Pollo, Tacchino, Agnello, e Manzo Arrosto con Insalata di Rinforzo (Mixed Grill of Chicken, Turkey, Lamb, and Beef with Make-You-Strong Salad)

May 5, 2013Posted in:

Pollo, Tacchino, Agnello, e Manzo Arrosto con Insalata di Rinforzo
Mixed Grill of Chicken, Turkey, Lamb, and Beef with Make-You-Strong Salad
Serves 4 to 5

Ingredients:
4 lamb chops (loin or rib), trimmed of fat
1 pound boneless shell steak, cut into 4 pieces
Salt and fresh ground black pepper, to taste
2 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
4 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1 can beer
4 chicken thighs
4 turkey wings
Make-You-Strong Salad (recipe follows)

Procedure:
1. Rub the lamb chops and steaks with salt and pepper and drizzle them with olive oil. Mix together the garlic and the herbs and rub half the mixture into the lamb chops and steaks.
2. Pour the beer into a large bowl and add the chicken and turkey, the remaining garlic-herb mixture, and salt and pepper. Let all the meat marinate for 2 hours in the refrigerator.
3. Heat the grill or broiler and cook the meat to desired doneness-approximately 4 minutes per side for the lamb chops (for medium-rare), 4 to 5 minutes per side for strip steak (for medium-rare), and 15 minutes per side for the chicken. (If you broil the meat, it will take slightly less time than on the grill). Serve with the salad.

Insalata di Rinforzo
Make-You-Strong Salad

Ingredients:
1 quart water
8 shallots, peeled
1 head cauliflower, broken into florets
2 small zucchini, cut into 3-x-1/2 inch lengths
1 yellow bell pepper, halved and seeded
1 red bell pepper, halved and seeded
3 tablespoons pitted, halved, green olives
3 tablespoons pitted, halved, Italian black olives
10 cornichons, cut in half
2 tablespoons drained capers
4 anchovie fillets, chopped
3 tablespoons red wine vinegar
Salt and fresh ground black pepper, to taste
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Procedure:
1. Bring the water to a boil in a saucepan and add the shallots. Cook them until tender, 15 to 20 minutes, depending on their size. Mix together the cauliflower and zucchini and steam them until they are tender-crisp, about 5 minutes.
2. Preheat the broiler. Place the peppers, skin side up, 3 to 3 inches from the heat and watch carefully. When the skin blackens, turn them over and blacken on the other side. Place the peppers in a closed plastic bag for 15 minutes. Peel off the skin and cut the peppers into chunks.
3. Toss all the vegetables, olives, cornichons, capers, and anchovies together in a large bowl. In a small bowl, whisk the red wine vinegar with salt and pepper. Whisk in the olive oil in a thin, steady stream. Add the parsley, and pour the dressing over the salad. Toss well and serve warm or at room temperature, which the mixed grill.