WORLD’S GREATEST VEAL CHOPS (with local vegetables)

The local outdoors Farmer’s Market opened in April.  We have been away on the annual Passover pilgrimage to Vermont, and have not had the chance to pick up fresh vegetables on the weekend until yesterday.  We decided to cook a meal based on the vegetables and herbs available in Charlotte, using Veal Chops as the base protein. I used a marinade from the Janos cookbook (Janos is an elegant restaurant in Tucson Arizona – Sherry and I ate there on a business trip years ago, and the food was SO good that we bought the cook book as a guide). We grilled the chops over a charcoal grill to create an incredible taste.  The combination of sweet, salty and spice make the most amazing taste off the grill.

Sherry found small fingerling potatoes (red and white) and fresh spinach at the Farmers’ Market, which served as the accompaniment to the Veal.  While the cuisine was remotely Southwestern, it’s a totally worldly meal, and exquisite at that!!

VEAL CHOPS

2 veal chops

1 Tbsp. brown sugar

1 tsp. chile powder

1 tsp. smoked paprika

1 tsp. chipotle chile powder

1 tsp. kosher salt

Mix rub together.  Rub over veal chops and refrigerate for 6 hours.  Leave on when grilling.

Heat charcoal grill.  Grill 3-5 minutes each side, and then let rest for 5 minutes until cooked through.

SPINACH WITH SAGE

Olive oil

1 lb. fresh spinach, stems trimmed, washed until no grit remains

2 Tbsp. minced garlic

1 tsp. kosher salt

1 Tbsp. sage leaves, minced

Sauté garlic, salt, and sage in olive oil.  Add spinach and cook until wilted.

BABY POTATOES WITH ROSEMARY

1 lb. baby potatoes, sliced in half

Olive oil, to coat

1 tsp. Kosher salt

2 Tbsp. fresh rosemary, leaves taken off stems

Mix well together. Place on baking sheet. Heat oven to 400 degrees.  Cook for 30 minutes, until browned.

Serve veal chops, spinach and potatoes together, and Enjoy.