Recently I've been exploring Bobby Flay's cookbook, Bar Americain, the newest addition to my always growing family of cookbooks. A couple weeks ago, I made cabernet-fig glazed veal chops with his green chile spoonbread, which was a great Saturday night meal. The main course and the side dish went together perfectly, and paired nicely with a lovely cabernet sauvignon from St Francis Winery that I had received two bottles of to sample a while back - a fantastic, deep tannic cabernet. I'll write up the side dish soon, but for this post, I will share the main course, which was the perfect pairing for the St. Francis wine. Bobby suggests in his cookbook making the recipe and the glaze for four veal porterhouse chops. Instead, we made two boneless veal chops - and it was amazing.
Bobby Flay's Veal Chops with Fig Cabernet Vinegar Glaze
2 cups cabernet sauvignon
8 dried figs, halved
1 quart store bought veal stock or high quality chicken stock
2 shallots, finely diced
2 T balsamic vinegar
1 T honey
salt and pepper
2 14 oz boneless veal chops of veal porterhouse chops
2 T canola oil
parsley (for garnish)
To make the glaze, bring one cup of the wine to a simmer. Removed from heat and add the chopped figs. Allow to seep while you prepare the rest of the glaze.
Put the stock in a saucepan and bring to a boil. It's important to use high quality chicken or veal stock, or it won't caramelize naturally in the proper way when you reduce it. Cook until reduced to half to two cups, for about 15 minutes. Add the shallots and remaining one cup of wine and continue cooking over high heat until reduced to a sauce consistency, about 25 minutes. Stir in the vinegar and honey and fig mixture. Keep warm and serve over the veal.
Season the veal chops with salt and pepper. Grill on both sides in a grill pan until golden brown and slightly charred, about five minutes. Ladle the glaze overtop. Recipe for the side dish green chile spoonbread is coming soon!
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