Crawfish Stuffed Veal Chops with Crawfish Marchin de Vine Sauce and Creamy White Cheddar Cheese Grits

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 2 tablespoons brunoise red peppers
• 2 tablespoons brunoise yellow peppers
• Salt
• Cayenne
• 1 pound Louisiana crawfish tails
• 1/4 cup chopped green onions
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/2 cup bread crumbs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 8 to 10 double-cut veal loin chops, 2 1/2 to 3 inches thick, 12 to 14 ounces each
• Creole seasoning, recipe follows
• 1/2 cup vegetable oil
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1 tablespoon garlic
• Salt and pepper
• 1/2 pound Louisiana crawfish tails
• 1/2 cup dry red wine
• 2 cups demi-glace
• 6 cups Creamy Stone Ground Grits, warm
• 2 tablespoons chopped green onions, green part only
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F. In a saute pan, over medium heat, heat the olive oil.
2. When the oil is hot, add the onions and peppers.
3. Season the vegetables with salt and cayenne.
4. Saute for 2 minutes.
5. Add the crawfish tails and continue to saute for 2 minutes.
6. Add the green onions, garlic, and parsley.
7. Saute for 1 minute.
8. Remove the mixture from the heat and turn into a mixing bowl.
9. Cool the mixture for 2 minutes.
10. Add the egg, bread crumbs and cheese and mix well.
11. Set aside.
12. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long.
13. Season each chop, outside and inside the pocket, with Creole seasoning.
14. Stuff each chop with 1/4 cup of the crawfish mixture.
15. Press the filling firmly into the pockets.
16. In 2 large saute pans, over medium heat, heat the 1/4 cup of the vegetable oil in each saute pan.
17. Sear the chops for 6 minutes on the first side, being careful not to char them.
18. Turn the chops over and continue to sear the other side for 4 minutes.
19. Lay the chops on a parchment-lined baking sheet.
20. Roast the chops for 15 minutes for medium.
21. Remove the chops from the oven and rest for 5 minutes before serving.
22. For the Sauce: In a saucepan, over medium heat, melt the butter.
23. Add the shallots and garlic.
24. Season with salt and pepper.
25. Saute for 1 minute.
26. Add the crawfish.
27. Season with salt and pepper.
28. Saute for 1 minute.
29. Add the red wine and bring to a boil.
30. Reduce the heat to medium and stir in the demi-glace.
31. Simmer for 2 minutes and remove from the heat, keeping warm.
32. Mound the grits in the center of each plate.
33. Lay a chop on top of the grits.
34. Spoon the sauce
35. Combine all ingredients thoroughly.
36. Yield: 2/3 cup

olive oil, onions, brunoise red peppers, brunoise yellow peppers, salt, cayenne, crawfish tails, green onions, garlic, parsley, egg, bread crumbs, cheese, veal loin chops, seasoning, vegetable oil, butter, shallots, garlic, salt, crawfish tails, red wine, demiglace, ground grits, green onions, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-stuffed-veal-chops-crawfish-marchin-de-vine-sauce-creamy-white-cheddar-cheese-grits-recipe.html (may not work)