Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel

Name: Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 2 teaspoons Cognac; 1 teaspoon minced flat-leaf parsley; 170 grams fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled; 1 Tbsp minced garlic; 1 Rome or Granny Smith apple, cut into 1/2-inch dice; 113 grams tasso ham, cut into 1/2-inch dice; 591 milliliters Pinot Noir; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallot; 1 teaspoon minced thyme; 2 Tbsps unsalted butter; 237 milliliters veal demiglace; 2 kilograms 1 1/2-inch-thick veal rib chops, rib bones frenched each)

Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 1214 calories, 110g of protein, and 65g of fat per serving. This recipe covers 60% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have garlic, cognac, tasso ham, and a few other ingredients on hand, you can make it. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce, Seared Foie Gras with Foie Gras Soup Dumplings, and Pea Soup with Foie Gras.

Instructions

In a small saucepan, boil 2 cups of the Pinot Noir over moderately high heat until reduced to 2 tablespoons, about 15 minutes. Scrape the syrup into a small bowl and reserve.

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Pinot Noir

Syrup

Equipment you will use

Sauce Pan

Bowl

Put the foie gras in a shallow bowl and pour the Cognac over it. Season with salt and pepper and refrigerate for at least 30 minutes or overnight.

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Salt And Pepper

Foie Gras

Cognac

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Bowl

Melt the butter In a large skillet.

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Butter

Equipment you will use

Frying Pan

Add the apple and cook over moderate heat, without stirring, until golden, about 4 minutes. Stir and cook for 1 minute longer.

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Apple

Add the tasso, garlic and shallot and cook, stirring, until the garlic starts to brown, about 3 minutes.

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Shallot

Garlic

Add the remaining 1/2 cup of Pinot Noir and boil until syrupy, about 3 minutes.

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Pinot Noir

Add the veal demiglace and simmer for 3 minutes longer.

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Veal

Remove from the heat.

Light a grill or preheat a grill pan.

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Grill Pan

Grill

Brush the veal chops on both sides with the oil and season with salt and pepper. Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side.

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Salt And Pepper

Veal Chops

Cooking Oil

Equipment you will use

Grill Pan

Grill

Sprinkle the chops with the parsley and thyme and transfer to a platter. Cover loosely and keep warm.

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Parsley

Thyme

Bring the sauce to a simmer over moderate heat.

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Sauce

Add the foie gras and cook, stirring constantly, until some of it is melted but most of it retains its shape, about 3 minutes. Fold in the sorrel and cook until wilted, about 1 minute. Season the sauce with salt and pepper and remove from the heat.

Ingredients you will need

Salt And Pepper

Foie Gras

Sorrel