Smoky Veal Chops With Relish Take On Flavors Of Southwest

Copyright 1994 The Chicago Tribune
From Knight-Ridder Newspapers/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Pat Dailey
Chicago Tribune 

While burgers and brats comprise the usual retinue of summer grill fare, many foods
are favored by such cooking. Here, veal chops are offered as proof. Southwestern
influences predominate in the menu, offering bold tastes and bright colors.

Preparation time: 20 minutes
Marinating time: 4 hours or more
Cooking time: 12 minutes
Yield: 2 servings 

1/2 cup fresh orange juice
3 tablespoons olive oil
3/4-1 teaspoon adobo sauce from canned chipotle chilies, see note
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 

1. 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.

2. For the relish, combine tomato, minced chipotle, 1 tablespoon of reserved marinade
and salt in a small bowl; set aside.

3. 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.

Preparation time: 15 minutes
Cooking time: 7 minutes
Yield: 2 to 3 servings 

2 tablespoons unsalted butter
1/4 teaspoon each: rubbed sage, chili powder
Salt to taste
1 each, finely diced: small onion, small poblano chili
3/4 cup sweet corn kernels
1 small zucchini, finely diced
1 cup canned hominy, drained
2 green onions, sliced
1/2 cup fresh cilantro leaves, minced 

1. Melt the butter with the sage, chili powder and salt in a large nonstick skillet over
high heat. Add the onion and poblano chili. Cook and stir until the onion begins to
soften at the edges, 4 to 5 minutes.

2. Add the corn, zucchini and hominy. Cook over high heat until hot, 1 minute. Add
green onions, cilantro and additional salt to taste. Serve hot.

Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: One 8-inch cake 

1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/8 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, softened
1/2 cup superfine granulated sugar
2 large eggs
1 piece fresh ginger, about 1-inch square, minced
Grated rind of 1 lime
1/4 cup packed light brown sugar
2-3 ripe peaches, pitted, sliced 

1. Heat oven to 350 degrees. Have ready an 8-inch round layer cake pan. Sift together the
flour, baking powder, cardamom and salt; set aside.

2. Beat &1/2 cup butter and superfine sugar with an electric mixer on high speed until
light, 2 minutes. Add the eggs, one at a time, mixing well after each addition. Stop the
mixer and add the dry ingredients, ginger and lime rind; mix on low speed just until

3. Melt remaining 3 tablespoons butter in cake pan; stir in brown sugar. Arrange peaches
in pan, in a radial design. Top with batter. Bake until a toothpick inserted in the center
comes out clean, 30 to 45 minutes. Cool in the pan for 5 minutes; loosen from the sides
of pan with a small knife. Invert onto a wire rack and serve warm or at room

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