This is a print preview of "Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa" recipe.

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

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

Ingredients

  • 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

Directions

  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.