Baby Veal Chops with Garlic, Dill, and Russian “Ketchup”

Name: Baby Veal Chops with Garlic, Dill, and Russian “Ketchup” (Telyachya Korejka Na Grile)
Yield: Serves 4
Cuisine: Russia
Ingredients: 4 thick rib or loin veal chops (each about 1 to 1¼ inches thick and 12 to 14 ounces); 4 thick rib or loin veal chops (each about 1 to 1¼ inches thick and 12 to 14 ounces); Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns; 2 cloves garlic, minced; 2 tablespoons chopped fresh dill; 2 tablespoons vegetable oil; 2 tablespoons fresh lemon juice; ¾ cup canned tomato sauce; 2 tablespoons finely chopped fresh dill or cilantro; 1 clove garlic, minced; Coarse salt (kosher or sea) and freshly ground black pepper; 1 teaspoon ground coriander; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper

Telyachya Korejka Na Grile

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

If you’ve ever fantasized about experiencing the imperial cuisine of Catherine the Great’s Russia, Ermak is the place to do it. This sprawling timber and stucco edifice modeled on an eighteenth-century Russian fort is a Moscow landmark, equally popular with locals and tourists. Presiding over the kitchen is a great bear of a chef named Valery Arseev. He’s the sort of guy who serves two kinds of borscht, five kinds of piroshki, and every imaginable sort of smoked fish

Ingredients

Europe
Russia
Main course
Eastern Europe
Gluten-free

Ingredients

Method