Perfect Partners: Snuff Mill Restaurant
Local foodie veterans join forces to open Snuff Mill Restaurant, a farm-to-table steakhouse, butchery and wine bar that celebrates the bounty of the Brandywine Valley.
Chef Robert Lhulier shares his recipe for this popular dish from Snuff Mill Restaurant.
Ingredients
SERVINGS: 4 Serving(s)
- 4 each 16-ounce Organic Veal Chop
- Salt and Butcher Black Pepper to taste
- 1 cup Veal Demi-glace
For The Onions
- 1½ pounds cipollini onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ⅓ cup water
- ¼ cup balsamic vinegar
- 1 teaspoon chopped fresh thyme or rosemary leaves
For the Mustard Seeds
- ½ cup yellow mustard seeds
- 1 cup champagne vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Preparation
Prepare the Onions
Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly. Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don’t separate. If the onions are larger than 1½-inches diameter, slice into halves or quarters. Heat the butter and oil in a medium (8-10-inch) nonstick skillet over mediumhigh heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally. Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes. Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and reserve.
Prepare the Mustard Seeds (one day in advance)
Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight. When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
Prepare the Veal Chops
Liberally season the chops with salt and pepper. Lightly coat with a little olive oil and chargrill until medium rare or desired temperature. For 16-ounce cuts, you may need to finish in the oven.
To plate, put the chop atop some roasted vegetables or potatoes. Next, stack some of the onions on top of the chop, including some of the agrodolce (vinegar glaze) on top of them both. Next, spoon some of the pickled mustard seed on top of the onions. Heat up your demi-glace until it is thickened and hot. Spoon a couple of ounces over the chop and garnish with fresh herbs or peppery greens.
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