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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the veal chops on a heated grill of 140°F | 2. Using clarified butter, season with pepper and salt. | 3. Grill the lobstertail the same as veal chop. | 4. Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat. | 5. Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture. | 6. Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time. | 7. At the center of the plate add the veal chop with the lobster tail leaning off. | 8. the veal chop. | 9. Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal chop	18	ounces	french-boned	754.8	0.153	95.47200000000001	38.811
black pepper			ground	-	-	-	-
lobster tail	1 -8		Shelled Skewered	0.0	0.0	0.0	0.0
watercress	2	ounces		6.2369	0.7314	1.3041	0.0567
butter	2	ounces	clarified	323.19	14.8497	10.0983	27.215999999999998
white rum	1	ounce		65.4873	0.0	0.0	0.0
shallot	1/4	teaspoon		0.6	0.14	0.0208	0.0008
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
passion fruit	4	ounces		37.4213	8.8677	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.