Despite the rather unsettling thought that my signature on that paper could actually prove necessary, the idea of running a restaurant without rules was intriguing and appealed to my renegade "fuck the government" nature, so I signed away my rights -- or signed my own death certificate, depending on how this meal would turn out - and decided to make the best of it. I really wanted it to be fabulous and memorable; Farm Boy just wanted to survive after I forged his signature.
C'est la vie. Bon appetit!
Well, we didn't die, but it wasn't memorable. It was thoroughly disappointing, to be truthful. I will admit right now that I am not that easy to impress with food, but I am also fairly accepting of that fact and manage to find something pleasant about almost anything I order in a restaurant. In other words, I may rarely roll my eyes, gasp in delight and savor every mouthful, but I generally can enjoy any meal as perfectly serviceable. This wasn't even that. But we didn't die, which is what Farm Boy likes to point out every time I bitch about what a disappointment it was.
|The infamous chopping blocks. You thought I was kidding.|
So fuck you. We don't follow rules either.
The only saving grace about the meal was that the other two couples at our table were fascinating and I enjoyed probing them with questions about their lives. Meeting strangers is one of my favorite things because I find I really like just about everyone for about the first two hours; after that it gets dicey. Farm Boy knows this and thanked me as we walked to our car for not bringing up politics. One of the gentlemen had come from Boston, gone to Harvard, even had a grandfather who had been a professor there. This, among other things, stamped him a crazy ass liberal.
And I said nary a word. Butter wouldn't have melted in my mouth. If there had been any. An entire meal...and not a pat of butter.
Don't get me started.....
So here is a recipe that will make you gasp in delight. Promise.
GRILLED VEAL CHOPS WITH LEMON-CAPER SAUCE
- 4 T. extra-virgin olive oil
- 1 1/2 T. white balsamic vinegar
- 1 1/2 T. drained capers
- 1 1/2 T. chopped fresh Italian parsley
- 1 1/4 tsp. finely grated lemon peel
- Juice from one lemon, add according to your taste
- 1 garlic clove, minced
- 2 8 to 9 oz veal rib chops
- Salt and pepper
InstructionsWhisk 3 tablespoons olive oil with next six ingredients. Season sauce to taste with salt and pepper. Set aside.
Prepare barbeque grill. Brush veal chops with remaining 1 tablespoon olive oil and season with salt and pepper. Grill to desired doneness. Medium rare is best.
Serve with sauce.
This is divine accompanied by small, roasted potatoes, cut in half and tossed with some oil, butter, fresh thyme, and garlic. Start these ahead as they take about 30 minutes in a 450 degree oven. Sauteed green beans or wilted kale would be lovely as a vegetable.
Accompany with a glorious pink champagne.