Pan Roasted Veal With Salsa Verde Recipes

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE

Steps:

• Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
• Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
• Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
• Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
• Do Ahead
• Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

ROAST PORK LOIN WITH SALSA VERDE

Steps:

• Preheat oven to 375°F.
• Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.
• Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
• Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.
• Thinly slice the pork and serve with any pan drippings and the salsa verde.

PAN-ROASTED VEAL WITH SALSA VERDE

Steps:

• Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
• Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.

ROASTED BONE MARROW WITH SALSA VERDE AND CAVIAR

Steps:

• For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they're holding onto. The marrow will become slightly less pink and begin to turn white.
• For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld.
• Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat.
• Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes.
• For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side.
• Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side.