Grilled Veal Kidneys With Sage And Pancetta Recipes

GRILLED VEAL CHOPS WITH SAGE JUS

Steps:

• Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once.
• Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves.

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

GRILLED VEAL WITH PANCETTA, FAVA BEANS AND PEARL ONIONS

Steps:

• Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
• Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
• Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE

Steps:

• Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
• When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
• Reserve for garnishing.
• Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
• Add the veal chops and cook until golden, 5 to 6 minutes.
• Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
• Remove from the pan, place on a warm platter, cover with foil, and keep warm.
• Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
• Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
• Add the olives, capers, and fresh sage and stir together.
• Add the lemon juice and salt and pepper to taste.
• To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
• Garnish with crisp sage leaves and serve immediately.

VEAL CHOPS WITH MUSTARD SAGE SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
• Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

GRILLED VEAL CHOPS WITH ROSEMARY

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM

Steps:

• Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
• Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
• Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.

GRILLED VEAL KIDNEYS WITH SAGE AND PANCETTA

Steps:

• Soak about 10 small wooden skewers in water for 30 minutes. Preheat broiler.
• Trim the fat and filament from the kidneys and cut them in pieces about one-inch thick. Place the sage leaves on top of the kidneys, wrap in a slice of pancetta and thread on a skewer. Continue this way until you have threaded all the kidneys on skewers. There should be two small skewers a person.
• Broil the kidneys about six inches from the heat until they are cooked to desired doneness. Do not overcook or they will be tough. They are at their best when pink in the middle. Add salt and pepper to taste.