Veal And Avocado Recipes

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VEAL CHOPS WITH AVOCADO



Veal Chops With Avocado image

The buttery and creamy taste of avocado complements the delicate flavor of veal chops in this recipe. It makes a wonderful dinner to serve for special occasions.

Provided by TasteTester

Categories     Pork

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

4 loin veal chops, each cut about 3/4-inch thick
2 tablespoons butter
1/4 lb mushroom, sliced
1/4 cup minced onion
2 tablespoons medium sherry
3/4 teaspoon salt
1 dash hot pepper sauce
1 ripe avocado (I prefer the small black Haas avocado)
2 teaspoons cornstarch
1/2 cup heavy cream or 1/2 cup whipping cream
1 teaspoon chopped fresh dill

Steps:

  • Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
  • Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
  • Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
  • Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.

AVOCADO FRENCHMAN'S COVE



Avocado Frenchman's Cove image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 large avocados, halved, and drizzled with juice of 2 limes to prevent discoloration
2 pounds red snapper fillets, cut into bite-size pieces
1 ounce clarified butter
Freshly ground white pepper
2 teaspoons brown sugar
8 ounces tiny frozen shrimp, thawed and rinsed
5 ounces pimento, diced
1 clove garlic, smashed
1-ounce rum
2 teaspoons fresh dill, minced
1/4 salted butter
1 ounce finely grated Parmesan cheese

Steps:

  • Preheat broiler. Keeping skin intact, mash avocado flesh. Broil mashed avocados in skin shells for 2 minutes. Set aside on a warm plate.
  • Saute fish pieces in clarified butter on high heat. Season with white pepper. Stir in brown sugar. Add shrimp, pimento, and garlic. Pour in rum, shaking pan constantly. Add dill. Add butter and remove pan from heat, letting butter melt into the sauce.
  • Spoon fish mixture onto avocado halves, sprinkle with grated cheese and broil again for a few minutes, until cheese begins to brown.

VEAL AND AVOCADO



Veal and Avocado image

Make and share this Veal and Avocado recipe from Food.com.

Provided by Hollie6001

Categories     Veal

Time 11m

Yield 2 serving(s)

Number Of Ingredients 10

1 ripe Hass avocado
1 fresh lemon wedge
2/3 lb veal scallops
salt and pepper
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or 1/4 cup white wine
3 -4 tablespoons cream, 3 turns of the pan
1 tablespoon fresh thyme leave, to garnish
2 tablespoons chopped or snipped chives, to garnish

Steps:

  • Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.
  • Season the scallops of veal with salt and pepper.
  • Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat.
  • Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates.
  • Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
  • Add cream and stir it inches.
  • Turn off the heat and let cream bubble 1 minute.
  • Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.

Nutrition Facts : Calories 608.7, Fat 50.8, SaturatedFat 15.9, Cholesterol 149.6, Sodium 186.1, Carbohydrate 9.5, Fiber 6.5, Sugar 0.3, Protein 31.2

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