VEAL CHOP WITH CHEDDAR GRITS AND ROASTED CAULIFLOWER
Make and share this Veal Chop With Cheddar Grits and Roasted Cauliflower recipe from Food.com.
Provided by Chuck Hughes
Categories Veal
Time 2h25m
Yield 1 serving(s)
Number Of Ingredients 33
Steps:
- For the roasted cauliflower:.
- Preheat the oven to 375 degrees F. Break up the head of cauliflower into small pieces. Toss with the olive oil, thyme and salt and pepper to taste. Spread out in a roasting pan and roast until tender, about 12 minutes.
- For the cheddar grits:.
- Melt the butter in a medium size saucepan over medium-high heat. Add the garlic, shallots, cream and stock and bring to a boil. Whisk in the grits and lower the heat to a simmer. Cook until thickened, whisking constantly, 25 minutes. Stir in the cheese and season to taste with salt and pepper.
- For the veal chop:.
- Heat the oil in a saute pan. Sprinkle both side of the veal chop with salt and pepper. Once the oil is hot, place the veal chop into the pan and cook, undisturbed, until it has a golden caramelized crust, about 4 minutes. Flip and cook the other side, undisturbed, 4 more minutes. Add the shallots, garlic, thyme and butter and cook, basting the chop by spooning the butter over the top, until golden brown, about 20 minutes. Allow to rest 15 minutes before serving.
- For the veal jus:.
- In a large pot, heat the oil over high heat until smoking hot. Sear the veal trimmings in the oil until well-caramelized, turning occasionally.
- Spoon off about 3/4 of the fat and add the mushrooms, garlic, shallots, peppercorns, thyme and parsley and cook, covered, over medium-low heat, until the mushrooms are cooked through and begin to brown, about 6 minutes. Add the red wine and reduce almost completely over high heat. Add the Madeira and reduce almost completely. Add a third of the veal stock and reduce almost completely. Add another third of veal stock and reduce by half. Add the remaining veal stock and simmer, 10 minutes more.
- Strain the jus into a clean pot and return to high heat; reduce until tasty. Add the butter, whisking, then the vinegar. Season with salt and pepper, then strain. Add the thyme to steep until ready to serve.
- For plating:.
- Spoon the grits onto a plate and place the veal chop on top. Add the cauliflower around the side of the dish and ladle the jus around its perimeter. Serve immediately.
Nutrition Facts : Calories 10475.7, Fat 660.5, SaturatedFat 263.1, Cholesterol 2684.6, Sodium 3577.5, Carbohydrate 468.4, Fiber 36.9, Sugar 28.5, Protein 543.3
SOUTHERN CHEESE GRITS
A Southern tradition, creamy cheese grits with a zip of spice makes for a perfect side dish to barbecue, or for a holiday get together. They were always on the table at my mother-in-law's house. A real family tradition.
Provided by Deborah
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
- Bring water and salt to a boil in a pot over high heat. Add grits, reduce heat to low, and let simmer until tender, about 30 minutes.
- Pour grits into a large mixing bowl. Add beaten egg slowly, followed by 1 1/4 cups Cheddar cheese, milk, Worcestershire sauce, butter, pepper, garlic powder, and hot sauce. Mix thoroughly and pour into the prepared dish. Sprinkle remaining Cheddar cheese on top and sprinkle lightly with paprika for coloring. Cover.
- Bake in the preheated oven until thickened and cheese is melted, about 1 hour, uncovering the last 10 minutes to let a crust form on top.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 17.7 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 7.7 g, Sodium 386.7 mg, Sugar 1.5 g
HUNTERS SCHNITZEL
This recipe was originally made with Veal, but for those who don't like Veal, you can use Pork Cutlets instead. This recipe is my Step Grandmother's recipe that her mother taught her how to make as a young girl. I like this with the Veal, not big on Pork. Hope you like it.
Provided by litldarlin
Categories Stew
Time 28m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat vegetable oil in skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them.
- Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).
- Remove the meat from the skillet and place on paper towels to drain off excess grease.
- Keep meat warm in oven while you make the gravy.
- Cook bacon and onions until golden brown.
- Add tomato paste, mushrooms, and saute over a low heat.
- Add white wine, water, seasonings; let simmer for about 5 minutes.
- I like the white wine, just my preference. But you can use a red wine if you prefer.
- Stir in the sour cream.
- Pour over Schnitzel just before serving.
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