Grilled Veal Or Pork Chops With Marsala Fig Sauce Lemon Ricotta Orzo Celery And Mushroom Salad Recipes

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GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

MORTADELLA AND FIG FOCACCIANINI



Mortadella and Fig Focaccianini image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

2 cups dried figs, stems removed and halved
3/4 cups balsamic vinegar
1 teaspoon sugar
4 squares focaccia bread
8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
1 pound mortadella, thinly sliced
Olive oil, for brushing

Steps:

  • For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
  • For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.
  • Grab daintily with one hand and bite like a maniac.

"BIG NIGHT" APPETITE



Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons EVOO, plus more for drizzling
3/4 pound ground beef sirloin (80 percent lean)
3/4 pound hot Italian sausage, bulk or cut from casing
1 small to medium onion
4 cloves garlic
4 sprigs of fresh rosemary
Salt and pepper
2 tablespoons sun-dried tomato paste
1/2 cup red vermouth or red wine
Two 15-ounce or one 28-ounce can Italian cherry tomatoes or San Marzano tomatoes
1 1/2 cups passata (tomato puree) or cherry tomato passata
1 pound fusilli lunghi (long fusilli), fusilli short pasta curls or cavatappi (hollow pasta corkscrews)
Grated pecorino, to serve
Bruschetta with Ricotta and Walnuts, recipe follows
Escarole and Fennel Salad, recipe follows
1/3 cup walnut halves
A few stems of fresh thyme (a small handful)
1 small lemon
About 1 1/2 cups of fresh ricotta cheese (sheep's milk or cow's milk)
2 cloves of garlic
Salt and pepper
EVOO, for liberal drizzling
Crusty peasant-style white bread, sliced for bruschetta (1/2 inch thick)
Flaky salt, for sprinkling
1 head escarole, cleaned
1/2 bulb fennel
1 small red onion
3 ribs celery with leafy tops
1 lemon
EVOO, about 3 tablespoons
Shaved pecorino, for serving
Salt and pepper

Steps:

  • Place water on to boil for pasta. Gather ingredients.
  • Heat Dutch oven or deep skillet with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat. Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 to 2 1/2 tablespoons once chopped). Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary, partially cover and cook 5 minutes, stirring occasionally. Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes.
  • Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water. Toss drained pasta with three-quarters of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. Serve with Bruschetta with Ricotta and Walnuts and Escarole and Fennel Salad.
  • Toast nuts on small pan in hot oven or in a skillet over moderate heat until browned and fragrant. Cool a bit, then grind in food processor.
  • Strip the thyme and chop, about 3 tablespoons. Zest about 2 teaspoons of lemon zest and halve the lemon.
  • In a small bowl combine the cheese, walnuts, 1 clove of grated or pasted garlic, lemon zest, juice of half the lemon (reserve the other half for another use) most of the thyme, salt and pepper, and a fat drizzle of EVOO (about 2 tablespoons). Transfer to serving bowl and top with remaining thyme.
  • Char bread under hot broiler on high or over open flame on stove. Rub with cut clove of garlic, then drizzle bread with EVOO and sprinkle with flaky salt.
  • Coarsely chop escarole. Very thinly slice or mandoline-slice fennel and red onion. Thinly slice celery on bias. Place salad in bowl and dress with lemon juice and EVOO, pecorino, salt and pepper.

PORK CHOPS MARSALA



Pork Chops Marsala image

Make and share this Pork Chops Marsala recipe from Food.com.

Provided by jkoch960

Categories     Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons all-purpose flour, divided
4 (4 ounce) boneless center cut pork chops (about 1/2 in. thick)
1/3 cup minced shallot (about 2)
2 teaspoons bottled minced garlic
1 (8 ounce) package sliced mushrooms
2 teaspoons chopped fresh thyme
1 cup chicken broth
1/4 cup marsala wine or 1/4 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
  • Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
  • Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
  • Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

PORK MARSALA



Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

GRILLED LEMON-PARSLEY VEAL CHOPS



Grilled Lemon-Parsley Veal Chops image

Categories     Beef     Herb     Marinate     Low Carb     Backyard BBQ     Dinner     Lemon     Veal     Summer     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Steps:

  • For veal:
  • Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • For topping:
  • Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  • Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

GRILLED VEAL CHOPS WITH ROSEMARY



Grilled Veal Chops with Rosemary image

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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