Wednesday, January 25, 2006

Veal Chops With Tomato Chipotle Relish Recipe

Offical Title: Smoky Veal Chops With Tomato Chipotle Relish
1/2 cup fresh orange juice
3 tablespoons olive oil
3/4-1 teaspoon adobo sauce from canned chipotle chilies, see note
1/4 teaspoon ground cumin
Salt to taste
2 veal chops, cut about 1-inch thick
1 large tomato, seeded, diced
1 teaspoon minced chipotle chili, see note

1. Combine orange juice, olive oil, adobo sauce, cumin and salt in a large plastic food bag. Remove and reserve 1 tablespoon to use in relish. Add veal to the remaining orange juice marinade; seal tightly and turn bag over several times so meat is well coated with marinade. Refrigerate at least 4 hours.

2. For the relish, combine tomato, minced chipotle, 1 tablespoon of reserved marinade and salt in a small bowl; set aside.

3. Prepare a medium-hot charcoal fire with a handful of soaked mesquite wood. When the coals are covered with gray ash, set the veal on the cooking grid positioned 6 inches from heat source. Cook, turning once, until chops are cooked but still pink in the center, about 12 minutes.


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