Recipe - Norman Van Akens East-West Barbecued Veal Chops

One fourth cup Roasted Spanish peanuts
1 One fourth tablespoon Hot chile oil
3 Cloves garlic; minced
Three fourths tablespoon Minced ginger root
1 tablespoon Minced shallots
1 tablespoon Chopped cilantro
One fourth cup Sherry vinegar
2 tablespoon Hoisin sauce
2 tablespoon Asian hot chile sauce
2 One half tablespoon Soy sauce
2 One half tablespoon Asian sesame oil
2 One half tablespoon Plum sauce
2 One half tablespoon Honey
4 Veal chops; trimmed; cut 1"
thick
Salt
Freshly ground pepper

Puree peanuts and chile oil in food processor. Add garlic, ginger,
shallots, cilantro, vinegar, hoisin sauce, hot chile sauce, soy sauce,
sesame oil, plum sauce and honey and pulse until mixed. (Marinade can be
made up to 3 days ahead and refrigerated.)

Place chops in single layer in shallow glass dish. Pour One half marinade over
chops, turning to coat. Marinate in refrigerator at least 6 hours but no
more than 12. Reserve remaining marinade for sauce.

Let chops come to room temperature before cooking. Remove from marinade and
shake off excess. Discard marinade. Season chops with salt and pepper to
taste.

Grease grill grate or broiler rack. Grill chops over high heat, turning as
necessary to prevent scorching, until seared on both sides, 7 to 10 minutes
for medium rare, depending on thickness of chops. Or broil about 8 inches
from heat source, turning as necessary to prevent scorching, until seared
on both sides, about 8 minutes for medium rare. Insert point of sharp knife
into thickest part of chop to check for doneness.

Let rest on warm platter 5 minutes before serving. Serve hot and pass
reserved sauce.

[YIELD 4 servings. Each serving: 316 calories; 1,949 mg sodium; 57 mg
cholesterol; 18 grams fat; 24 grams carbohydrates; 17 grams protein; 0.79
gram fiber.]

*REF: GOOD COOKING, "New World Fusion," By ABBY MANDEL, Wed 5/13/1998
www.latimes.com/HOME/NEWS/FOOD/ "The fusion of flavors and cultures that
is New World cuisineLatin, Caribbean, Asian and Americanmoves easily
from spring into summer entertaining. Excellent examples are a Shanghai
noodle salad, spicy EastWest barbecued veal chops that pair well with rice
or corn on the cob and a lightly textured cheesecake from Norman Van Aken,
chefproprietor of Norman's in Miami." Sent by Hanneman/buster

Recipe by: Norman's in Miami, see *ref

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 14,
1998