Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce

By á-170456

Ingredients

• FOR THE SAUCE:
• 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
• 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

Details

Servings 8

Preparation

Step 1

* 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.