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BBQ Quebec Milk-Fed Veal Rib Chop with Citrus and Olive Oil Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cote-veau-lait-grillee-sauce-agrumes-huile-olive-5895.jpg
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Brush the veal chops with olive oil.Place the chops on the barbecue (BBQ) grill over medium heat and grill for 5-7 minutes on each side.Serve with citrus and olive oil sauce (see recipe below).Citrus and olive oil sauceCarefully peel citrus fruit and remove quarters by cutting between the membranes. Set aside.Heat olive oil in a skillet and let shallots sweat for 2 minutes.Add the honey and reserved fruit quarters.Cook for 2-3 minutes and remove from heat.Place in electric blender and purée.Add Cayenne pepper.Slowly pour in the rest of the olive oil, while operating the blender; the sauce will be smooth and unctuous.Salt and pepper to taste.
4
Veau de lait du Québec
4
3
5
4
4x10 oz (4x280 g) Quebec Milk-Fed veal chops
A sufficient amount of extra virgin olive oil
citrus and olive oil sauce
0.500 lemon
2 orange
1 pink grapefruit
2 Tbsp. (30 mL) extra virgin olive oil
2 dried shallots, finely chopped
1 Tbsp. (15 mL) honey
1 pinch of cayenne pepper
1/3 cup (80 mL) extra virgin olive oil
Salt and pepper to taste
BBQ Quebec Milk-Fed Veal Rib Chop with Citrus and Olive Oil Sauce
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
4x10 oz
(4x280 g)Quebec Milk-Fed veal chops
-
A sufficient amount of extra virgin olive oil
-
citrus and olive oil sauce
-
0.500
lemon
-
2
orange
-
1
pink grapefruit
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
2
dried shallots, finely chopped
-
1 Tbsp.
(15 mL)honey
-
1
pinch of cayenne pepper
-
1/3 cup
(80 mL)extra virgin olive oil
-
Salt and pepper to taste
Preparation
Brush the veal chops with olive oil.
Place the chops on the barbecue (BBQ) grill over medium heat and grill for 5-7 minutes on each side.
Serve with citrus and olive oil sauce (see recipe below).
Citrus and olive oil sauce
Carefully peel citrus fruit and remove quarters by cutting between the membranes. Set aside.
Heat olive oil in a skillet and let shallots sweat for 2 minutes.
Add the honey and reserved fruit quarters.
Cook for 2-3 minutes and remove from heat.
Place in electric blender and purée.
Add Cayenne pepper.
Slowly pour in the rest of the olive oil, while operating the blender; the sauce will be smooth and unctuous.
Salt and pepper to taste.
Source :
Veau de lait du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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