| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Onions |
| 1/3 |
c |
Unsalted butter; melted |
| 1/4 |
c |
Packed dark brown sugar |
| 1 |
ts |
Fresh ground white pepper |
|
|
Fresh grated nutmeg to taste |
| 4 |
lg |
Veal chops; 2" thick |
| 3 |
|
Cloves garlic; crushed |
|
|
Fresh ground black pepper; to taste |
INSTRUCTIONS
Peel onions, cut in half crosswise. Brush onion evenly with half the melted
butter. Place each onion half, cut side up, on a square of foil large
enough to encircle it. Sprinkle each with 1/2 Tbs brown sugar, then with
white pepper & nutmeg. Fold foil around onions; seal edges of foil
securely. Set aside. Brush both sides of veal with remaining melted butter.
Divide garlic among chops, rub it into both sides of chops. Sprinkle with
black pepper. Prepare bed of coals. Adjust grill to 4 inches above coals,
grease lightly. Place onions on grill & cook 10 minutes, then start chops.
Grill to desired doneness, turning once (7-8 minutes per side for
medium-rare). When meat is done, onions should be tender throughout &
golden on outside. Serve veal & onions very hot, placing 2 onion halves
alongside each chop. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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