John Myers
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Barbecue Cutlet -Arizona- with Garlic Pimentos and Oyster Mushrooms
The perfect barbecue cutlet -arizona- with garlic pimentos and oyster mushrooms recipe with a picture and simple step-by-step instructions.
Grill cutlet:
- 2 Grill chop “Arizona” à 200 g (marinated pork neck chop)
- 1 Grill pan
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Garlic Pimentos:
- 200 g Pimentos (small Spanish roast peppers)
- 4 Large cloves of garlic
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Oyster mushrooms:
- 150 g Oyster mushrooms
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Small tomatoes
- 2 Stalk Parsley
- 0,5 Baguette
Grill cutlet:
- Heat up sunflower oil (2 tbsp) in a grill pan and fry the grill chops until golden-brown on both sides. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Garlic Pimentos: (See a.o. *)
- *) Peel the Spanish pimentos of garlic and cut into fine slices. Clean and wash the pimentos. Heat sunflower oil (2 tbsp) in a pan, fry the garlic slices in it / stir-fry, add the pimentos, fry / stir-fry for about 3 – 4 minutes, sprinkle with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and remove from the pan.
Oyster mushrooms:
- Clean the oyster mushrooms, divide them if necessary, add sunflower oil (2 tablespoons) to the frying pan of the pimentos, fry the oyster mushrooms in it for about 2 – 3 minutes and stir with coarse sea salt from the mill (2 big pinches) and colored pepper season with the mill (2 big pinches).
Serve:
- Grill chop – Arizona – serve with garlic pimentos and oyster mushrooms, garnished with tomato * parsley. Serve with baguette.
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