Grilling and BBQ Recipe
Veal Loin Chops with Wasabi Butter
We like both veal loin chops and rib chops for grilling. Loin chops are a bit leaner, so we add extra moisture and flavor by soaking them in a spicy vodka marinade. A pat of butter flavored with wasabi paste also adds a bit of fat, moisture, and flavor to the tender chops.
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 2 to 3 hours
Grill: About 10 minutes.
BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.
INGREDIENTS (MAKES 4 SERVINGS)
4 veal loin chops, each about 10 ounces and 1 to 1½ inches thick
1 cup Wasabi Vodka Infusion (a variation of Horseradish Vodka Infusion)
1½ teaspoons wasabi powder or wasabi paste
4 tablespoons (½ stick) butter, softened
Oil for coating grill grate.
1. Trim the surface fat on the chops to about ¼ inch. Put the chops in a large zipper-lock bag and add the vodka infusion. Press the air out of the bag, seal, and massage the liquid into the meat. Refrigerate for 2 to 3 hours.
2. Mix the wasabi powder with 1½ teaspoons water and let stand for 10 minutes to form a paste. Mix the rehydrated wasabi into the softened butter with a fork. If using prepared wasabi paste, just mix the paste directly into the softened butter without adding water.
3. Heat the grill as directed.
4. Remove the chops from the marinade and discard the marinade. Pat the chops dry with paper towels and let rest at room temperature, about 30 minutes.
5. Brush the grill grate and coat it with oil. Put the chops on the grill, cover, and cook for 4 to 6 minutes per side for medium-rare (135°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
6. Remove the chops to a platter or plates, cover loosely with foil, and let rest for 5 minutes. Melt about a tablespoon of the wasabi butter over each chop.
– If you can’t find wasabi, replace it with 2 teaspoons finely grated fresh horseradish or well-drained prepared horseradish.