Recipe#1915

Title: 2 pounds boned leg of veal, sliced

Newsgroups: rec.food.recipes,rec.food.cooking 
 From: japlady@nwu.edu (Rebecca Radnor) 
 Subject: Smoky veal chops with tomato chipotle relish 
 Message-ID: <199412091844.AA228528653@casbah.acns.nwu.edu> 
 Date: Fri, 9 Dec 1994 18:44:26 GMT 

Yield: 2 servings
 1/2 cup fresh orange juice
 3 tablespoons olive oil
 3/4-1 teaspoon adobo sauce from canned chipotle chilies
 1/4 teaspoon ground cumin
 Salt to taste
 2 veal chops, cut about 1-inch thick
 1 large tomato, seeded, diced
 1 teaspoon minced chipotle chili, see note
 Combine orange juice, olive oil, adobo sauce, cumin and salt in a
 large plastic food bag. Remove and reserve 1 tablespoon to use in
 relish. Add veal to the remaining orange juice marinade; seal
 tightly and turn bag over several times so meat is well coated with
 marinade. Refrigerate at least 4 hours.
 For the relish, combine tomato, minced chipotle, 1 tablespoon of
 reserved marinade and salt in a small bowl; set aside.
 Prepare a medium-hot charcoal fire with a handful of soaked mesquite
 wood. When the coals are covered with gray ash, set the veal on
 the cooking grid positioned 6 inches from heat source. Cook, turning
 once, until chops are cooked but still pink in the center, about
 12 minutes.
 Note: Canned chipotle chilies (smoked and dried jalapenos), packed
 in adobo sauce, are available in Hispanic markets and the imported
 food aisle of large supermarkets, such as Omni and Cub Foods. The
 remainder of the can may be transferred to a jar and refrigerated
 for several months.