Veal Chop Tchoupitoulas Kit for 2
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A signature dish that has been on the Commander’s menu since Emeril Lagasse was executive chef. New Orleanians enjoy teaching visitors how to say “Tchoupitoulas” (CHA-pa-TOO-las). Tchoupitoulas is the name of a major street along the Mississippi River and a Louisiana Indian tribe. The reduction of honey and vinegar combined with house-made veal stock and green peppercorns makes this bone-in veal chop with Creole cream cheese grits a truly memorable dish.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
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.)
- 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 ¼ 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!