Sweetbread Stuffed Veal Chop With Seared Foie Gras
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive08 | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Veal sweet bread nuggets |
| Bayou Blast, see * Note | ||
| 1/2 | c | Flour |
| 1 | T | Olive oil |
| 2 | T | Chopped shallots |
| 2 | t | Chopped garlic |
| 1 | T | Finely-chopped fresh parsley |
| leaves | ||
| 1/4 | c | Grated Parmesan Reggiano |
| cheese | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | Double-cut veal loin chops | |
| abt 14 oz ea | ||
| And with a 3" bone), And with a 3" bone | ||
| 3 | T | Butter |
| 1/2 | c | Sugar |
| 1 | t | Ground cinnamon |
| 2 | c | Medium-diced peeled Granny |
| Smith apples | ||
| 2 | c | Medium-diced Butternut |
| Squash blanched | ||
| 1 | c | Toasted pecan pieces |
| 4 | Foie gras -, abt 2 oz ea | |
| 1 | c | Veal reduction |
| 1 | T | Chopped chives |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. 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 pan, over medium heat, add the oil. When the oil is hot, add the
sweetbreads and pan-fry until crispy, about 2 minutes. Remove and
drain on a paper towel, and cool. 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 pan, heat the
remaining oil. When the oil is hot, sear the chops for 2 minutes on
each side. Remove from the heat and place the pan in the oven and
roast for 6 to 8 minutes for medium-rare. In another saute pan, over
medium heat, melt the butter. Add the sugar and cinnamon. Cook,
stirring constantly until the sugar starts to reach the caramel stage,
about 6 minutes. Add the apples, squash and pecan pieces. Season with
salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and
keep warm. Heat a small saute pan, over medium heat. Season the foie
gras with salt and pepper. Sear the foie for 1 minutes on each side.
Remove and drain on paper towels. Add the stock to the pan of foie
gras fat. Bring to a simmer and remove from the heat. To serve, spoon
the apple/squash mixture in the center of each plate. Place each veal
chop on top of the apple mixture. 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". Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted
for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 02-10-1999 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 680
Calories From Fat: 380
Total Fat: 44.2g
Cholesterol: 60.3mg
Sodium: 733.1mg
Potassium: 601mg
Carbohydrates: 54.3g
Fiber: 5.4g
Sugar: 29.3g
Protein: 22.2g