Bobby Flay's Bar Americain Cookbook - Bobby Flay [45]
6. Heat the oil in a medium sauté pan over high heat. Add the corn, season with salt and pepper, and cook until the corn is light golden brown and tender, about 5 minutes. Let cool slightly.
7. Whisk together the eggs and cream cheese in a medium bowl until smooth. Whisk in the cream, corn, and collard greens and season with salt and pepper. Pour into the prepared tart shell and bake until the sides of the filling are slightly puffed and the center still jiggles slightly, about 40 minutes. Remove the tart from the oven and let cool at room temperature for at least 15 minutes before serving. The tart can be served hot or at room temperature.
8. To make the barbecue sauce for the lamb chops, whisk together the mustard, ketchup, molasses, honey, maple syrup, and vinegar in a small bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days. Bring to room temperature before serving.
9. Preheat the grill to high or heat a grill pan over high heat. Pour half of the barbecue sauce into a serving bowl and set aside. Season the lamb on both sides with salt and pepper and brush liberally with some of the rest of the sauce. Place the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with more of the sauce, turn the chops over, and continue grilling to medium, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill, brush with some of the reserved sauce, and let rest for 5 minutes.
10. Serve 1 chop per person with a slice of corn and collard green tart and the reserved sauce on the side. Garnish with parsley oil if desired.
Grilled Veal Porterhouse Chop
GRILLED VEAL PORTERHOUSE CHOP
FIG CABERNET VINEGAR GLAZE
Tender veal is most commonly served in lighter preparations because of its delicate nature, but the porterhouse cut is substantial enough to allow for a truly rich and deeply flavorful sauce such as this one. Intensely sweet dried figs steeped in wine join a reduction of wine and veal stock to form a syrupy glaze that coats the veal in flavor. Cabernet vinegar (though another red wine vinegar will do) balances the figs’ inherent sweetness with its bright acidity. Uncommon as they are, veal porterhouse chops make this a memorable, special-occasion dish, but you could certainly substitute thick-cut pork chops with excellent results.
Serves 4
Fig Cabernet Glaze
2 cups Cabernet Sauvignon
8 dried figs, halved
1 quart store-bought veal stock (see Sources) or chicken stock, homemade or store-bought
2 shallots, finely diced
2 tablespoons Cabernet vinegar or other red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
Grilled Veal Porterhouse Chops
4 (14-ounce) veal porterhouse chops, trimmed of excess fat
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish
1. To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
2. Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency, about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
3. Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
4. Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred