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    from "Miami Spice" by Steven Raichlen

    Pineapple ranks among the most popular fruits native to the New World. Columbus first encountered it in Guadeloupe in 1493. He called it piñna de Indes, "West Indian pine cone," on account of its pine cone-like appearance. Pineapples were once grown commercially in Florida, and they're still a popular ingredient.

    Serves 4

    4 veal chops (8 to 12 ounces each)
    1 cup dark rum
    1/4 cup fresh pineapple juice (see below)
    3 tablespoons olive oil
    3 cloves garlic, minced
    3 tablespoons fresh lime juice
    Salt and freshly ground black pepper, to taste

    Pineapple Salsa
    2 cups diced fresh pineapple (save the juices for marinating the veal chops)
    1/4 cup diced red onion
    1/4 red bell pepper, cored, seeded, and diced
    1/2 scotch bonnet chili or 1 jalapeno chili, seeded and minced
    1/2 cup (loosely packed) chopped fresh mint or cilantro leaves
    3 tablespoons fresh lime juice, or to taste
    1 tablespoon dark brown sugar (optional)
    Salt and freshly ground black pepper, to taste

    Print recipe

    1.Place the veal chops in a non-reactive baking dish. Mix the rum, pineapple juice, 2 tablespoons of the olive oil, the garlic, lime juice, and salt and pepper in a small bowl and pour over the meat. Turn the chops to cover completely. Marinate the chops, covered, in the refrigerator for 1 to 2 hours, turning occasionally during this time.
    2.Not more than 1 hour before serving, combine all of the pineapple salsa ingredients in a large bowl and mix well. Correct the seasonings, adding salt, sugar, or lime juice to taste. The salsa should be both a little sweet and a little sour.
    3.Preheat a barbecue grill to medium or preheat a broiler with the tray 3 inches from the heat.
    4.Drain the chops and blot dry with paper towels. Brush each chop with the remaining tablespoon olive oil and season with salt and pepper. Grill or broil the chops until cooked through, 3 to 4 minutes per side. Serve with the salsa spooned on top or served on the side.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Veal Loin Chop - $15.99/lb
     1.0", Standard Pack
      Sailor Jerry Spiced Navy Rum - $28.99/ea plus tax
      Limes - $0.99/ea
     Farm Fresh
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Fresh Cored Pineapple - $5.99/ea
      Red Greenhouse Bell Pepper - $2.49/lb
     Farm Fresh, Med

    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
      Mint - $1.99/ea
     Farm Fresh
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Domino Dark Brown Sugar - $1.79/ea
     1lb box
      Garlic - $3.99/lb
     Farm Fresh, Med
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