Jean Tang: We’re just steps away from New York’s Time Square at a modern American chop house called 7 Square. And would you believe it? This is the first day that they are opened for business.
Well, I am thinking this place is really going to score with the Broadway crowd because we’re in the heart of the theater district. So, let’s go see what we’re making today.
I am standing with Chef Shane McBride and we are making—what are we making today Chef?
Shane McBride: Grilled veal chop with roasted mushrooms.
Jean Tang: Oh lovely.
Shane McBride: I am just going to start up to season that veal chop.
Jean Tang: So, what are you seasoning with? Is that kosher salt?
Shane McBride: This is kosher salt, pepper. And I am going to take a little canola oil on here, just a drop. Get it in there and that is just going to help you so it does not stick.
Jean Tang: So, people don’t have a grill plate or a grill or the sauté pan?
Shane McBride: You can sear this, yeah, you can sear this. So, I am going to take a little piece of tin foil.
Jean Tang: Right.
Shane McBride: And cover the bone off it.
Jean Tang: And why do you do that?
Shane McBride: So, when I put in the oven to finish it, it won’t burn. Then go in the oven.
Jean Tang: What’s the temperature?
Shane McBride: This oven is at 500º. So for these guys, I am going to cook these first, we do these separately.
Jean Tang: So this got canola oil?
Shane McBride: Yup, canola oil. Put a little salt. So, these take a little—first and I’ll do these separate.
These guys, we just put in the pan, the same, same thing. I put my shallots in there with some garlic, just kind of let it go until you can smell it; the aroma. And then I am going to put some water in there.
So, these are thicker and they have more texture—I put a little water just to, you know, give them more a little cooking then a high heat cooking.
Jean Tang: So, if you didn’t want to get two pans dirty, could you just put those mushrooms in later.
Shane McBride: You could do, yes.
Jean Tang: Okay and this just need more.
Shane McBride: It is actually what I am going to do. I am going to put them in there to finish it.
Jean Tang: Oh, smell that.
Shane McBride: I am just going to let this rest up here. So, that is about where we want it.
Jean Tang: Good smell.
Shane McBride: I’m going to put a little bit of butter just for a flavor. Put in my herbs. Put some salt. We’ll just put a little bit of that in here just to give it a little more mushroom—
Jean Tang: Dimension.
Shane McBride: Mushroom, yes.
Jean Tang: By the way, can you tell us how you can tell this is done by pressing it?
Shane McBride: I can just touch it to see, spring this?
Jean Tang: Sort of that soft—
Shane McBride: Have you ever shown—does anybody ever show you this?
And you go like this.
Jean Tang: So, it should be about the same.
Shane McBride: Start here, that’s where, right?
Jean Tang: Okay.
Shane McBride: That is medium-rare.
Jean Tang: Where is medium-rare?
Shane McBride: This finger. So, you get your finger right here like that.
Jean Tang: Oh I get it.
Shane McBride: That texture. That’s rare.
Jean Tang: Wow.
Shane McBride: All right, go there, it’s medium-rare, medium and then well done, it’s hard, rock hard.
Jean Tang: Yeah.
Shane McBride: So, I take the shrimps alright. Put them in there. I take my sauce, put a little bit on there, a little bit around. Put a little bit of this around, just gives a little, you know, vibrancy to the plate. We’ll take the veal chops.
Jean Tang: Now, serve this off with awesome bread.
Shane McBride: Put it right on it.
Jean Tang: I’ll serve it with dessert.
Shane McBride: And then just to guild—we put a little maldon salt on there.
Jean Tang: Little mushroom, a little dip. Certainly there’s explosion of flavor.
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