Cajun Veal Chop with Bourbon Applesauce & Pecan Wild Rice

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

The delicate veal is enhanced with some "good 'ol" Southern accents like bourbon, pecans, and Granny Smith apples.

Ingredients

Pecan Wild Rice:
1⁄2 cup finely chopped onions
2 tbsp. butter
3 cups wild rice, rinsed
9 cups water
1 1⁄2 tsp. salt
1⁄2 tsp. ground pepper
3 cups coarsely chopped toasted pecans

Veal Chops:
12 veal rib or loin chops,
1 1⁄4-in. thick
Vegetable oil
Salt and pepper, to taste
1 1⁄2 cups chopped shallots
1 1⁄2 qt. diced Granny Smith apples
1 1⁄2 qt. diced Macintosh apples
2 1⁄4 cups bourbon
1 1⁄2 qt. veal stock
2 tbsp. chopped thyme
3⁄4 cup cold butter

Steps

1. Saute onions in butter until tender. Stir in rice, water, salt and pepper; bring to a boil.

2. Reduce heat ; cook 30-45 min., until tender. Stir in pecans.

3. Per serving, sear chop on both sides in 1 tsp. oil over med.-high heat; season with salt and pepper. Reduce heat and cook to desired doneness; remove and keep warm.

4. In same pan, sauté 2 tbsp. shallots and 1⁄2 cup of each apple until tender. Deglaze with 3 tbsp. bourbon. Add 1⁄2 cup veal stock and 1⁄2 tsp. thyme; finish with 1 tbsp. butter. Add salt and pepper.

Source: By Delilah Winder, chef-owner of Bluezette.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources