RECIPE TITLE "Smothered Veal Chops with Tasso Mushroom Gravy"
This recipe is from
Emeril's Creole Christmas
© 1997 by Emeril Lagasse
... more great recipes by Emeril Lagasse on our GREAT CHEFS page!
Makes 4 servings
- 4 double-cut veal loin chops (12 to 14 ounces each)
- 4 teaspoons Creole Seasoning
- 1/4 cup vegetable oil
- 1/4 cup bleached all-purpose flour
- 2 medium-size yellow onions, thinly sliced (about 6 cups)
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 2 1/2 ounces tasso, chopped (about 1/2 cup)
- 1 tablespoon chopped garlic
- 2 1/2 cups Chicken Stock
- 1 tablespoon choppedfresh parsley leaves
- 3 tablespoons chopped green onions (scallions), green parts only
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
Season the chops with the Creole Seasoning, rubbing it in evenly.
Heat the oil in a large saute pan over medium heat. Sear the chops until golden brown but not charred, 5 to 6 minutes, and turn over. Sear for 3 minutes on the second side for rare, or 5 minutes for medium-rare. Remove from the heat and transfer the chops to a heated platter.
Add the flour to the skillet and whisk until the mixture is smooth. Return to the heat. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions, salt, and cayenne and cook for 2 minutes, stirring occasionally. Add the mushrooms, tasso, and garlic and cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often, Remove from the heat and stir in the parsley, green onions, and black pepper.
Serve the chops warm with the pan gravy.
StockingTip: Tasso is a heavily seasoned smoked ham used often in Louisiana for flavoring vegetables, stews, gumbos, and sauces. It can be found in some supermarkets. Spiced ham can be substituted.
| Emeril's Creole Christmas Chef Lagasse kicks it up a notch with Louisiana traditions and 100+ recipes that impress and satisfy in complete menus (right down to food gifts to make and shopping lists). Great any time of year.
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Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places! You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we're all part of one global family, and a great way to learn about other cultures is through their food! Once you're cooking international-style, you'll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start! This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes Did You Know . . . tidbits of cultural information behind some of the recipes. Try breakfast English-style with Toad in the Hole -- and discover what the toad is! After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again! Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway? And don't forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you'll want to know more about the flavors of the islands! So, get ready, pack your bags -- here's your passport to a whole new world of food!
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Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinach and Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-Cilantro Rice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!