Veal Stew in Packages with Pineapple

1 tablespoon oil

1 tablespoon butter

3/4 pounds boneless veal shoulder, cut into 1 -inch chunks

Salt and freshly ground black pepper

3/4 cup pineapple chunks

1/4 cup roughly chopped onion

1 teaspoon minced garlic

1/4 cup diced tomato

1 stemmed, seeded, and minced small chile

1/4 cup chopped cilantro leaves

Take 2 sheets of aluminum foil, each about 18 inches square, and place one on top of the other (see photos). Smear a patch in the center of the foil, large enough to fit the fish on, with the oil. In the center, make a bed of the veal, then top with the pineapple, onion, garlic, tomato, chile, and cilantro; dot with the butter.

Fold the foil over the meat onto itself and crimp the edges as tightly as possible, but leaving plenty of room around the veal. (You may prepare the recipe in advance up to this point; refrigerate the package as is for up to three hours before proceeding.)

The packages may be cooked in the oven (350�F), on a grill, or even in a skillet, with a little oil. Cook about 20 minutes from the time you hear sizzling noises. Remove the package from the heat, taking care to avoid any escaping steam. Let rest one minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the veal, garnish, and juices onto a plate and serve.

Makes 2 servings