Vanilla Hazelnut Coffee Spice
1 Tbsp Sea Salt or Kosher Salt
1 tsp Celery Salt
1 Tbsp Granulated Sugar
2 tsp Light Brown Sugar (packed)
1 tsp Granulated Garlic
2 tsp Granulated Onion
1 tsp Ground Thyme
1 tsp Black Pepper, table grind
1/8 tsp Cayenne Pepper
1/2 tsp Ground White Pepper
5 tsp Ground Van Houtte Hazelnut/Almond Coffee
1 ½ lbs Québec Milk-Fed Veal Tenderloin
¼ cup Grape seed oil
Method:
1. Mix all ingredients together.
2. Store in an airtight container.
Veal Preparation Method:
1. Coat entirely the Veal tenderloin with the coffee crust
2. Heat a sautéed pan with the oil and sear the veal on both sides
3. Finish cooking in the oven @ 350 degrees until done Medium-Rare.
Apple Confit
Caramelized Apple
3 ea Granny Smith Apple
1/8 tsp Ground Cinnamon
1 Tbsp Sugar
2 Tbsp Apple Cider by "Moûts De P.O.M"
3 Tbsp Unsalted Butter
to taste Salt & Pepper
Method:
1. Peel, core and slice the apples.
2. In a sauté pan, heat butter, add apples and sugar.
3. Add the apple cider, sauté till tender add salt and pepper.