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Receta Grilled Veal Chops, Corn, Cucumber Mint, and Heirloom Tomato Caprese
Add a photoA summer’s night dinner on Lolita’s deck in Cambridge is always a delight, but after a day of bicycling through Boston it’s even better! We had planned on having guests tonight, but alas, said plans fell through – so the husbandman and I decided to take a whirl around town straddling our steel and spoke steeds to see what sort of goodness we could find. Starting by riding along the Charles, then zooming past the Museum of Science, tripping by the canal locks under the Zakim heading towards the Garden, skirting by Charlestown on Commercial Avenue, turning into the labyrinth North End, sailing along the Rose Kennedy Greenway, speeding across the Northern Avenue Bridge, passing the pedestrians into South Boston, gliding along the South Bay Harbor Trail to the newly developed Fan Pier, and settling into a lunch at the new Legal Seafoods Harborside: about 7 quick, city miles full of sights and sounds and smells and sea-fresh air. On our way back home, we re-visited the North End to buy something special to eat with the fresh veggies from the farm waiting in our fridge. We ended up with heaven: fresh, elegant, and easy for our al fresco dinner under the darkening sky.
Ingredientes
- 2 12oz veal chops
- 2 ears fresh super-sweet corn
- 1 boll fresh mozzarella
- 2 large cucumbers from the garden
- 2 bright Heirloom tomatoes
- 5oz Greek yoghurt
- 1 bunch fresh mint
- 4 tbs minced red onion
- fresh basil
- EVOO
- good balsamic vinegar
- sea salt and black pepper
- white bread and fresh butter
Direcciones
- I start by peeling, slicing, and de-seeding my cukes â plucked just moments ago from the vines overhanging our roof-deck.
- Iâve washed my mint leaves and patted them dry with paper towels, and now Iâve got them all stacked loosely together, stems aligned. Then I take that bundle and roll it into a loose cigar. Using my just sharpened chefâs knife, I slice as thinly as I can. The results: crispy, very thin, very long ribbons of snappy, minty freshness.
- Along with salt, pepper, and the yoghurt, I add my mint to a bowl with the cucumbers.
- I mix the contents of the bowl together very well, adding more salt and pepper as needed to taste. I also add some minced red onion. This goes into the fridge to chill.
- The corn has also been a theme around here lately â itâs just so sweet, fresh, and good right now! We grill them simply by just removing all the outer husk â leaving only the inner-most leaves intact â and placing them directly on the hot grill. They take about 25 minutes, so we give them a small head-start over the veal which will only take 15 or so.
- Speaking of veal â pepper is all these steaks need; veal is so tender and delicious on its own, and I really wanted to enjoy just the unadulterated flavor of the meat. Besides, my thought is that the cucumber salad will be a lovely accompaniment to this dish â sort of a riff on lamb and tzatziki.
- These lovely heirloom tomatoes â one a black crimson, I think, and the other a big yellow â hail from Kimballâs Fruit Farm stand. If the tomatoes Iâm eating I havenât grown myself, then Iâve purchased them from these guys â they really know their fruit!
- A caprese salad might be a tired concept â showing up as it does *everywhere* â but more often than not these days itâs made with crappy, tasteless tomatoes, pre-packaged pesto sauce, dry, rubbery mozzarella cheese, and âay-tail-E-anneâ dressing. When itâs made with real quality ingredients like these rich, sweet, meaty heirloom tomatoes, my own gardenâs abundant Italian basil, true fresh mozzarella gently formed from curds and floating in brine, nutty EVOO and thick, viscous balsamic vinegar â it is a revelation. Topped with some exotic flakes of black salt (blended with volcanic ash, a gift from my sweet sister), this colorful salad is as strikingly beautiful as it is devastatingly delicious.
- I plate this next to a cold mountain of my creamy, minty, crispy cucumbers.
- After 10 minutes on the grill, my peppered veal steaks are browning perfectly, and are ready to flip. The smell of sizzling meat is making me salivate.
- Weâve been rolling the corn around pretty regularly, too, so it can cook on all sides. The husks become nice and papery, and the silks crisp and dry. It only takes a moment, when the cobbs are ready, to peel back the paper and string and snap everything off at the base, leaving nothing but hot, steaming corn ready to be rolled in butter.
- Now thatâs a plate. Except for the pat of butter adorning the corn (which we laid on our slice of bread, to give it a good place to wallow), there is very little fat on this filling and full platter of supper! Lean veal, simply grilled, two light salads â both fresh and locally sourced â and super-sweet corn come together in a symphony of salubrious satisfaction. Well worth the 14 miles biked there and back, this repast is a rich reward for another work week down, and just the right way to rev ourselves up for the work week just on the other side of Sunday. As the sun slowly sets in the west, streaking the sky with brilliant azure and fierce crimson, Clayton and I tuck into our dinners with enthusiasm â oooohhhing and aaaahhhing on each outstanding bite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 2 servings | |
| Calories 489 | |
| Calories from Fat 427 | 87% |
| Total Fat 48.62g | 61% |
| Saturated Fat 30.57g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 370mg | 15% |
| Potassium 517mg | 15% |
| Total Carbs 11.2g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.4g | 5% |
| Protein 4.96g | 8% |
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