In my first look at the flavor combination of blue cheese and plums as suggested by Trig in his blog, Aidan Brooks: Trainee Chef, I kept it very simple, as basic as it could be to see if I liked the combination. I did and decided to take it a step further, although as befits my modest culinary skills, I still kept it relatively simple.
For a luncheon, I marinated 2 inch thick veal chops from Brookside Farm in a sauce of Rogue Creamery Smokey Blue Cheese and a skinned Japanese Redheart Plum that I had combined over low heat on the cook top and brushed onto the chops. I wrapped the coated chops in plastic wrap and cooked them for 3.5 hours at 130ºF in the CVap before finishing them on a charcoal grill to provide sear. To accompany the meat, I made a sauce with additional Rogue Smokey Blue and several more skinned plums, but this time I added the strained cooking juices from the meat and salt and pepper, combining them with a stick blender. The dish of sliced grilled, marinated veal chops and blue cheese plum sauce was well received by our guests. I could see this working quite well with pork or duck too.
I paired the veal with a 1997 Chateaude de la Negly la Porte du Ciel by Chateau de la Negly from the Languedoc, a 100% Syrah, a combination that worked well with the fruit in the sauce. A German or Alsatian Reisling would have been another good choice. The meal was rounded out by fresh green beans with a mint and walnut oil vinaigrette and fresh grilled corn on the cob and my wife's amazing blueberry/gooseberry/sour cherry pie for dessert.