When the kitchen's testing a veal rib roast...
And they give you "a rib" to take home...
And it's already perfectly cooked...
What do you do?
I pre-heated the broiler, set a rack in a sheet pan, carefully removed the bone and sliced the hugely thick chop in half, then broiled it for about 40 seconds a side... just to heat it a bit.
Next I warmed some plates until they were almost too hot to touch, and served the veal unadorned but for a sprinkle of salt, alongside some succotash...
http://www.thisoldchef.com/blog.html/homecoming_prosciuttowrapped_salmon_with_succotash_and_potatoes/
and...
My latest obsession. I know I've mentioned this before, but it must needs be repeated: boil some ORZO, drain it and, while it's hot, add a fair bit of butter, salt, and a lot of pepper... and then toss in ridiculous amounts of HUMBOLDT FOG...
http://www.cypressgrovecheese.com/cheese/soft-ripened-cheeses/humboldt-fog-grande.html
...Let it melt in and prepare yourself for joy! Cheesy goaty moldy joy!
PS. I can do this only because Charlie's generous co-workers gave him a pound of that glorious cheese! I rewarded him by returning the veal bone to the plate for him to gnaw on.