Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sa

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Salt - to taste
		Cayenne - to taste
1 lb	454g / 16oz	Louisiana crawfish tails
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Egg (large)
1/2 cup	73g / 2.6oz	Bread crumbs
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
8		Double-cut veal loin chops - (to 10), 2 1/
		To 3" thick, 12 to 14 oz ea
		Creole seasoning - see * Note
1/2 cup	118ml	Vegetable oil
		For The Sauce
2 tablespoons	30ml	Butter
1/4 cup	36g / 1.3oz	Chopped shallots
1 tablespoon	15ml	Garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Louisiana crawfish tails
1/2 cup	118ml	Dry red wine
2 cups	474ml	Demi-glace
6 cups	1422ml	Creamy Stone-Ground Grits - (see recipe), warm
2 tablespoons	30ml	Chopped green onions, green part only

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 more minutes. Add the green onions, garlic, and parsley. Saute for 1 minute.

Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside.

Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, outside and inside the pocket, with Creole seasoning. Stuff each chop with 1/4 cup of the crawfish mixture. Press the filling firmly into the pockets.

In 2 large saute pans, over medium heat, heat the 1/4 cup of the vegetable oil in each saute pan. Sear the chops for 6 minutes on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 minutes. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 minutes for medium. Remove the chops from the oven and rest for 5 minutes before serving.

For the Sauce: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the crawfish. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm.

Mound the grits in the center of each plate. Lay a chop on top of the grits. Spoon the sauce over each chop. Garnish with green onions.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD - NETWORK

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