- 4 (14-ounce) bone-in veal chops
- 4 teaspoons Essence, recipe
- 1 bunch asparagus
- 4 slices prosciutto
- 1 recipe Wild Mushroom-Tomato Bordelaise, recipe follows
- 4 tablespoons herb cheese, such as Boursin or Rondele
Preheat the grill to medium-high, and preheat the oven to 400 degrees F.
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.
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.
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.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Wild Mushroom-Tomato Bordelaise:
- 1/4 cup olive oil
- 1/2 cup chopped yellow onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 teaspoon minced garlic
- 1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped
- 1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced
- 1/2 pound shiitake mushrooms, wiped clean, stems trimmed, and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup seeded and chopped tomatoes
- 1 cup dry red wine
- 1 quart veal stock or rich beef stock
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.
Yield: 2 1/3 cups