MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: GRILLED BALSAMIC VEAL CHOPS
  Categories: Veal, Grill
       Yield: 4 Servings
  
       2    Shallots
       2    Garlic cloves
       2    Sprigs fresh rosemary
       3 c  Balsamic vinegar; divided
     1/2 c  Olive oil
     1/2 ts Kosher salt
     1/2 ts Black pepper
       4    Veal chops; 10 oz each
       1 c  Balsamic vinegar
       4 ts Basil-infused oil
       4    Sprigs fresh thyme (garnish)
  
   To be served with Balsamic Ratatouille and Mashed Potatoes
   w/Mascarpone Cheese & Roasted Garlic
   
   1. Roughly chop shallots, garlic and rosemary. Place in a casserole
   dish large enough to hold the veal chops, along with 2 cups balsamic
   vinegar and the olive oil, salt, and pepper. Add chops, cover, and
   marinate in the refrigerator for 6 to 8 hours.
   
   2. Remove veal chops from marinade. Place on a hot grill. Cook at
   medium temperature, turning once, for 9 to 13 minutes, until done to
   your liking. If using a gas grill, the barbecue experts who staff the
   Weber Grill Line (1-800-474-5568) recommend grilling the chops over
   medium heat using the indirect method until chops reach 160 degrees
   for medium and 170 degrees for well-done.
   
   3. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it
   in a small saucepan. Heat over low heat, stirring frequently, until
   thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil
   rapidly or it will burn.) You will get about 4 teaspoons.
   
   4. To assemble: On a warm plate, place 1/4 of the ratatouille in the
   center of each plate. Place 1/4 of the mashed potatoes on top of each
   serving of ratatouille. Drizzle 1 teaspoon basil oil over each
   serving of potatoes. Lay grilled chops over potatoes and drizzle 1
   teaspoon reduced balsamic vinegar over each. Garnish with thyme
   sprigs.
   
   Served at the Chicago 1996 Democratic National Convention.
   
   Source: Chicago Sun Times, August 21, 1996
  
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