Honey-glazed Veal Chops with Jalapeno Pepper Sauce
Honey-mustard sauce fired with jalapeno pepper puree glazes thick veal chops, perfectly grilled and served with salsa piquante and wilted spinach. The salsa has a bit of scotch bonnet, also known as habanero, pepper — be forewarned, and adjust to your own taste for the hot stuff.
Ingredients
- Jalapeno Pepper Puree
- Jalapeno Peppers - 1 pound, stems and seeds removed
- Garlic Cloves - 10 to 15, peeled
- Olive Oil - 1/2 cup
- Kosher salt - 2 teaspoons
- Jalapeno Pepper Sauce
- Olive Oil - 5 tablespoons
- Soy Sauce - 1/4 cup
- Jalapeno Pepper Puree (above) - 3 tablespoons
- Dijon mustard - 2 tablespoons
- Honey - 1 tablespoon
- Sesame Oil - 1 tablespoon
- Lemongrass - 1 tablespoon, finely chopped
- Veal Rib - 8, chops, about 8 ounces each, cut 3/4 inch thick
- Salt and freshly ground pepper
- Potatoes - 2 large, sweet, peeled and cut into 1/4-inch-thick slices
- Basil oil
- Salt and freshly ground pepper
- Salsa Piquante
- Mangoes - 1 cup, diced
- Cantaloupe - 1 cup, diced
- Red Bell Pepper - 1/2 cup, diced
- Red Onion - 1/2 cup, diced
- Green Bell Pepper - 1/2 cup diced
- Ginger - 1/4 cup, chopped, fresh
- Cilantro - 1/2 cup, chopped, fresh
- Tomato - 1/2 to 1 cup, chopped, peeled, seeded
- Basil in Oil - 1 tablespoon, chopped, fresh
- Scotch Bonnet (habanero) pepper - 1 teaspoon, finely chopped
- Lime Juice - 1/3 cup, (juice of 1-1/2 limes)
- Olive Oil - 1 teaspoon
- Balsamic Vinegar - 1 teaspoon
- Freshly ground pepper
- Wilted Spinach
- Olive Oil - 2 tablespoons
- Spinach - 8 ounces, fresh, stemmed and trimmed
- Tomato - 1 cup, diced, peeled and seeded
- Salt and freshly ground pepper
Instructions
To prepare the pepper puree: Preheat the oven to 350 F. Place the jalapenos and garlic cloves in a single layer in a shallow baking pan. Pour the oil over them, then turn the peppers and garlic to coat. Roast for 30 minutes. Turn and roast an additional 30 minutes, or until they are very soft. Cool. Using a food processor, puree the peppers, garlic, and oil with salt until smooth. Store the puree in a covered jar in the refrigerator until read to use. Makes 2/3 cup.
To prepare the pepper sauce: Combine the ingredients in a bowl and mix thoroughly. Set aside.
To prepare the veal: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Spread the coals into a circle around the fire grate. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Sprinkle the veal chops with salt and pepper; brush both sides with pepper sauce. Place on the cooking grate directly over the coals and sear for 3 minutes, turning once half way through the searing time. Move the chops to the center of the cooking grate and cover, leaving the ventilation holes on the cover open. Cook with indirect heat for 10 to 15 minutes for rare (140 F) or to desired degree of doneness.
Brush the sweet potatoes with basil oil, sprinkle with salt and pepper, and place directly over the coals on the cooking grate. Grill 3 to 4 minutes, turning as needed, until the potatoes are soft and lightly browned.
To serve: Spoon 1/2 cup Salsa Piquante on each serving plate. Arrange a veal chop, 1/4 cup Wilted Spinach, and sweet potatoes on each.
Salsa Piquante - Makes 4 cups
Place all ingredients in a non-aluminum bowl and mix. Cover with plastic wrap and refrigerate for 24 hours.
Wilted Spinach - Makes 2 cups
Heat the oil in a skillet over medium-high heat. Add the spinach, tomatoes, salt, and pepper. Stir together. Cover and cook until the spinach is wilted, 30 seconds to 1 minute. Serve warm.
