Mustardy Veal

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Veal is not a meat purchased by everyone, and I hope nobody thinks I haven’t a conscience. It’s just that if I actually focused on the whole idea of killing animals for human consumption, I wouldn’t eat meat at all. I of course believe in the most humane procedures in killing animals, but then, I could also argue that killing animals isn’t humane at all. So I really try not to think about it.

This veal was actually at my market today when I was shopping, and it’s something that rarely shows up, much like lamb, so I grabbed it. If this helps, I haven’t actually had veal in years. But I remembered a simple recipe that I used to make ages ago on the grill. It takes minutes to prepare, which made it perfect for when I worked full time.

There are two ingredients in this veal recipe besides the veal – butter and Dijon mustard. That’s it. You simply make a mustard butter, and then let it melt on top of the grilled veal. Easy and fast for summer grilling inside or out!

Veal Scallopini with Mustard Butter

2 teaspoons butter
1 teaspoon Dijon mustard
Veal scallops, I had 7
Olive oil
Salt
A few grindings of black pepper

First, make the mustard butter. I used twice as much butter as mustard, but this is up to you.

Place the butter and mustard in a small bowl.
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Beat the two until smooth. Then chill in the refrigerator, although this is optional. Another option is to make a roll of butter, much like you do with a compound butter, wrapped in plastic. Then it can simply be sliced after being refrigerated. I just made such a small amount that this wasn’t necessary.

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When you are ready to cook the veal, have it close to room temperature. Then dry it off on paper towels.
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Pour a little olive oil on a dinner plate, place the veal on top, then drizzle a little more oil. Season with salt and pepper.
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The veal will take 2 minutes to cook, so also have your mustard butter soft enough to scoop up. Also have your vegetables hot and ready to eat.

Heat up a grill over high heat. You can use a grill outside as well, but I wouldn’t waste the time it takes to prepare charcoal. These just take so little time it’s also not worth using the charcoal.

Place some of the scallops on the hot grill, being careful not to crowd them.
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Cook for barely a minute, then flip them, and cook for another minute.
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Serve the veal scallops topped with a scoop of the mustard butter, and let it melt away.


As an afterthought, I also sprinkled some chives over the veal. Basil would be good as well.

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This simple veal dish is as delicious as I remember it. Just make sure to not overcook the veal.

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Dried Fruit Sauce

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In yesterday’s post on fruited duck breasts, I mentioned that I served them with a “fruited” sauce. After completing the duck breasts and the sauce, there was just too much information and too many photos for a single post. So here is the sauce I made for the duck breasts, using dried fruit.

This sauce would be just as good with poultry, pork, or lamb. Plus, you can really mix and match the ingredients to suit your tastes. This is your sauce, make it yours!

Fruit Sauce

1/4 cup dried pomegranate seeds
1/4 cup golden raisins
Chambord
1 cup chicken broth or other
1 tablespoon veal or chicken demi-glace
Oil left in a skillet after searing meat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup white wine
1 tablespoon ancho chile paste
1/2 teaspoon salt
1/4 cup sherry vinegar

First, place the pomegranate and raisins in a small bowl. Cover them with the chambord and set aside.
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Pour the stock into a measuring cup and add the tablespoon of demi-glace. Heat the stock in the microwave until you can dissolve the demi-glace in it.
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If there’s a lot of oil in the skillet you’re going to use, pour some off. You will have quite a bit if you’ve just cooked duck breasts with the skin. Keep about one tablespoon in the skillet.

Heat the fat over medium heat. Add the onions and sauté them for about 4-5 minutes, then stir in the garlic.
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As soon as you can smell the garlic, add the stock with the demi-glace, plus the wine.
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Then add all of the juices that have run off from the duck or whatever meat you seared and cooked.
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Heat the liquid gently and let it reduce. If you’re unsure about reducing liquid, read my post on it here.

Meanwhile, strain the raisins and pomegranates over a bowl. Keep the Chambord, but not for this recipe. I didn’t want the sauce too sweet. You can always use it in another reduction or marinade.

When the liquid has reduced by at least half, add the ancho chile paste and salt. Stir well.
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Then stir in the fruits and keep cooking over low heat.
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When there’s barely any liquid in the skillet, pour in the vinegar. This will brighten the sauce a bit, and offset the sweetness from the fruit. Continue to cook until there’s barely any liquid in the skillet again. Then it’s ready to serve.

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Pour the sauce into a serving bowl and pass around with the duck breasts or lamb chops.
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note: If you’re limited on time, reduce all of the liquids except the vinegar first, until just 1/4 or so remains in the saucepan. Then the sauce-making time will be cut back significantly.

another note: The ingredients that you can make your own include:
1. your choice of dried fruits (try apples and apricots instead of pomegranates and raisins)
2. your choice of liqueur (try port instead of Chambord)
3. your choice of liquids (try home-made stock, red wine, port, vermouth, madera, marsala, whatever you like and have on hand)
4. your choice of seasoning (try a little thyme or even a little curry powder instead of the ancho chile paste)