteins dissolving and muscle fibers relaxing, the surface of the meat stays drier during cooking. Dry surfaces brown, wet ones don't. So when you blast a dry-brined piece of meat with heat, whether searing in a skillet or finishing in a hot oven, you achieve Maillard browning really fast, which means you're less likely to overcook your food in the quest for a mahogany crust.

And the same goes for crispy, crackly skin, which needs to be nice and dry before it can get to that stage. A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin instead. To produce extra-crispy poultry and pork skin, we like to mix in a little baking powder with the kosher salt, which gets sprinkled over it.

The slightly alkaline baking powder raises the skin's pH levels, which allows proteins to break down more efficiently, giving you crisper, more evenly browned results. Simultaneously, it combines with the bird's natural juices, forming carbon dioxide gas that leaves you with a layer of tiny bubbles. It's these bubbles that increase the skin's surface area, allowing it to develop a crunchy texture once cooked.


7 veal flank steak Recipes

Adobo Grilled Veal Flank Steak (Bobby Flay)

Adobo Grilled Veal Flank Steak (Bobby Flay)

Flank Steak With Blueberries and Camembert Sauce

Flank Steak With Blueberries and Camembert Sauce

Grilled Wagyu Flank Steak over Wild Mushroom Ragout in Sun-dried Cranberry Bourbon Demi-glace

Grilled Wagyu Flank Steak over Wild Mushroom Ragout in Sun-dried Cranberry Bourbon Demi-glace

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay)

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay)

Rolled Beef with Artichoke Stuffing

Cooking Considerations

Don&rsquot complicate this recipe, pair it with some grilled or sautéed vegetables and/or simple grains dish.

This dish can either be a quick gourmet weeknight or special occasion

The longer the veal marinates the more deeply infused the flavor will be

If using wood to grill veal, use a milder wood like oak, pecan, or any fruit hardwood. Avoid the mesquites and hickories of the world as they will overpower the mild flavor of the veal.


Brining Pork Chops

Brine is little more than sugar and salt dissolved in water. To brine meat you submerge the meat in the solution and let it sit for 30 minutes to 30 hours depending on the size and intensity of flavor you desire. The reason this works is because meat is composed of cells, and cells have these things called membranes. Membranes desire nothing more than balance. So, if they detect more salt on one side of the membrane than the other, they move some salt across the membrane in a process called diffusion. Diffusion of a liquid across a membrane is called osmosis. Osmosis is the key to brining.

The brine is pumped into the meat, resulting in more liquid and more flavor. At the same time the salt denatures proteins present in the meat. These denatured proteins are suddenly very effective at hanging on to water, which means that brined meats are juicier when cooked and they are more forgiving to accidental overcooking.


Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 thyme sprigs
  • 1 garlic clove, coarsely chopped
  • Four 12-ounce, bone-in veal rib chops
  • 2 cups Cabernet Sauvignon
  • 2 large shallots, finely chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt and freshly ground pepper
  • Potato Puree

In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.

In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.

In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.

Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.