The Veal World - Chicago
Yes, we have no veal chops, we have no veal chops today....
So I didn't get the veal for this recipe. I, instead, got steaks. I don't know if Chicago has become anti-veal or what, but I went to 3 grocery stores and could not find veal chops. So, I gave up (because it's so easy to do). My militant vegetarian pal, Lauren, would be estatic that I'm not participating in the slaughter of baby cows; but, I'm sad to say, it is by sheer laziness and not by some political agenda that I make this choice.
Deliciousness descends in 3..2..1..
Kalamata olives: $2.12
Red wine vinegar: had
FAST: Cooking your meat will take you anywhere from 6 to 8 minutes depending on how you like it. The vinaigrette will take about 7 minutes (including prep time). So, you are looking at about 15 to 20 minutes total.
EASY: Removing the seeds from the tomatoes will be your most difficult part of the process.
FRESH: Nothing like good, fresh basil to help out a recipe using not-in-season tomatoes.
OVERALL: I really like the recipe. The vinaigrette was simple and good with the steaks (who needs veal, right Lauren?) This would be a good recipe to try with garden fresh tomatoes. I would even like to put in a few chopped up green olives in this and maybe a sprinkle of some parmesan cheese.
Diagnosis: If your sick of boring steaks, I would definitely recommend trying this new twist!
Tomorrow we've got some pretty interesting appetizers. See ya then!