CHARBROILED VEAL CHOP WITH ANCHO CHILE HONEY GLAZE Recipe

12 (12 oz.) veal chops
2 c. ancho chile honey glaze (recipe to follow)
1 lobe veal sweetbreads, blanched and sliced
2 each yams
1 tsp. unsalted butter
1/2 tsp. maple syrup
2 c. peanut oil, for deep frying
4 each chayote squash, cut into 36 football shapes, then blanched
Salt and ground pepper, to taste
1 1/2 c. fennel sauce (recipe to follow)
12 sprigs fennel tops, for garnish

Bake one of the yams in the oven at 350 degrees until soft. Peel and pass through a food mill. Add unsalted butter and maple syrup. Season to taste with salt and black pepper. Peel the other yam and cut into fine julienne strips. Deep fry these strips of yam in the peanut oil that has been heated in a sauce pan to 360 degrees. Remove from oil when crisp and place on a paper towel to soak up the excess oil. Season with salt, lightly. Charbroil veal chop almost until it reaches the desired temperature. Brush liberally with the ancho chile honey glaze and continue charbroiling until cooked to desired temperature. Heat a saute pan with a touch of the peanut oil. Add the sweetbread slices which have been lightly seasoned with salt and ground black pepper. Cook until crisp on 1 side (about 1 minute) then turn over and cook 1 minute longer. Heat chayote squash footballs in a touch of the peanut oil and season lightly with salt and ground black pepper.

ANCHO CHILE HONEY GLAZE

1/4 c. red chile puree (sold frozen in many grocery stores)
1/4 c. honey
1 tbsp. maple syrup
1 tsp. sherry vinegar
2 c. veal demi glace
3 tbsp. unsalted butter

Reduce all ingredients together in a sauce pot to 2 cups. Let cool.

FENNEL SAUCE

3 tbsp. olive oil
1 each fresh fennel bulb, chopped
1/4 c. onion, chopped
1 clove garlic, chopped
1 each shallot, chopped
1/4 c. white wine
1/4 c. pernod
1/2 c. heavy whipping cream
2 tbsp. unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste

Heat a sauce pan with olive oil. Add the fennel, onion, garlic and shallot. Cook a few minutes stirring frequently until soft. Add wine and pernod; flame and reduce liquid slightly. Add cream and reduce by 1/4. Puree in blender with lemon juice, salt and pepper; strain.