Yield: 4 Servings
|2||Sprigs fresh rosemary|
|3 cups||Balsamic vinegar; divided|
|½ cup||Olive oil|
|½ teaspoon||Kosher salt|
|½ teaspoon||Black pepper|
|4||Veal chops; 10 oz each|
|1 cup||Balsamic vinegar|
|4 teaspoons||Basil-infused oil|
|4||Sprigs fresh thyme (garnish)|
To be served with Balsamic Ratatouille and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic 1. Roughly chop shallots, garlic and rosemary. Place in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.
2. Remove veal chops from marinade. Place on a hot grill. Cook at medium temperature, turning once, for 9 to 13 minutes, until done to your liking. If using a gas grill, the barbecue experts who staff the Weber Grill Line (1-800-474-5568) recommend grilling the chops over medium heat using the indirect method until chops reach 160 degrees for medium and 170 degrees for well-done.
3. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You will get about 4 teaspoons.
4. To assemble: On a warm plate, place ¼ of the ratatouille in the center of each plate. Place ¼ of the mashed potatoes on top of each serving of ratatouille. Drizzle 1 teaspoon basil oil over each serving of potatoes. Lay grilled chops over potatoes and drizzle 1 teaspoon reduced balsamic vinegar over each. Garnish with thyme sprigs.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996