Roma® Veal Bourbon Glace with Cheddar Grits
Directions
- In a stock pot heat olive oil over medium heat.
- Toss veal stew meat with flour to coat. Add to pot and brown on all sides.
- Add carrots, garlic, mushrooms, and onions to pot with bourbon. Simmer for 2-3 minutes.
- Pour in demi-glace, stir in tomato paste, add salt and pepper. Simmer for 1-2 hours until veal is fork tender.
- Stir in thyme and reserve warm for service with cheddar grits.
- Heat fry oil to 350° in deep fryer then cook onion straw for 2-3 minutes remove and drain excess oil.
- In a warm pasta bowl portion cheddar grits top with a portion of veal stew, top with onion straw and a sprinkle of finely chopped green onion.
Ingredients
- 2 lbs Roma® veal stew meat
- 4 tbsp West Creek® All-Purpose Flour
- 1/4 cup Roma® Oil, Olive
- 1 ea West Creek® cheddar grits bag, warmed
- 1 lb Peak Fresh Produce® Carrot(s), cut on bias
- 1 l Peak Fresh Produce® Mushroom(s), Button, sliced
- 2 tsp Roma Garlic, minced
- 1 cup bourbon
- 1 qt veal, demi-glace
- 2 tbsp Roma® Tomato Paste
- 2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1 lb Peak Fresh Produce® pearl onions, peeled
- 1/2 tsp salt, sea
- 1/2 tsp Roma® Black Pepper, Ground
- 8 oz Entice® onion straw, for garnish
- Brilliance® oil, for deep frying
- 1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.