COOKING SCHOOL! forum: Grilled Herb Scented Veal Chops

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ImageTwinLakesChef
Nov 7, 2010 6:29 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Thumb of 2010-11-07/TwinLakesChef/cbab8b

Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Nov 7, 2010 6:34 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
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Grilled Herb Scented Veal Chops

Start with some nice thick veal chops. Trim excess fat if there is too much. Put the chops in a ziplock bag and add the marinade. Place in refrigerator and marinate at least two hours and no more than overnight.
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Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Nov 7, 2010 7:26 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Gremolata is an Italian condiment typically served with Osso Buco or any braised meat. It's basic components are always chopped parsley, lemon zest, and minced garlic. Our recipe has a twist in that we add horseradish and toasted pine nuts. Put all ingredients in a small bowl, stir it together and refrigerate.


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Red Bell Pepper Chutney


The chutney was prepared two weeks ago and frozen. Just thaw it and add to a pretty bowl.
Using these two condiments gives a wonderful balance to the meal. There are the fresh citrusy notes of the Gremolata against the sweet Red Bell Pepper Chutney.

You could just grill the Veal Chop and it would be delightful by it'self but adding these condiments will put your eating experience over the top.
Extra work? Well, maybe. But they can be made ahead and are well worth the effort.

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Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Nov 7, 2010 7:46 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
One hour before grilling the veal; set the chops on a platter on the counter to allow them to lose some of the chill of refrigeration.
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The biggest challenge in cooking veal properly is heat and timing. We wanted to use charcoal but needed the high heat that the gas grill provides for searing. Typically we will lay a double thickness of aluminum foil on the flavor bars of the grill, add charcoal, and get it burning. When the coals are evenly white, we set the gas component to high, sear the chops on both sides, then slide them over the charcoal and turn off the gas component.

This day it wasn't going to work. We had winds gusting up to 45 MPH and we couldn't start the gas grill. So the cooking had to be moved inside.

We set the broiler on the oven as high as it would go. It took 8 minutes each side to put some nice color on and seal in the juices. Then we turned the broiler off and turned on the oven to 375 degrees F. After 14 minutes, an instant-read thermometer read 145 degrees . . not really rare but more like medium rare.
This is just a guideline; your oven could work quite differently. Other factors that come into play will be the number of chops you are cooking; here we used only 3 chops. Tonight for our dinner party we will be using 10 chops; I suspect the baking time will take longer than 14 minutes. Your best friend is that instant-read thermometer.

We pulled out the pan and plated it immediately. For ourselves, we would plate the food with the Gremelata right on top of the meat but for guests we put it on the side so they can experiment with the flavors.
The veal was moist and cooked perfectly.

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[url=(insert url when article has been published)/]Article on Butchering [/url]
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"

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