- 2 teaspoons olive oil
- 4 ounces pancetta, diced
- 2 cups coarsely chopped yellow onions
- 1 tablespoon plus 2 teaspoons minced garlic
- 1 tablespoon plus 1 teaspoon minced fresh thyme
- 8 ounces mascarpone cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 bone-in, double-cut veal loin chops, 12 to 14 ounces each
- 2 teaspoons Essence, recipe follows
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1/2 cup dry red wine
- 1 1/2 cups veal stock
- 1 tablespoon chopped fresh parsley leaves
- 1 cup water
- 1 cup orange juice
- 1/2 onion, chopped
- 1 bunch asparagus (about 16 spears), trimmed
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.
In a saute pan over medium heat, add the olive oil and, when hot, add the pancetta. Cook, stirring frequently, until crispy, 4 to 6 minutes. Remove the pancetta from the pan with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are very soft and are caramelized around the edges, 10 to 12 minutes. Add 1 tablespoon of the garlic and 1 tablespoon of the thyme and cook for 1 minute. Remove from the heat and cool slightly.
In a mixing bowl combine the pancetta, cooled onion mixture, and mascarpone. Mix gently but thoroughly. Season, to taste, with salt and pepper.
Using a sharp knife, make an incision into a veal chop near the top of the bone. Following the curve of the bone, cut a pocket, about 3 inches long into the side of each veal chop, making sure not to pierce the other side. Stuff each chop with 1/4 of the pancetta-onion-cheese mixture. Repeat with remaining veal chops and stuffing mixture. Season both sides of each chop with the Essence.
Heat a large saute pan until hot. Add the vegetable oil and, when hot, add the chops and cook until golden brown, 3 to 4 minutes on each side. Transfer the chops to the prepared baking sheet and roast for about 15 minutes for medium rare. Remove from the oven and let stand for 5 minutes before serving with the sauce.
While the chops are searing, begin the pan sauce: heat 1/2 tablespoon of the butter in a medium saute pan until foamy. Add the shallots and cook, stirring until soft, 3 minutes. Add the remaining 2 teaspoons of garlic and 1 teaspoon of thyme and cook, stirring, until fragrant, 1 to 2 minutes. Add the wine and simmer until reduced by 2/3 about 5 minutes. Add the stock and parsley and continue to simmer until sauce has reduced to a thickness that coats the back of a spoon, about 5 minutes longer. Remove from the heat, add the remaining tablespoon of butter and whisk or swirl to combine. Adjust seasonings with a pinch of salt. Serve immediately or keep warm but do not allow sauce to boil.
While the sauce is reducing, make the asparagus: combine 1 cup water, orange juice, and onions in a medium skillet. Bring to a boil and add asparagus. Simmer until tender, about 1 to 2 minutes. Drain asparagus and serve with veal.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.