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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

1870.0. "VEAL: Marinated Veal Chops" by JACKAL::CARROLL () Wed Jul 12 1989 11:49

    From today's Boston Globe



		MARINATED VEAL CHOPS WITH GARLIC-BASIL BUTTER


	1 Veal loin chop per person approx. 1 in. thick
	2 Tbls. plus 2 tsp. olive oil
	1 Tbls. strained fresh lemon juice
	1/2 Tsp. dried basil
	Salt & fresh ground black pepper
	
	Garlic-basil Butter:
	1/4 Cup butter, softened
	1 Tbls. Finely chopped fresh basil
	1 Small clove of garlic, minced
	Salt & fresh ground black pepper


	Mix olive oil, lemon juice, dried basil with salt &
	pepper to taste.

	Place chops in a large ziplock freezer bag.

	Pour marinate over chops.

	Refrigerate chops 4 to 8 hours.

	Beat softened butter with basil & salt & pepper to taste.

	Cover and refrigerate 2 hours to meld flavors.

	Remove chops and butter from refrigerator and allow to come
	to room temperature.

	Heat grill or broiler.

	Lightly oil the grill/broiler rack.

	Remove chops from marinate and season with salt & pepper if
	desired.

	Cook chops for approx. 4 min. per side or until desiredv doneness
	brushing with marinate.

	Transfer to platter topping with a spoonful of seasoned butter.
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