http://abclocal.go.com/wls/story?section=resources&id=7490343
Grilling with Chef Dan McGee
Grilled Veal chop with grilled portabella mushroom, ginger dressing
serves 4
8 portabella mushroom cleaned
T.T. 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
t.t 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.
Grilled sea scallops with orange, red onion, and cilantro
serves 4
1 red onion sliced thinly sliced
3 oranges
T.T. 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. Serve