Fire-roasted veal chop w/ maple-horseradish glaze

It’s a controversial protein to be sure, but I don’t care. I love veal.

Veal is a favorite of mine in almost any form, but there’s nothing like a chop (of anything) on the grill. Beth takes a number of classes here and there, so there are some nights where I cook for myself. On those nights, I indulge on the foods she very rarely eats or simply doesn’t like.

Or I drink beer and watch sports (or wrestling).

This one is a masterpiece from Bobby Flay. Nothing at all changed to the recipe. Just me, a great recipe and a fire. Added a little sauteed spinach to the bottom for some veg and presentation — nothing too Earth-shattering.

Pairing: I paired this one with a Yards Extra Special Ale. The Yards ESA is great with grilled meat, especially lamb or veal. On top of that, it went great with the sweetness in the glaze and roasted pepper sauce.


 

veal

Recipe courtesy of Bobby Flay
Serves 4

½ cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 tablespoon ancho chile powder
Salt

Whisk all ingredients together in a medium bowl and let sit for at least 15 minutes at room temperature before using.

4 roasted red bell peppers, chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup canola oil

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.

2 tablespoons canola oil
Four 14-ounce bone-in veal chops
Salt and freshly ground black pepper
Chopped chives, for garnish

Preheat grill or grill pan to high. Brush chops on both sides with oil and season with salt and pepper.

Place chops on the grill/grill pan and cook until golden brown and slightly caramelized, about 3-4 minutes. Reduce heat to medium, turn the chops over and continue cooking to medium doneness, brushing with the glaze every minute or so, approximately 6-7 minutes longer. Remove from the heat, brush with more of the glaze and let rest 5 minutes before serving. Drizzle with red pepper sauce and sprinkle with chives.

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