Red Pepper, Artichoke, and Olive Salad

Veal Chops in Cognac Sauce

An easy salad that won't wilt, and a classic veal chop recipe.

The veal can also be cooked on the grill with the sauce prepared in advance if you are doing the outdoors thing!

Red Pepper, Artichoke, and Olive Salad

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1 jar (6 oz) marinated artichoke hearts

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½ cup green olives (pimento stuffed)

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½ cup marinated eggplant, drained

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1 cup jarred red peppers, sliced

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6 oz Cheddar cheese cut into 1 • ½ inch sticks

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½ tsp black pepper

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3 Tbsp olive oil

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2 Tbsp chopped parsley

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½ tsp red pepper flakes

Mix all ingredients in a bowl and serve.

Serves 4.

Veal Chops In Cognac Sauce

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4 center cut veal chops (10-12 oz each)

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½ tsp salt

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½ tsp black pepper

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2 Tbsp unsalted butter

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3 or 4 chopped shallots

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8 oz mushrooms, sliced

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1 Tbsp Cognac

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2/3 cup heavy cream

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¼ cup shredded basil leaves for garnish

Sprinkle chops with salt and pepper. Heat butter in heavy pan until hot. Sauté chops at medium high for 5 minutes until brown. Turn, cover, reduce heat to low and cool 5 minutes. (At this point they should be medium rare.) Place on platter and keep warm while you make the sauce.

Add shallots to pan drippings and sauté 30 seconds. Add mushrooms and cognac and sauté 1 minute. Add cream and simmer for 1 minute. Salt and pepper to taste. Pour over chops and garnish with basil. You may want to serve with a side dish of wild rice.

Serves 4.

 

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