| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Emlive08 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Veal sweet bread nuggets |
|
|
Bayou Blast; see * Note |
| 1/2 |
c |
Flour |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Chopped shallots |
| 2 |
ts |
Chopped garlic |
| 1 |
tb |
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) |
| 3 |
tb |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 2 |
c |
Medium-diced peeled Granny Smith apples |
| 2 |
c |
Medium-diced Butternut Squash; blanched |
| 1 |
c |
Toasted pecan pieces |
| 4 |
sl |
Foie gras -; (abt 2 oz ea) |
| 1 |
c |
Veal reduction |
| 1 |
tb |
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
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