| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt03 |
6 |
servings |
INGREDIENTS
| 6 |
|
Veal chops -; (ea 1" thk) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
bn |
Fresh sage; leaves only, chopped (about 1/4 |
|
|
Cup) |
| 3 |
lg |
Shallots; finely diced |
| 1/3 |
c |
Extra-virgin olive oil |
|
|
Juice of 1 lemon; freshly squeezed |
INSTRUCTIONS
Preheat grill or broiler. Season chops to taste with salt and pepper. When
coals have cooled down, grill 8 to 10 minutes per side. Meanwhile, combine
remaining ingredients in a small bowl to make a vinaigrette. Taste and
adjust seasonings, and spoon over warm chops. Serve immediately. This
recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”