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.
Veal Rib Chops with Coriander Rub
Makes 4 servings
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.
- 4 veal rib chops (10 to 12 ounces each), 1 to 1-1/2 inches thick
- 1/4 cup Coriander Rub
- 1-1/4 cups Preserved Lime Yogurt
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.
Makes about 1/4 cup
Best with chicken, turkey, pork, lamb.
- 1 tablespoon ground coriander
- 2 teaspoons dried thyme leaves
- 2 teaspoons paprika
- 1-1/4 teaspoons coarse salt
- 1 teaspoon ground turmeric
- 3/4 teaspoon sugar
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Mix everything together. Store in a tightly closed container for up to 1 month.
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
- 1 cup plain yogurt, preferably Greek
- 2 tablespoons minced preserved lime (see note)
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons olive oil
- 1 tablespoon minced onion
- 1 teaspoon fresh lime juice
- 1/8 teaspoon ground black pepper
- Pinch of sugar
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.
Fire It Up: More Than 400 Recipes for Grilling Everything
- by Andrew Schloss and David Joachim
- Photographs by Alison Miksch
- Chronicle Books
- Paperback; 416 pages; $24.95
- ISBN-10: 0811865053
- ISBN-13: 978-0-8118-6505-0
- Recipe reprinted by permission.
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This page created September 2011