Simple Way to Padron 1964 Anniversary Maduro Review

Pan-Seared Veal Chop With Roasted Kale Pesto And Butternut Squash And Parsnip Puree

Padron 1964 anniversry series maduro was created to commemorate padron's 30 year anniversary, and it's been raking in accolades and 90+ ratings ever since.

Recipe Summary Pan-Seared Veal Chop With Roasted Kale Pesto And Butternut Squash And Parsnip Puree

This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.

Ingredients | Padron 1964 Anniversary Maduro Review

2 tablespoons olive oil

2 cups peeled and chopped butternut squash

1 large parsnip, peeled and chopped

1 onion, chopped

2 cloves garlic, crushed

6 cups water

1 teaspoon ground coriander

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon cayenne powder

¼ teaspoon Chinese five-spice powder

3 tablespoons butter

6 cups stemmed and chopped kale

¼ cup walnuts

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon ground black pepper

½ cup light olive oil

¼ cup lemon juice

3 cloves garlic

1 ½ teaspoons agave nectar

¼ teaspoon red pepper flakes

2 tablespoons olive oil

2 sprigs fresh rosemary

1 sprig fresh thyme

2 (1-inch-thick) first-cut veal chops

½ teaspoon salt

½ teaspoon coarsely ground black pepper

Directions

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.

Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.

Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.

Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.

Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.

Preheat oven to 450 degrees F (230 degrees C).

Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.

Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.

Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

Substitute chicken stock for water in the puree if desired.

Use pork chops in place of the veal chops if desired.

Info | Padron 1964 Anniversary Maduro Review

prep: 20 mins cook: 44 mins additional: 20 mins total: 1 hr 24 mins Servings: 2 Yield: 2 servings

TAG : Pan-Seared Veal Chop With Roasted Kale Pesto And Butternut Squash And Parsnip Puree

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