Grilled Plum and Ginger Chutney
with grilled Veal or Lamb chops or Sliced Roast

While you are cooking your veal chops, or lamb on a George Foreman grill, (or while your favorite roast is resting for carving), after simply rubbing them with a little olive oil and seasoning with salt and pepper, or your favorite seasoning, -- about 5-6 minutes 1-inch-thick bone-in chops).

6 plums, ripe, halved and pitted
2 tbsp honey
8 whole scallions, root ends and dark green tops trimmed
2 tsp EVO oil
to taste Kosher Salt
to taste Pepper
2-3 tsp ginger, grated fresh, to taste
1 tbsp orange juice, freshly squeezed

Brush the 12 plum halves with the honey and grill them on a George Foreman cut-side down for 4-5 minutes until soft. Toss trimmed scallions with olive oil, season with salt and pepper and grill them also for 3-4 minutes until they are soft and lightly colored. Remove the plums and scallions to a cutting board, and cool, slightly. Plum skins should slip off easily at this point. Coarsely chop skinned plums and scallions. Toss together in a small serving bowl with grated ginger and orange juice. Season to taste with salt and pepper and add a little more ginger or honey too, if desired. Serve with grilled chops or sliced roast.

CAJUN VEAL ROAST WITH MANGO PUREE

1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper
3-4 lb veal roast, shoulder or chuck, tied
2 1/2c veal or beef stock
Ground pepper, to taste
Kosher salt, to taste
2 mangos, peeled, 1 chopped, 1 sliced
2 tbsp EVO oil

Preheat oven to 325F. Mix first 9 ingredients in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere. Combine 2 cups of stock and chopped mango in a saucepan. Bring to a boil and reduce heat, then add salt and pepper. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator. Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2c stock and pour stock mixture over veal. Roast, covered, for 1-1/2 hours or until meat thermometer registers 150F, then, let rest 10 minutes. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree.

Mustard Honey Veal Roast

3-5 lb veal roast, chuck or shoulder
1 c beer or ale
1 c honey
1/2 c Dijon mustard
1/4 c EVO oil
2 tbsp onion powder
1 1/2tsp dried rosemary
1 tsp kosher salt
1 tbsp roasted garlic, minced or mashed
1/4tsp ground black pepper


Combine beer, honey, mustard, oil, onion powder, rosemary, salt, roasted garlic, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for 3 hours, tossing occasionally. Preheat oven to 475F. Remove veal from marinade, reserving marinade. Place the veal in a large roasting pan. Roast 15 minutes to braise meat. Roast 1 1/2 hours oven at 350F, basting occasionally, or until done (internal temperature of 150F is suggested.) Let rest out of oven at least 10 minutes before carving. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for 5 minutes. Serve over roast.

Pickling Liquid

2 Tbsp Dried dill weed and
2 Tbsp Dried dill seed
10-12 Cloves Garlic
6 to 8 Peppercorns
¼ Cup Vinegar
½ Cup Salt
1½ Quarts Water

Place all of the ingredients in a saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.

Barbecued Veal Scalllopini

6 (6 oz) veal scalllopini (about 1/2 inch thick)
1/4c brown sugar, packed
1/4c ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce, low-sodium
1 tsp thyme, dried
1 tsp garlic powder
1/4tsp red pepper, ground
Cooking spray

Prepare grill or broiler.

To prepare the sauce, combine the first 4 ingredients of the sauce in a small bowl. Place 1/4 cup of the sauce in a small bowl, and set it aside. Combine the thyme, garlic powder, and pepper, then sprinkle over the veal. Place the veal on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side, basting with remaining sauce. Serve the veal with the reserved 1/4 cup of sauce.

Veal Char Siu

1/4c low-sodium soy sauce
1/4c hoisin sauce (see substitute recipe below)
3 tbsp ketchup
3 tbsp honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2tsp five-spice powder
2 lb veal shoulder roast
1/2c chicken broth or veal broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add veal to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place veal and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove veal from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred veal with 2 forks; serve with sauce. Char siu is a Chinese version of barbecue. Serve with sticky or long-grain rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Hoisin Sauce substitute:
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Stuffed or Smothered Veal Roast

4-5 lb VEAL Chuck or Shoulder Roast
SEASONINGS: Fresh or dried rosemary, sage, and garlic.
1-2 Onions, sliced thinly
SEASONINGS: Fresh or dried basil, oregano, pepper and kosher salt to taste.
2-3 Tbsp EVO oil

TO PREPARE THE MEAT FOR ROASTING, the meat is rubbed with chopped herbs and left to sit for a while prior to roasting, and at some time, preheat the oven to 450F. Peel onions, cut in half crosswise, and thinly slice. In a 10 to 12 inch frying pan, cook onions and EVO oil over medium heat, stirring often, for 20 minutes until onions are very soft. Stir in basil, marjoram or oregano, and pepper. Add salt to taste. Spoon the onions into pocket in meat, packing in firmly, (or wait to apply on top of roast.) Tie roast with cooking string to make even shape. Place roast in a baking pan, and when using an oven, make sure it is preheated to the desired temperature before putting in the meat, as the high heat will sear the meat, sealing in the juices. As soon as the meat is browned on all sides, lower the heat to 350F and continue to cook. The roast until a meat thermometer reads 150F. Let stand for 10 minutes before carving.