Chile Chipotle

Chile Chipotle Veal Roast

Total preparation and cooking time: 2 to 2¼ hours

» 3½ to 4 lb boneless veal shoulder arm or blade roast
» ½ teaspoon salt
» 1 clove garlic, crushed
» ½ teaspoon salt
» Quick Black Bean Salsa (recipe follows)

Filling:
» ½ cup thinly sliced green onions
» 3 canned chiles chipotles in adobo sauce, finely chopped (approximately 1½ tablespoons)
» 1 clove garlic, crushed

1. Prepare grill for indirect grilling

2. In small bowl, combine filling ingredients. Unroll veal roast; trim fat. Sprinkle evenly with ½ teaspoon salt; spread evenly with filling. Roll up veal jelly-roll fashion; tie with string. Combine 1 clove garlic and ½ teaspoon salt; press evenly into surface of roast.

3. Place roast on grid, centering roast over drip pan. Grill to desired doneness, approximately 22 to 25 minutes per pound for medium. Add additional briquette.

4. Meanwhile, prepare Quick Bean Salsa.

5. Remove roast when meat thermometer registers 155 degrees F. Let stand 15 minutes. (Temperature with continue to rise approximately 5 degrees to reach 160 degrees for medium.) Remove string from roast. Carve roast crosswise into thin slices. Serve with bean salsa.

Makes 10 to 12 servings

Tips:
*Canned chile chipotles (smoke-dried jalapenos) are available in the ethnic food section of many supermarkets. After opening chiles, transfer to covered container; store in refrigerator.
*If chiles not available, 1 tablespoon finely chopped pickled jalapeno pepper plus 2 tablespoons chopped fresh cilantro may be substituted.
*If veal roast is too thick to roll up, make lengthwise cut into thickest part, cutting about halfway through; open flat. Be careful not to cut all the way through.

Quick Black Bean Salsa
Total preparation and cooking time: 10 minutes. Chilling time: up to 2 hours.

» 1 can (15 ounces) black beans, rinsed, drained
» 1/2 cup frozen corn kernels, defrosted
» 1/2 cup mild, medium or hot prepared salsa
» 2 tablespoons chopped fresh cilantro

1. In medium bowl, combine all ingredients; mix well. Cover and refrigerate up to 2 hours to chill. Let stand at room temperature 15 minutes before using. Makes 2 cups (recipe can be doubled).