Grilled Veal Tomahawk Chop with Blackberry Pink Peppercorn Butter
Chef Ted Reader grills up another tasty BBQ recipe. This gorgeous grilled Ontario veal tomahawk chop is served alongside a compound butter with a tasty, blackberry pink peppercorn twist!
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Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Plastic wrap
- Pan
- Refrigerator
- Oven
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Aluminum foil
- Fork
- Kitchen timer
Ingredients
- 1 cup (250 mL) butter softened
- 1 tbsp (15 mL) pink peppercorns
- ½ oz (15 mL) whiskey
- 1 tbsp (15 mL) chopped fresh parsley
- 1 tbsp (15 mL) chopped fresh sage
- 1 tsp (5 mL) freshly ground black peppers
- Salt to taste
- 1 head garlic, roasted, peeled, and mashed
- 2 cups (500 mL) buttermilk
- 1 tsp (5 mL) freshly ground black pepper
- 2 tbsp (30 mL) chopped fresh sage
- 2 tbsp (30 mL) chopped fresh parsley
- 2 oz (60 mL) whiskey
- Kosher salt to taste
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