Grilled Veal Chops With Merlot Sauce 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 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 VEAL CHOPS WITH MERLOT SAUCE

Steps:

• Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Steps:

• Heat oil in heavy large skillet over high heat. Add carrots, celery and onions, saute until vegetables are brown, about 10 minutes, add tomato paste, stir 30 seconds, add peppercorns, rosemary, lemon peel and bay leaves, stir 1 minute, add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper (can be made 1 day ahead. Cover and refrigerate. Bring back to a boil before using.) Prepare barbecue (medium high heat) or pre heat broiler. Season veal with salt and pepper. Grill or broil to desired doness, about 5 minutes per side for medium rare. Transfer veal to plates. Spoon sauce over and serve.

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD

Steps:

• Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
• Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
• Preheat oven to 375 degrees F.
• In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
• Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
• Slice the celery and mushrooms and combine with parsley.
• In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
• Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
• Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
• Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

GRILLED VEAL CHOPS WITH MOREL SAUCE

Steps:

• Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
• Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
• Serve chops with sauce.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS AND RADICCHIO WITH LEMON-CAPER SAUCE

Steps:

• Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
• Divide radicchio and veal chops between plates. Spoon sauce over and serve.

GRILLED LAMB CHOPS WITH MERLOT MARINADE

Steps:

• Combine the onion, garlic, sage, wine and olive oil in a large ziplock bag and squish to mix well; add the lamb chops and marinate in the refrigerator for 8 to 12 hours.
• Drain the lamb chops, reserving marinade.
• Pour reserved marinade into a saucepan and bring to a boil; boil for 5 minutes.
• Arrange lamb chops on a grill rack.
• Brush with the cooked marinade and grill until chops are cooked through (about 10 minutes per side for well done but keep checking to make sure they are not overdone), basting occasionally with the cooked marinade.
• NOTE: If sage or rosemary grown in your garden, use a few sprigs as the marinade brush for extra flavor.

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 ARUGULA SALAD

Steps:

• In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
• Turn chops in olive oil mixture to coat them well.
• Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• Grill veal chops on a hot barbecue 2 minutes per side.
• Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
• They should be just pink inside.
• Toss arugula with cherry tomatoes, lemon juice, salt and oil.
• Serve salad on top of veal chops.

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 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 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.