Sweetbread Stuffed Veal Chop With Seared Foie Gras

Recipe Ingredients

1/2 lb	227g / 8oz	Veal sweet bread nuggets
		Bayou Blast - see * Note
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Chopped shallots
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/4 cup	36g / 1.3oz	Grated Parmesan Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Double-cut veal loin chops - (abt 14 oz ea
		And with a 3" bone)
3 tablespoons	45ml	Butter
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Ground cinnamon
2 cups	292g / 10oz	Medium-diced peeled Granny Smith apples
2 cups	396g / 13oz	Medium-diced Butternut Squash - blanched
1 cup	237ml	Toasted pecan pieces
4		Foie gras - (abt 2 oz ea)
1 cup	237ml	Veal reduction
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the sweetbreads with Bayou Blast. Season the flour with bayou Blast. Dredge the sweetbreads in the flour, coating completely. In a saute pan, over medium heat, add the oil. When the oil is hot, add the sweetbreads and pan-fry until crispy, about 2 minutes. Remove and drain on a paper towel, and cool.

In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese Mix well. Make a 2-inch pocket in the side of each veal chop. Season the chops with the Creole seasoning both inside and out. Divide the stuffing into fourths and stuff into each veal chop.

In another saute pan, heat the remaining oil. When the oil is hot, sear the chops for 2 minutes on each side. Remove from the heat and place the pan in the oven and roast for 6 to 8 minutes for medium-rare.

In another saute pan, over medium heat, melt the butter. Add the sugar and cinnamon. Cook, stirring constantly until the sugar starts to reach the caramel stage, about 6 minutes. Add the apples, squash and pecan pieces. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and keep warm.

Heat a small saute pan, over medium heat. Season the foie gras with salt and pepper. Sear the foie for 1 minutes on each side. Remove and drain on paper towels. Add the stock to the pan of foie gras fat. Bring to a simmer and remove from the heat.

To serve, spoon the apple/squash mixture in the center of each plate. Place each veal chop on top of the apple mixture. Spoon the sauce over the veal chops. Lay each piece of foie gras on top of each chop. Garnish with chives.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B82)

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