"Meat Counter" Mixed Grill

Recipe courtesy Michael Chiarello, 2007

Show: Easy Entertaining with Michael ChiarelloEpisode: Warm Weather Grill

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

Recipe categories: Fruit, Lemon, Meat, Lamb, Sausage, Poultry, Chicken,
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- Cuisine : American
- Technique : Grilling

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ratings & reviews(4)

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Total Reviews: 4

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By Mario Grazia It...

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Good recipe for mixed grill; usually in Italy we also cook some spare ribs, turkey breasts and "pancetta" (Italian bacon.
To cook the Salsa verde (green salsa the traditional recipe doesn't include cornichons, but only white bread, parsley, garlic, 1 teaspoon of capers, anchovy, eggs, olive oil (extravergin olive oil is better salt and vinegar to taste.
The preparation is very simple and fast (10 min:
you must pass the soft part of a bread loaf through a sieve, chop the capers and anchovy and mix with parsley and garlic, adding oil and vinegar to taste.
Remember: use freshly-chopped parsley: if you leave it to rest it will ferment and acquire a strong flavor.

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By nolo96_11344952

St Augustine, FL

on June 07, 2009
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Saw this episode and was immediately fascinated with the salsa verde concept. We had a big party last night and served sausage, chicken and skirt & flank steaks - all of which were coated in the marinade. Everyone was happy - the kids loved it as well. I'll be making this again...no doubt!

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By pfaricy_5875438

St. Paul, MN

on July 18, 2008
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I made this recipe last year, right after I saw it on the show. I find myself looking it up again and again! This works with chicken, beef - didn't have any sausages, but I'll have to try. Serve with crusty bread to sop up the juices!

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By flyinggourmet_7...

Laguna Niguel, CA

on July 11, 2007
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I used the salsa verde to marinate the boneless, skinless chicken breasts and boneless beef ribs for 2 hours before grilling them. I also make extra portion of the salsa verde to serve the cooked meat. YUMMMM!!!

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