Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Casserole Recipes

Biscuit Recipes

Melt In Your Mouth Biscuits

Melt In Your Mouth Biscuits Recipe
2 c ALL PURPOSE FLOUR 4 ts BAKING POWDER 2 tb SUGAR 1/2 ts CREAM OF TARTAR 1/2 ts SALT 1/...

read more

Grilled Balsamic Veal Chops Recipe

Grilled Balsamic Veal Chops recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Balsamic Veal Chops recipe  PDF


2 Shallots
2 Garlic cloves
2 Sprigs fresh rosemary
3 c Balsamic vinegar divided
1/2 c Olive oil
1/2 ts Kosher salt
1/2 ts Black pepper
4 Veal chops 10 oz each
1 c Balsamic vinegar
4 ts Basil infused oil
4 Sprigs fresh thyme (garnish)
To be served with Balsamic Ratatouille and Mashed Potatoes w/Mascarpone Cheese and amp 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 e perts 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 1/4 of the ratatouille in the
center of each plate. Place 1/4 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

Grilled Balsamic Veal Chops recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
180 people have voted
Last Reviewed on 2019-02-21



Thursday, Feb 21 2019 Download & Print Grilled Balsamic Veal Chops recipe  PDF   Casserole recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Grilled Halibut

New Cooking Recipes

Fresh Double Berry Pie
Fresh Double Berry Pie Recipe


1 1/4 cups Plus 1 T sugar 1 tablespoon Cornstarch 3 teaspoons Quick cooking tapioca 5 cups Assorted fresh or frozen Thawed raspberries and Blackberries can use canned drain well 2 times 2 tablespoons Raspberry liqueur 1 package (15 oz) PILLSBURY All Ready Pie Crust 1/8 teaspoon Ground cinnamon Combine 1 1/4 cups sugar, cornstarch, and tapioca in a large bowl stir well. Add berries and liqueur toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one crust pie using a 9 inch pieplate. Flute edges and bake at 450 for 9 to ...

Cooking Magazines: Sugar Cookie Recipes » February 2019   Sugar Cookie recipes RSS   New

Dish Of The Day

Sarah's Zucchini Bread

Sarah's Zucchini Bread Recipe
3.00 Eggs 1.00 c Oil 2.00 c Sugar 2.00 c Zucchini, grated 3.00 ts Vanilla 3.00 c Whole...
read more

Category: » Zucchini Recipes

View more dishes

>