Gerry decided that Grilled Veal Chops with Red Pepper Sauce sounded like the perfect fit for dinner tonight. The sides were garlic mashed potatoes, and Portabello Mushrooms stuffed with Spinach and Dried Tomatoes. The meal was absolutely fabulous.
The process started with the mushrooms by wilting the spinach in a saucepan, and transferring it to a strainer to drain until cooled. The drained, and then squeezed dry spinach was then chopped. In the same saucepan, some onions, garlic, chopped oil-packed, sun-dried tomatoes, chopped Kalamata olives, salt and pepper went in to cook for a couple of minutes. The saucepan came off the heat.
The portabello mushroom caps had the gills scraped cleaned, before being grilled smooth side up about 5 minutes. The mushrooms were then brought in and filled with the stuffing and topped with some bread crumbs that were tossed with olive oil and salt and pepper. The mushrooms were finished off on the grill for another 5-10 minutes until they were tender.
The Red Pepper Sauce was started by grilling a red bell pepper on the grill until the skin was blackened. The blackened pepper went in to a bowl, covered with plastic wrap for 10 minutes. This makes the charred skin easy to remove and then the roasted pepper was roughly chopped. The chopped, roasted pepper went into the food processor with some sour cream, mayonnaise, chopped fresh basil, minced garlic, balsamic vinegar and salt and processed until smooth. The processed sauce went in to the refrigerator until serving time.
The veal chops sat out at room temperature for 20 minutes before being rubbed with olive oil and getting a rub made from chile powder, minced garlic, salt, paprika, thyme, dry mustard, and freshly ground black pepper. The chops then went on the charcoal grill for 12 minutes or so until done.
The chops were served with the roasted red pepper sauce. This was all served with garlic mashed potatoes. The entire meal came together beautifully.
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