Veal Chops in Herbed Marinade

Ingredients

1 cup red wine
1/4 cup veal demi-glace, home-made or store-bought
3 sprigs fresh rosemary plus 2 tablespoons roughly chopped, plus more sprigs for garnish
3 sprigs fresh thyme plus 2 tablespoons roughly chopped, plus more sprigs for garnish
1/4 cup olive oil
6 veal chops, each 1 inch thick
salt and ground pepper
1 to 2 tablespoons cold unsalted butter, cubed

Method

  1. To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Place the saucepan over low heat, add the 3 sprigs each rosemary and thyme, and simmer until reduced slightly, 10-15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stove top.
  2. In a small bowl, stir together the oil and the chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10-15 minutes.
  3. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat.
  4. Brush and oil the grill grate. Grill the veal chops directly over medium-high heat, turning once, until well marked and charred, 4-6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking.
  5. Transfer the chops to a large serving platter, tent with aluminum foil, and let rest for 5 minutes.
  6. Rewarm the demi-glace if needed. Add the butter cubes to the demi-glace, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace.
  7. Garnish the chops with rosemary and thyme sprigs and spoon sauce over the chops, or pass the chops at the table with the sauce on the side.

Makes 6 servings.

Source: Adventure in Grilling


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Thai-style Spare Ribs

Ingredients

1 clove garlic, peeled
2 coriander roots and stems
pinch ground white pepper
2 oz sugar
1/2 tsp salt
2 tbsp dark soy sauce
1 tbsp Maggi seasoning
2 tbsp vegetable oil
300 g pork rib cage, in one piece
green salad leaves and coriander leaves to garnish
store-bought Thai Sweet & Sour Sauce to serve

Method

  1. In a mortar, pound the garlic with the coriander roots and stems.
  2. Mix all the ingredients and 2 tbsp hot water together except for the rib cage to make a homogenous marinade.
  3. Marinate the rib cage with the marinade for 24 hours in the refrigerator.
  4. Grill the marinated ribs, on both sides for about 20 minutes on a low heat, preferably over charcoal, until golden-brown.
  5. Place the ribs on a chopping board and cut between the bones to separate them, then arrange on a serving dish lined with salad leaves. Sprinkle coriander on top. Serve ribs with Thai Sweet & Sour Sauce separately in a bowl.

Makes 1 serving.

Source: Royal Thai Cuisine


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Maple Buttermilk Grilled Chicken

Ingredients

2 cups buttermilk
2 green onions, chopped
4 cloves garlic, minced
1/2 tsp pepper
1/4 tsp each cinnamon and hot pepper flakes
20 small bone-in skin-on chicken pieces (about 1.125 kg)
1/2 tsp salt
1/4 cup maple syrup

Method

  1. In large bowl, combine buttermilk, green onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours and up to 24 hours.
  2. Remove chicken from marinade and discard marinade.
  3. Sprinkle chicken with salt. Place on greased grill over medium-high heat. Close lid and grill, turning occasionally, until instant-read thermometer inserted in thickest parts of pieces reads 165°F (74°C), about 35 minutes.
  4. Grill, brushing with maple syrup and turning occasionally, until glossy and coated, about 5 minutes.

Makes 10 to 12 servings.

Source: The Complete Chicken Cookbook


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Steak in Savory Marsala Sauce

Ingredients

1 1-1/2-inch sirloin steak
1 medium onion, grated
3 tbsp all-purpose flour
1-1/2 cup beef stock
1/2 cup Marsala wine
1/2 lb fresh mushrooms, sliced
salt and pepper to taste
4 lemon slices

Method

  1. Trim the steak and slash the fat at 1-inch intervals.
  2. Broil the steak about 6 inches from the source of heat for 8 minutes. Turn and broil for 7 minutes longer to achieve medium-rare doneness.
  3. Place the steak on a serving platter and keep warm.
  4. Pour 1/4 cup of the pan juices into a heavy saucepan. Add the onion to the hot juices and sauté for about 4 minutes, stirring frequently.
  5. Stir in the flour to make a thick paste, then stir in the stock and Marsala. Cook until thickened and the flavors are blended.
  6. Add the mushrooms and seasonings and cook the sauce for 3 minutes longer.
  7. Cut the steak diagonally into 1/2-inch slices.
  8. Pour the sauce over the steak and garnish with lemon slices.

Makes 4 servings.

Source: The Creative Cooking Course


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Almond Trout

Ingredients

2 small trout, about 1 lb. each, filleted with the heads removed (can be whole or in 2 pieces)
2 tbsp olive oil
1/2 tsp paprika
3 tbsp butter
6 tbsp flaked almonds
1 tsp Worcestershire sauce
2 tsp freshly squeezed lemon juice
1 tsp grated lemon peel
few drops hot-pepper sauce
3 scallions, chopped
2 tbsp chopped fresh parsley

Method

  1. Lightly oil the broiler rack. Put the trout on the rack, skin side down.
  2. Combine the olive oil and paprika, and brush over the trout. Put under the hot broiler, about 5 inches from the heat, and broil until opaque but still juicy, 5-6 minutes, using a rule of 10 minutes per 1 inch of the fillet’s thickness.
  3. While the fish is cooking, melt the butter in a small skillet. Add the almonds and cook until they are a golden brown.
  4. Add the Worcestershire sauce, lemon juice, lemon peel and hot-pepper sauce and mix well.
  5. Remove from the heat, add the scallions and parsley, and quickly spoon over the broiled trout.

Makes 2 servings.

Source: The Complete Fish and Shellfish Cookbook


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