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Chef Robert Burns
C.E.C., A-A.C.
Executive Chef
Columbus Country Club

Basmati Rice:
1/2 cinnamon stick
1 cup basmati rice
2 cardamon pods
1 3/4 cup stock
to taste salt
3/4 tbsp. vegetable oil
1 1/4 tbsp. unsalted butter, cut into small pieces
1 bay leaf

Butternut Squash and Snow Peas:
1 tsp. olive oil
3 oz. trimmed butternut squash
to taste salt and pepper
3 oz. snow Peas

Veal Chuck Eye Chop
with Tabil Spice and Algerian-style Jus Lié, Basmati Rice, Butternut Squash and Snow Peas

Ingredients:
4 - 10 ounce veal chuck eye chops, frenched

Marinate:
1/2 tsp. curry powder
1 1/2 cup apricot nectar
2 tbsp. Kosher salt
1/3 c. pomegrante molasses
1 tbsp. cayenne powder
2 cloves minced garlic
1/3 cup olive oil

Tabil Spice:
2 tsp. caraway seeds, ground
3 tsp. ground coriander
1/2 tsp. ground red pepper
1/2 t. granulated garlic
4 tsp. kosher salt
1/2 tsp. curry powder
1 tbsp. brown sugar
2 tbsp. cornstarch

Allacrian-Style Jus Lié:
4 oz. sweet potato, medium dice
18 oz. veal stock
1/2 oz. fresh coriander leaves, minced
3 shallots, cut brunoise
1 tsp. olive oil
4 oz. tomato concasse
2 tbsp. arrowroot
1 tbsp. soy sauce
2 tbsp. brown sugar
to taste salt and white pepper
1 tbsp. pomegranate molasses

Shallot:
2 tbsp. tabil seasoning
4 oz. shallots
1 cup flour
16 oz. vegetable Oil

Method:
Veal-
Combine marinate and add veal chops; marinate 4 hours. Drain and coat chops with tabil spice, sear in very hot olive oil and roast at 375° on a rack until 125°. To serve, lean chop against basmati rice, place peas and squash at eleven o'clock. Pour Algerian-style jus lié around outside of veal chop. Garnish with fried shallot rings.
Basmati Rice-
Rinse rice and soak to cover with cold water for 30 minutes. Combine all other ingredients except butter and boil stock. Slowly add rice and allow stock to boil again. Reduce heat to medium-low and cook uncovered. Stir once and cook until stock is almost absorbed and air bubbles form on surface of rice, about 7 minutes. Then reduce heat as low as possible, cover tightly and let rice steam for 15 to 20 minutes. Fluff the rice with forks and fold in the butter.
Algerian-style Jus Lié-
Sauté shallot in 1/2 tsp. olive oil until golden brown. Add veal stock and reduce by one-half. Add tomato concasse and sweet potatoes, which have been browned in 1/2 tsp. olive oil with the brown sugar. Thicken with 2 tbsp. arrowroot; add fresh coriander leaves and adjust seasoning with soy sauce, pomegranate molasses, salt, and pepper.
Shallots-
Slice into thin rings. Dip into water, roll in seasoned flour. Deep fry at 325° until crisp and golden brown.
Butternut Sguash and Snow Peas-
Cut butternut squash into batonnet and caramelize in olive oil. Julienne snow peas. Add snow peas to the squash and cook until crisp tender. Season with salt and pepper.

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