[ HAWAII'S KITCHEN ]

Apple brandy flavors
sauce for Veal Normandy

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This dish was prepared by Rodney Uyehara of The Bistro at Century Center on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Veal Normandy

12 ounces boneless veal loin, in 4 slices
Salt and pepper, to taste
2 teaspoons sugar
1 Granny Smith apple, peeled and thinly sliced
1/4 cup calvados (apple brandy)
1 cup veal stock
1 tablespoon unsalted butter

Using your palm, press veal slightly to 1/4-inch thickness. Season with salt and pepper. Sauté in a hot pan about 2 minutes per side. Remove from pan.

Add sugar and apples and cook 1 minute. Deglaze pan with calvados, then add veal stock. Reduce until slightly thickened and return veal to pan to heat.

Serve sauce and apples over veal slices.

Potato-Crusted Lamb Chops

1 rack of lamb, cut into eight chops
Salt and pepper, to taste
1/2 cup pomegranate juice
1 cup veal stock
2 tablespoons unsalted butter
2 potatoes, peeled
1/2 cup flour
1 cup olive oil
>> Marinade
1/2 cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1/2 cup sliced onions

Season chops with salt and pepper. On very high heat, sear chops on both sides. Do not cook through; keep rare. Remove from pan and cool.

Deglaze pan with pomegranate juice and veal stock. Reduce until thickened, then stir in butter. Season with salt and pepper.

Combine marinade ingredients; brush over cooled chops.

Cut potatoes in thin shreds and squeeze dry with a cloth. Sprinkle slices with flour. Wrap chops in potato slices and sauté in olive oil until golden brown.

Nutritional information unavailable.

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