Grilled Veal Chops With Chestnut Stuffing And Pickled Golden Raisins Recipes

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.

Steps:

• Preheat the grill to medium.
• Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
• Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
• While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
• When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
• Mouthwateringly spicy and delicious!

Steps:

• In a large skillet cook the onion in the oil over moderately low heat until it is softened. Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened. Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.
• With a sharp knife make a 1-inch-long incision along the fat side of each chop and cut a pocket in each chop by moving the knife back and forth carefully through the incision. Stuff each chop with half the stuffing and secure the pocket with wooden picks. Brush the chops with some of the oil and in a roasting pan brushed with the remaining oil roast them in a preheated 475°F. oven, basting them with any pan juices, for 7 minutes on each side, or until they are cooked through but the flesh is still slightly pink near the bone.
• Transfer the chops to a cutting board, let them stand for 3 minutes, and discard the wooden picks. Arrange the chops on heated plates, pour the sauce, heated, on the plates, and sprinkle each serving with some of the parsley.
• In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to taste.

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.

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.

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.

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.

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.