Chili Rubbed Veal Loin Chops With Green Chile Butter Recipes

CHILI RUBBED PORK TENDERLOIN

Steps:

• Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;

CHILI ON THE GRILL

Steps:

• Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeño over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4 inch pieces. Mince the jalapeño. Add the vegetables to the tomato puree.In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4 inch cubes, then add to the tomato mixture.Add the remaining 1 tablespoon chile powder, remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1 1/2 hours. Add the pinto beans and simmer for 15 minutes more.Serve warm in individual bowls and top with the cheese and sour cream.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CHILI ON THE GRILL

Steps:

• Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeño over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4 inch pieces. Mince the jalapeño. Add the vegetables to the tomato puree.In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4 inch cubes, then add to the tomato mixture.Add the remaining 1 tablespoon chile powder, remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1 1/2 hours. Add the pinto beans and simmer for 15 minutes more.Serve warm in individual bowls and top with the cheese and sour cream.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CHILI-RUBBED VEAL LOIN CHOPS WITH GREEN CHILE BUTTER

Steps:

• TO MAKE THE BUTTER: Grill the poblano chile over Direct High heat until the skin is blistered in spots, 5 to 7 minutes, turning occasionally. When the chile is cool enough to handle, peel off the loosened skin. Discard the stem and seeds. In a food processor puree the chile and garlic with the lime juice. Add the butter and pulse until just blended, then add the salt. Scoop the butter mixture out of the bowl and transfer to a sheet of plastic wrap. Loosely shape into a log about 1 inch in diameter. Roll up the log in the wrap and twist the two ends in opposite directions to form an even cylinder. Refrigerate the cylinder until ready to serve.TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients.Place the chops on a platter. Rub the paste into both sides of the chops, cover with plastic wrap, and refrigerate for 1 to 2 hours.Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F, 6 to 10 minutes, turning once halfway through grilling time.Remove the chops from the grill and allow to rest for 3 to 5 minutes. Cut the butter into 1/4 inch slices and place on top of the chops. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SPINACH-STUFFED VEAL CHOPS

Steps:

• TO MAKE THE STUFFING: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining ingredients. Divide the stuffing into four portions.TO MAKE THE RUB: In a small bowl combine the rub ingredients.Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Direct Medium heat until medium rare, 15 to 20 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.