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    SMOKY VEAL CHOPS WITH TOMATO CHIPOTLE RE


    Source of Recipe


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    1/2 cup fresh orange juice
    3 tablespoons olive oil
    3/4-1 teaspoon adobo sauce from canned chipotle chilies
    1/4 teaspoon ground cumin
    Salt to taste
    2 veal chops, cut about 1-inch thick
    1 large tomato, seeded, diced
    1 teaspoon minced chipotle chili, see note

    Combine orange juice, olive oil, adobo sauce, cumin and salt in a
    large plastic food bag. Remove and reserve 1 tablespoon to use in
    relish. Add veal to the remaining orange juice marinade; seal
    tightly and turn bag over several times so meat is well coated with
    marinade. Refrigerate at least 4 hours.

    For the relish, combine tomato, minced chipotle, 1 tablespoon of
    reserved marinade and salt in a small bowl; set aside.

    Prepare a medium-hot charcoal fire with a handful of soaked mesquite
    wood. When the coals are covered with gray ash, set the veal on
    the cooking grid positioned 6 inches from heat source. Cook, turning
    once, until chops are cooked but still pink in the center, about
    12 minutes.

    Note: Canned chipotle chilies (smoked and dried jalapenos), packed
    in adobo sauce, are available in Hispanic markets and the imported
    food aisle of large supermarkets, such as Omni and Cub Foods. The
    remainder of the can may be transferred to a jar and refrigerated
    for several months.

 

 

 


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