Mike and I have been big fans of the cheese, breads and pastured meats from Bobolink farm and dairy since we first tasted them in New York, and luckily for us, they do mail order. So every so often, we treat ourselves with a shipment of not-so-local goodies, and our most recent indulgence was in the form of some of their excellent suckled veal. Our box arrived on Wednesday, and Mike immediately pulled out a package of rib chops, thawed them in a water bath, then put them in a marinade. On Thursday night, he fired up the grill and cooked them up for our dinner.
While these chops are fabulous on their own, I wanted to add a little bit of flare to the plate. A pan sauce was out, since we cooked the chops outdoors, and I was worried that one of the more assertive salsas or sauces I sometimes put together would overwhelm the meat. So while Mike prepped the grill, I took a look at what we had in the pantry and decided to try my hand at a quick currant pickle. The brine had lots of mustard seeds, some juniper and fennel, and a mix of sherry and champagne vinegars in addition to the usual salt, sugar and water. I brought it to a boil and poured it over half a cup of dried Zante currants, then let them sit and steep until we were ready to eat.
The pickled currants were tasty, with a nice balance of tart-to-sweet, and they complemented the grilled veal really nicely, though I think the next time I make them I’ll bump up the salt and mustard just a bit. I’d still call this batch a success, and something I’ll definitely play with again – I can see them partnering well with other grilled meats, and it’s nice to have a variety of accompaniments in my arsenal to add a little bit of pop to an otherwise simple grilled dinner.