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Receta Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa
by Global Cookbook

Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa
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  Raciónes: 8

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

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. This recipe yields 8 servings.