03 Nov Szechuan Peppercorn Veal Porterhouse with Goat Cheese Stuffed Figs
Yield: 6 servings
Ingredients:
Preparation:
Preheat a grill to medium heat.
Season the porterhouse with peppercorns, sesame oil, canola oil, and salt. Set aside for 15 minutes.
For the Goat Cheese Stuffed Figs: Using a paring knife, cut a hole in the bottom of the figs and pierce through the center.
Mix the goat cheese, chives, and parsley together and place into a piping bag with a small tip.
Pipe the cheese mixture into the figs.
Coat with olive oil and salt and wrap the figs in a foil packet. Place on the grill and turn occasionally. Cook for 10-15 minutes until the figs are softened and the cheese is hot.
Place the veal on the grill and grill to desired doneness, making cross hatch marks on both sides.
While the veal is cooking, place the peppers on the grill and blister them until slightly blackened and softened, immediately dust with five spice powder and salt.
Serve the veal on a platter with the figs and peppers, garnished with parsley.
Ingredients
Directions
Preheat a grill to medium heat.
Season the porterhouse with peppercorns, sesame oil, canola oil, and salt. Set aside for 15 minutes.
For the Goat Cheese Stuffed Figs: Using a paring knife, cut a hole in the bottom of the figs and pierce through the center.
Mix the goat cheese, chives, and parsley together and place into a piping bag with a small tip.
Pipe the cheese mixture into the figs.
Coat with olive oil and salt and wrap the figs in a foil packet. Place on the grill and turn occasionally. Cook for 10-15 minutes until the figs are softened and the cheese is hot.
Place the veal on the grill and grill to desired doneness, making cross hatch marks on both sides.
While the veal is cooking, place the peppers on the grill and blister them until slightly blackened and softened, immediately dust with five spice powder and salt.
Serve the veal on a platter with the figs and peppers, garnished with parsley.