The trick is to smoke the meat and not make the meat smoke
VEAL CHOPS w/ VINAIGRETTE
Date: Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Veal Chops w/ Catalan Vinaigrette
The chops received a dry rub of salt, pepper, oregano & rosemary
The chops were also marinaded using EVOO, lemon juice & white wine
The vinaigrette used diced tomatoes, shallots, cornichons, capers, EVOO, sherry vinegar, garlic, salt & pepper
The salt, garlic & sherry vinegar are mixed first. Then the olive oil is slowly drizzled in until mixed.
The tomatoes, shallots, cornichons, & capers are next.
The finish vinaigrette is tasted and seasoned with salt & pepper as needed
The chops are on the grill and you can see the apple wood smoke from the adjacent smoker drawer
After 6 minutes the chops are flipped & some reserved lemon zest is placed on top
The chops were served with potatoes with cheese & bacon whose smoky flavor complimented the chops
The chops are topped with some of the Catalan vinaigrette & garnished with rosemary
The chops had many levels of flavor & the marinade helped keep them extremely moist.
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A simply veal rib chop ended up with complex flavors in this recipe from Steven Raichlen’s Primal Grill TV show. The chops receive a dry rub, and are marinaded for an hour. Meanwhile a vinaigrette dressing is made to top the finished chops. The chops are direct grilled on high heat & are further flavored with Apple wood smoke. When the chops are turned, they are topped with some strips of reserved lemon zest. The chops were on the grill for about 12 minutes and were cooked to medium rare (145 degrees). The chops were topped with the vinaigrette and served. The flavors were amazing and complex. Even though the chops were only on the grill for a short time, you could still notice the smoke flavor. In addition to being tasty, the chops were incredibly moist.