And the Canadian Thanksgiving is finally over, and I never had the chance to celebrate it. I was up in my neck preparing three Turkeys with all the fixings at work and by the time the celebration was upcoming, the day just went by so quickly that when I woke-up the following day, the week was nearly over. I felt the exhaustion two days later. I did everything in break-neck speed when I had not supposed to.
Anyway, I really didn’t bother, but I looked for something special at the grocery a week before to celebrate Thanksgiving by myself without really going to the Turkeys. I contemplated on doing a Turkey Breast, initially, but when I saw the thick veal chops on display again, I took two immediately and froze them until I was ready for my own celebration.
I’m still exhausted until today and I think this would go on until the holidays. I really don’t have any recollection of Thanksgiving with family and friends. Manila doesn’t celebrate Thanksgiving in these modern, digital times; moreso when I was growing up. Here’s one thing though. When I last visited Manila between 2008 and 2010, a neighbour baked a whole Turkey as his main for Christmas Eve. It was definitely nouveau to Filipinos who has not had a Thanksgiving Turkey, and I’m sure it was an expensive bird. I was surprised it even existed there. I didn’t touch it. I went for the steamed rice and Pork BBQ. That was my Christmas dinner to match the wine that was served, of course. I’m sure they were staring at me for some reason. Didn’t care less. I was a happy man with the BBQ.
- Veal Chops
- Olive Oil
- Garlic, minced to paste
- Tomatoes (as garnish)
- White Wine
- Beef Stock (Veal Stock or demi)
- Oregano (Italian & Spanish)
- Lemon juice
- Evaporated Milk
- Sea Salt & Ground Black Pepper
- Cornstarch Solution
- Olive Oil
- Crushed Chili Peppers
- Salt & Pepper
Marinate the veal chops in Olive oil, Lemon, Oregano and Salt & Pepper overnight. Coat the chops in seasoned flour and sear both sides until golden brown. Transfer in a baking pan and finish off in a pre-heated 350’C oven.
Saute the onions and garlic on the same pan and deglaze with white wine. Add the beef stock and boil to simmer. Strain in a sauce pan. Reduce to a third and add some honey. Adjust the sauce consistency with the cornstarch solution.
Slice the eggplant as thinly as possible. Marinade and grill in the seasoned grill pan. Set aside.
Set the eggplants on the plate before placing the veal chop. Drizzle the sauce before serving and sprinkle with diced tomatoes and oregano.
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