Pan Seared Veal Porterhouse With Crawfish Sauce - WLOX.com - The News for South Mississippi

President Casino - 4/16/01

Pan Seared Veal Porterhouse With Crawfish Sauce

This dish is great with Veal, but you can actually make it with any meat that you like! Just rub on some of of the savory rub. Then pour the Crawfish sauce over your meat. A yummy creation!

Fresh Savory Rub

  • 1/4 cup Fresh Chopped Parsley
  • 1 Tbs. Fresh Chopped Oregano
  • 1 Tbs. Fresh Chopped Thyme
  • 2 Tbs. Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Granulated Garlic
  • 1/2 Tbs. Paprika
  • 1/3 tsp. Granulated Onion
  • pinch - ground coriander
  • Juice from 1/2 lemon

Ground all ingredients in a bowl. Use rub for all kids of meat.

Crawfish Sauce

  • 2 Tbs. Vegetable oil
  • 1/2 tsp. Chopped Garlic
  • 1/2 cup chopped green onions
  • 1/4 cup diced fresh tomato
  • 4 each Asparagus Spears cut into 1/3rds
  • 3 Tbs Fresh Chopped Parsley
  • 3 Tbs. + 1 tbs sherry wine
  • 1/8 cup crawfish stock (optional)
  • 1/2 cup heavy cream
  • 3/4 cup Crawfish tail meat cooked
  • 6 Tbs. Cold Sweet Cream Butter
  • Salt and pepper to taste

Heat oil in saute pan. Add garlic, ground onions, tomatoes, and Asparagus spears. Add fresh parsley, 3T wine, stock and cream. Cook until slightly reduced about 1 1/2 to 2 minutes on High heat. Add crawfish meat. Add cold butter 2 Tbs. at a time until all is added. Season with Salt and pepper, and a splash of Sherry Wine.

Spoon over your favorite meat or eat by itself.

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