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When in México, Improvise

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To ring in the new year last night Jo Ann and I wanted to recreate one of our old favorites that we have not had for ages, Veal Chops with Roasted Shallots, Arugula, and Polenta. This excellent meal is from Bon Appétit and it has been years since we have made it.

Part of the problem is that we can not find veal here in Morelia or Pátzcuaro so this was going to require us to improvise for the meal.

First we decided that the best meat alternative we could choose over a veal chop was a very marbled rib eye steak.  We grilled this on the BBQ and achieved a mouth watering tasty main course.

For the shallots and arugula Jo Ann was able to go out to her garden and hand pick fresh shallots and arugula.  Then we made the potenta from scratch and roasted the walnuts which added a great flavor to the meal.

Bottom line, you can’t always get the culinary items that you can in the US or in Europe, but if you are creative and willing to do a lot from scratch, you can enjoy just about any meal that you want.

¡Feliz Año Nuevo!

The final plated meal

The final plated meal

Rib Eye Steak, Roasted Shallots, Arugula, and Polenta

Rib Eye Steak, Roasted Shallots, Arugula, and Polenta

One of our favorite wines from the Valle de Guadalupe

One of our favorite wines from the Valle de Guadalupe

Roasted Shallots and other vegetables.

Roasted Shallots and other vegetables.

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