Fire It Up - Andrew Schloss [54]
INGREDIENTS:
4 veal rib chops (10 to 12 ounces each), 1 to 1½ inches thick
¼ cup Coriander Rub
1¼ cups Preserved Lime Yogurt
DIRECTIONS:
Trim the surface fat on the veal chops to about ¼-inch thickness. Sprinkle the rub over the chops. Let stand at room temperature for 45 minutes.
Light a grill for direct medium-high heat, about 425°F. Brush the grill grate and coat with oil. Grill directly over the heat for 5 to 6 minutes per side for medium-rare (an internal temperature of 135°F). Remove to a platter, cover loosely with foil, and let rest for 5 minutes.
Serve the chops with the preserved lime yogurt.
TOP ROUND CUTLET/LEG
Paillards of Veal Scallopini with Black Caper Butter
MAKES 4 SERVINGS
If you need a quick, elegant weeknight dish, this is it. Top round cutlets of veal leg pounded into thin paillards cook so fast, you need only grill one side. The greater surface area exposes more of the meat to the fire, giving the veal deeper browned flavors. Black caper butter (deeply browned, but not actually black) is often served on fish, but here it lends moisture and succulence to the lean veal.
INGREDIENTS:
4 veal top round steaks (cutlets, 4 to 5 ounces each)
1 tablespoon olive oil
½ teaspoon coarse salt
¼ teaspoon ground black pepper
¾ cup Black Caper Butter
DIRECTIONS:
For each paillard, sprinkle a veal cutlet with a little water and place between sheets of plastic wrap. Pound with a flat meat mallet or heavy frying pan to an even thickness of between ⅛ and ¼ inch. Coat the paillards all over with oil and sprinkle with the salt and pepper. Let stand at room temperature while you heat the grill and make the caper butter.
Light a grill for direct high heat, about 450°F.
Brush the grill grate and coat with oil. Grill the paillards directly over the heat until nicely grill-marked on one side, about 1 to 2 minutes. Remove to plates with the grilled side up and pour on the black caper butter.
SHANK/LEG
Veal Shanks Mopped with Bourbon Cider
MAKES 4 TO 8 SERVINGS
The first time you eat a veal shank, it tastes unlike any meat you’ve ever eaten, so soft it nearly melts in your mouth like butter. That’s because veal shanks contain a generous amount of collagen, a miraculous protein that melts into mouth-filling gelatin when given gentle, sustained heat and moisture. Hence the popularity of osso buco, Italy’s classic dish of braised veal shanks. For this recipe, we use whole veal shanks, not crosscut pieces as in osso buco, and we grill-roast the shanks until they reach fall-apart tenderness. Keep ashes and debris out of the drip pan as you grill the shanks; you’ll need the drippings to make the mushroom-bourbon-cider sauce. On a charcoal grill, put the charcoal on one side of the grill and the drip pan on the other to keep the drip pan clean.
INGREDIENTS:
3 cups wood chips, such as apple or cherry, soaked in water for 30 minutes
¼ cup Smoked Paprika–Rosemary Rub
2 whole veal shanks (about 4 pounds total)
1 cup Bourbon-Cider Mop
3 tablespoons unsalted butter
1 large shallot, minced
4 ounces small cremini mushrooms, sliced
½ cup good-quality bourbon
½ cup heavy cream
2 teaspoons chopped fresh rosemary
Coarse salt
DIRECTIONS:
Sprinkle all but 1 tablespoon of the rub over the shanks and let stand at room temperature for 1 hour. Stir the remaining 1 tablespoon rub into the mop.
Light a grill for indirect medium-low heat, about 300°F, with smoke. Brush the grill grate and coat with oil. Grill the shanks directly over the heat until browned all over, 8 to 10 minutes. Drain 1 cup of the wood chips and add to the grill. When you see smoke, move the shanks away from the heat and place over a drip pan filled with ¼ inch of water. Cover the grill and cook for 1½ hours, drizzling the meat generously with the mop every 30 minutes. Replenish the charcoal and wood chips as necessary to maintain