What My Love Cooks: Applewood Smoked Veal Breasts w. Braised Bacon Brussels, Yorkshire Pudding, and Peppered Apple Gravy

We had Snowpocalypse 2 in Atlanta this week. The words critical, serious, dangerous, and icy were used without end. And believe it or not--people listened and stayed off the roads! However, there were many pictures taken at the grocery store of empty bread aisles and people waiting in very long lines for carts and baskets. This is how we prepare for winter weather in Georgia: buy as much bread as possible! It's hard not to rant here. Damn, Atlanta. None of y'all had anything to eat in the house for two days? TWO DAYS?! Really? Luckily, Aaron and I went shopping a few days before the winter storm Pax (what an awful name).

We always want to try something different and veal is a protein we never cook for ourselves. Aaron found a great slab of it in the meat department. He also found a small box of Yorkshire pudding mix. I never had the little biscuits before and, with the help of Aaron's incredible gravy, I fell in love with them pretty hard. I told him earlier in the day I was feeling brussels sprouts (he makes the best) and voilà! You have this wonderful smoky, sweet, savory dish with great texture from the braised bacon and sliced brussels. I'm not big on veal but the flavor of the applewood smoke on it was perfect.

We hope everyone has a safe warm weekend. Happy Valentine's Day! This is what my Love cooks...

- Jin [This post originally published on whatmylovecooks.wordpress.com on 2/14/14]

Smoked Veal and Yorkshire Pudding
Food by Chef Aaron Masanotti. Photo © Jin Lee

Serves 3-4

5 lb slab Veal Breast
Charcoal and Chips for smoking
2 tbsp Organic Beef Base
2 tbsp Apple Chutney
4 slices thick cut bacon
2 lb brussels sprouts
15 oz box Yorkshire Pudding Mix
1 egg
3/4 cup stock
1/2 cup Marsala wine
1 tbsp cornstarch
1/4 cup whole milk
Sherry Vinegar
Salt
Fresh Ground Pepper
Dried Diced Garlic
Italian Seasoning
Vegetable Oil
EVOO
Unsalted Butter

Season Veal Breast well with salt, pepper, garlic, and Italian seasoning.
Prepare your smoker and at a low heat smoke the veal breast on a pan for 30 minutes. You do not want the temperature to get high as it will dry out your veal.

After smoking the veal, sear the breast in a ovenproof pan. When the skin begins to brown, flip over and deglaze pan with Marsala wine. Add apple chutney, beef base, and stock of your choice. (Chicken or Beef will do.) Apple chutney consists of fresh diced apple sautéed in olive oil until tender. They are seasoned with honey and cider vinegar. Braise the breast in the oven for 1-1.5 hours at 350*F. Hold warm and reserve jus for gravy.

Next you will make the gravy. Transfer the jus to a small pot. Create a slurry with the corn starch and milk. Bring the jus to a boil and whisk in the slurry. Reduce the heat to a simmer and season gravy to taste; don't be shy with the fresh black pepper!

For the Yorkshire Puddings, preheat oven to 425*F. Make pudding mix according to instructions. This one was simple, stir in an egg and some water. Then, grease a 12 count muffin pan with vegetable oil and put on the top rack of your oven until the oil begins to sizzle. Remove from oven and spoon evenly the mix into the pan. Carefully return pan to oven and cook until golden brown and fluffy!

To make the brussels sprouts start by slicing your bacon and brussels. Slice your brussels thin and they will not need a lot of time to cook. Start by sautéing the bacon in a little EVOO. Once the bacon begins to brown add your sliced brussels. Season lightly with salt and pepper, and deglaze with Sherry vinegar. Cover and cook on low for 5 minutes; hold warm for service.

Plate and enjoy! Pairs well with crisp white wine or a well-aged Scotch. ;)

- Chef Aaron

Tips:

The Yorkshire pudding makes for great tasting crepes!

Substitute veal for chicken or steak.

Smoked Veal and Yorkshire Pudding
Food by Chef Aaron Masanotti. Photo © Jin Lee