Thanks for leading me back to this thread, GB! Here are a few recipes. The Prime Rib Rolls are a tasty way to incorporate great beef without all the cost, since you only use a small amount per serving.
BARBECUED VEAL CHOPS
makes 4 servings
4 loin veal chops, 1-1/4 inches thick, about 3 pounds in all
The marinade:
1-1/2 tablespoons dark soy sauce
2-1/2 tablespoons olive oil
1-1/2 tablespoons spicy mustard sauce (see recipe)
1 tablespoon. light rice miso
1-1/2 tablespoons medium-dry Sherry
1-1/2 tablespoons finely chopped ginger
2 cloves garlic, finely chopped
1/3 cup scallions, cut into 1/8-inch rounds, white and green parts included
1 tablespoons green peppercorns in brine, drained and crushed
1/2 teaspoon freshly ground black pepper
1/2 cup medium-dry sherry (for deglazing, if broiling indoors)
1. Trim the veal chops, removing most of the outside fat. Then score each chops on both sides by making opposing diagonal slashes about 1/4-inch deep.
2. Combine the soy sauce, olive oil, spicy mustard sauce, miso and 1-1/2 tablespoons of sherry in a bowl. Stir well, then add the ginger, garlic, scallions, green peppercorns and pepper. Mix thoroughly.
3. Place the veal chops in a dish large enough to accommodate them in a single layer. Rub the marinade on both sides of the meat. Marinate at room temperature for 4 hours, or up to 12 hours in the refrigerator.
4. To barbecue the veal chops outdoors on a grill; adjust the rack so that it is not more than 6 inches from the coals. Light the coals and allow them to burn about 45 minutes to 1 hour. When the coals turn white, place the veal chops on the grill rack. Cook for 6 minutes, then turn over and cook another 6 minutes. This will produce a medium chop, crusty on the outside and pink on the inside. Allow the meat to sit at least 5 minutes on a serving plate. Then serve.
To cook indoors in the broiler, preheat the broiler 20 minutes. Place the veal chops on a rack resting in a shallow roasting pan. Broil them as close to the flame as possible for 6 minutes. Turn the chops over and carefully sprinkle in 1/2 cup Sherry, which will prevent the drippings from burning and will add flavor to the natural sauce. Broil the chops another 6 minutes, them remove them to a serving platter. Reduce and deglaze the drippings by placing the pan over a low heat, then stirring until all the juices have been incorporated into the sauce. Pour this over the chops.
SPICY MUSTARD SAUCE
makes about 1-3/4 cups
1 2-ounce tin of Colman's dry mustard
3/4 cup medium dry Sherry
1/2 cup Dijon mustard
1/2 cup Pommery cracked-seed mustard
1. Place the dry mustard in the bowl of a food processor. Pulse the machine on and off while pouring the sherry through the feed tube. Continue processing until you have a smooth, thick paste. Add more sherry if necessary.
2. Add the Dijon and Pommery mustards. Then pulse the machine a few more times to blend. Adjust the consistency with more sherry, if necessary, to achieve a thick mustard sauce.
3. Store in lidded glass jars in the refrigerator for up to 2 months.
SWORDFISH KEBABS WITH PEPPERS, LEMON and BUTTER
makes 4 servings
2 pounds swordfish (steaks or chunks) cut into 1-1/4-inch cubes
juice of 2 lemons
1 stick unsalted butter
1 each red & yellow bell pepper, cored, seeded, cut into 1-1/4-inch squares
freshly ground pepper
sea salt to taste
1. Place fish in 1 layer in a shallow glass dish. Combine peppers, lemon juice, butter and freshly ground pepper. Pour over fish and marinate about 1-2 hours, at room temperature.
2. Thread fish pieces on skewers, alternating with various colors of peppers. Grill, turning and basting frequently with remaining marinade -- about 10 minutes. Salt to taste. Pour any remaining marinade over kebabs and serve
GRILLED PRIME RIB ROLLS
makes 6 servings
12 fresh asparagus spears (5-6" long) 12 carrot strips about1/2-inch thick & 5-6 inches long
1 pound beef prime rib, cut into 12 thin slices
potato starch
3 tablespoons sake
6 tablespoons water
1/4 cup Tamari soy sauce
3 tablespoons Mirin
1. Steam vegetables separately until crisp tender (about 5 minutes). Cool.
2. Arrange 2 slices beef with lengths slightly overlapping to make a 6x6-inch sheet. Brush lightly with potato starch. Place 2 asparagus spears and 2 carrot strips along edge nearest you and roll away from you: roll should be fairly tight. Tie with string and place rolls in a glass dish.
3. Combine all remaining ingredients to make marinade. Pour over the rolls and marinate at room temperature for about 2 hours. Remove rolls from marinade and insert 2 skewers in each, one through each end of the roll. Grill quickly on each side. (Meat is so tender that little grilling is required.)
4. Remove string and skewers and cut each roll into 1-1/2-inch lengths. Arrange on individual warmed plates by standing cut rolls on end to show vegetables.
5. Heat remaining marinade and spoon around rolls -- not on top of them. Serve immediately.
Teacher’s Tip: When using bamboo skewers, be sure to soak them for at least 1/2 hour before using, so they won't catch fire while you're cooking them.
