Chef Martino

Season 2010 Episode 09.02.10

Provitello Veal Rib Chop with Mango Salsa

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Provitello Veal Rib Chop with Mango Salsa
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see recipe and print out at www.vealrecipes.com/vealribchop Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer. Great TastingReady for BBQSafe and Easy to cook Cooks in less than 8 minutes right from the freezer Always Juicy and Tender Serves 4 An Easy Recipe 20 minutes to prepare Grilling time 6-8 minutes on the BBQ Ingredients 4 frozen (Provitello) veal rib chops - Marinade 3 cloves of garlic 1 lemon 1 tablespoon of olive oil pepper - Side dish 20 small new potatoes 2 whole garlic cloves pepper and salt to taste few parsley stalks parsley for garnish - Main dish 2 Portobello Mushrooms 2 Romano tomatoes 2 chili Roma peppers bunch of spring onions parsley for garnish - Mango Salsa 2 mangos 1/2 red pepper red onion or white sweet onion 1 lime 1 Jalapeno pepper white wine vinegar salt and pepper chives honey or sugar Directions To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl. Cut a lemon in half and squeeze into the bowl Add a some pepper and about a tablespoon of olive oil (75ml) To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks. Put on stove to boil. Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill. Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops. Cut a 2 tomatoes in half and place with the chops. Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well. Slice the top off the green onions and an cut off the root strands. Place on the plate. To prepare the Mango salsa for the recipe take a couple of mango's, chop in half and peel away the skin. Cut into small cubes and place in a sermoreless

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