Porcini-Rubbed Veal Chops with Herbed MascarponeRecipe from Weber’s Way to Grill™ by Jamie PurvianceMascarpone
1/3 cup mascarpone cheese
1 teaspoon minced fresh sage
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup dried porcini mushrooms
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 veal rib chops, each about 8 ounces and 1 inch thick
Extra-virgin olive oil
1. In a small bowl mix the mascarpone ingredients. Cover and let stand at room temperature for 1 hour.
2. Using a spice mill, grind the mushrooms into a powder (this should yield 2 tablespoons). Put the powder into a small bowl and mix with the salt and pepper. Pour some oil onto a sheet pan and then sprinkle the seasoning over the oil. Dredge the chops through the oil mixture to coat them evenly. Cover and let stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, about 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops hot with the herbed mascarpone.
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