Cajun Veal Chop Smothered in Wild Mushroom Barbeque Demi-Glaze
Palace Grill, Santa Barbara, CA, Executive Chef Manny Serpa
12 chops or 7-1/2 to 9 lb Veal Loin Chops, 1 inch thick, 10 to 12 ounces each, trimmed well (IMPS/NAMP 1332)
1/2 cup Olive oil
Salt and black pepper as needed
2 lb Assorted wild mushrooms, such as cremini, oyster, shiitake, sliced if large
12 cups Garlic mashed potatoes
3/4 cup Garlic, chopped
3/4 cup Unsalted butter
6 cups Reduced veal stock
3 cups Beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce*
3/4 cup Fresh lemon juice
1/4 cup Finely chopped fresh rosemary
1 Tbsp Ground three-pepper blend (white, red and black)
Yield: About 13 cups.
Sauté garlic in butter in sauté pan until garlic just starts to brown. Add remaining sauce ingredients. Bring to a boil; set aside.
Rub 1 veal chop with 2 tsp oil; sprinkle with salt and pepper. Sear in white-hot cast iron skillet, about 1 minute per side. Remove from skillet.
Place seared chop in medium skillet with about 1 cup sauce. Cover tightly and simmer 5 to 7 minutes or until veal is tender. Remove chop; keep warm.
Add about 2-1/2 ounces mushrooms to sauce. Cook until sauce is reduced and beginning to thicken. Return chop to sauce to glaze.
Plate chop, mushrooms and sauce with 1 cup potatoes.