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Receta Grilled Balsamic Veal Chops
by Global Cookbook

Grilled Balsamic Veal Chops
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Ingredientes

  • 2 x Shallots
  • 2 x Garlic cloves
  • 2 sprg fresh rosemary
  • 3 c. Balsamic vinegar, divided
  • 1/2 c. Extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 4 x Veal chops, 10 ounce each
  • 1 c. Balsamic vinegar
  • 4 tsp Basil-infused oil
  • 4 sprg fresh thyme (garnish)

Direcciones

  1. To be served with Balsamic Ratatouille and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic
  2. Roughly chop shallots, garlic and rosemary. Place in a casserole dish large sufficient to hold the veal chops, along with 2 c. balsamic vinegar and the extra virgin olive oil, salt, and pepper. Add in chops, cover, and marinate in the refrigerator for 6 to 8 hrs.
  3. Remove veal chops from marinade. Place on a warm grill. Cook at medium temperature, turning once, for 9 to 13 min, till done to your liking. If using a gas grill, the barbecue experts who staff the Weber Grill Line (1-800-474-5568) recommend grilling the chops over medium heat using the indirect method till chops reach 160 degrees for medium and 170 degrees for well-done.
  4. Meanwhile, reduce remaining 1 c. balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, till thick and syrupy, about 8 to 10 min. (Don't let vinegar boil rapidly or possibly it will burn.) You will get about 4 tsp..
  5. To assemble: On a hot plate, place 1/4 of the ratatouille in the center of each plate. Place 1/4 of the mashed potatoes on top of each serving of ratatouille. Drizzle 1 tsp. basil oil over each serving of potatoes. Lay grilled chops over potatoes and drizzle 1 tsp. reduced balsamic vinegar over each. Garnish with thyme sprigs.