Ingredients with Measurements:
- 4 cavrin (goat) chops, about 1 inch thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil, minced garlic, dried oregano, salt, and pepper.
3. Brush the mixture onto both sides of the cavrin chops.
4. Place the cavrin chops on the grill or grill pan and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
5. Remove the cavrin chops from the grill or grill pan and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat per serving: 12g
Protein per serving: 27g
Carbohydrates per serving: 1g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 220mg
Substitutions for ingredients:
- Lamb chops can be substituted for cavrin chops.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add lemon juice and zest to the olive oil mixture for a citrusy flavor.
- Top the grilled cavrin chops with a tomato and cucumber salad for a refreshing twist.
- Serve the cavrin chops with a side of grilled vegetables, such as zucchini and bell peppers.
Tips and tricks:
- Make sure to let the cavrin chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the cavrin chops are cooked to the correct temperature.
- For a smoky flavor, add wood chips to the grill.
Storage instructions:
Leftover cavrin chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cavrin chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the grilled cavrin chops on a platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, lemon wedges, or a drizzle of balsamic glaze.
Pairings:
- A full-bodied red wine, such as Cabernet Sauvignon or Syrah.
- A side of roasted potatoes or a simple green salad.
Suggested side dishes:
- Grilled vegetables, such as zucchini and bell peppers.
- A side of couscous or quinoa.
Troubleshooting advice:
- If the cavrin chops are sticking to the grill or grill pan, make sure it is properly oiled before cooking.
- If the cavrin chops are overcooked, they will be tough and dry. Use a meat thermometer to ensure they are cooked to the correct temperature.
Food safety advice:
- Make sure to cook the cavrin chops to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Cavrin alla Griglia is a traditional Italian dish that originated in the Tuscan region of Italy. It is typically made with goat chops, which are a popular meat in the region.
Flavor profiles:
Cavrin alla Griglia has a savory and slightly gamey flavor, with hints of garlic and oregano.
Serving suggestions:
Serve the grilled cavrin chops with a side of grilled vegetables and a glass of red wine for a delicious and satisfying meal.
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Region: Italian