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 & 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 experts 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