Grilling Exotic Meat

June 12, 2010 8:10:38 AM PDT
Chef Dan McGee of Swissôtel Chicago shares some suggestions and recipes for grilling beyond hotdogs and hamburgers.Grilled Veal Chops: A simple, yet delicious feat, this dish will serve a wide array of occasions. When grilling, cook veal chops to medium temperature. The center will be slightly pink to ensure the best results. Also, make sure each chops is be at least ¾ inches thick. It's important to avoid turning the meat too often. Simply cook for seven minutes, turn and cook for five minutes. Let the meat rest for five minutes before eating.

Grilled Veal Chop with Grilled Portabella Mushroom and Ginger Dressing

8 portabella mushroom cleaned
Salt and pepper
4pc. 8oz veal chop
2 tbs. olive oil
2 tbs. chopped chives
Ginger dressing

Prepare the grill. Put the mushrooms in a bowl and toss with 2 tbsp of the ginger dressing. season with salt and pepper. Brush the veal chops with the olive oil and season with salt and pepper. Grill the veal chops for about 5 min on each side. Internal temp should be 130 for medium. Set aside to keep warm. Drain the mushrooms and grill for 3 minutes on each side. Arrange 2 of the mushrooms on each plate followed by a veal chop. Drizzle with the dressing.

Ginger dressing

1/4 cup mayonnaise
1 tbsp. Dijon mustard
2 tbsp. fresh grated ginger
1 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
2 tbsp olive oil
Salt and pepper

To make the dressing, combine the mayonnaise, mustard and ginger in a bowl. Whisk in the soy sauce, lemon juice, vinegar, and oil. Season with salt and pepper. Serves 4.

Grilled Sea Scallops: When purchasing sea scallops, remember that scallops are sorted and priced according to size. The larger sizes of scallops will be priced higher. Brush the scallops with olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes on each side or until just cooked through.

Grilled sea scallops with orange, red onion, and cilantro

1 red onion sliced thinly sliced
3 oranges
Salt and pepper
12 pc. sea scallop, muscle removed
2 Tbs. olive oil
1/4 cup small cilantro sprigs
4 leaves washed Boston lettuce

Remove the skin of the oranges. Working over a bowl, slice the between the membranes to release the orange segments into the bowl. Squeeze the juice out of what is left of the orange into the bowl. Add the onion and season with salt and pepper. Brush the scallops with 1 Tbsp. of the olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes on each side or until just cooked through. Add the cilantro to the oranges and toss. Place a lettuce leaf on each plate and spoon the orange salad onto it. Arrange the sea scallops around the salad and drizzle with olive oil. Serves 4.

About Swissôtel Chicago

Swissôtel Chicago has a complete organic menu option for events, supplying fresh food choices for breakfast, lunch, dinner and receptions. In addition to featuring organic choices, as much as 84 percent of the food comes from local vendors.

Swissôtel Chicago is a AAA Four Diamond hotel offering newly renovated guestrooms and suites, as well as sophisticated getaways for business travelers and couples and even fun overnight stay packages for the whole family, encompassing all of the best entertainment Chicago has to offer.


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