828-Lancaster Farming, Saturday, August 14, 1993
CHICAGO, 111. Three veal
recipes were selected as winners
in the “1993 Favorite Veal Recipe
Contest” and are now being prom
oted to consumers via food editors
and retailers located throughout
the country. The contest, spon
sored by the Veal Committee of
the Beef Industry Council, high
lights veal cooked on the grill and
supports other veal marketing
efforts.
“The Veal Committee created
this consumer recipe contest to
find the best tasting grilled veal
recipes possible an easy-to
prepare, tasty recipe that will help
create consumer interest in veal,”
says Palmer Steiner, Veal Com
mittee chairman. “Once the win
ners are selected, an integrated
post-event marketing plan is put
into action to generate publicity
for veal and to create consumer
demand.”
The $2,500 grand prize winner
was Grilled Veal Chops with
Fresh Fruit Salsa, created by Glor
ia Bradley of Naperville, 111.
This recipe capitalizes on the
delicate flavor of veal loin or rib
chops served with a refreshing
tropical fruit salsa. A prize of
$l,OOO was awarded to the second
place winner, Lemon-Herb
Grilled Veal Chops submitted by
Carolyn Carlton of Davie, Fla.
Lemon juice, olive oil, garlic and
oregano are combined to comple
ment the taste of the veal chops.
Tex-Mex Veal Burgers with
Tomato-Jalapeno Salsa was
named the third place winner of
$750. This recipe, created by
Allyson J. Kleiman, Brooklyn,
N.Y., uses a variety of spices to
give ground veal the popular ethn
ic flavoring of the Southwest.
A color editorial page produced
by the Meat Board Test Kitchens
highlights the three winning
recipes and conveys the good
news about veal as an easy and
convenient selection for grilling
outdoors. “Grilling and Dining
Alfresco; A Winning Combina
tion” is scheduled to be used by
more than 164 newspapers
throughout the country with a
combined circulation of six mil
lion consumers. This color editor
ial feature is produced in coopera
tion with Pfaltzgraff, a dinnerware
company. This partnership is
helping communicate the veal
message by cost-effectively
extending the use of veal checkoff
funds.
A new consumer recipe bro
chure, Winning Ways With Grilled
Veal: Easy To Make, Good To
Eat, also features the three 1993
winning recipes, a finalist recipe
and a winning recipe from the
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Veal Recipe
1991 contest. This brochure also
provides backyard cooks with
grilling tips to ensure success
when cooking veal on the grill.
More than 50,000 brochures are
expected to be distributed to con
sumers through food editorial
releases and state beef council dis
tribution efforts. In addition, the
brochure was offered to 200
supermarket consumer advisors,
representing more than 35,500
individual retail outlets, to prom
ote veal to their customers.
Recipe cards featuring the win
ning recipes will also be distri
buted at retail point-of-purchase
displays enticing consumers to use
veal on the grill.
Veal checkoff-funded invest
ments are managed on behalf of
the industry by the Veal Commit-
Contest Winners Named
tee of the Beef Industry Council of
the Meat Board, a federation of 44
state beef councils that works to
build demand of beef and veal
through programs of promotion,
research and information.
GRILLED VEAL CHOPS
WITH FRUIT SALSA
1993 Grand Prize Winner
Total preparation and cooking
Makes 6 servings (247 calories
per 1/6 of recipe)
6 veal loin or rib chops, cut 1 inch
thick
1 tablespoon olive oil
Salt and freshly ground white pep
per, as desired
2 tablespoons chopped fresh cilan
tro or basil
Cilantro sprigs, for garnish.
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Fruit Salsa:
1 small ripe papaya, peeled,
seeded, cut into 'A -inch pieces
1 ripe nectarine, pitted, chopped
2 tablespoons finely chopped red
bell pepper
1 jalapeno pepper, seeded, finely
chopped
2 tablespoons chopped fresh cilan
tro Or basil
1 sjnall green onion, thinly sliced
1 tablespoon olive oil
*l. In medium bowl, combine
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salsa ingredients. Cover; set aside.
2, Lightly brush veal chops with
olive oil; season with salt and
white pepper, as desired. Sprinkle
cilantro on both sides of chops.
Place veal on grid over medium
coals. Grill 12 to 14 minutes,
uncovered (10 to 12 minutes cov
ered), for medium or to desired
doneness; turn once.
3. Serve with salsa. Garnish
with cilantro sprigs.
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