What's on the Grill #260: Grilled Veal Chop with Roasted Red Pepper Sauce

I've mentioned it before.  Thursdays are my night to stop by Jerardi's and pick up a decadent piece of meat or fish.  Both are delivered only once a week by different purveyors.  So, the window for a prime selection is usually limited, as everything goes fast.  

More often that not, I'm spoiled for choice.  However, on those rare occasions I can't decide, there is always one cut I turn to: the bone in veal chop aka the tomahawk.

Eric's meat comes from Michael's Meats out of Cincinnati.  All of the it comes vacuum packed for individual servings and is mostly sold directly to restaurants.

Note: Yes, that is a veal chop on the left and a prime tenderloin filet on the right.  Zoë has a hard enough time not imagining the cow (which in her world probably sings songs & talks) when eating a steak, so a "young cow" piece of meat is completely out of the question.  I don't even ask.

Grilled Veal Chop with Roasted Red Pepper Sauce
Sauce adapted from Weber's Real Grilling

Sauce

1 large red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 T chopped fresh basil
2 t minced garlic
1/4 t kosher salt

Veal Chop
Paprika
Salt & Pepper

Red Pepper a Roasting

No matter the final use, one of my favorite guilty grill pleasures is a roasted red pepper.  Whether it's for a sauce, salad, or pizza topping, the amazing transformation process of roasting a red pepper to its sweet finish is truly magical.  It's a little bit of effort, but a whole lot of worth.

Over high heat, roast the pepper directly over the flames.

Rotate every few minutes.  After about 15 minutes, the pepper should be black and charred all over.  Remove from the grill, place in a bowl, and cover with plastic wrap.

The goal is to allow the pepper to steam.  In turn, the skin pulls away from the pepper.

After about ten minutes, remove the pepper from the bowl.  Remove the skin from the pepper.  Cut off the tops and bottoms, remove the seeds, the ribs, and roughly chop.

Add the pepper and remaining sauce ingredients to a food processor.  Process until smooth and then refrigerate until ready to use.

Remove the veal from the fridge about 20-30 minute before grilling.  

When working with a really good piece of meat, I like to keep my rubs simple.  In this case, liberally season the veal with just salt, pepper, and paprika.  I call it salt, pepper, and "a third".  The third can be whatever.

Grill the veal over direct medium to medium high heat for about 12 minutes, turning once.  I like mine medium rare.  Use an instant read thermometer to double-check and prepare to pull from the grill around 130 F.  Once done, tent the veal with foil and allow to rest a few minutes.

Looking for an easy side?  Wrap asparagus with prosciutto.  For that matter, wrap anything with proscuitto.  The layer of salty protein kicks asparagus up a few notches.

On the malty beverage side, I had an extra bottle of Samuel Adams White Christmas from their holiday mix pack.  Although winter often screams porter or stout, this spiced white ale does a nice job with the veal.  

With the veal done, vegetables cooked, and beer poured, it's dinner time.  Cheers.  

Now pass the red pepper sauce.