OK. Nice pick but full disclosure. Locally sourced veal chop (Monmouth County) happened to be my first veal chop on my new grill and post presentation it went back on the new grill because veal chops belong in cast iron pans and broilers ‘cause the walk of shame back to the grill for a chewy medium is a bummer.
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The second time around looks delicious! 
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I pierced the skin and filled with garlic and Girlfriend’s usual marinade of Aji Panca and Amarillo paste mixed with Goya Adobo seasoning and other spices. Then set overnight in the refrigerator.
After cooking a few of these, and almost none of them very good, this was the best. Things I failed to do were prick the skin all over and brush with vinegar, start with a high heat, and dry completely before putting in oven. These combined with cooking long enough will seal the deal next time. Patience is what I have lacked here.
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temperature and how long baking? TIA!!
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Eli, Happy Birthday!
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Thank you Roz!
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Kind of an oddball question. Recently returned from Italy where wife and I participated in a fun and interactive pasta cooking class. I could see doing something like that for a night-in with friends. Anyone know of a chef that offers anything like this in Monmouth area?
I did something similar about 20 years ago in Florence Italy. It lasted 3 days and very comprehensive. When I came home I wanted a similar experience with Spanish Cuisine. I could not find anything, so I then went to the surrounding Junior colleges and high schools districts to see if they hand any adult Ed courses. Sure enough a junior college about 20 minutes from my home had a 6 session course on Spanish Tapas. It worked and was fun…you never know!
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Many Happy Returns albeit a day late!
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Thank you @PHREDDY ! It’s good to hear from you again! It’s been a while. I hope all is well, and you are enjoying your home in Florida.
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I know heirloom kitchen does cooking classes. I also noticed apple street kitchen has a space that certainly looks like they do classes. Over the years, I’ve taken several classes at ice in lower Manhattan https://www.ice.edu/newyork
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Tear-it-up Thursday is now rigatoni holding up the fort from 8 hour simmered homemade beef/pork (80/20) bolognese sauce sautéed with carrots, celery…etc, and butter and herb crusted semolina garlic bread. An economical triumph with leftovers.
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Wow! Looks like it’s from the finest of Italians restaurants 
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My blogpost re: Memorial Day Weekend at home with photos of what we ate.
At Home 2023: Memorial Day Weekend | The Wizard of Roz (wordpress.com)
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