Best Grillade Of Veal Chops And Caribbean Lobster Tail Recipes

Slow-Cooked Veal Grillades image

Provided by John Besh

Yield Serves 68

Number Of Ingredients 18

4 pounds boneless veal shoulder, sliced into thin cutlets
Salt
Freshly ground black pepper
2 cups flour
2 teaspoons Basic Creole Spices
1/4 cup rendered bacon fat
1 large onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
2 cloves garlic, minced
2 cups canned whole plum tomatoes, drained, seeded, and diced
2 cups Basic Veal Stock
Leaves from 1 sprig fresh thyme
1 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon Worcestershire
Tabasco
2 green onions, chopped

Steps:

1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy Jalapeño Cheese Grits .

Grillade of Veal Chops and Caribbean Lobster Tail image

Provided by jkoch960

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

18 ounces french-boned veal chops
ground black pepper, and salt -to taste
1 -8 ounce lobster tail, -split Shelled and Skewered
2 ounces watercress
2 ounces clarified butter
1 ounce white rum
1/4 teaspoon shallot
2 ounces cold butter (whole)
4 ounces passion fruit, nectar- (prefer with seeds for look)

Steps:

Place the veal chops on a heated grill of 140°F
Using clarified butter, season with pepper and salt.
Grill the lobstertail the same as veal chop.
Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
At the center of the plate add the veal chop with the lobster tail leaning off.
the veal chop.
Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.

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