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Receta Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa
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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1/2 c. minced onions
- 2 Tbsp. brunoise red peppers
- 2 Tbsp. brunoise yellow peppers Salt to taste Cayenne to taste
- 1 lb Louisiana crawfish tails
- 1/4 c. minced green onions
- 1 Tbsp. minced garlic
- 2 Tbsp. minced fresh parsley
- 1 lrg egg
- 1/2 c. bread crumbs
- 1/4 c. grated Parmigiano-Reggiano cheese
- 8 x double-cut veal loin chops - (to 10), 2 1/ to 3" thick, 12 to 14 ounce ea Creole seasoning see * Note
- 1/2 c. vegetable oil
- 2 Tbsp. butter
- 1/4 c. minced shallots
- 1 Tbsp. garlic Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Louisiana crawfish tails
- 1/2 c. dry red wine
- 2 c. demi-glace
- 6 c. Creamy Stone-Grnd Grits (see recipe), hot
- 2 Tbsp. minced green onions, green part only
Direcciones
- Preheat the oven to 400 degrees.
- In a saute/fry pan, over medium heat, heat the extra virgin olive oil. When the oil is warm, add in the onions and peppers. Season the vegetables with salt and cayenne. Saute/fry for 2 min. Add in the crawfish tails and continue to saute/fry for 2 more min. Add in the green onions, garlic, and parsley. Saute/fry for 1 minute.
- Remove the mix from the heat and turn into a mixing bowl. Cold the mix for 2 min. Add in the egg, bread crumbs and cheese and mix well. Set aside.
- Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, outside and inside the pocket, with Creole seasoning. Stuff each chop with 1/4 c. of the crawfish mix. Press the filling firmly into the pockets.
- In 2 large saute/fry pans, over medium heat, heat the 1/4 c. of the vegetable oil in each saute/fry pan. Sear the chops for 6 min on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 min. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 min for medium. Remove the chops from the oven and rest for 5 min before serving.
- For the Sauce: In a saucepan, over medium heat, heat the butter. Add in the shallots and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the crawfish. Season with salt and pepper. Saute/fry for 1 minute. Add in the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 min and remove from the heat, keeping hot.
- Mound the grits in the center of each plate. Lay a chop on top of the grits. Spoon the sauce over each chop. Garnish with green onions.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 732 | |
| Calories from Fat 204 | 28% |
| Total Fat 23.12g | 29% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.35g | |
| Cholesterol 125mg | 42% |
| Sodium 136mg | 6% |
| Potassium 484mg | 14% |
| Total Carbs 101.46g | 27% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.07g | 1% |
| Protein 25.19g | 40% |
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