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WINE:
Color: Red, Varietal: Cabernet Sauvignon, Vineyard: Beringer, Year: 2004, Region: Napa Valley
FOOD:
Meat - Veal
COMMENTS:
Executive Chef, David Frakes has created this stand-out pairing just for Father’s Day. The chops require a little planning ahead, but Dad is worth it! This recipe works equally well with pork.
RECIPE:
Ingredients

Grilled Veal Chop Stuffed with Roasted Garlic
6 veal rib chops (ask your butcher to “French bone”)
6 garlic cloves, sliced thinly
2 tablespoons fresh marjoram or oregano, chopped
1 tablespoon fresh sage, chopped
3 bay leaves
3 tablespoons corn oil

6 heads garlic, top third removed to expose cloves
1 tablespoon extra-virgin olive oil
Porcini Mushroom
1 pound porcini mushrooms, cut into half-inch cubes
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
½ teaspoon garlic, minced
1 tablespoon parsley, chopped
Salt and pepper to taste

¾ cup seasoned bread crumbs
3 tablespoons mixed herbs (chives, sage, marjoram, and/or parsley)

Directions

For Porcini Mushroom:

Prepare stuffing: Heat butter and oil in a very hot skillet. Once butter has melted, add mushrooms. Cook for 5-7 minutes, until mushrooms have softened. Make a well in the center of the pan and add the garlic and parsley. Continue to cook for another minute. Season with salt and pepper and remove from heat. Divide in half and set aside.

For Grilled Veal Chop Stuffed with Roasted Garlic:

Marinate chops: Place all above ingredients in a small bowl, cover with plastic wrap, and refrigerate for at least 4-6 hours, preferably overnight.

Roast garlic: Preheat oven to 400º. Rub cut ends of garlic heads with oil. Wrap in aluminum foil and bake for 45 minutes to one hour, until soft enough to squeeze. Remove from oven; let cool and then squeeze garlic out of heads. Divide in half and set aside

Preheat grill. Remove marinade from veal chops and make an incision into the side of each chop, about 2-3 inches long, to create a pocket. Make sure not to cut all the way through. Divide stuffing evenly among the veal chops. Press chop firmly on both sides to spread out stuffing.

Grill: Season each chop generously with salt and pepper on both sides, then place on grill. Cook for 5-7 minutes per side, being careful not to move. Stuffing should be hot in center for the veal to be cooked properly, with an internal temperature of about 140º to 145º.

Serve: Arrange a chop on each plate and garnish with remaining roasted garlic cloves and mushrooms.

Serves 6

Beringer Vineyards
Executive Chef David Frakes
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