Veal Chops with Pears and Rosemary

Good Monday afternoon foodies! I hope everyone had an outstanding weekend. I know that I did!
Over the weekend I prepared my veal chops with pears and rosemary.
This was a new recipe I had never tried before, and it was out of this world!
The fresh pears and rosemary really brought out the freshness of the veal chops. They were tender and juicy and I was very sad when the meal was over. So, as promised, here is the video and the recipe to go along with it! If you get the chance to prepare veal, I highly recommend this recipe!


Ingredients
2 12 oz Bone in Veal Chops
1 tablespoon butter
3 green onions, whites only
½ cup fresh orange juice 125ml
1 pear, peeled, cored and sliced ¼ inch thick
1½ teaspoons fresh rosemary
½ teaspoon dried rosemary 2.5ml
¼ teaspoon grated orange peel 1ml
Orange slices, rosemary sprigs

Directions
Cook Veal Chops in butter in 12 inch (30cm) non stick skillet over medium heat until lightly browned, about 3 minutes per side. Reduce heat to medium-low. Cover and continue cooking 10 minutes. Transfer chops to platter; keep warm.
Cook white parts of onion in same skillet over medium heat until tender, 2-3 minutes. Stir in orange juice, pears and rosemary. Simmer until sauce thickens and pears are tender-crisp, about 5 minutes. Gently stir in orange peel and remaining onions. Spoon sauce over veal. Garnish with orange slices and rosemary sprigs.

Hot & Spicy Cajun Sea Scallops

Good Monday morning Foodies! I hope everyone had an outstanding weekend. I know I did, I prepared Hot & Spicy Cajun Sea Scallops. I had been planning on making Apricot Chipotle Sea Scallops, but me being the forgetful person I am, forgot to get the recipe my co-worker had tried and fell in love with.
So as a back up plan, I reached for my jar of trusty Cajun Dry Rub. I make this recipe in HUGE batches and jar them for use down the road. To get that really fine blend, I like using my mortar and pestle. When you are done blending these, you will have a great dry rub that's perfect for chicken, pork or any kind of seafood you like. Be warned...this dry rub is HOT! Not "Oh...that has a little kick to it"...this is mouth-scorching hot! Use sparingly if you are not looking for a fire. Here is the recipe in a slightly more manageable form.

Ingredients
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt

Directions
Blend all ingredients together. Transfer to mortar and pestle and grind until a fine powder remains. Jar for future use.

And here is the video of the preparation. Images coming soon!

Filet Mignon with Blueberry Bourbon Sauce

I have to admit that I was pretty interested to see how this would turn out. I was unsure of how the blueberries would pair with the filet. Fortunately, it was toe- curling good, and I don't say that too often!

Ingredients
Blueberry Bourbon Barbecue Sauce

• 1 1/2 teaspoons canola oil
  
• 1/2 small red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno pepper, seeded and chopped
  
• 1/4 cup bourbon
  
• 1 cup fresh or frozen (not thawed) blueberries
  
• 1/4 cup ketchup
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon brown sugar
  
• 1 1/2 teaspoons molasses
  
• Pinch of ground allspice
Filet Mignon

• 1 tablespoon chopped fresh thyme
  
• 1 tablespoon extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon coarsely ground pepper
  
• 4 6 oz Filet Mignon Steaks

Recipe Directions
Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes. Preheat grill to high. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
Source:Blueberry Steak