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Ingredientes
- 1/2 lb Veal sweet bread nuggets
- Â Â Bayou Blast see * Note
- 1/2 c. Flour
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced shallots
- 2 tsp Minced garlic
- 1 Tbsp. Finely-minced fresh parsley leaves
- 1/4 c. Grated Parmesan Reggiano cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Double-cut veal loin chops - (abt 14 ounce ea and with a 3" bone)
- 3 Tbsp. Butter
- 1/2 c. Sugar
- 1 tsp Grnd cinnamon
- 2 c. Medium-diced peeled Granny Smith apples
- 2 c. Medium-diced Butternut Squash blanched
- 1 c. Toasted pecan pcs
- 4 slc Foie gras - (abt 2 ounce ea)
- 1 c. Veal reduction
- 1 Tbsp. Minced chives
Direcciones
- Preheat the oven to 400 degrees. Season the sweetbreads with Bayou Blast. Season the flour with bayou Blast. Dredge the sweetbreads in the flour, coating completely. In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the sweetbreads and pan-fry till crispy, about 2 min. Remove and drain on a paper towel, and cold.
- In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese Mix well. Make a 2-inch pocket in the side of each veal chop. Season the chops with the Creole seasoning both inside and out. Divide the stuffing into fourths and stuff into each veal chop.
- In another saute/fry pan, heat the remaining oil. When the oil is warm, sear the chops for 2 min on each side. Remove from the heat and place the pan in the oven and roast for 6 to 8 min for medium-rare.
- In another saute/fry pan, over medium heat, heat the butter. Add in the sugar and cinnamon. Cook, stirring constantly till the sugar starts to reach the caramel stage, about 6 min. Add in the apples, squash and pecan pcs. Season with salt and pepper. Saute/fry for 3 to 4 min. Remove from the heat and keep hot.
- Heat a small saute/fry pan, over medium heat. Season the foie gras with salt and pepper. Sear the foie for 1 min on each side. Remove and drain on paper towels. Add in the stock to the pan of foie gras fat. Bring to a simmer and remove from the heat.
- To serve, spoon the apple/squash mix in the center of each plate. Place each veal chop on top of the apple mix. Spoon the sauce over the veal chops. Lay each piece of foie gras on top of each chop. Garnish with chives.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Sweetbread Stuffed Veal Chop With Seared Foie Gras And Candied Apples, Squash And Pecans".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 204 | 50% |
| Total Fat 23.65g | 30% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 95mg | 4% |
| Potassium 231mg | 7% |
| Total Carbs 40.73g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 25.66g | 17% |
| Protein 10.74g | 17% |
