Ingredients Jump to Instructions ↓

  1. 4 (14-ounce) bone-in veal chops

  2. 4 teaspoons Essence, recipe

  3. 1 bunch asparagus

  4. 4 slices prosciutto

  5. 1 recipe Wild Mushroom-Tomato Bordelaise, recipe follows

  6. 4 tablespoons herb cheese, such as Boursin or Rondele

  7. 2 1/2 tablespoons paprika

  8. 2 tablespoons salt

  9. 2 tablespoons garlic powder

  10. 1 tablespoon black pepper

  11. 1 tablespoon onion powder

  12. 1 tablespoon cayenne pepper

  13. 1 tablespoon dried leaf oregano

  14. 1 tablespoon dried thyme

  15. 1/4 cup olive oil

  16. 1/2 cup chopped yellow onions

  17. 1/4 cup chopped carrots

  18. 1/4 cup chopped celery

  19. 1 teaspoon minced garlic

  20. 1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped

  21. 1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced

  22. 1/2 pound shiitake mushrooms, wiped clean, stems trimmed, and thinly sliced

  23. 1/2 teaspoon salt

  24. 1/2 teaspoon freshly ground black pepper

  25. 1/2 cup seeded and chopped tomatoes

  26. 1 cup dry red wine

  27. 1 quart veal stock or rich beef stock

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium-high, and preheat the oven to 400 degrees F.

  2. Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 2 minutes. Turn each chop 1/4 turn and cook an additional 2 minutes. Turn and cook for 4 minutes. Remove from the grill and place on a baking sheet. Roast until cooked until medium, 8 to 10 minutes. Remove from the oven.

  3. Bring a pot of salted water to a boil. Add the asparagus and blanch until just tender, 1 to 2 minutes, depending upon the size. Drain and transfer to an ice bath briefly to refresh. Remove from the ice bath and wrap in bundles of 5 each with a slice of prosciutto.

  4. Place the veal chops on 4 large plates and top each with a tablespoon of the herb cheese. Arrange the asparagus next to the chops and spoon the bordelaise around the chops. Serve immediately.

  5. Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  7. Heat the oil in a Dutch oven, or large, heavy pot over medium high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the veal chops.

  8. Yield: 2 1/3 cups


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