Sometimes you just want something a little different. Veal is definitely different. Remember I mentioned in that basic grilled fruit article that many meat dishes benefit from the sweetness of fruit on the grill? Well here is one such recipe that does just that. Imagine the smokiness of the plank mingling playfully with the bacon, the two swirling with the sweetness of apricots to form the most multi-layered delicacy that has ever graced your tongue.
…perhaps I have been reading a little too much poetry, but really, this dimensional meat dish will have you, and everyone else who tastes it, screaming for more! Even if it’s different.
METHOD Apricot-Bacon Stuffing:
In a large frying pan set over medium-high heat, sauté the bacon for 4 to 5 minutes, until slightly crisp. Add the celery, onion and butter. Continue to sauté, stirring frequently, for 2 to 3 minutes until the onions are tender. Add the apricots and sauté for 1 minute. Remove from heat and season this mixture with 1 tbsp. Seafood Plank Seasoning and the herbs. Add mixture to bread cubes. Toss gently and moisten with wine. Mix thoroughly; set aside.
Preheat grill to medium heat, about 350°F.
In a medium bowl, combine apricot jam, maple syrup, Grand Marnier and grainy mustard. Mix well to combine and cover; set aside.
Carefully make a hole in one end of the veal rack. Use a sharp knife to cut down through the eye of the meat. The cut should be about 2-inches in diameter. Place the bread mixture into a piping bag with a ½-inch opening at the end. Squeeze the stuffing into the center of the veal, packing it into the opening made by the knife. Season the outside of the veal with the remaining Seafood Plank Seasoning, pressing seasoning into the meat.
Place stuffed veal rack on plank. Place plank on grill and close lid. Plank grill veal for 1 hour (approximately 15 to 20 minutes per pound) or until stuffing registers minimum internal temperature of 165°F when checked with an instant-read thermometer. During the final 15 to 20 minutes of cooking, baste liberally with reserved maple mixture. Close lid and continue to plank grill until glaze is caramelized.
Remove from grill and allow to rest for 5 minutes before serving. Slice between each bone and serve.