Recipe - Grilled Balsamic Veal Chops

2 Shallots
2 Garlic cloves
2 Sprigs fresh rosemary
3 cup Balsamic vinegar; divided
One half cup Olive oil
One half teaspoon Kosher salt
One half teaspoon Black pepper
4 Veal chops; 10 ounce each
1 cup Balsamic vinegar
4 teaspoon Basilinfused oil
4 Sprigs fresh thyme (garnish)

To be served with Balsamic Ratatouille and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic

1. Roughly chop shallots, garlic and rosemary. Place in a casserole
dish large enough to hold the veal chops, along with 2 cups balsamic
vinegar and the olive oil, salt, and pepper. Add chops, cover, and
marinate in the refrigerator for 6 to 8 hours.

2. Remove veal chops from marinade. Place on a hot grill. Cook at
medium temperature, turning once, for 9 to 13 minutes, until done to
your liking. If using a gas grill, the barbecue experts who staff the
Weber Grill Line (18004745568) recommend grilling the chops over
medium heat using the indirect method until chops reach 160 degrees
for medium and 170 degrees for welldone.

3. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it
in a small saucepan. Heat over low heat, stirring frequently, until
thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil
rapidly or it will burn.) You will get about 4 teaspoons.

4. To assemble: On a warm plate, place One fourth of the ratatouille in the
center of each plate. Place One fourth of the mashed potatoes on top of each
serving of ratatouille. Drizzle 1 teaspoon basil oil over each
serving of potatoes. Lay grilled chops over potatoes and drizzle 1
teaspoon reduced balsamic vinegar over each. Garnish with thyme
sprigs.

Served at the Chicago 1996 Democratic National Convention.

Source: Chicago Sun Times, August 21, 1996
Posted to MMRecipes Digest V3 #231

Date: Sat, 24 Aug 1996 21:59:29 +0000

From: Linda Place placel@worldnet.att.net