November 21, 2007

Fire-Roasted Veal Chops with Horseradish Glaze


This was my first test recipe from Bobby Flay's Mesa Grill Cookbook. The glaze used to brush on the veal during the last few minutes of grilling is genius- the syrup, chili powder, horseradish and mustard makes an incredible glaze. I will use the leftover glaze on pork chops, as Bobby suggests. The smoked red pepper sauce gives a potent kick, and I like spice! I used only a few pours on my plate pictured above and it was more than enough.

For the glaze:

1/2 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder (I ordered it online - see below)



4 (14-ounce) bone-in veal chops
2 tablespoons canola oil
Kosher salt and freshly ground black pepper





Whisk together the syrup, mustard, horseradish and ancho powder in a medium bowl and let sit for at least 15 minutes. This can be made up to 2 days ahead and stored in fridge- but bring to room temperature before you use it. Bring grill to high heat or a grill pan over high heat.



Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook until golden brown and slightly caramelized, 4 to 5 minutes. Reduce the heat to medium, turn them over, and close the lid of the grill or tent with foil. Continue cooking to medium- about 7 to 9 minutes more, brushing with the glaze during the last couple of minutes of cooking. Remove chops from heat and let them rest for 5 minutes. You can serve the remaining glaze on the side, or make smoked red pepper sauce.

I opted for the pepper sauce since chipolte peppers were an ingredient!

4 red bell peppers, roasted, peeled, seeded and chopped (I used a jar of roasted red peppers)
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipolte chile puree (a small can of chipoltes in adobo sauce, blended until smooth)
Kosher salt and freshly ground black pepper
1/2 cup canola oil



Place all ingredients except canola oil in blender, season with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. The sauce can be made 1 day ahead and refrigerated.




After emulsification!



Delicious- extra spicy, smoky. Use with caution! This recipe makes a lot of sauce- probably 3 cups, so you will have a lot left over. I plan on using the leftovers as crab cake sauce. I usually blend mayonnaise and chipoles in adobo sauce but this is even better.

This meal was thoroughly enjoyable despite the fact that I didn't take the time to prepare Flay's suggested side dishes (see my last post). This is the first time I have used a glaze during the last few minutes of cooking and it both enhanced and complimented the flavor of the veal (the flavor of the meat, especially near the bone, was mouth-wateringly good). It has given me the incentive to find a glaze to jazz up foods that I have grown tired of preparing, like chicken. I enjoyed my new experiences with Southwest cuisine, and, as soon as the stagehands' strike is resolved, I will add Mesa Grill to my next NYC trip itinerary...and the eggs.

2 comments:

JB said...

Looks great. I will try this too - wish I had a grill - I guess you kinda need a grill. Oh well. XO

Arties32 said...

You can probably use a heavy pan- just sear it like it says to do on the grill and then turn over and tent w/foil or cover it, brushing on the glaze during the last few minutes. It's really very delicious!!