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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