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Grilled Veal Chop with Habanero Sauce




Source of Recipe


The Encounter , Los Angeles International Airport


List of Ingredients




4 Oz. Vanilla Sweet Potatoes (recipe following)
1 Ea. Veal Chop (10 Oz.)
2 Oz. Habanero Sauce (recipe following)
2 Ea. Asparagus Spears
2 Ea. Baby Carrots
1 Ea. Rosemary Sprig
Salt and Pepper (to taste)


Recipe



Salt and pepper veal chop, grill to temperature. For a lovely plate arrangement, place veal on plate in the 6:00 position, leaning on the potatoes. Pour sauce over veal. Place carrots and asparagus at the 9:00 position on the plate.

Vanilla Sweet Potatoes:
Ingredients:
6 Sweet Potatoes (Large)
1 Gal. Water
1 Vanilla Bean
1 Qt. Half and Half
1 Cup Butter
Salt and Pepper to Taste.

Instructions:
Peel and cube potatoes. Add to boiling water. Add with vanilla bean. Cook for approximately 1 hour until tender. Drain off water and blend with Half and Half and butter. Treat like regular mashed potatoes.

Habanero Sauce:
Ingredients:
1 1/2 Qt. Veal Stock
2 Cups Red Wine
2 Cups White Wine
5 Black Peppercorns
2 Bay Leaves
2 Tbsp. Garlic
2 Tbsp. Shallots
2 Habanero Chiles
2 Tbsp. Olive Oil
1 Cup Heavy Cream

Instructions:
Saute garlic and shallots in oil; add all remaining ingredients except cream and reduce to 1 quart. Strain and fold in cream. Adjust "heat" by folding in cream.