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Dry Rubbed Double Cut Veal Chop for Two from The Prime Grill
Posted By elizabeth On August 22, 2010 @ 2:00 am In Member Only,Restaurant,Rosh Hashana | No Comments
from: The Prime Grill 
½ tablespoon black pepper
2 tablespoons sugar
2 tablespoons salt
5 tablespoons porcini pepper (dried porcini ground in spice/coffee grinder)
Mix all of the Above
1 double cut veal chop
1 tablespoon canola oil
Sprinkle the dry rub generously on the veal chop before searing.
In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.
Red Pepper Jam
2 red bell peppers—seeded, ribs out, julienned
¼ cup sugar
1/3 cup rice vinegar (white vinegar can be substituted)
Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).
Sweet Potato Soufflé
3 cups sweet potato purée
1/3 cup sugar
pinch of salt
1 vanilla bean
½ cup pineapple juice
½ cup flour
Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.
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 The Prime Grill: http://www.theprimegrill.com
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