Photo By Teri Sandison
Recipe for the Month of September 2003
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Veal Chops with Red Wine Glaze
From the Cookbook “Hot Barbecue”
By Hugh Carpenter & Teri Sandison
This multi-flavored red wine glaze with a terrific color is a great “mop” for brushing on chops and chicken sizzling on the grill, under the broiler or being gently cooked in the smoker. Brought to a vigorous boil and cooked down almost to a syrup, this glaze is easy to make in a larger amount and can be stored for up to 1 month in the refrigerator. Ingredients:
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4 veal chops, each ¾ pound
Red Wine Glaze:
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1 bottle (750 ml) dry red wine
Advance Preparation:
Place the veal chops in a nonreactive container, cover, and refrigerate. In separate containers, set aside the cooking oil and butter. In a nonreactive saucepan, combine all the ingredients for the red wine glaze. Bring to a vigorous boil and cook until reduced to 1 1/3 cups. Transfer the mixture to a small bowl. If not using right away, refrigerate. All advance preparation may be completed up to 8 hours before you begin the final steps.
Final Steps:
One hour prior to cooking, remove the veal chops from the refrigerator. Pour ¾ of the red wine glaze over the chops and coat evenly. Reserve the remaining ¼ of the red wine glaze.
To Grill:
If using a gas or electric grill, preheat to medium (350 degrees). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the chops in the center of the rack. Cover the frill and regulate the heat so that it remains at a medium temperature. Grill the chops until they reach an internal temperature of 150 degrees and are brown on the outside but still slightly pink in the center (cut into a chop), about 20 minutes. During cooking, brush with more of the marinade.
To Smoke:
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees. Transfer the chops to the smoker and cook for about 1 hour, or until they reach an internal temperature of 150 degrees. As they smoke, brush with more of the marinade.
To Broil:
Preheat the broiler. Place the chops 5 inches from the heat source and broil for about 4 minutes on each side, or until brown on the outside but slightly pink in the center.
To Serve:
Transfer the chops to a heated serving platter or 4 heated dinner plates. Place the remaining ¼ red wine glaze in a small saucepan. Bring to a simmer. Remove from the heat and stir in the butter. Taste and adjust the seasonings. Spoon the glaze on the chops and serve at once.
As a possible menu, accompany this dish with roasted baby potatoes, wild greens and endive salad, and chocolate tart.
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Flavorless cooking oil to brush on the cooking rack
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2 tablespoons unsalted butter, at room temperature
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½ cup red wine vinegar
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½ cup dark soy sauce
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¼ cup Concord grape jelly
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½ teaspoon salt
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¼ cup chopped fresh sage leaves
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5 cloves garlic, finely minced
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2 tablespoons finely minced ginger