Confused about what some cooking terms mean?

You need to upgrade your Flash Player. Click Here To Update Player.

Review/Rate

Seared Veal Chops

Method

Combine 2 tbsp. bourbon, 1½ sticks (12 tbsp./6 oz.) butter and ½ tsp. salt in mixer and whip until well-blended. Set aside.
In hot sauté pan, melt 2 tbsp. butter and sauté mushrooms, shallots and garlic until mushrooms are lightly browned. Add ¼ cup of bourbon to deglaze and reduce until liquid evaporates.
In saucepot, combine demi-glace and mushroom mixture (from previous step), bring to simmer and reduce for 20 minutes. Remove from heat, puree using immersion blender and strain sauce. Whisk half of bourbon butter mixture into sauce and set aside for service.
Coat both sides of the veal chops with remaining bourbon butter and season each with ¼ tsp. salt and ¼ tsp. pepper. Sear veal chops in preheated sauté pan until well-browned (approx. 75 seconds per side). Finish in preheated 400°F oven until internal temperature reaches 130°F (approx 10 minutes).

Remove outer husks from corn and place corn in boiling water for 4 minutes. Once corn is parboiled, season with ½ tsp. salt, ½ tsp. black pepper and paprika and roast on sheet tray at 400°F until lightly caramelized (approx. 10 minutes).
Over small bowl, use back of a knife to scrape corn to remove kernels. Drain kernels from "milk," set kernels aside and use the "milk" in next step. Reserve 2 tbsp. of kernels for garnish.
Cut brioche into ½-inch dice. Place in bowl and add cream, corn kernels and "milk" from previous step. Allow to soak for 15 minutes.
Fold beated eggs into bread and cream mixture, adding Old Bay seasoning, ¾ tsp. salt and ½ tsp. pepper.
Put bread pudding mixture into well-greased 9-inch pie pan, cover with foil and bake at 375°F until inserted fork comes out clean (approx. 45 minutes). Set aside for plating.

In pot of boiling water, blanch whole okra for 2 minutes and shock in ice-water bath.
Using small knife, cut tops off okra pieces and remove seeds.
Coat red bell peppers in olive oil and roast on grill until skin blisters and peppers are soft. Cool peppers in brown bag for 10 minutes, remove skin and chop to fine dice. Reserve 2 tbsp. for garnish.
In food processor, combine diced peppers, goat cheese and ½ tsp. salt and pulse until smooth.
Using piping bag, fill each piece of okra with goat cheese-pepper mixture.
Beat eggs and combine with buttermilk to make egg wash. Season cornmeal with ½ tsp. salt. Coat okra in flour, dip in egg wash and then coat with cornmeal. Place breaded okra pieces in freezer to firm up goat cheese (approx. 30 minutes).
Fry frozen okra in a small pot with enough oil to cover, until golden brown (approx. 90 seconds). Keep warm in oven for plating.

Cut the bread pudding with a 2" round cookie cutter.
On a warm entrée plate, place the bread pudding at the 12:00 position.
Place a veal chop leaning against the right side of the bread pudding and ladle 2 oz. of sauce over the chop.
Place 2 pieces of the okra crossing each other on the other side of the bread pudding.
Garnish with a few kernels of corn and diced red pepper.

Recipe Reviews