Veal Chop Tchoupitoulas Kit for 2

Veal Chop Tchoupitoulas Kit presents a bone-in veal chop paired with Creole cream cheese grits and a reduction of honey and vinegar combined with house-made veal stock and green peppercorns. This signature dish has been on the menu at Commander’s Palace in New Orleans since Emeril Lagasse served as executive chef, continuing a legendary Haute Creole culinary tradition that dates back to 1893.

MORE DETAILS

This package serves 2 people and includes

• 2 Raw Veal Chops (each 14 oz.)
• Tchoupitoulas Sauce (4 oz.)
• Creole Cream Cheese Grits (16 oz.)
• Creole Seasoning (1 tsp.)

INSTRUCTIONS / STORAGE

• Commander’s Palace ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships frozen with ice packs, may thaw during transit.
• Upon arrival, store items in the refrigerator or in the freezer.
• Upon arrival, store seasoning at room temperature.
• Items last up to 3 days in the refrigerator or up to 3 months in the freezer.

To Serve

Veal Chops

• Thaw chops in the refrigerator overnight.
• Remove the veal chops from the vacuum-sealed pouch in the refrigerator and allow the veal chops to temper at room temperature for 20-30 minutes.
• Prepare your gas or charcoal grill. Timing will differ based on the heat level, try to get a medium flame on your grill so the meat doesn’t char too much before cooking is completed. Temp the grill between 400°-500°F.
• Season each veal chop with &#188 ounce of Commander’s Palace Creole Meat Seasoning and about 1 fluid ounce of vegetable oil (not included). Allow excess oil to run off of veal chops.
• Place seasoned chops on preheated grill carefully, using tongs.
• Cook chops for about 2 minutes before shifting the chop on the grill to create hash marks.
• Cook for another 2 minutes before turning the chop over, repeating this process on the other side.
• Use a thermometer if you need to, to ensure you cook your veal chops to your liking:
  • Rare – 115-120˚F
  • Medium Rare – 120-130˚F
  • Medium – 130-140˚F
  • Medium Well – 140-150˚F
  • Well Done – 150-165˚F
• Remove the veal chop from the grill and allow them to rest for at least 5 minutes.

Creole Cream Cheese Grits – Microwave

• Thaw grits in the refrigerator overnight.
• Place grits in a microwave-safe container and loosely cover with a lid or standard plastic wrap.
• Reheat on full power in 30-second increments and stir often.

Creole Cream Cheese Grits – Stovetop

• Thaw grits in the refrigerator overnight.
• Place grits in a saucepan over medium heat for about 5 minutes and stir often (be sure that the grits are smooth and creamy all the way through).

Tchoupitoulas Sauce – Microwave

• Thaw sauce in the refrigerator overnight.
• Place sauce in microwave-safe bowl and heat until warmed all the way through.

Tchoupitoulas Sauce – Stovetop

• Thaw sauce in the refrigerator overnight.
• Pour sauce in a pan and heat over medium heat until warmed all the way through.

Assembly

• Spoon the creole cream cheese grits in the center of an entrée plate.
• Place veal chop over the grits and drizzle the chop with warm Tchoupitoulas sauce.
• Use the remainder of the sauce to draw a circle of sauce around the plate
• Serve and enjoy!

Ingredients

Veal Chops, Grits, Onions, Milk, Creole Cream Cheese Whey, Thyme, Salt, White Pepper, Veal Stock, Vinegar, Honey, Green Peppercorns, Piquillo Peppers, Creole Meat Seasoning

Allergens: Dairy, Alcohol, Pepper