Recipes
BBQ Quebec Milk-Fed Veal rib chop
with citrus and olive oil sauce
Yield: 4 servings
Preparation: 20 minutes
Cooking: 10 minutes
  • 4 Quebec Milk-Fed Veal chops,
    280 g (10 oz.) each
  • A sufficient amount of olive oil


    • Citrus and olive oil sauce
  • 1/2 lemon
  • 2 oranges
  • 1 pink grapefruit
  • 30 ml (2 tbsp.) olive oil
  • 2 dried shallots, finely chopped
  • 15 ml (1 tbsp.) honey
  • 1 pinch of Cayenne pepper
  • 100 ml (1/3 cup) olive oil
  • Salt and pepper to taste

Preparation
  • Brush the veal chops with olive oil.
  • Place the chops on the barbecue (BBQ) grill over medium heat and grill for 5-7 minutes on each side.
  • Serve with citrus and olive oil sauce (see recipe below).


    • Citrus and olive oil sauce
  • Carefully peel citrus fruit and remove quarters by cutting between the membranes. Set aside.
  • Heat olive oil in a skillet and let shallots sweat for 2 minutes.
  • Add the honey and reserved fruit quarters.
  • Cook for 2-3 minutes and remove from heat.
  • Place in electric blender and purée.
  • Add Cayenne pepper.
  • Slowly pour in the rest of the olive oil, while operating the blender; the sauce will be smooth and unctuous.
  • Salt and pepper to taste.
  • Suggested garnish: braised fennel, mashed sweet potatoes, green beans.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat
Amount  
% Daily Value  
560 kcal 38 g 16 g 38 g
- - 5 % 58 %