Buttermilk Marinated Bone in Veal Chop, served over fresh field greens with a sweet and hot red beet, ginger and lime glaze.
Chef Tony's notes: For the home kitchen we always try to bring to you a dish which can be easily executed without to much complication. The more complicated dishes tend to be reserved for the restauraunt kitchen. This is a great Holiday flavored dish with exquisite flavor and a colorful and impressive presentation.
The recipe adapts a popular South American sour milk drink called Kumis to which we impart hints of cinnamon, nutmeg and cane sugar and use as a marinade to impart moisture and essence to grilled meats. It works best with what we would call white meats such as veal, pork or chicken. Kumis or sour milk drinks are probably older or as old as wine, and found in many different cultures and countries
We usually go for a two day marinade but several hours works as well.
For "Sour Milk Marinade"
Buttermilk (enough to totally submerge selected meats)
Cane sugar (to taste)
Cinnamaon (to taste)
Nutmeg (to taste)
You want all the flavours to be pronounced and noticeable, The sourness of the milk, the sweetness of the cane sugar and the intensity of the cinnamon and nutmeg.
Hand whisk all ingredients until blended.
Drop your meats in and let sit overnight.
For Red Beet, Ginger and Lime Glaze
- 3 medium sized red beets
- 1 bunch of cilantro
- 1 fresh pasilla chile
- 4 cloves of garlic
- 1 large thumb of fresh ginger root
- salt , black pepper and crushed red chile to taste
- juice of 3 limes
- juice of 1 orange
Boil, peel and cut red beets into wedges: place in food processor. Chop cilantro with stems and place in food processor. De-seed pasilla chile: cut into squares and place in food processor. Peel ginger and cut into thin slices and place in food processor. Add salt, black pepper and red pepper to taste and place in food processorAdd juice of lime and orange to food processor. Blend and taste add any additional of the above ingredients to desired flavor.
If natural sweetness is lacking add a touch of sugar.
Refrigerate for at least 2 hours before serving