Lance Cowart: The Joy of Soul Food Cooking

Veal Chop with Bourbon Applesauce and Pecan Wild Rice

Pecan Wild Rice
2 tbsp butter
1/2 cup finely chopped onion
3 cups wild rice, rinsed
9 cups water
1 1/2 tsps salt
1/2 tsp black pepper
3 cups coarsely chopped toasted pecans

about 4 cups vegetable oil, for frying
8 veal rib or loin chops, about
1 1/4 inches thick, bone in
black pepper

1 1/2 cups finely chopped shallots
6 cups finely chopped Granny Smith apples
6 cups finely chopped McIntosh apples
2 1/4 cups bourbon
6 cups beef stock
2 tbsps chopped fresh thyme
1 1/2 sticks cold butter, cut into small cubes
black pepper

1.Tomake the rice, melt the butter in a large saucepan over medium-highheat. Add the onions and sauté until softened. Stir in all of the remainingingredients (except the pecans), raise the heat to high, and bring to aboil. Reduce the heat to medium low, cover, and simmer until therice is fully cooked, tender, and most of the liquid has been absorbed,about 30 to 45 minutes. Drain any excess water, stir in the pecans, and set aside to keep warm while preparing the veal.

2.Preheat the oven to 250ºF.

3.Tomake the veal, heat about 1 cup of the oil in a large saucepan or Dutchoven over medium-high heat. (There should be about 1/4 inch of oilin the pan, and it will appear to shimmer on the surface when it isready.) Season the veal chops on both sides with salt and pepper, placeabout 2 or 3 of the chops in the pan, and brown on each side for about5 minutes, or until nearly cooked to desired doneness. Place thechops on a baking sheet and brown the rest of the chops, about 2 or 3at a time, adding more oil as needed. Reserve the pan and set the veal in the oven to finish cooking while preparing the applesauce.

4.Tomake the applesauce, pour out and discard all of the oil from thereserved pan, leaving a thin film of oil in the pan. Place over medium heat,add the shallots and apples, and sauté until softened, stirringfrequently. Pour in the bourbon to deglaze, stirring with a woodenspoon to loosen any browned bits from the bottom of the pan. Addthe stock and thyme and bring to a simmer. Incorporate the cold buttera few cubes at a time, stirring constantly, until the liquid hasslightly thickened and is glossy. Season with salt and pepper.

5.To serve, place a veal chop, some wild rice, and some applesauce on each plate.