Chef Kevin Rathbun
Rathbun’s, Atlanta
Yield: 4 servings
Yellow corn kernels 2 cups
Heavy cream 1 cup
Garlic, minced 1 Tbsp.
Green onions, chopped 1 Tbsp.
Kosher salt 2 tsp.
Black pepper 1/2 tsp.
Veal chops, 14 oz. 4
Steak seasoning (recipe follows) 2 Tbsp.
Olive oil 1 Tbsp.
Gouda cheese, grated 1/4 cup
Tomatoes, diced garnish
Heat iron skillet; add corn kernels and char. Add cream, garlic, green onions, salt and pepper. Cook over high heat for 2 minutes; reserve.
Season veal chops with steak seasoning and saute in olive oil until golden brown. Transfer to 400F oven; roast to desired doneness.
To serve, place corn ragout on plates; sprinkle grated Gouda over corn. Place veal chop on corn and Gouda; top with diced tomatoes.
Steak Seasoning
Kosher salt 1/4 cup
Cracked black pepper 1 Tbsp.
Garlic, minced 1 Tbsp.
Fresh sage leaves, chopped 1 Tbsp.
Mince together salt, pepper, garlic and sage in minifood processor. Transfer to sheet tray; bake at 250F for 30 minutes.