Veal Grillades with Andouille Goat Cheese Grits

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Yield:
12 servings

 

Palace Café, New Orleans, LA, Executive Chef Gustar “Gus” Martin


Ingredients:

Grillade Sauce:

  • 3/4 cup Butter

  • 1-1/8 cups All-purpose flour

  • 3 Tbsp Vegetable oil

  • 1 1/2 cups Chopped mushrooms

  • 1-1/2 cups Diced celery

  • 1 cup Diced onion

  • 3/4 cup Diced carrots

  • 1-1/2 tsp Minced garlic

  • 1-1/2 cups Dry red wine

  • 2 bunches Parsley stems

  • 12 sprigs Fresh thyme

  • 12 each Black peppercorns

  • 1 each Bay leaf

  • 3 qt Reduced veal stock

  • 1/3 cup Madeira

Andouille-Goat Cheese Grits:

  • 2-1/4 cups White grits

  • 3 qt Boiling water

  • 3 cups Finely diced andouille sausage

  • 1 cup Butter, room temperature

  • 3/4 cup Heavy cream

  • 12 oz Goat cheese, crumbled

  • 3 Tbsp Chopped fresh parsley

  • 1-1/2 tsp Kosher salt

  • 3/4 tsp Cracked black pepper

  • 6 lb Veal Leg Cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336)

  • 1-1/2 cups All-purpose flour

  • 1/3 cup Creole seasoning

  • 3/4 cup Vegetable oil

  • 3 cups Sliced red onions

  • 3 cups Sliced tri-color bell peppers

  • 3 cups Sliced assorted mushrooms

  • 3 Tbsp Chopped garlic

  • 3/4 cup Brandy

  • 1/3 cup Heavy cream

  • 3 Tbsp Chopped fresh thyme

  • 1-1/8 cups Cold butter, diced

  • Kosher salt & cracked black pepper to taste

  • Chopped green onions for garnish

Instructions:

Grillade Sauce:
Yield: About 2 quarts.

  1. Melt butter in medium saucepan over medium heat. Gradually whisk in flour. Cook until blond roux is pale golden and has a pleasant toasty smell, whisking constantly; remove from heat.

  2. Heat oil in large saucepan over medium-high heat. Add mushrooms, celery, onion, carrots and garlic; cook until onion is well caramelized and vegetables are somewhat tender, about 10 minutes. Deglaze with red wine. Add parsley stems, thyme, peppercorns and bay leaf. Simmer until wine is reduced by half, stirring constantly. Add reduced veal stock; bring to a boil, skimming surface.

  3. Temper roux with small amount of stock mixture; whisk into remaining stock mixture. Simmer 10 minutes or until slightly thickened. Stir in Madeira. Remove from heat; let stand 10 minutes. Strain.

Andouille-Goat Cheese Grits:
Yield: About 4 quarts.

  1. Slowly stir grits into boiling water in large saucepan, whisking constantly to prevent clumping. Simmer 30 minutes or until thick.

  2. Stir in sausage; return to temperature. Stir in butter and cream. Fold in goat cheese and parsley. Season with salt and pepper.

  3. Combine flour and Creole seasoning. Pound veal to 1/8-inch thickness; cut into 4 x 2-inch pieces. Dredge in flour mixture. Heat oil in large skillet over medium heat. Brown veal on both sides. Remove veal; keep warm.

  4. Add onions, bell peppers, mushrooms and garlic to skillet; sauté, scraping up browned bits, until tender. Add brandy; flame. Stir in Grillade Sauce, cream and thyme; simmer 5 to 10 minutes. Stir in a few pieces of cold butter at a time; remove from heat. Season with salt and pepper.

  5. Place 1-1/3 cups Grits on plate. Fan about 4 pieces (about 6 oz) of veal on grits; top with generous amount of sauce. Garnish with green onion.


Veal Cuts - IMPS / NAMP

Cutlets - 1336, 1349A

Dylan Lindstadtcutlets