Tuesday, July 17, 2007

Veal Chop with Roasted Onion-Mushroom Salad and Rice - Adapted from Bobby Flay

For those opposed to veal, we think this recipe would be good with pork or chicken as well. For the veal, marinate the chops in 1/4C olive oil, 1/4C fresh rosemary, 2 minced garlic cloves and the zest from one lemon. Marinate the chops for several hours, turning frequently. When you are ready to cook, slice a medium onion into 1/2" slices and toss with olive oil and garlic with some sliced mushrooms. Use just enough oil to coat the onion and mushrooms and one clove of garlic. We had some leftover white rice, about 2C, which we combined with 1/4C carrots, 1/4C celery, and one green onion which had been chopped and sauted. To this mix we added 1C chicken stock and simmered until the liquid was absorbed.

The chops and the veggies take about the same amount of time to cook, so start them together. On our Weber, we grilled the chops for 7 min. and then turned for another 5 min.....perfect for medium rare.

Just before serving, chop the onion and then toss with the mushrooms and diced tomatoes, 1/3C olive oil and 4T vinegar, and 1T fresh thyme.

We served the dinner with a chilled rose`.



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