Herbed Venetian Mixed Grill Recipe
Ingredients
| Rosemary Polenta (facing page) | ||
| Rosemary, oregano, thyme | 1/4 Cup (16 tbs), mixed | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 cup olive oil or salad oil | ||
| 2 or 3 Italian sausages (1/2 to 3/4 lb. total) | ||
| 2 chicken thighs (about 3/4 lb. total), skinned and boned | ||
| Liver slice | 1 | |
| 1 beef skirt steak (about 3/4 lb.) | ||
| 4 lamb rib chops (about 1 lb. total), cut 1 inch thick | ||
| 4 veal rib chops with kidneys (about 1 1/4 lbs. total), cut 3/4 inch thick | ||
| 4 to 6 medium-size tomatoes | ||
Directions
Prepare rosemary polenta and set aside.
In a 1 cup glass measure, stir together herbs garlic, and oil.
Cover and set aside for at least 1 hour or until next day.
Prick sausages in several places.
Place in a wide frying pan and add enough water to cover.
Bring to a boil; then reduce heat and simmer, uncovered, for 5 minutes, turning several times.
Drain and set aside.
Place each chicken thigh between 2 pieces of wax paper or plastic wrap; pound with a flat-surfaced mallet until 1/4 inch thick.
Cut out and discard any tubes and membranes from liver.
Cut steak in half crosswise.
Brush chicken, liver, steak, lamb chops, and veal chops on both sides with some of the herb-oil mixture; set aside.
Cut tomatoes in half crosswise.
Turn polenta out of pan and cut crosswise into 3/4 to 1-inch-thick slices.
Brush tomatoes and polenta slices all over with some of the herb-oil mixture.
Place sausages on a lightly greased grill 4 to 6 inches above a solid bed of hot coals, setting them on a cooler area near edge of grill.
In center of grill, arrange lamb chops, veal chops, and liver.
Cook meats, turning once, until sausages are well browned and hot throughout and liver, lamb, and veal are well browned but still pink in center; cut to test (10 to 12 minutes).
Remove from grill and keep warm until all foods are cooked.
Place steak and chicken in center of grill; place tomatoes (cut side down) and polenta slices at edge of grill.
Cook, turning foods once, until beef is browned on outside but still pink in center and chicken is no longer pink in center; cut to test (5 to 7 minutes).
Cook tomatoes and polenta until hot throughout (5 to 10 minutes).
Arrange meats, tomatoes, and polenta on a large platter.
In a 1 cup glass measure, stir together herbs garlic, and oil.
Cover and set aside for at least 1 hour or until next day.
Prick sausages in several places.
Place in a wide frying pan and add enough water to cover.
Bring to a boil; then reduce heat and simmer, uncovered, for 5 minutes, turning several times.
Drain and set aside.
Place each chicken thigh between 2 pieces of wax paper or plastic wrap; pound with a flat-surfaced mallet until 1/4 inch thick.
Cut out and discard any tubes and membranes from liver.
Cut steak in half crosswise.
Brush chicken, liver, steak, lamb chops, and veal chops on both sides with some of the herb-oil mixture; set aside.
Cut tomatoes in half crosswise.
Turn polenta out of pan and cut crosswise into 3/4 to 1-inch-thick slices.
Brush tomatoes and polenta slices all over with some of the herb-oil mixture.
Place sausages on a lightly greased grill 4 to 6 inches above a solid bed of hot coals, setting them on a cooler area near edge of grill.
In center of grill, arrange lamb chops, veal chops, and liver.
Cook meats, turning once, until sausages are well browned and hot throughout and liver, lamb, and veal are well browned but still pink in center; cut to test (10 to 12 minutes).
Remove from grill and keep warm until all foods are cooked.
Place steak and chicken in center of grill; place tomatoes (cut side down) and polenta slices at edge of grill.
Cook, turning foods once, until beef is browned on outside but still pink in center and chicken is no longer pink in center; cut to test (5 to 7 minutes).
Cook tomatoes and polenta until hot throughout (5 to 10 minutes).
Arrange meats, tomatoes, and polenta on a large platter.
Chef
