Veal Barataria
Veranda Restaurant
Recipe by Chef Wily Coln
Serves 2

Veranda Restaurant's Veal Barataria

Veal Barataria is named for the Barataria Preserve, a part of the Jean Lafitte National Park and Preserve, a 20,000 acre national park, located about 20 minutes west of New Orleans.

• 10 ounces veal loin, cut into portions
• 6 each medium shrimp, tail on, peeled & deveined
• 3 ounce heavy cream, lightly whipped
• Salt and pepper to taste
• Brandy to taste
• 2 each broccoli florettes-- blanched
• 6 each pearl onions, peeled and cooked
• 6 each baby carrots, blanched
• 2 ounce arborio rice (risotto)
• 1 each shallots, chopped fine
• 1 ounce white wine
• 4 ounces veal stock, white not brown

For the risotto: In a medium heated pan sauté lightly the shallots, then add the risotto rice. Add the white wine and then a little warm veal stock and stir. Continue to add the veal stock and reduce until the rice absorbs the liquid. Cook at a medium temperature until the risotto is al dente.

Sear the veal in a pan with a little oil until light brown. After 5 minutes add one tablespoon of butter for flavor and color. Continue to cook the veal for another 5 minutes, either on the stove or in the oven at 375° for approximately 5 minutes. Take the veal out of the oven and leave to rest. From the pan use the drippings to make the sauce. Flambé the brandy in the pan and then add the veal stock. Reduce a little. Add the lightly whipped cream.

Place the risotto in the middle of the plate. The vegetables can be arranged around the risotto. The pearl onions should be first caramelized in a little brown butter. The other vegetables can be warmed in hot water with a little salt then tossed in butter. Add salt and pepper to taste.

Slice the meat against the grain and place on top of the risotto. The sauce is poured around the risotto. The shrimp are sautéed at the last moment and then flambéed with a splash of brandy. Place the shrimp next to the veal.