At the Market – June 6, 2009

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I picked up a custom order of a whole rack of veal cut into two inch thick chops from Brookside Farm in Argyle, N.Y. Their calves are humanely treated and the byproduct of the local dairy industry. They will be a treat on the grill throughout the summer.

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Here's a recent example of a chop from a previous batch that was pre-cooked in a CVap oven with tandoori spices then finished atop the charcoal grill. It was served with grilled asparagus and celeriac puréed with bacon. I like pre-cooking in the CVap before the grill so that the meat is cooked to a desired doneness with a bit of char, but without a burn.


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