Veal Medallions With Shrimp And Lump Crab Meat Recipes

TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE

Steps:

• First, make bearnaise sauce.
• In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
• Remove from heat and set aside.
• Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
• Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
• Stir in reserved shallot reduction.
• Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
• Now, make veal.
• Blanch asparagus tips in simmering water, drain and set aside.
• Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal.
• In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown; remove the veal to a warm platter.
• Using the same pan, melt remaining butter, then stir in shallots and tarragon.
• Add olive oil, asparagus and crab.
• Saute 2 minutes to warm.
• To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.

VEAL OSCAR

Steps:

• Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
• To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
• In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
• Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
• Serve with Veal Oscar. Yield: 1 cup

STUFFED VEAL ROULADE WITH CRABMEAT

Steps:

• Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.

VEAL OSCAR

Steps:

• Sprinkle salt and pepper over veal.
• Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
• Add half of veal, and cook for 1 minute on each side or until browned.
• Remove veal from skillet; set aside, and keep warm.
• Repeat with remaining 1 tablespoon butter and veal.
• Wipe drippings from skillet.
• Coat skillet with cooking spray, and place over medium heat.
• Add the crabmeat, and saute for 1 minute or until warm.
• Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
• Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
• Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
• Garnish with fresh tarragon sprigs, if desired.
• BEARNAISE SAUCE:.
• Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
• Strain mixture, reserving liquid; discard solids.
• Return liquid to saucepan; stir in sour cream.
• Place over low heat, and cook 1 minute or until warm, stirring frequently.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
• Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
• Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.