VEAL RIB CHOPS WITH PESTO AND TOMATO CONFIT

LA MEILLEURE COTE DE VEAU!

VEAL RIB CHOPS WITH PESTO AND TOMATO CONFIT

These veal chops are outstanding cooked on a charcoal grill. This is our favorite recipe! Hope you will enjoy it too! Perfect with an wonderful Pinot Noir from Burgundy! Choose a Savigny-les-Beaune or a Pommard, you will be in Heaven!

For 2 servings

2 veal rib chops (1 inch thick)

3 garlic cloves peeled

1 oz of sun dried tomatoes

1/2 bunch of basil (leaves only)

1 tbsp of olive oil

Fleur de sel

Pepper

Preparation of the pesto:

Chopped the basil leaves with the garlic cloves. Cut the sun dried tomatoes into very little pieces.

Put the tbsp of olive oil in a small bowl. Add the basil, garlic, tomatoes, fleur de sel and pepper. Mix well. Cover and set aside. (The pesto can be made a few hours in advance).

Preheat the grill.

Season the veal chops with salt and pepper. Let stand at room temperature for 30 minutes.

Cook for 10 minutes on each side. Add the pesto on top of the chops for the last 2 minutes of cooking.

Bon Appetit!

SEA SCALLOPS, SAFFRON SAUCE AND APPLE JULIENNE

The scallops can be cooked either on a grill or pan fried. Choose a Riesling from Alsace or a Sauvignon Blanc from the Loire Valley to complement this delightful recipe! Enjoy!

Preparation: 20 min. cooking time: 30-40 minutes

4 Servings

16 sea scallops

6 apples (Granny Smith)

2 tbsp of unsalted butter

1 tbsp of olive oil

Salt and pepper

Saffron sauce:

1 shallot chopped

1/3 of a cup of white wine

½ cup of heavy cream

Pinch of saffron

Salt and pepper

Peel 4 apples discard the center and cut them into small pieces. Place them in a medium saucepan. Add 2 tbsp of water and 1 tbsp of butter. Cook over medium-low heat for about 30 minutes.

Meanwhile, put the shallot and white wine to another medium saucepan. On medium heat, reduce the liquid by 2/3. Add the cream and saffron and simmer for 20-30 minutes, stirring occasionally. Add some salt and pepper.

Season the sea scallops with salt and pepper.

If you choose to cook the sea scallops in a frying pan, melt 1 tbsp of butter and 1 tbsp of olive oil. Cook over high heat 2 minutes on each side.

At the last moment, peel the other apples and using a mandolin, make some julienne.

Display the scallops over some cooked apples. Add some julienne on top of the sea scallops and pour the saffron sauce around.

Bon Appétit!

French Recipes and Cuisine