the appetizer:

Fire It Up, More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim includes recipes like Bratwurst with the Works; Spit-Roasted Whole Kid Spanish-Style; and Veal Rib Chops with Coriander Rub.

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Veal Rib Chops with Coriander Rub

Makes 4 servings

Veal Rib Chops with Coriander Rub

 

Ground coriander does magical things to veal. It walks the line between savory and sweet, deepening veal's mild flavor without overpowering its tender texture. Rubbed with coriander and grilled in about 10 minutes, these rib chops need only a dollop of preserved lime (or preserved lemon) yogurt for a tart and briny counterpoint. Grilled onions and sweet potatoes would make good dinner companions here. When buying the veal, keep in mind that chops cut from the shoulder end of the rack are larger, with a smaller eye of tender meat and more tough, flavorful cap muscles. Chops from the loin end have a larger eye of tender, mild-flavored meat.

Ingredients

Directions

Trim the surface fat on the veal chops to about 1/4-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 degrees F (see page 12). 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 degrees F). Remove to a platter, cover loosely with foil, and let rest for 5 minutes.

Serve the chops with the preserved lime yogurt.

 

Coriander Rub

Makes about 1/4 cup

Best with chicken, turkey, pork, lamb.

Mix everything together. Store in a tightly closed container for up to 1 month.

Variation

Coriander-Ginger Rub: (Best with chicken, turkey, shellfish, fish.) Replace the turmeric with 1/2 teaspoon ground mustard, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

 

Preserved Lime Yogurt

Makes about 1/4 cups

Best with fish, shellfish, chicken, turkey, veal

Mix the ingredients together and store in a tightly closed container in the refrigerator for at least 1 hour or up to 2 days.

Note: To make preserved limes, follow the Know-How on page 149 of the book for preserving lemons. Substitute 5 limes for the lemons and pack them in a wide-mouth pint-size jar.

 

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This page created September 2011