Veal Chops With Eggplant And Pepper Stuffing And Roasted Red Pepper Sauce Food

HOT VOODOO VEAL CHOPS WITH CHARRED EGGPLANT AND HOT PEPPER ONIONS

Steps:

• Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings.

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

STUFFED EGGPLANT WITH VEAL AND SPINACH

Steps:

• Halve eggplants lengthwise. Scoop out the flesh leaving the shells 1/8-inch thick. Salt the shells and invert to drain over paper towels for 30 minutes. Salt the flesh and drain it in a strainer.
• Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips. Put the spinach in a mixing bowl.
• Heat the oven to 350 degrees F.
• Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the meat, sage and salt and pepper, to taste. Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl.
• Melt 4 tablespoons butter in a sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble. The sauce should be thick enough to coat the back of a spoon. Season the sauce with salt, pepper and nutmeg, to taste. Cool for a few minutes, then add it to the meat and spinach. Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese.
• Tear the bread, add it to a food processor and pulse-grind into fresh crumbs. Finely chop the parsley leaves and stir it into the bread crumbs.
• Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil. Arrange the eggplant shells in the dish and mound the filling into them. Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes. Cool completely, cover and refrigerate for a make-ahead meal. To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes. Serve a whole eggplant per person.

STUFFED VEAL CHOPS

Steps:

• In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
• Have grill preheated over high heat and oven preheated to 350 degrees F.
• Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
• Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

VEAL CHOPS WITH PEPPERS

Steps:

• Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

VEAL CHOPS WITH EGGPLANT AND PEPPER STUFFING AND ROASTED RED PEPPER SAUCE

Steps:

• In a large skillet cook the onion in the oil over moderately low heat until it is softened. Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened. Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.
• With a sharp knife make a 1-inch-long incision along the fat side of each chop and cut a pocket in each chop by moving the knife back and forth carefully through the incision. Stuff each chop with half the stuffing and secure the pocket with wooden picks. Brush the chops with some of the oil and in a roasting pan brushed with the remaining oil roast them in a preheated 475°F. oven, basting them with any pan juices, for 7 minutes on each side, or until they are cooked through but the flesh is still slightly pink near the bone.
• Transfer the chops to a cutting board, let them stand for 3 minutes, and discard the wooden picks. Arrange the chops on heated plates, pour the sauce, heated, on the plates, and sprinkle each serving with some of the parsley.
• In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to taste.