Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce

Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce
Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1/2

    cup chopped onions

  • 2

    tablespoons brunoise red peppers

  • 2

    tablespoons brunoise yellow peppers

  • Salt to taste

  • Cayenne to taste

  • 1

    pound Louisiana crawfish tails

  • 1/4

    cup chopped green onions

  • 1

    tablespoon chopped garlic

  • 2

    tablespoons chopped fresh parsley

  • 1

    large egg

  • 1/2

    cup bread crumbs

  • 1/4

    cup grated Parmigiano-Reggiano cheese

  • 8

    double-cut veal loin chops - (to 10), 2 1/2"

  • to 3" thick, 12 to 14 oz ea

  • Creole seasoning see * Note

  • 1/2

    cup vegetable oil

  • FOR THE SAUCE:

  • 2

    tablespoons butter

  • 1/4

    cup chopped shallots

  • 1

    tablespoon garlic

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    pound Louisiana crawfish tails

  • 1/2

    cup dry red wine

  • 2

    cups demi-glace

  • 6

    cups Creamy Stone-Ground Grits (see recipe), warm

  • 2

    tablespoons chopped green onions, green part only

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 more minutes. Add the green onions, garlic, and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add 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 cup of the crawfish mixture. Press the filling firmly into the pockets. In 2 large sauté pans, over medium heat, heat the 1/4 cup of the vegetable oil in each sauté pan. Sear the chops for 6 minutes on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 minutes. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 minutes for medium. Remove the chops from the oven and rest for 5 minutes before serving. For the Sauce: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the crawfish. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. 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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