- Four veal chops, approx. 12 oz. each
- For the brine:
- 1 gallon water
- 1⁄2 cup sugar
- 1⁄4 cup Kosher salt
- 2 carrots sliced 1⁄8"
- 1 medium onion sliced
- 10 juniper berries
- 3 fresh bay leaves
- For the compote:
- 4 quinces peeled and cored, cut into 1⁄4" thick pieces (save all peels and cores)
- 4 cups Zinfandel red wine
- 1 Tablespoon olive oil
- 2 cups peeled cipollini onions (you may substitute shallots)
- 1⁄4 cup red wine vinegar
- 3 Tablespoons chestnut honey (you may substitute another type of honey)
Brining instructions: Bring half the water to a boil with all the ingredients for the brine. Cook until salt and sugar dissolve. Transfer to another container and add back the other half gallon of water. Cool to room temperature and add chops to the brine; let it soak for two hours refrigerated. Pat dry and set on a rack to continue air-drying while you prepare the grill and the compote.
Grilling instructions: Brush with olive oil and dust with a little black pepper and place on hot grill over a wood fire. An alternative to a wood fire grill is using mesquite charcoal or soaked wood chips on the gas grill to provide a smoky flavor.
Compote instructions: Bring to a boil all the cores and peels in a saucepot with cold water by two times the amount of particulate. Simmer until half the water is gone. Strain the liquid and place into a new clean pot.
Add wine and peeled, sliced quince to the pot. Make sure the fruit is completely covered with liquid; if not add some more water. Simmer until the fruit is tender, approximately 15 minutes. Test for doneness by inserting a knife: it should easily slide in without resistance. Make sure the fruit does not fall apart. The quince will have turned pink. Separate the fruit and the liquid; reduce the liquid to a syrup consistency. The syrup will reduce to a quarter of its original volume and should coat the back of a spoon.
In a sauté pan, heat oil and add the peeled cipollini onions, cooking and constantly mixing until caramelized and supple. At this stage, add vinegar and honey. Cook until the onions are glazed with honey vinegar for approximately eight minutes more over a medium flame.
Combine the glazed cipollini onions, reduced wine syrup and the quince. Adjust the seasoning with sea salt, black pepper and red wine vinegar.
Plating: Spoon some compote on the plate and prop up the chop for vertical height. Drape some more of this savory compote over the veal chop but not hiding all of the chop. Serve with roasted baby mixed color carrots and a few cipollini onions that have been sliced in half made into rings, tossed with flour and fried.