Grilled Lemon Parsley Veal Chops Food

GRILLED VEAL CHOPS WITH GRILLED NEW POTATOES

Steps:

• Wipe the veal chops dry with paper towels and place them on a plate. Combine the rosemary, garlic, lemon juice and olive oil in a small bowl. Mix well and pour the mixture over the chops. Turn them a couple of times so that both sides are coated with the marinade. Leave for an hour at room temperature.
• Scrub the potatoes, but leave their skins on. Cut them in half or in quarters if they are large. Steam them until they are almost cooked.
• Meanwhile, preheat the grill. Remove the potatoes from the heat and season them with salt and pepper and put them on the grill. Brown them on all sides, turning them often.
• Season the chops with salt and pepper and grill them for about six minutes on each side, or until they are done but still juicy in the center. Serve the chops garnished with potatoes and sprigs of rosemary.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER

Steps:

• Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
• While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
• When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

VEAL WITH BLUE CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE

Steps:

• Heat a grill until it is very hot. Preheat the oven to 150 degrees.
• Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
• MEANWHILE FOR THE SAUCE:
• Mix all the ingredients in a bowl.
• At serving time, place a chop on each of four plates and coat with the sauce.

GRILLED VEAL CHOPS WITH MORELS

Steps:

• Preheat broiler or grill.
• Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
• Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
• Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
• Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
• Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.

GRILLED LEMON-PARSLEY VEAL CHOPS

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.