Grilled Veal Chops With Chestnut Stuffing And Pickled Golden Raisins Food

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED AND STUFFED VEAL CHOP

Steps:

• Preheat the grill to high.
• Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
• Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

GRILLED VEAL CHOPS AND PEPPERS

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

EASY GRILLED VEAL CHOPS RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Clean and oil the grill grates.
• Coat chops with oil, salt, pepper, and thyme.
• Place veal on the grill and cook until the internal temperature reaches 145 F, about 7 to 8 minutes on each side.
• Remove chops from the grill and allow them rest for 5 or so minutes covered with aluminum foil before serving.

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.

GRILLED VEAL CHOPS WITH ROSEMARY

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE

Steps:

• Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
• When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
• Reserve for garnishing.
• Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
• Add the veal chops and cook until golden, 5 to 6 minutes.
• Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
• Remove from the pan, place on a warm platter, cover with foil, and keep warm.
• Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
• Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
• Add the olives, capers, and fresh sage and stir together.
• Add the lemon juice and salt and pepper to taste.
• To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
• Garnish with crisp sage leaves and serve immediately.

GRILLED VEAL CHOPS WITH CHESTNUT STUFFING AND PICKLED GOLDEN RAISINS

Steps:

• Season the veal chops with the rosemary, thyme, garlic, and olive oil. Cover, and refrigerate at least 4 hours, preferably overnight.
• Light the grill 30 to 40 minutes before cooking, and remove the veal chops from the refrigerator to come to room temperature.
• When the coals are broken down, red, and glowing, season both sides of the veal chops generously with fleur de sel and cracked black pepper. Place the chops on the grill, and cook 4 to 5 minutes per side, rotating once or twice, to sear nicely. Cook until medium-rare to medium-you can peek inside at the bone to check that the meat is still a little pink.
• Scatter the arugula leaves over a large platter. Place the chops on top, and spoon the golden raisins over. Pass the stuffing at the table.
• Brian's Pickled Golden Raisins
• Place the mustard seeds in a small pan over medium heat, and toast a few minutes, shaking the pan often, until the seeds just start to pop.
• Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small nonaluminum pot. Bring to a boil, and turn the heat down to a low simmer. Cook 6 to 8 minutes, until the liquid has reduced by half. Let the raisins cool, and store them in the liquid in the refrigerator.
• Chestnut Stuffing
• Preheat the oven to 400°F.
• Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Using your hands, toss with 6 tablespoons olive oil, squeezing the bread with your hands to help it absorb the olive oil. Toast on a baking sheet 12 to 15 minutes, tossing often, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside. When the croutons have cooled, place them in a large bowl.
• Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder.
• Heat a large sauté pan over high heat for 2 minutes. Add the remaining 2 tablespoons olive oil and the pancetta. Sauté 1 to 2 minutes, stirring with a wooden spoon. Turn the heat down to medium, add the rosemary sprig and the chile, and let them sizzle in the pan a minute. Add the onion, fennel, fennel seeds, and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Sauté about 8 minutes, until the vegetables are lightly caramelized. Stir in the lemon zest, and add the entire mixture to the croutons.
• Return the pan to high heat and pour in the white wine. Bring the wine to a boil, and reduce by three-quarters. Add the chicken stock and bring to a boil. Pour the hot liquid over the croutons and vegetables, and toss well to combine.
• Wipe the pan out with paper towels, and return it to the stove over medium heat. Swirl in 2 tablespoons butter, and when it foams, add the chestnuts. Sauté 4 to 5 minutes, until the chestnuts are golden and sizzling in the butter. Season with a pinch of salt and pepper, and add to the stuffing. Stir to combine, and taste for seasoning. Add the egg and parsley. Toss well, and put the stuffing in a ceramic baking dish or casserole. Cover with foil, and bake 40 minutes. Remove the foil, and top the stuffing with the remaining 2 tablespoons butter, cut into small cubes. Return the stuffing to the oven, and cook about 20 minutes, until crispy on top.
• Note
• You can bake the stuffing the day before. Reheat covered with aluminum foil, and then uncover and top with little pats of butter. Return to the oven, and bake until nice and crispy on top. The pickled raisins can be made long in advance.
• The notion of roasting chestnuts over an open fire is picturesque and romantic, but in reality it's a tedious and very time-consuming chore to peel them once they're roasted. Instead, I use steamed chestnuts sold in a jar, available at quality supermarkets and gourmet shops.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
• Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium-high heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
• Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS WITH GRILLED POTATOES

Steps:

• Wipe the veal chops dry with paper towels and place them on a platter. Squeeze lemon juice over the chops. Make a small incision between the flesh and bone of each one and insert a sliver or two of garlic. Sprinkle the remaining garlic over the chops, along with the rosemary leaves and olive oil. Set the chops aside to marinate at room temperature for one hour.
• Half an hour later, steam the potatoes until almost done. Preheat the grill.
• Season the chops with salt and pepper. Remove the potatoes from the steamer, season them with salt and pepper and put them on the grill. Grill them, turning occasionally until they are brown on all sides. Keep them warm (you can put them on the side of the grill while your chops are cooking if it is large enough).
• Grill the chops four to five minutes on each side, or until they are done to taste. Garnish them with rosemary leaves before serving.