39
SUMMER
2015
|
European stylecafé
&
lounge.
NowLicensed!
Desserts | Lunch
&
Tapas
OrganicCoffee
&
Tea
HandCraftedChocolates
made by hand
48PineStreet
Collingwood
705.444.2005
Tues -Wed - 10-7
Thurs - Sat - 10-9
Sunday 11-5
Coming soon! GardenPatio.
life’s sweet pleasures
enjoy in quiet comfort
Chops...
4WildBoarChops
3TBL spoonsoliveoil
1cupShreddedParmesan
1cupbreadcrumbs
3TBL spooncrushedGarlic
Pesto...
¼
cupoliveoil
1cupbasil
½
shreddedparmesan
5clovesGarlic
I teaspoonCrackedpepper
Summer Veggies...
Z cchini
Redonion
Asparagus
Mushrooms
Carrots
Peppers
¼
cupoliveoil
½
cupbalsamic
directions...
1.
Veggies...Cut all veggies into stripsandmarinate in theoil andvine-
gar till rest of prep is complete
2.
Chops... Preheat BBQ to350° , usingonlyone sideof theBBQ.
Mix ingredients inashallowpan.Roll thechops in themixtureand then
transfer toabaking sheet and then sprinkleas required tocoverall the
meat. Place thechopson the top rackon theopposite sideof theBBQ
foran indirect heat. Bakeas is for45minsor internal tempof160.Do
not turn.
3.
Pesto...Mixall ingredients ina foodprocessor till youhaveapaste.
4.
Veggies...Withapprox10minutes left to cook themeat, place the
carrots,onions,asparaguson thegrillbelow thechops,youare just try-
ing to soften them.
5.
After tenminutes removechopsat 160°, and let them rest.Add the
remainingof veggies to the firedportionof thegrill andmoveover the
otherveggies.After5minutes remove toplate, saltandpepper to taste.
6.
Thepesto isdrizzledover thechops to serve.
|E|
Wild Boar
TomahawkChops
with
grilled summer vegetables
