2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
Salt
Cayenne
1 pound Louisiana crawfish tails
1/4 cup chopped green onions
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley
1 large egg
1/2 cup bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
8 to 10 double-cut veal loin chops, 2 1/2 to 3 inches thick, 12
to 14 ounces each
Creole seasoning, recipe follows
1/2 cup vegetable oil
For the Sauce:
2 tablespoons butter
1/4 cup chopped shallots
1 tablespoon garlic
Salt and pepper
1/2 pound Louisiana crawfish tails
1/2 cup dry red wine
2 cups demi-glace
6 cups Creamy Stone Ground Grits, warm
2 tablespoons chopped green onions, green part only
Preheat the oven to 400 degrees F. In a sauté 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. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté 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 sauté pans, over medium heat, heat the 1/4 cup of the vegetable oil in each sauté 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. Sauté for 1 minute. Add the crawfish. Season with salt and pepper. Sauté 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.
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
Yield: 8 servings